A heavenly low carb, dairy-free cake cooked in your crock pot. Rich, tender and bursting with berries and coconut. Chocolate chips optional.
One of the advantages of having moved out west is the closer proximity to my sister and her family. My “little” sister (in quotes because she is 4 inches taller than I am) followed in my footsteps long ago and went to the University of British Columbia. Unlike me, however, she was almost instantly a Vancouver lifer. She apparently didn’t suffer from my wanderlust or the desire to move all over the continent. She settled in quickly, met her husband-to-be in second year, and even adopted what I consider to be a West Coast Canadian accent. And until last November, it had been over 10 years since we’d been in the same time zone. Just finding time for phone calls, let alone visits, was tough.
We’re already taking advantage of the fact that we now life only 6 hours apart. We spent Christmas up there this year and we just headed up again for the 4th of July weekend and the Women’s World Cup finals. And then my sister packed her two kids in the car and came down here for a few days. I was absolutely delighted to show her my new hometown of Portland, although I can’t say that she got to see all that much of this fun city. With 5 young kids in tow and 95 degree weather every day, it was more about keeping little ones occupied and staying cool. We visited a lot of playgrounds and a lot of splash parks and we spent one lovely afternoon at OMSI (Oregon Museum of Science and Industry). I would have loved to take her to dinner and show off the foodie side of PDX, but the most we could muster energy for was takeout from our new favourite BBQ joint, Podnah’s Pit. Oh well, I just have to imagine that we will get to explore more in future visits when kids are a little more self-sufficient.
Cousins!
I did get to show off my culinary skills a little bit during our visit. My sister is lactose intolerant and has been dairy-free for years, but she is now trying to go sugar- and gluten-free as well. We both inherited that sweet tooth gene, so I thought it might be nice if I baked up something delicious that met all of those requirements. Given the blazing temperatures outside, a new slow cooker cake was just the thing to avoid heating up the kitchen. My sister doesn’t have air-conditioning up in Vancouver but she does have a crock pot, so this is a recipe she can make for herself at home.
Thumbs up all around for this cake. It was deliciously tender and full of juicy berries. My original plan did not include chocolate chips but I asked my sister if I should throw some in. Of course she said yes; she is my sister, after all and chocolate is always welcome in our family.
This one’s for you, darling seester! Hope you save this recipe and put your slow cooker to good use this summer.
Slow Cooker Raspberry Coconut Cake
Ingredients
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- 3/4 to 1 cup Swerve Sweetener depending on how sweet you like it
- 1/4 cup powdered egg whites
- 2 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup melted coconut oil
- 3/4 cup almond or coconut milk
- 1 tsp coconut extract
- 1 cup raspberries (fresh or frozen)
- 1/3 cup sugar-free dark chocolate chips (optional, but oh so good!)
Instructions
- Grease the inside of a 6 quart slow cooker with coconut oil spray or similar. I like to use Kelapo coconut oil spray.
- In a large bowl, whisk together the almond flour, coconut, sweetener, powdered egg whites, baking soda and salt.
- Stir in eggs, melted coconut oil, almond or coconut milk, and coconut extract until well combined. Gently fold in berries and chocolate chips, if using.
- Spread batter in prepared slow cooker and cook on low for 3 hours. Turn off slow cooker and let cake cool completely.
- Top with lightly sweetened coconut whipped cream, if desired.
Notes
Food energy: 333kcal
Total fat: 29.87g
Calories from fat: 268
Cholesterol: 75mg
Carbohydrate: 10.10g
Total dietary fiber: 5.04g
Protein: 9.90g With Chocolate Chips:
Food energy: 362kcal
Total fat: 32.00g
Calories from fat: 287
Cholesterol: 75mg
Carbohydrate: 12.76g
Total dietary fiber: 6.10g
Protein: 10.43g
Maria says
Thank you for posting this recipe. I used it as a base to play around with and the results were great. Although I had to change a few things due to allergies and availability, the cake result was delicious and my mother especially keeps asking me to make more.
Sara Welch says
What a decadent and perfectly sweet treat! It is perfectly moist and has quickly become a family favorite dessert in our home! Delicious!
Trang says
This is perfect for me since my son is allergic to dairy!
Krissy Allori says
I bet the raspberry and the coconut just taste spectacular together!
Jen says
I never knew you could make a cake in a slow cooker! This sounds so delicious!
Laura Reese says
This is a great recipe! Can’t wait to try it.
Grace J Schmidt says
I have a smaller crockpot, will it still cook on low for three hours?
Carolyn says
How small is the question???
Lou Ann Benson says
I would like to make this cake in a regular cake pan and bake in the oven. I’m wondering if a 7×11 pan or 9×13 pan would be the best substitute for the 6 qt. slow cooker? I see Jennifer had good success baking 50 minutes at 350 degrees, but didn’t mention the size of the pan… Any suggestions?? Thanks for your help!
Carolyn says
I would do 9×13 but you may not need to cook it for 50. That seems excessive. I would try it for 25 minutes to start and then check, every 5 minutes after that.
Jennifer says
I’m not too fond of raspberry, do you think this would work well with other frozen berries?
Carolyn says
Yep, sure would!
Jennifer says
Can I use ground hemp or flax seeds as an alternative for the egg-white powder? I can’t do whey powder (dairy-free) and I don’t have any egg-white powder.
Jennifer says
I ended up using flax seeds ground up instead of egg-white powder. Looks wonderful! My slow cooker didn’t have low setting, so I cooked it in the oven at 350F for 50 minutes. Turned out perfect. Just waiting for it to cool to taste it. Smells delicious!
Sibelle says
Maria Emmerich’s conversion chart (almond flour/coconut flour) :
http://mariamindbodyhealth.com/chai-tea-glazed-donuts/.
1 cup almond flour = 1/3 cup + double eggs in recipe + increase water (doens’t say how much water).
Cheers!
Carolyn says
I don’t find that there is any sort of simple conversion, personally. I always go by feel.
Theresa says
I really enjoy your recipes.
This is in the crockpot right now.
I used blueberries instead of raspberries and I only had vanilla whey powder and I had to use a 1/4 cup of granulated erythritol as I ran out of Swerve.
So here goes!
Carolyn says
Hope it’s still delicious!
Kathy U. says
Thank you for this recipe! My oven has been broken for weeks now, and we are ordering a new one soon but that will take 2-3 weeks to arrive. So nice to know I can ‘bake’ a cake!
Jennifer says
Hi Carolyn. This recipe looks and sounds wonderful. I want to substitute the powdered egg whites with whey protein. Would it be measure for measure? Can the cake be removed from the crock pot without it cracking or tearing up once it has cooled?
Carolyn says
Yes, you can sub cup for cup. As for getting it out in one piece, you will need to line the crockpot with parchment, leaving some overhang to live it out more easily.