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.

Blueberry Maple Slow Cooker Cake-6673

4.8 from 5 reviews
Blueberry Maple Slow Cooker Cake
Author: 
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.
Ingredients
Dry Ingredients
Wet Ingredients
Additions
  • 12 oz. (approx. 1 cup) fresh blueberries, divided
  • ⅓ cup maple syrup
Instructions
  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.
Notes
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)

Blueberry-Maple-Slow-Cooker-Cake

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. Leanne,

    Love your blog! I’m just curious – why would one want to bake a cake in a crock pot instead of an oven (besides the energy savings, perhaps, though not even sure if that’s true)? Are there some benefits that I’m missing? Thanks!

    • Hey Cyndi – I would imagine that it would save a little energy/gas depending on what your oven system is. No benefits, other than it’s just so awesome and ultra exciting. Plus, it makes for a great conversation starter at a party!

  2. The Crock Pot seems pretty decent! Let’s see what else you can make with it! =)
    Also, thanks for sharing the recipe! They look delicious!

  3. I don’t have a crockpot. How do you think it would turn out baked in an oven? The recipe sounds delicious.

    • Hi Kellee – I bet you could bake it in a 350F oven for 35 minutes to start?

  4. Looks yummy! I think if a person has enough time to put together the ingredients, but not wait another hour to bake and finish it (like I sometimes do), a crock pot is a good idea. Also, seems the idea of cooking in the crockpot to sort of “steam” it, would give it a different consistency than baking … like my mom’s steamed pudding… :-)

    As for spicing up my dinners this new year… one of my mini goals was to try to find something new to eat or a new way to cook a food. Well, I’m not a huge fan of cauliflower, but I tried a recipe that called for ricing it, and then the flavor was disguised with jalapenos and spices. Pretty yummy way to eat cauliflower! On another day, I made some chipotle vegan chili, but didn’t have chipotle peppers, so subbed chipotle seasoning and it worked just fine. Good as it was as chili, I used leftovers in steamed poblano-like (only had pasilla available) peppers with polenta on top, covered with vegan mozzarella cheese. SO GOOD! Just trying to change things up. These things are really out of the ordinary for me.

    Another reason to try cake in a crockpot. Just to change things up. :-)

    • It’s interesting you mentioned that, Cat… I’m not sure what the difference would be baking it. It felt so much more moist than an oven cake. Like, still… alive. If that makes sense?

      Wow, look at you go! I love the idea of figuring out a new way/method to cooking something. Totally, cake in a Crock Pot is one of those things, for sure!

  5. My initial reaction to this was “Oh no she di’nt”! LOL

    Did you make this at the cabin?? Those railings with the snow look familiar. . .WHICH make for a great backdrop, btw. :)

    Is that a HAND mixer that you have? The one in the pic looks like an old school egg beater. Too cute.

    • Oh yeah I did! Yep, made in the cabin. It baked while we went snowshoeing! Love that place. It was a HAND mixer. So difficult to make, my hands were throbbing after, and I kept saying: I don’t know how people used to do this?! I ended up making the cake again when we got home, just to be sure it could be made with more… modern pieces.

  6. I love your site!! Just wondering about this blueberry cake. My daughters first birthday is less than a week away, and she loves blueberries. I would love to make her a cake, and then offer our company a blueberry cupcake…all gluten and dairy free of course, and love the maple syrup instead of sugar. Do you know if this recipe will work in an oven as well?

    • Hey Sandy! Wow, so thoughtful. I am not too sure that this recipe will work in the oven. If I were to test it, I would probably do 350 for 35 minutes.

  7. I usually end up eating whatever I’ve been making for the blog…frittata for breakfast and dinner today! Do you not end up with load of taste testers to choose from?

    • You would think that we do? But we get together with friends SO often that I share so much of it all! Don’t usually get too much of it all to myself!

  8. Hi! This looks delicious and I would love to try it, but do know of any substitutions for the sorghum flour and tapioca starch? Thanks so much!

    • Hi Isabelle – for sorghum flour, you could try brown rice flour or teff flour… I think? And for tapioca starch, arrowroot starch can go in it’s place.

      • Thanks! I just bought some sorghum flour so I will just use that, and I will try arrowroot instead of the tapioca… can’t wait to try it! :)

  9. Looks delicious–I’ve always been curious about crockpot baking (I use mine for soups and chilis all the time), maybe time to give it a try.

    Honestly, the best thing I have done to keep our dinners from getting too repetitive is weekly meal planning and a weekend food prep session. Makes getting dinner on the table during the week much easier and I find we eat a much more varied diet when we plan our meals.

    • Meal planning is SO helpful! Well done for staying on top of it and organized, Catherine!

    • Yikes – I forgot about meal planning! That was also supposed to be a mini goal! I’ll work on that in a few weeks. We are moving and I’m not sure I can meal plan too well with leftovers from the freezer in the garage. :-) However, I still have a fridge full of greens and a cupboard full of gluten free items for baking… and almost all my baking pans are packed! But I might be able to meal plan with what is in the fridge and what’s on hand in the cupboard. Now, wouldn’t THAT be a challenge!

  10. I am so excited that you have a crockpot now, I can’t wait to see what other recipes you will have for us!

    I love my crockpot, its the easiest and best way to book bone broth!

    As for shaking things up, I try out a new recipe every week just to keep it interesting for hubby and I! Sometimes they are “not his favourite” (which means, don’t make it again) and other times they are a resounding success!

    • Bone broth… brilliant! I’m totally, totally going to do that this weekend!

  11. 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: http://crockpot365.blogspot.com/
    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.

  12. 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!!!!!!!!!!

  13. 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 :)

  14. 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!!)

    • 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?

  15. 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!

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