As its still cold outside I see nothing wrong with indulging in a few warming desserts but don’t get me wrong ice cream is still on my menu. (No Churn Pumpkin Spice Ice Cream coming very soon) and no matter what time of the year it is, it always will be. But I am enjoying the stodgy hot desserts that the colder weather allows and this Self Saucing Slow Cooker Cinnamon Pumpkin Cake is no exception.
Â
Â
Â
Â
Â
Is it still pumpkin season?
I’m hoping I haven’t completely missed pumpkin season. Pumpkins are still in the shops and there are still plenty of new recipes floating about the internet. Therefore I am hoping I haven’t missed the boat, though lets be honest it wouldn’t be the first time!
Â
Â
Slow Cooker
So lets talk about this self saucing slow cooker cinnamon pumpkin cake shall we? Right to start with as the title suggests, its all made in the slow cooker which we all love. Make it, leave it then eat it. Its like living the dream people 😀 The great thing about slow cooker desserts like this is they are always dense and moist, and so simple to add a layer of sauce to. Gently add the liquid for the sauce over the top of your cake batter and as the cake slowly cooks the liquid falls to the bottom and thickens. Giving you a thick sweet sauce to enjoy your cake with.
Â
Â
If by some miracle you don’t finish it all in one sitting, don’t worry it stores very well when kept in the fridge. The sauce will be absorbed by the cake but it will still taste amazing.
Â
Vegan
One more great thing about this self saucing slow cooker cinnamon pumpkin cake is its completely vegan. But if this is not an issue for you then by all means use cows milk instead of unsweetened almond milk. Or use any other kind of milk that takes your fancy. The same with the cinnamon chips. The ones I use are vegan but you can easily substitute them for regular chocolate chips or even vegan chocolate chips is you prefer. I know cinnamon chips are not easy to come by in Europe. I have to buy mine online and ship them in from America. So go with what is easiest for you, that is why they are completely optional this cake is just as amazing without any chips at all.
Â
Recipe:
Self Saucing Slow Cooker Cinnamon Pumpkin Cake
Ingredients
For the cake
- 150 grams plain / all purpose flour (1 and 1/4 cups)
- 100 grams dark brown sugar (1/2 cup lightly packed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 120 millilitres unsweetened almond milk (1/2 cup)
- 60 millilitres vegetable oil (1/4 cup)
- 1 teaspoon vanilla extract
- 150 grams pumpkin puree (2/3 cup)
- 25 grams vegan cinnamon chips - optional (1/8 cup)
Sauce
- 50 grams dark brown sugar (1/4 cup)
- 1 and 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 160 millilitres boiling water (2/3 cup)
Instructions
- Lightly grease or line your slow cooker with baking parchment (My slow cooker is 6.5 Litre / six quarts in size)
- In a medium sized mixing bowl add in the flour, sugar, baking soda, salt and spices and give them a little mix together.
- Pour in the almond milk, vegetable oil, vanilla extract and pumpkin puree and with a gentle hand fold everything in together.
- Carefully pour the batter into your slow cooker and spread it out into an even layer.
- If using sprinkle the cinnamon chips over the top of the cake batter.
- Wipe your mixing bowl clean with a kitchen paper towel, it doesn't need to be spotless and add in the sugar and spices for the sauce and give them a quick stir.
- Slowly pour the boiling water over the sugar and spice mix and stir until the sugar has dissolved.
- Very carefully and slowly pour this hot liquid over your cake batter. At this stage it will just rest on top of the batter, it will sink to the bottom as the cake cooks.
- Pop your slow cooker on high and go and relax. To stop your cake getting wet from condensation from the lid you can place a few sheets of kitchen paper just inside the lid to catch the drips and keep your cake dry.
- After about 1 hour and 15 minutes check your cake for doneness by inserting a pick. If it mostly comes out clean your cake is done. If its still very sticky give it a little more time. Mine took just over 1 hour and 30 minutes.
- Take the cake off the heat and leave it to stand for 10 minutes before serving.
Notes
Â
Something else to read:
Powered by YARPP.
I was looking for a great pumpkin pie over the net and i came across your recipe which looks delicious.
i will try it soon, thanks for sharing with us.
Hi Yaron, I am sure you’ll love it when you try it 🙂
Love that you made this in the slow cooker! The pumpkin and cinnamon combo sound perfect!
Thanks Kelly, I am always inspired by your slow cooker masterpieces!
Oh gosh, this needs to be my new dessert! We have a Friendsgiving coming up this week that I need to make this for! I love me some pumpkin cake!
Thank you Pamela, I am sure they will love it!
I love the elegance of self saucing cakes! Especially yummy with a scoop of ice cream, right?? In the states, pumpkin seems in vogue until Thanksgiving—so you squeezed this one in just in time 😉
Ice cream is totally warrented on a dessert like this 😀 Thanks for the advice Liz 🙂
Cold and warming desserts go so well together. What a stunning looking vegan cinnamon pumpkin cake, Emma. Love that this is self-saucing and made in slow cooker.
Thanks Anu 🙂