Slow Cooker Gluten Free Cinnamon Chocolate Cake

I was watching a show and they were talking about slow cooker cakes. I thought to myself, is there a way to do a slow cooker gluten-free cake? So I decided to try it.

It's my Slow Cooker Gluten Free Cinnamon Chocolate Cake.

Note: I indicated the products I used below for your convenience. But, if you use different gluten-free products you use, please feel free to use that and let me know how it goes.

Ingredients:

1 stick of butter softened
3 eggs
⅔ cup water
2 teaspoon of Gluten Free almond extract or Gluten Free vanilla extract
1 cup peanut butter (we used Simply Jif )
Betty Crocker Yellow Gluten Free Cake Mix
1-2 tablespoon of Cinnamon (use less if you don't want as much of a nutty flavor)
Use a Nonstick spray like Pam spray

Icing:
2 tablespoon water
½ cup Nutella
½ cup peanut butter

Tool:
Slow Cooker (oval)
If you use round, be sure to add time to the baking time as it will be thicker.

Instructions:

1. Mix well the wet ingredients, 1 stick of butter softened, 3 eggs, ⅔ cup water, 2 teaspoon of almond or vanilla extract GF, 1 cup peanut butter (we used Simply Jif)
2. Then lower the speed on the mixer and add the cake mix and cinnamon.
3. Mix on high for 2 minutes or what it says on the packaging.
4. Spray the slow cooker with a non-stick spray.
5. Pour the mixed batter into the slow cooker and cover.
6. Bake for 3 hours on low. Check the center to make sure it is cooked. If not, check back in a 15 minutes increments.
7. IMPORTANT: After the center is cooked, take the entire porcelain holder off the heating element. Otherwise it may burn. Let cool for about 10 minutes.
8. Turn over onto a plate and completely cool. 
9. To make the icing, add 2 tablespoon water, ½ cup Nutella, and ½ cup peanut butter to a bowl and mix well. 
10. Add to cooled cake.
11. Serve with fresh fruit or a scoop of ice cream.
12. Cut and enjoy.

Here's the cake.  What do you think?

Here is the printable recipe:

Slow Cooker Gluten Free Cinnamon Chocolate Cake

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July 5, 2016

by Sabrina Quairoli

Cuisine american

Category Dessert Recipes Recipe Slow Cooker Recipes

Persons

10

Serving Size

1

Prep Time

15 minutes

Cook Time

3 hours

Total Time

3 hours, 15 minutes

Ingredients

• 1 stick of butter softened
• 3 eggs
• ⅔ cup water
• 2 teaspoon of almond or vanilla extract GF
• 1 cup peanut butter (we used Simply Jif)
• Betty Crocker Yellow Gluten Free Cake Mix
• 2 tablespoon of Cinnamon (useless if you don't want as much of a nutty flavor)
• Use a Nonstick spray like Pam spray
• Icing:
• 2 tablespoon water
• ½ cup Nutella
• ½ cup peanut butter

Instructions

1. Mix well the wet ingredients, 1 stick of butter softened, 3 eggs, ⅔ cup water, 2 teaspoon of almond or vanilla extract GF, 1 cup peanut butter (we used simply Jif)
2. Then lower the speed on the mixer and add the cake mix and cinnamon.
3. Mix on high for 2 minutes or what it says on the packaging.
4. Spray the slow cooker with a non-stick spray.
5. Pour the mixed batter into the slow cooker and cover.
6. Bake for 3 hours on low. Check the center to make sure it is cooked. If not, check back in a 15 minutes increments.
7. IMPORTANT: After the center is cooked, take the entire porcelain holder off the heating element. Otherwise it may burn. Let cool for about 10 minutes.
8. Turn over onto a plate and completely cool.
9. To make the icing, add 2 tablespoon water, ½ cup Nutella, and ½ cup peanut butter to a bowl and mix well.
10. Add to cooled cake.
11. Serve with fresh fruit or a scoop of ice cream.
12. Cut and enjoy.

Calories

417

17%

Fat

34 g

53%

Saturated

14 g

72%

Carbs

19 g

6.4%

Protein

11 g

Fiber

3.5 g

14%

Sugar

12 g

Sodium

33 mg

1.4%

Trans fat

0.4 g

Cholesterol

72 mg

24%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes

Tool:
Slow Cooker (oval)
If you use round, be sure to add time to the baking time as it will be thicker.

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