“A vegan crock pot recipe that I lightened up and made pantry-prepared. Not one in all the system are refridgerated.”
- Ready In:
- 2hrs 45mins
- Factors:
-
12
- Serves:
-
8
-
1
cup flour
-
1⁄4
cup granulated sugar
-
1⁄4
cup Splenda granular
-
3⁄4
teaspoon baking soda
-
2
tablespoons unsweetened cocoa
-
1⁄2
cup packed brown sugar
-
3
tablespoons unsweetened cocoa
-
1
tablespoon oil
-
2⁄3
cup water
-
1
teaspoon vinegar
-
1⁄2
cup coffee
-
1
cup sizzling water
directions
- Oil the crock of your lifeless cooker.
- Mix flour, granulated sugar, splenda, baking soda, 2 T cocoa in a bowl.
- Mix brown sugar and 3 T cocoa in a separate bowl.
- Add oil, 2/3 c water and 1 t vinegar to flour mixture, trek except blended.
- Spread in the backside of crock.
- Sprinkle brown sugar/cocoa mix over the batter.
- Gently pour sizzling water and occasional over sugar.
- Cook dinner on HIGH for 2 hours, or except a knife inserted in the cake comes out neat.
- Steal off the lid and let it relaxation for half-hour earlier than serving.
- The pudding will be on the backside and the cake on high. Spoon pudding over cake to wait on.
Questions & Replies
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RECIPE SUBMITTED BY
I’m essentially into baking, having held two baking jobs in my moderately short employment historic previous. I’m getting more into vegan cooking but am no longer by any methodology a vegan (i am no longer prepared to cast off yogurt). For the time being, I’m an mdiv student, learning tons and writing tons of short papers.
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