Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 12
Calories 213 kcal
Ingredients
2 1/2 cups gluten free flour I used Bobs Red Mill 1 to1
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup Swerve or erythritol
2 teaspoons pumpkin pie spice
8 tablespoons butter softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoon chocolate liquid stevia
1 15 ounce can pumpkin puree, not pie filling
Optional Topping: 1/3 cup sugar-free chocolate chips, 1/4 cup pepitas
Instructions
Whisk together the first 7 dry ingredients. Set aside.
Add the rest of the ingredients to a stand mixer and blend until combined.
Slowly pour the dry mixture into the wet in the stand mixer and blend on low until incorporated.
The batter will be thick!
Grease your crock pot then spread the batter onto the bottom. To make spreading easier, wet the back end of a spoon or spatula and try to make an even level.
Add toppings if desired.
Cover and cook on low 3 1/2 hours or until toothpick in center comes out clean.
Uncover and allow to cool 30 minutes before slicing.
Nutrition Facts
Crock Pot Gluten-Free Chocolate Pumpkin Cake
Amount Per Serving (1 g)
Calories 213
Calories from Fat 83
% Daily Value*
Fat 9.2g
14%
Saturated Fat 4.5g
28%
Cholesterol 50mg
17%
Sodium 172mg
7%
Carbohydrates 31.1g
10%
Fiber 4.1g
17%
Sugar 1.8g
2%
Protein 4.4g
9%
* Percent Daily Values are based on a 2000 calorie diet.