Vegan Summer Slow Cooker – Desserts

One of the best parts of summer is cooling down with creamy desserts, but brownies and cakes are certainly nice too. Here are a few you may not think about making in your slow cooker, but trust me it’s the best way to make them in the summer!

I didn’t grow up on tapioca, but I was hooked from my first bite. I love the way those little bubbles of tapioca burst into your mouth once you bite into those perfectly round globs.

Vegan Creamsicle Tapioca Pudding and Red Velvet Tea Tapioca Pudding are two of my current favorites. You cook them in the slow cooker for the evening, then chill them overnight. The chilled pudding is great for a breakfast on the hottest of summer days!

Speaking of desserts I eat for breakfast, I can’t leave out Slow Cooker Kheer. Since it uses brown rice it’s as nutritious as it is decadent. A bonus with all of these puddings is that you can use your favorite sweetener stevia, agave, sugar, etc.

Another slow cooker surprise to many people is that you can use your slow cooker like an oven. A moist oven that you have to use a clean dish towel in with a propped lid, but that works for me.

My pride and joy from last spring was my Vegan Herb Pound Cake recipe. I use a six quart slow cooker for my baking so I can fit in Pyrex dishes instead of cooking them directly in the crock. I find that most slow cookers have hot spots just like an oven does and giving some space all around the baked good prevents over-cooked or burnt spots on your beautiful cake.

There are more detailed baking instructions on the pound cake recipe. And you can vary the flavors with fresh herbs from your garden and natural extracts, so the combinations are endless!

Want more slow cooker desserts? You can find these in The Vegan Slow Cooker:

  • Tea “Thyme” Lemon Blondies
  • Slightly Drunken Apples – it’s great on ice cream!
  • Biscuit Topped Fruit Cobbler
  • Chile-Chocolate Black Bean Brownies
  • Mango Coconut Rice Pudding

The Vegan Slow Cooker

Comments

  1. that kheer looks divine! yummmmm!

  2. so amazing – looks great!

  3. Can you clarify this recipe for me? I followed the Mango Coconut Rice Pudding recipe to the tee, I think, but at the end of 1 1/2 to 2 hours the rice was still crunchy. Was I supposed to use cooked Arborio rice, or uncooked? I let the contents cook some more, until the rice was soft, but by then the mango was soggy and gross. The whole pot was a disaster! Help!

    I used frozen mango chunks (in a bag) and Arborio rice (in a box) from Trader Joe’s.

    • Kathy Hester says:

      Uncooked rice would be right, it’s possible that you slow cooker cooks less hot. The mango does cook down though. I usually garnish with fresh mango, but you could even not cook the mango at all and add it at the end.

      I hope that helps!

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