Crock Pot Gluten Free Pumpkin Chocolate Cake.
I forgot the gluten free flour so used spelt flour, Stevia and I also used cinnamon applesauce since I couldn't find the regular that I swore we had. Looks good, smells good but can't taste until tomorrow.
http://www.sugarfreemom.com/re...
Ingredients
•2 1/2 cups gluten free flour
•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
1.Whisk together the first 7 dry ingredients. Set aside.
2.Add the rest of the ingredients to a stand mixer and blend until combined.
3.Slowly pour the dry mixture into the wet in the stand mixer and blend on low until incorporated.
4.The batter will be thick!
5.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.
6.Add toppings if desired.
7.Cover and cook on low 3 1/2 hours or until toothpick in center comes out clean.
8.Uncover and allow to cool 30 minutes before slicing.
