I used to make something very similar to this all the time, but it was a microwave recipe so it took 8 mins instead of… 2.5 ours. But I haven’t gotten round to finding a microwave-safe ring mold dish so I thought I’d give this a try. It takes a while, but it’s perfect for when you have guests – you can prep it well a head of time and leave it to cook while you make and serve dinner. Way less stressful.
Makes 6 generous servings
2 c brown sugar
2 c flour
6 tbsp unsweetened dutch-processed cocoa (sift this in to the bowl first)
4 tsp of baking powder
1 tsp of salt
In a separate bowl, mix together:
1 c almond or soy milk
4 tbsp melted Earth Balance
1 tsp vanilla extract
Add the liquid mix to the dry and gently combine. Don’t overmix. Spread the mixture into your crockpot.
1.5 c brown sugar
1/2 c unsweetened, dutch-processed cocoa
Sprinkle this mixture over the cake. Pour 3 c boiling water over the top. Set the crock pot to high and cook for around 2.5 hours. When you test it, test the sides – the center is where the sauce will collect so it will stay liquid.
** While I thought this cake was particularly good the second day, as leftovers, when it was fresh it tasted sort of floury or slightly bitter. Maybe this was all the baking powder? I might try using less next time.