Crockpot Cake
This Slow Cooker Chocolate Cake is loaded down with sweetness and so simple to make!
Servings: 8 servingsg
Calories: 259kcal
Ingredients
- 1 cup flour
- 3 tbsp cocoa powder unsweetened
- ⅔ cup granulated sugar
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup milk
- 3 tbsp canola oil
- 1 tbsp vanilla extract
- 1 cup chocolate chips
- toppings
Instructions
- Spray the 6-quart crockpot with cooking spray.
- Mix the flour, cocoa powder, baking powder, sugar, and salt in a bowl. Set it to the side.
- Using a different mixing bowl, combine the oil, vanilla, and milk. Once mixed, pour the wet mixture into the dry mixture that is waiting in the other bowl. Stir until just combined. Carefully fold in the chocolate chips.
- Add the cake batter into the crockpot. Use a spatula to smooth out the top of the batter.
- Put a clean towel over the crockpot opening and then put the crockpot lid on top. (This helps stop extra moisture from building up.)
- Cook for 1.5 hours on high. Spoon out and enjoy.
Notes
Storage: Any leftover cake can be put into an airtight container with a lid. It can be stored at room temperature for up to 3 days. If you want to wrap the cake and store it in the fridge, it will last for up to 1 week.
To freeze the baked cake, store it in the freezer for up to 3 months.
Nutrition
Calories: 259kcal | Carbohydrates: 40g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 237mg | Potassium: 71mg | Fiber: 1g | Sugar: 26g | Vitamin A: 25IU | Calcium: 68mg | Iron: 1mg