Gluten-Free Slow Cooker Chocolate Lava Cake recipe

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Ingredients

1 (16 ounce) package gluten-free chocolate cake mix
⅔ cup milk
2 eggs, lightly beaten
⅓ cup vegetable oil
⅔ cup boiling water
2 avocados, halved and pitted
1 cup almond milk, or as needed
½ cup honey
½ cup unsweetened cocoa powder
½ teaspoon vanilla extract
2 cups semisweet chocolate chips

Nutrition Info

563.6 calories
carbohydrate: 81.1 g
cholesterol: 34 mg
fat: 26 g
fiber: 8.3 g
protein: 7.5 g
saturatedFat: 8.8 g
servingSize: -
sodium: 412 mg
sugar: 32.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour cake mix into a large bowl. Make a well in the center and pour in milk, eggs, and vegetable oil, stir until well combined. Pour boiling water into the batter and stir to mix.

  2. Pour batter into a slow cooker.

  3. Combine avocados, almond milk, honey, cocoa powder, and vanilla extract in a food processor, blend until the consistency of pudding. Pour over the batter in the slow cooker. Sprinkle chocolate chips on top.

  4. Cook on High until edges have pulled away from the sides of the cooker, about 2 1/2 hours.

Recipe Yield

10 servings

Recipe Note

Unbelievable chocolate decadence for a gluten-free recipe. Top with ice cream or whipped cream. Invite people over because... OMG!

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