Crock Pot Gluten-Free Chocolate Pumpkin Cake
Servings 12
Calories 213kcal
Ingredients
- 2 ½ cups gluten free flour I used Bobs Red Mill 1 to1
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup Swerve or erythritol
- 2 teaspoons pumpkin pie spice
- 8 tablespoons butter softened
- ½ cup unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoon chocolate liquid stevia
- 1 15 ounce can pumpkin puree, not pie filling
Optional Topping: ⅓ cup sugar-free chocolate chips, ¼ cup pepitas
Instructions
- Whisk together the first 7 dry ingredients. Set aside.
- Add the rest of the ingredients to a stand mixer and blend until combined.
- Slowly pour the dry mixture into the wet in the stand mixer and blend on low until incorporated.
- The batter will be thick!
- Grease your crock pot then spread the batter onto the bottom. To make spreading easier, wet the back end of a spoon or spatula and try to make an even level.
- Add toppings if desired.
- Cover and cook on low 3 ½ hours or until toothpick in center comes out clean.
- Uncover and allow to cool 30 minutes before slicing.
Nutrition
Serving: 1g | Calories: 213kcal | Carbohydrates: 31.1g | Protein: 4.4g | Fat: 9.2g | Saturated Fat: 4.5g | Cholesterol: 50mg | Sodium: 172mg | Fiber: 4.1g | Sugar: 1.8g