Slow Cooker Chocolate Almond Cake recipe

Indulge in this decadent slow cooker chocolate almond cake that’s incredibly moist, fudgy, and bursting with deep chocolate flavor. Almond flour adds a delightful nutty richness and tender texture, while the slow cooking method ensures even baking without heating up your kitchen. Perfect for effortless chocolate desserts!

Why You’ll Love This recipe

You’ll fall head over heels for this Slow Cooker Chocolate Almond Cake because it’s ridiculously easy to make—no oven required, minimal mixing, and virtually foolproof results every time. The slow cooker works its magic to create an ultra-moist, fudgy texture that’s almost brownie-like in the center, with perfectly tender edges.

The combination of rich cocoa and almond flour delivers a sophisticated nutty depth that elevates it beyond basic chocolate cake, making it feel gourmet without any extra effort. It’s naturally gluten-free (thanks to almond flour), adaptable for various diets, and fills your home with an irresistible aroma as it cooks low and slow.

Whether you’re avoiding summer heat, short on time, or just craving comfort, this recipe delivers maximum chocolate satisfaction with minimal cleanup and stress—ideal for weeknight treats, potlucks, or cozy family desserts.

Yield: 10 servings

Slow Cooker Chocolate Almond Cake recipe

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Moist, fudgy slow cooker chocolate almond cake—rich, nutty, gluten-free, and incredibly easy to make.

Prep Time 10 minutes

Cook Time 3 hours

Additional Time 20 minutes

Total Time 3 hours 30 minutes

Ingredients

• 1 cup (112g) almond flour
• ⅓ cup (28g) unsweetened cocoa powder
• ½ cup (95g) granulated sugar (or low-carb sweetener like erythritol)
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 6 tablespoons (85g) unsalted butter, melted
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• Optional: ½ cup chocolate chips or chopped almonds for topping/mixing in

Instructions

1. Grab your slow cooker (5-6 quart works best) and generously grease the insert with butter or non-stick spray—then line the bottom with a round of parchment paper for foolproof removal later. This little step makes life so much easier!
2. In a medium mixing bowl, whisk together the almond flour, cocoa powder, sugar (or your favorite sweetener), baking powder, and salt until they're beautifully combined and lump-free—say hello to your dry ingredients party!
3. In another bowl, crack in those eggs and whisk them up with the melted butter and vanilla extract until smooth and glossy—this wet mixture smells amazing already.
4. Pour the wet ingredients right into the dry ingredients and stir gently with a spatula or whisk just until everything comes together—no overmixing needed; a few small lumps are totally fine for that perfect fudgy texture.
5. If you're feeling extra indulgent, fold in a handful of chocolate chips or chopped almonds now—they'll create delicious little melty surprises inside!
6. Spoon the thick, chocolatey batter into your prepared slow cooker and smooth the top with your spatula—give it a few gentle taps on the counter to release any air bubbles.
7. Pop the lid on, set your slow cooker to LOW, and let the magic happen for 2½ to 3 hours—your kitchen will fill with the most heavenly chocolate-almond aroma!
8. Starting at 2½ hours, peek in (quickly!) and test the center with a toothpick—it should come out with moist crumbs, not wet batter. Every slow cooker is a little different, so trust your nose and that test.
9. Once done, turn off the slow cooker and let the cake rest covered for 20 minutes—this helps it set and makes lifting it out a breeze.
10. Carefully lift the cake out using the parchment overhang or a large spatula, place it on a pretty plate, dust with powdered sugar or cocoa if you like, slice, and serve warm with ice cream, whipped cream, or just as is—pure chocolate-almond bliss awaits!

Notes

This cake is naturally gluten-free thanks to almond flour. Cooking times vary by slow cooker model—err on the side of checking early to avoid overcooking. Serve warm for the ultimate gooey experience!

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 316Total Fat 21gSaturated Fat 6gUnsaturated Fat 16gCholesterol 75mgSodium 168mgCarbohydrates 23gFiber 5gSugar 14gProtein 9g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Grease your slow cooker insert very well with butter or non-stick spray, then line the bottom with parchment paper for easy removal.
• Use a 5-6 quart slow cooker for best results; smaller sizes may need reduced cooking time.
• Cook on LOW only—HIGH can dry out the edges.
• Check doneness starting at 2.5 hours by inserting a toothpick in the center; it should come out with moist crumbs (not wet batter).
• Let the cake rest in the covered slow cooker for 20-30 minutes after cooking for easier lifting.
• For extra indulgence, sprinkle chocolate chips or chopped almonds on top in the last 30 minutes.
• Avoid opening the lid too often to maintain even heat and moisture.

Ingredients Notes

Almond flour provides the tender, nutty base and keeps the cake gluten-free while adding healthy fats and moisture—use finely ground blanched almond flour (not almond meal) for the smoothest texture. Unsweetened cocoa powder delivers intense chocolate flavor; Dutch-processed gives a darker, richer result, while natural cocoa adds slight brightness.

Eggs bind everything and contribute to the fudgy structure—room temperature eggs mix more evenly. Melted butter adds richness and helps create that melt-in-your-mouth feel; unsalted is best so you control the salt. Granulated sweetener (or sugar) balances the bitterness of cocoa—erythritol or allulose works great for low-carb versions.

Baking powder gives just enough lift without making it cakey. A pinch of salt enhances all the flavors, and vanilla extract rounds out the warm, comforting notes. Optional chocolate chips or chopped almonds add delightful pockets of texture and extra indulgence.

Variations and Substitutions

Make it fully low-carb/keto by using a granulated erythritol or monk fruit sweetener and adding ¼ cup unflavored whey protein powder for structure. For a dairy-free version, swap butter with coconut oil or vegan butter. Turn it into a mocha cake by adding 1-2 tsp instant espresso powder to the dry ingredients. Stir in ½ cup chocolate chips or chunks for gooey pockets.

For nutty variety, replace some almond flour with hazelnut flour. Add orange zest for a chocolate-orange twist or a dash of cinnamon for warmth. If you prefer a lava-style center, undercook slightly (check at 2 hours) and serve warm with ice cream.

For a vegan adaptation, use flax eggs (1 Tbsp flax + 3 Tbsp water per egg) and plant-based milk/butter. You can also fold in chopped toasted almonds or swirl in peanut butter before cooking for extra flair.

Storage Options

Store leftover cake in an airtight container at room temperature for up to 3 days (it stays moist!). Refrigerate for up to 1 week; bring to room temperature before serving for best texture. Freeze individual slices wrapped in plastic and foil for up to 2 months—thaw overnight in the fridge or microwave briefly. Reheat slices gently in the microwave for 15-20 seconds to restore that fresh-baked gooeyness.

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