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This crockpot style cake was offered up by Jennifer Novic at Cook Smarter. We swapped out the milk for milk alternative (your choice: almond, soy, rice, hemp, etc.), since this is a very reliable exchange in baking.
Ingredients: 1 cup all purpose flour
1/2 cup granulated sugar
2 T. baking cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk alternative (choose the proper milk alternative for you if seeking soy-free)
2 T vegetable oil
1 tsp vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water Spray slow cooker with cooking spray. Mix flour, granulated sugar, 2 T cocoa, baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Add nuts. Spread batter evenly in slow cooker. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker. Cover and cook on high heat setting for 2 -2 1/2 hours or until a toothpick inserted in center comes out clean. Turn off slow cooker and let cake stand uncovered for 30-40 minutes to cool slightly before serving. Spoon cake into dessert dishes and spoon sauce over top. Can be served with dairy-free "ice cream."
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