Make a cake in a Crock Pot! Blueberry Maple Slow Cooker Cake

Make Cake in a Crockpot! Blueberry Maple Slow Cooker Cake - #glutenfree #dairyfreeNutrient-rich, nourishing gluten-free blueberry cake drizzled with maple syrup… baked for 4 hours in your slow cooker.

I bought this Crock Pot as a New Year’s gift… for myself.

The 10 hours I spend in the kitchen, daily, testing + creating new recipes for the blog, leaves me with 0 creativity for family meals and treats.

We often have the same style of meal, every night:: roasted vegetables, salad, animal protein, with fruit and nuts for dessert.

Buying this (inexpensive and so totally awesome) Crock Pot was a last-ditch effort of breaking free from our dinner routine.

And, of course, when I say dinner routine, I mean dessert routine.

Dinners will come later. I wanted to see if I could bake a cake with this new gadget of mine.

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And girl, I made a CAKE!

I doubted this recipe from the very beginning.

The dough was thick, the concept was crazy…

But it worked.

It worked real good.

Moist, fell right out of the pan, nourishing, dense (in all the right ways), delicious.

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4.8 from 5 reviews
Blueberry Maple Slow Cooker Cake
Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 8
Nutrient-rich, nourishing gluten-free blueberry cake drizzled with maple syrup... baked for 4 hours in your slow cooker.
Dry Ingredients
Wet Ingredients
  • 12 oz. (approx. 1 cup) fresh blueberries, divided
  • ⅓ cup maple syrup
  1. Line the bottom of a 8 x 4 loaf pan with parchment paper and use a dab of coconut oil to oil the sides. Set aside.
  2. Pour 3 cups of water in a kettle or pot and heat on high until boiling.
  3. Meanwhile, add dry ingredients to a large bowl. Set aside.
  4. In a separate large bowl, add coconut sugar and coconut oil. Beat with a stand mixer or hand mixer until creamed, about 2 minutes.
  5. Add dairy-free yogurt, eggs and vanilla. Beat again until creamy, about 1 minute.
  6. Drop half of the dry mixture into the bowl with the egg mix. Mix with a spoon until incorporated. Add remaining dry mixture and mix again with the spoon.
  7. Fold in half of the blueberries.
  8. Drop mixture into prepared loaf pan and cover with foil, wrap tightly with string or a thick elastic band.
  9. Cover the bottom of the Crock Pot with the boiling water. I used about 1-1/2 to 2 cups of the boiling water. Lay loaf pan in boiling water so that it goes 1-inch up the sides. You can test this by inserting a knife on the side of the loaf pan to see where the water is sitting. You may have to add or remove water, depending on the size of your Crock Pot.
  10. Bake on high for 4 hours.
  11. Remove from the slow cooker, take off the elastic or string and tin foil. Run a knife along the sides, just to loosen them. Allow to cool for 5 minutes in the pan.
  12. Carefully flip the pan over onto a serving plate, be gentle! The cake should just slide out. Once out, remove the parchment paper top.
  13. Drizzle with maple syrup and top with remaining blueberries.
Eggs: I did not test this recipe without the eggs. You could try replacing the eggs with egg replacer, or 2 tablespoons of finely ground flax seed mixed with 6 tablespoons of warm water, left to sit for 5 minutes.

Coconut oil: I am not sure if another type of oil would work for this recipe. You could try grape seed or avocado oil.

Sorghum flour: if you wanted to make this recipe grain-free, you could try replacing the sorghum flour with chickpea flour. I do not think that coconut flour would work.

View nutrition information (once on page, scroll down)


Enjoyed with a tall chai tea and a side of my favorite dairy-free yogurt is pure bliss. xoxo

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Share (because we can all learn from one another)…

Have you unwedged yourself from a boring dinner routine?

What did you do to spice things up?

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Comments | Leave Your Comment

  1. I’m wondering – does this have a coconut taste to it? I’m scared to make many of the gluten-free desserts because they all use so much coconut EVERYTHING! Lol. Did I mention I LOATHE coconut!! Lol. I have used coconut oil and water which I found does not have the flavor, but what about coconut milk and sugar? I have not purchased either of these yet, as they are kind of pricey and I don’t want to waste it! If it does have a strong coconut taste, what could I possibly exchange for the coconut ingredients in so many of the gluten-free recipes? I’m having a hard time finding new recipes that don’t have that in it. Love your Blog by the way!! Thanks!

    • The cupcakes and baby’s first cake were a hit! Thank you again. Wanted to mention however, that the icing (Soy Free, Vegan Cream Cheese Icing) didn’t get used because the consistency was too runny for application. If I put it in a jar, do you know how long it will keep for?

  2. I’ve made two batches of cupcakes already! They only needed 25 minutes however, instead. They’re delicious, thank you! Just wondering if maple syrup could be used instead of the coconut sugar? I’d like to try this for my daughter’s cake.

    • Wow, awesome! Cupcakes in the oven, right? Totally going to make these again in the oven. I think the maple syrup would work. Although, I’d use about 10-15% less.

      • Yes! Cupcakes in the oven. I’ve made three batches now! I keep eating them and need 21 for the party tomorrow! I finally froze them so I wouldn’t eat anymore ;) I have the cake in the oven now, but seems to need longer than the 25 minutes. I hadn’t seen your response yet, but I will try the maple syrup next time! Thanks again and happy baking!!! (ps. I got a kitchen aid mixer for Christmas and love it! I am inspired to bake almost every day!!)

  3. Looks yum! If you want to oven bake it, but get the ‘steamed pudding’ consistency, just bake it in a ‘bain marie’ (water bath) like you would a flan or custard. Takes longer, but worth it :)

  4. Would you be so kind and make a list of what types of alternative flours are easily substituted for another type. That would really be helpful to me and perhaps others. Sometimes I do not have a certain type, and because I have not done this for a “long” time, I just guess and it does not always work out so well!!!!!!!!!!

  5. I LOVE my crock pot! I really need to use it way more often. And then you made a cake in yours! So I have to try that now. Have you seen this site:
    I know you make all your own stuff, but it’s really cool to see how this family went an entire year cooking in the crock pot.

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