Have you used your slow cooker for desserts yet?
If you’re anything like me, you haven’t quite thought of using the slow cooker for desserts…yet. I was definitely guilty of falling into this trap. Up until now, my slow cooker has been reserved for meats, soups, and stews.
Of course, it works flawlessly for all of these things. But you can also use it for desserts!
If you didn’t know, now you do 🙂
This decadent cake takes a few hours, but requires no hands-on time, and is elegant and delicious. It’s proof your slow cooker is for more than just stews and roasts.
Slow Cooker Chocolate Strawberry Cake
- 1 cup almond flour
- 1/2 cup honey
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3 eggs
- 6 tablespoons coconut oil
- 2/3 cup coconut milk
- 1 teaspoon vanilla
- 1 cup diced strawberries
- 1/2 cup finely chopped dark chocolate
- 1/2 cup coconut milk
Whisk all of the ingredients for the cake together in your slow cooker pot. Cover and cook on low for 2-3 hours, until cake is done. Cool completely.
To make the frosting, combine the chocolate and coconut milk in a saucepan and heat over low heat until chocolate is melted. Spread over cooled cake.
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