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Slow Cooker Vegan Hot Fudge Sauce Chocolate Cake
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Slow Cooker Vegan Hot Fudge Sauce Chocolate Cake

Slow Cooker Vegan Hot Fudge Sauce Chocolate Cake is a light fluffy chocolate sponge topped with chocolate chips and hidden beneath is a thick rich layer of hot fudge sauce.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Cake / Dessert
Cuisine: American
Servings: 6 - 8 servings
Author: Emma (Original recipe from Averie Cooks)


For The Cake

  • 125 grams plain / all purpose flour 1 cup
  • 100 grams granulated sugar 1/2 cup
  • 28 grams unsweetened cocoa powder 1/4 cup
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 180 millilitres unsweetened almond milk 3/4 cup
  • 80 milliliters vegetable oil 1/3 cup
  • 1 teaspoon vanilla extract
  • 190 grams vegan semi sweet chocolate chips 1 cup

For The Hot Fudge Sauce

  • 100 grams granulated sugar 1/2 cup
  • 3 tablespoons unsweetened cocoa powder
  • 360 milliliters boiling water 1 and 1/2 cups


  • Line a 6.5 liter / 6 quart slow cooker with either a liner or baking parchment. I don't have any liners so I used baking parchment. Lining it will make it easer to take the cake out and store it and to clean your slow cooker but it is not an essential step.
  • In a small bowl add in the flour, sugar, cocoa powder, baking powder and salt, whisk till fully combined.
  • Add in the milk, oil and vanilla and stir everything together until just combined.
  • Pour the batter into your slow cooker and spread it out into a thin layer.
  • Sprinkle the chocolate chips over the top so they are evenly distributed.
  • Wipe your mixing bowl out with a paper towel or use a clean bowl and add in the sugar and cocoa powder for your hot fudge sauce and give it a little mix.
  • Carefully pour in the boiling water and mix until everything is combined.
  • Very carefully pour this liquid over your cake batter and whatever you do resist the urge to stir! Let the liquid sit on top of the cake batter.
  • Place the lid on your slow cooker and pop it on high and go and relax.
  • Check your cake after one hour for doneness, all slow cookers vary and yours may take less time then mine did. The original recipe called for 1 and 1/2 hours but mine took a little over 2 hours to bake through.
  • Poke it with a pick and if it comes out clean then you are good to go.
  • Turn your slow cooker off, take the ceramic dish out and place to one side for 10 minutes to cool down a little before serving.
  • Serve with vegan cream, vegan ice cream or a little powdered sugar.
  • Stored in an airtight container in the fridge this cake will last up to 5 days. The sauce will be absorbed into the cake by day 2. Still tastes great.
  • Pop it in the microwave for 60 seconds to warm it up slightly.