Oral Allergy Syndrome Friendly Crockpot Chocolate Lava Cake
Total time2 hr 45 min
Prep time15 min
Cook time2 hr 30 min
4.7(4)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
For the cake batter
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - Ā¾ cup granulated sugar
- Ā¼ cup unsweetened cocoa powder
- 1 Ā½ tsp baking powder
- Ā¼ tsp salt
- Ā½ cup whole milk
- 4 tbsp unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- Ā½ cup semi-sweet chocolate chips
For the pudding topping
- Ā¾ cup packed light brown sugar
- Ā¼ cup unsweetened cocoa powder
- 1 Ā½ cups boiling water
For serving
- vanilla ice cream or whipped cream, for serving (optional)
Instructions
- 1
Coat the insert of a 6-quart slow cooker generously with cooking spray.
- 2
In a large bowl, whisk together the flour, granulated sugar, 1/4 cup cocoa powder, baking powder, and salt until combined. Add the milk, melted butter, egg, and vanilla extract and stir with a rubber spatula until a smooth, thick batter forms. Fold in the chocolate chips, then spread the batter evenly across the bottom of the prepared slow cooker insert.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!