I always enjoy having frugally minded friends…and Steph from The Cheapskate Cook is definitely frugally minded. She’s joining us today, sharing a gem. Thanks Steph!!
Shhhhh! Don’t tell anyone I’m sharing this.
If you have ever run across my blog, The Cheapskate Cook, you’ll know I have two big priorities when it comes to the fabulous and admittedly, sometimes not-as-fabulous food that’s served at my table.
But I probably shouldn’t share them with you here because this recipe violates one of them. Like a lot.
But it’s so delicious, and so easy, I want to share it with you anyway. That’s how strongly I feel about this level of deliciousness. While this recipe is certainly cheap as far as cakes and desserts go – it only uses a few tablespoons of butter and no eggs whatsoever – it is not, however, whole or real foods-based. It uses white flour and regular sugar. And it’s just delicious and fantastic.
If you’re looking for something healthier, try Stacy’s scrumptious Crock Pot Applesauce Cake. You’ll feel much better serving it to the children for breakfast. But if you’re looking for a rare indulgence that couples chocolate awesomeness and ease, look no further. It is here. Just don’t serve it for breakfast.
On one hand, this sucker is probably better for you than the boxed cake varieties because it’s made from scratch. Then again, it has brown sugar generously sprinkled on top, so maybe it isn’t.
Crock Pot Hot Fudge Cake (a.k.a. Lava Cake)
(6-8 servings)
Cake:
- 3/4 cup brown sugar or white sugar
- 1 cup flour
- 3 Tablespoons unsweetened cocoa powder
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 Tablespoons melted butter
- 1 teaspoon vanilla extract
Topping:
- 3/4 cup brown sugar or white sugar
- 1/4 cup unsweetened cocoa powder
(For a chocolate peanut butter cake, try adding a few tablespoons of peanut butter to the batter)
- Grease the inside of the crock pot with butter or coconut oil
- Mix cake ingredients together in crock pot
- Pat the cake batter until it is spread evenly along the bottom of the crock pot.
- Mix topping ingredients in a bowl and sprinkle on top
- Pour 1 3/4 cup boiling water evenly on top of the cake
- Do not stir.
- Cover and cook on high 2-3 hours.
- Cake is done when the top is solid and the edges are bubbling (from the hot fudge sauce underneath). Serve with whipped cream or ice cream.
Because I can’t in good conscience share a recipe without at least trying to healthify it, here is a modified version that you can probably justify making more frequently than the recipe above. You’ll notice that if you choose the dairy-free alternative ingredients, you end up with a chocolate cakes that’s, you know, dairy-free.
Crock Pot Hot Fudge Cake (a.k.a. Lava Cake) – Healthified
(6-8 servings)
Cake:
- 3/4 cup sucanat or a combination of sucanat and honey (I used1/2 cup sucanat and 1/8 cup honey)
- 1 cup whole wheat pastry flour (I prefer freshly ground whole wheat)
- 3 Tablespoons unsweetened cocoa powder or carob powder
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 Tablespoon molasses (may even increase it if you like the flavor of molasses)
- 1/2 cup milk or coconut milk
- 2 Tablespoons melted butter, ghee, coconut oil, or
- 1 teaspoon vanilla extract
Topping:
- 3/4 cup sucanat or a combination of stevia and sugar (I’ve used 3/8 cup sugar and 3/8 teaspoon stevia powder*)
- 1/4 cup unsweetened cocoa powder or carob powder
(For a chocolate peanut butter cake, try adding a few tablespoons of natural peanut butter to the batter)
- Grease the inside of the crock pot with butter or coconut oil
- Mix cake ingredients together in crock pot
- Pat the cake batter until it is spread evenly along the bottom of the crock pot.
- Mix topping ingredients in a bowl and sprinkle on top
- Pour 1 3/4 cup boiling water evenly on top of the cake
- Do not stir.
- Cover and cook on high 2-3 hours.
- Cake is done when the top is solid and the edges are bubbling (from the hot fudge sauce underneath). Serve with whipped cream or ice cream.
*My stevia powder uses about 1 teaspoon powder to equal 1 cup sugar. Some brands of stevia have added ingredients that changes this ratio, so read your label carefully to determine the right amount to use.
I’ll admit that while I still dream about the first time I tasted this cake in all it’s fluffy white flour goodness, I’m much happier making the still-rich-and-awesome healthified version. Mostly because it’s easier to justify eating for breakfast.
When Steph and her husband got married, they lived in a renovated shed and had a grocery budget that matched. As a passionate whole-foodie, Steph was determined to continue eating healthy, minimally-processed foods on their shoestring budget. So The Cheapskate Cook was born.
Jami Leigh says
September 7, 2012 at 12:26 pmI am always shocked by the things you can do in a crockpot! I would have never thought of this!
Very cool and yummy 🙂
Stacy says
September 8, 2012 at 9:19 amI am still trying to figure out how to do my laundry in the crock…
Debra says
September 7, 2012 at 10:13 amThat looks so good.
Stacy says
September 8, 2012 at 9:33 amUnderstatement of the century!
Denise says
September 7, 2012 at 9:36 amTry einkorn flour instead of the whole wheat. It makes a much lighter product – healthier too.
Stacy says
September 8, 2012 at 9:33 amThanks for the tip!
Anne @ Quick and Easy Cheap and Healthy says
September 7, 2012 at 10:28 amI’ve made lava cake before, but never in the crock pot! I’ll have to try your healthified version.
Stacy says
September 8, 2012 at 9:33 amYes, Lord….amen.