Photo by Kate Lewis, Copyrighted by Fair Winds Press
Today is the day my book officially launches! However, Amazon will start shipping it on the 5th, so you may have a few more days before it reaches your mailbox. While you’re waiting, here’s a lovely cake to snack on. This is my slow cooking take on desserts for 1 – only this one makes enough for 2 – but can stretch to be a mini dessert for 4.
When you bake a cake like this one in your slow cooker, it becomes moist and sumptuous. But you don’t want the condensation making it wet and preventing it from baking, so use a clean dish towel under the lid to soak up the moisture. Just make sure to fold the towel in quarters so it doesn’t touch the hot sides of your slow cooker.
I think the desserts like cookies or cakes are easiest to get out by lining your crock with parchment paper. Instead of fighting the cake, it just lifts up with the paper in one beautiful piece just like Kate’s did above.
I think it’s even better slow cooking a cake in your small slow cooker because it only takes about 1 to 2 hours. Start it right before dinner and you’ll have a warm freshly baked cake waiting on you to dish out. You can even top it with some So Delicious Almond Milk Vanilla ice cream. It’s great for date night at home.
More delicious desserts from Slow Cooking for Two or Just You:
- Chocolate Chip Cookie for Two (with Tons of Variations)
- Chai-Spiced Apple Crumble
- Oatmeal and Dried Fruit Cookie for Two
- Apple Chocolate Chip Nut Bread Pudding
- Butterscotch Rum Sauce
- Pumpkin Coconut Caramel Sauce – one of my favorite recipes in the whole book. It’s amazing in coffee too!
- Small Batch of Basic Brownies
- Carrot Cake Rice Pudding
- Coconut Hot Chocolate
- Lavender Rose Valentine Cocoa
Blueberry Lemon Cake
Ingredients
- Dry ingredients: 1⁄2 cup 60 g whole-wheat pastry flour (*use gluten-free baking mix)
- 1 ⁄4 teaspoon stevia plus 1 teaspoon agave nectar or sweetener of your choice, to taste
- 1 ⁄4 teaspoon baking powder
- Wet ingredients: 1⁄3 cup 80 ml unsweetened nondairy milk
- 1 ⁄4 cup 36 g blueberries
- 1 teaspoon ground flaxseeds mixed with 2 teaspoons 10 ml warm water
- 1 teaspoon olive oil **substitute applesauce or pumpkin purée
- 1 ⁄2 teaspoon lemon zest
- 1 ⁄4 teaspoon vanilla extract
- 1 ⁄4 teaspoon lemon extract
Instructions
- Spray the crock with oil or **line with parchment paper to make the recipe oil-free.
- Mix the dry ingredients in one bowl and the wet ingredients in another.
- Add the wet to the dry and mix until combined.
- Pour the mixture into the slow cooker and spread evenly on the bottom.
- Put a clean dish towel or paper towel between the lid and slow cooker to absorb the condensation. Cook on high 60 to 80 minutes or until the middle is solid and doesn’t indent when you touch it.
Notes
Nutrition
The Peace Patch says
August 1, 2013 at 3:48 pmohgoodgolly as if vegan Blueberry Lemon Cake wasn’t superyumful enough, you had to go and top it off with SD Vanilla ice cream…I’m helplessly hooked! 😉
Congratulations on your publication day…Cheers!
Kathy Hester says
August 1, 2013 at 3:48 pmThank you for being so sweet!
Deanne O'Donnell says
August 2, 2013 at 7:46 amCan’t wait to try this. I have your other books and love them, Will have to get this one someday. Congratulations!! Love how you get the vegan food and it’s goodness out there. We need to change the public’s opinion on veganism. Most people don’t get it at all. Books like yours make it easier to get on board. Thanks for that!
Kathy Hester says
August 2, 2013 at 10:48 amThank you for being so supportive!
Cindy M says
August 4, 2013 at 11:08 amI realize the cooking time would be longer…but have you had success doubling this recipe for use in a larger crockpot? It looks delicious!
Kathy Hester says
August 4, 2013 at 11:33 amCindy – I would do it more like my slow cooker poundcake: https://healthyslowcooking.com/2011/06/17/vegan-pound-cake-from-your-slow-cooker/. Since I developed this one just for the small slow cooker I have not tried it in a larger one. You caould try cooking it in a pyrex container inside a larger slow cooker though.
Gretchen says
August 11, 2013 at 9:10 pmI LOVE my slow cooker … but I’ve never baked in it! This looks like the recipe that I will make! And … I’ve got all the ingredients here! Yay!! Thanks for the awesome recipe!!
cynthia luhrs says
August 15, 2013 at 2:51 pmthese look delicious! I would have never guessed they’re done in a slow cooker.
Madelyn Miller says
November 29, 2016 at 11:50 pmcsn you use silicon bskeware in the slow cooker
Kathy Hester says
December 9, 2016 at 9:09 amI don’t see why not.
Jamie says
November 22, 2017 at 2:02 amHi Kathy, I am a huge fan and usually have great success with your recipes, but this turned out… not good. Not sure where I went wrong, and I’ll certainly give it another shot I case it was operator error, but good grief, this was a disaster! Here’s a question, does baking powder go bad (get too old to be effective)? Also, my blueberries were frozen, so maybe that prevented the warm water and flax to do whatever it’s supposed to do. If I can get it sorted out I’ll certainly follow up! Best, Jamie