Self Saucing Slow Cooker Cinnamon Pumpkin Cake | BakeThenEat.com
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Self Saucing Slow Cooker Cinnamon Pumpkin Cake

Self Saucing Slow Cooker Cinnamon Pumpkin Cake is a dense moist cake all made in the slow cooker with a thick sweet dark layer of cinnamon sauce underneath it.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: British
Servings: 6 servings
Author: Emma

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

As you can see there are a lot of spices in this cake, that is because pumpkin pie spice is very difficult to come by in the UK so we always have to add in the different spices. But if you do have access to pumpkin pie spice then for the cake use 2 teaspoons and for the sauce use another 2 teaspoons.