Slow Cooker Raspberry Coconut Cake
Slow Cooker Raspberry Coconut Cake takes approximately 45 minutes from beginning to end. This recipe serves 10 and costs $1.89 per serving. One serving contains 410 calories, 14g of protein, and 36g of fat. It works well as a rather cheap side dish. This recipe from All Day I Dream About Food requires eggs, powdered egg whites, unsweetened shredded coconut, and raspberries. 106 people have tried and liked this recipe. Mother's Day will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 30%, this dish is not so amazing. Slow Cooker Raspberry Coconut Cake, Slow Cooker Raspberry Cream Cheese Coffee Cake, and Slow-Cooker White Chocolate Raspberry and Cream Cake are very similar to this recipe.
Servings: 10
Ingredients:
2 cups almond flour
2 tsp baking soda
1 tsp coconut extract
3/4 cup almond or coconut milk
1/2 cup melted coconut oil
1/3 cup sugar-free dark chocolate chips (optional but oh so good!)
4 large eggs
1/4 cup powdered egg whites
1 cup raspberries, fresh or frozen
1/4 tsp salt
3/4 to 1 cup Swerve Sweetener (depending on how sweet you like it)
1 cup unsweetened shredded coconut
Equipment:
slow cooker
whisk
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
Nutrition Information:
covered percent of daily need
