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Slow Cooker Gluten Free Molten Lava Cake Recipe

//  by Rebecca Baron 18 Comments

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This recipe is named slow cooker molten lava oat flour * chocolate cake and it is delicious and very easy to make. Who doesn’t love a rich, warm double chocolate recipe? This recipe works well with the Clean Eating, Gluten-Free, and Dairy-Free lifestyle and for people not on a particular diet as well.

Slow Cooker Clean Eating Molten Lava Oat Flour Cake Recipe

(It’s dairy-free as long as you don’t consider butter dairy, which I do not since it’s the fat portion of milk and doesn’t contain either lactose or casein. If you consider butter dairy, just substitute the butter with whatever butter substitute you like, such as a Vegan butter or coconut oil).

All people will love this if you so choose to make it for a crowd, family or party! Start it at the beginning of your cooking and let it do it’s magic while you cook and eat the rest of your dinner. Oat flour * gives the perfect texture to this Clean Eating crockpot cake. It makes it rich, dense and moist.

If you are worried that oats may not be totally gluten-free make sure you use “certified gluten-free oats”. (Oats may cause a reaction in some celiacs. “While uncontaminated oats do not contain the same gluten as wheat, they contain a similar substance called avenin, which some individuals may not tolerate, however as a general rule, oat avenin is tolerated better than wheat or barley gluten”.)

Many of my recipes have ingredients that can be substituted or left out. I would say this recipe does not fall in that category. It was tricky to get it to work just right with the ingredients I have and I could not guarantee how well the recipe would turn out if you tried substitutions. Although, if you do try some substitutions and they work or don’t work, I would love to know, so please comment.

Serve hot with a scoop of Clean Eating vanilla ice cream! We hope you give this recipe a try and enjoy it! Subscribe to our blog if you would like to see future recipes and other posts from us!

Clean Eating Slow Cooker Molten Lava Cake

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Slow Cooker Gluten Free Molten Lava Cake Recipe

oat flour chocolate cake recipe

★★★★★

4.7 from 3 reviews

Oat flour gives the perfect texture to this clean eating crock pot cake. Serve hot with a scoop of vanilla ice cream!

  • Author: Rebecca Baron
  • Prep Time: 20 minutes
  • Cook Time: 120 minutes
  • Total Time: 140 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Clean Eating
Scale

Ingredients

FOR THE LAVA

  • 3/4 Cup Coconut Palm Sugar
  • 1/2 Cup Cocoa Powder
  • 1/4 Cup Honey
  • 2 Cups Boiling hot water

Instructions

  1. Grease the bowl of a slow cooker.
  2. In a mixing bowl, whisk together the flour, sugar, cocoa, baking powder, and salt.
  3. Add the coconut milk, butter, and vanilla to the bowl and whisk in until a smooth batter is formed.
  4. Pour the batter into the greased slow cooker and spread to level.
  5. In a small bowl, combine the 3/4 C. Coconut Palm Sugar and the 1/2 C. Cocoa Powder.
  6. Sprinkle over the top of the cake batter in the slow cooker.
  7. Mix together the honey and hot water.
  8. Pour over the top of the cake, cover with a lid, and cook on high for 1 1/2-2 hours. Cake is done as soon as it is puffed and firm on the top. The liquid chocolate lava will be on the bottom of the cake.

Keywords: oat flour, coconut palm sugar, coconut milk, Molten Lava Cake

Clean Eating Slow Cooker Molten Lava Cake

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Reader Interactions

Comments

  1. Jamie

    Hi,

    Can you substitute regular sugar instead of the coconut palm sugar?
    Also, this may seem stupid, but how do you get this out of the slow cooker?

    Thanks.

    Reply

  2. Cyndi

    HI – If I don’t have coconut palm sugar, could honey be used to subsitute? I know the ratio will be different. but wondering if it changes the recipe in any way. thank you!

    Reply

    • Rebecca

      I’m not sure, since I haven’t tested that substitution myself, but you could certainly try. If you do, will you please come back and let me know if it works out, so my other readers will know how it turned out?

      Reply

  4. Kaitlyn

    I followed the recipe exactly. The texture was perfect–the top became cakey, I wouldn’t have been able to tell the difference between a “normal” cake texture and this one, but the bottom looked runny. As I stopped out portions it became a perfect mix of cakey gooey warm chocolate goodness. However, I personally found the oat flavor of the oat flour to be too overpowering. My boyfriend had two servings, so I would say that this is still a great recipe, I just wasn’t a fan of the oat flour. Thanks–this was one of my first baking experiments in gluten/dairy free!

    ★★★★

    Reply

  7. Suzanne

    No idea what I did wrong. Tried to make this for my daughters birthday. I used almond meal flour, regular sugar and silk almond milk as the only substitutions. At 1.5 hours it looked still very soupy in the middle so I let it go for an additional 30 minutes. Checked it again and it was like chocolate soup! So we laughed and served it over ice cream. Delicious flavor but where did I go wrong?

    Reply

  8. Kari

    This recipe looks too good to be true. I love it that you’re experimenting with different ingredients and using oat flour instead.
    Love your blog and recipes. Keep up the good work!

    ★★★★★

    Reply

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