I saw a slow cooker cake in a book and thought I have to make a paleo version and make it my own and I added my chocolate banana syrup to the cake. I used my nut free chocolate muffin recipe as the cake. This is a delicious gooey moist cake.
The cake
2 eggs
1 tsp vanilla extract
1/2 cup of honey
1 tbsp of cocoa powder
1/2 cup of coconut flour
1/4 tsp of baking soda
1/2 cup of chocolate chips ( enjoy life brand)
1/4 cup of palm shortening
2 tbsp of boiling water
3 level tbsp of coconut milk, thick
Preheat the oven to 350f. Fill a saucepan halfway with water. Place a bowl (i used a silver mixing bowl) on top with the chocolate chips and palm shortening in it. Let the mixture melt with the heat on medium. Don't let the water boil. In the mean time beat the eggs in a stand up mixer. Add the vanilla and honey and mix well. Add the cocoa powder, baking soda and coconut flour and mix well. Add the coconut milk and mix. Add the melted chocolate and palm shortening and mix really well, scraping down the sides. Add the boiling water. (I used the water from the pan). Mix really well.
The syrup
1/3 cup of chocolate chips
1 cup of coconut cream
1 banana
1 tsp palm shortening
1 tbsp honey
1 tbsp cocoa powder
1 tbsp coconut flour
Mash the banana in a bowl. Place all ingredients in a saucepan and simmer on medium heat. Add the banana to the saucepan and mix. Pour the syrup into a blender once it has cooled down a little. Blend until the banana is mixed well.
Pour the syrup into the slow cooker. Pour the cake batter on top of the syrup and turn the slow cooker on high for two hours. The cake batter will look puffy like a cake texture and will be cooked through. You can keep the slow cooker on warm setting after if you are not serving right away. Enjoy this yummy gooey banana cake.
The cake
2 eggs
1 tsp vanilla extract
1/2 cup of honey
1 tbsp of cocoa powder
1/2 cup of coconut flour
1/4 tsp of baking soda
1/2 cup of chocolate chips ( enjoy life brand)
1/4 cup of palm shortening
2 tbsp of boiling water
3 level tbsp of coconut milk, thick
Preheat the oven to 350f. Fill a saucepan halfway with water. Place a bowl (i used a silver mixing bowl) on top with the chocolate chips and palm shortening in it. Let the mixture melt with the heat on medium. Don't let the water boil. In the mean time beat the eggs in a stand up mixer. Add the vanilla and honey and mix well. Add the cocoa powder, baking soda and coconut flour and mix well. Add the coconut milk and mix. Add the melted chocolate and palm shortening and mix really well, scraping down the sides. Add the boiling water. (I used the water from the pan). Mix really well.
The syrup
1/3 cup of chocolate chips
1 cup of coconut cream
1 banana
1 tsp palm shortening
1 tbsp honey
1 tbsp cocoa powder
1 tbsp coconut flour
Mash the banana in a bowl. Place all ingredients in a saucepan and simmer on medium heat. Add the banana to the saucepan and mix. Pour the syrup into a blender once it has cooled down a little. Blend until the banana is mixed well.
Pour the syrup into the slow cooker. Pour the cake batter on top of the syrup and turn the slow cooker on high for two hours. The cake batter will look puffy like a cake texture and will be cooked through. You can keep the slow cooker on warm setting after if you are not serving right away. Enjoy this yummy gooey banana cake.