Total Time
2hrs 45mins
Prep 15 mins
Cook 2 hrs 30 mins

A vegan crock pot recipe that I lightened up and made pantry-ready. None of the ingredients are refridgerated.

Ingredients Nutrition


  1. Oil the crock of your slow cooker.
  2. Mix flour, granulated sugar, splenda, baking soda, 2 T cocoa in a bowl.
  3. Mix brown sugar and 3 T cocoa in a separate bowl.
  4. Add oil, 2/3 c water and 1 t vinegar to flour mixture, stir until combined.
  5. Spread in the bottom of crock.
  6. Sprinkle brown sugar/cocoa mix over the batter.
  7. Gently pour hot water and coffee over sugar.
  8. Cook on HIGH for 2 hours, or until a knife inserted in the cake comes out clean.
  9. Take off the lid and let it rest for 30 minutes before serving.
  10. The pudding will be on the bottom and the cake on top. Spoon pudding over cake to serve.
Most Helpful

The recipe works very well indeed and I certainly do appreciate the low fat and sugar. In my personal opinion it could use a couple more Tbsp of Splenda. I used just 1 Tbsp of sugar and filled the rest of the 1/2 cup with Splenda and I used 1/4 cup of Splenda Brown Blend (as recommended by Splenda). This is a lovely year round dessert, easy and not kitchen heating for the summer and a warming, comforting dessert for winter. I love that it's made with things that I always have on hand. Made for PAC, Spring 09.

Annacia March 29, 2009

This was like a grand experiment for me. I've never tried making cake in a crockpot before. Because my crockpot is so freaking huge, I doubled the recipe, but left the cooking time the same. I timed it so it would be done a couple hours after dinner. What a low-calorie, low-fat treat! Thanks for posting!

sandrasothere March 05, 2009

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