Chocolate Pudding Cake
Chocolate Pudding Cake

A cross between ooey-gooey pudding and a moist chocolate cake, this dessert will crush your sweet tooth every time. Garnish with berries of your choice for a pop of color and fresh flavor.

10 servings 240 min 260 min Easy


  • 1 1/2 cups white whole-wheat flour
  • 3/4 cup organic evaporated cane juice, divided
  • 1/2 cup unsweetened cocoa powder, divided
  • 2 tsp baking powder
  • Pinch sea salt
  • 1 cup whole milk
  • 1/4 cup organic unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 4 oz 85% dark chocolate, chopped


  1. Mist a 3-qt slow cooker with cooking spray. In a large bowl, whisk flour, ½ cup cane juice, ¼ cup cocoa powder, baking powder and salt. In a separate bowl, combine milk, butter and vanilla. Stir milk mixture into flour mixture (it will be very thick). Fold in dark chocolate. Spread batter in slow cooker.
  2. Mix together remaining ¼ cup each cane juice and cocoa powder and sprinkle over batter. Pour 1 cup boiling water over top. Cover and cook on high for 3 to 4 hours, until cake springs back at the edge of the liner but is still soft in the middle. Scoop warm cake and sauce into bowls.

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