If you’re craving a gooey, fudgy chocolate treat without all the refined ingredients, we have a treat made just for you! Slow-Cooker Chocolate Maple Lava Cake is one of our favorite easy desserts to make featuring Lifeway Kefir, dark cocoa powder, chocolate chips, and oats. It’s a dessert that you can feel good about eating, too. We recommend serving this decadent dessert with whipped cream and fresh berries.
Cultured Dairy: The Nutrition Benefits You Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Ingredients
- For the Slow-Cooker Chocolate Maple Cake:
- 1 cup whole-grain oat flour or gluten-free flour equivalent
- 1/2 cup unsweetened dark cocoa powder (Dutch-processed cocoa; not regular cocoa powder)
- 1 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 1 cup Vanilla Whole Milk Kefir
- 3/4 cup pure maple syrup
- 1 tsp. pure vanilla extract
- For the Lava (Pudding/Frosting):
- ½ cup more dark cocoa powder (Dutch-processed; not regular baking cocoa)
- ¾ cup coconut sugar or date sugar (or unrefined light brown sugar)
- 1 cup boiling hot water
Directions
- *Prep: Spray a 4-6 quart slow-cooker with non-stick spray or line with parchment paper inside the cooker. You can also use an Instant Pot and set it to the Slow-Cook Mode (don’t use the pressure-cooking mode). If using an Instant Pot, skip this prep step.
- For the cake: Mix the oat flour, 1/2 cup dark cocoa powder, baking powder, salt, and sift together to mix until combined. Pour in Lifeway Kefir, pure maple syrup, vanilla extract, and stir well to mix completely into a cake batter. Pour this into the prepared slow-cooker. Sprinkle in vegan/dairy-free chocolate chips on top.
- Next, mix up the lava pudding/frosting ingredients: In a medium bowl, add ½ cup more dark/Dutch-processed cocoa powder, ¾ cup coconut sugar, and sift to combine. Pour the 1 cup hot water on top and mix completely. Make sure the water is boiling hot because this is what dissolves the sugar and cocoa powder into a fudgy frosting. Pour this on top of the prepared cake batter in the slow-cooker completed in step 1. The mixture will look very watery, but don’t worry; it bakes up into a rich, fudgy, cake-like pudding.
- Turn slow-cooker to medium-high heat and cook/bake for 3 hours or until firm. If your slow-cooker does not have a medium setting, cook on high for 1 hour, then 2.5 more hours on low. Or just cook on low for 3-3.5 hours if you prefer. If using an Instant Pot, set it to the slow-cook mode and cook for 3 hours, do not the pressure-cooking function as the slow-cooking is what makes this cake soft and fudgy.
- Once the cake is baked up and the lava pudding on top looks dissolved, turn off cooker, remove the cake and scoop some into a bowl and serve with whipped coconut cream and berries. We love this with fresh strawberries or raspberries on top.
- *For leftovers, (if you have any!), let the cake cool completely and store in the fridge for 3-4 days.
