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Gluten-Free Slow Cooker Chocolate Lava Cake

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"Unbelievable chocolate decadence for a gluten-free recipe. Top with ice cream or whipped cream. Invite people over because... OMG!"
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2 h 45 m servings 564 cals
Original recipe yields 10 servings


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  • Prep

  • Cook

  • Ready In

  1. Pour cake mix into a large bowl. Make a well in the center and pour in milk, eggs, and vegetable oil; stir until well combined. Pour boiling water into the batter and stir to mix.
  2. Pour batter into a slow cooker.
  3. Combine avocados, almond milk, honey, cocoa powder, and vanilla extract in a food processor; blend until the consistency of pudding. Pour over the batter in the slow cooker. Sprinkle chocolate chips on top.
  4. Cook on High until edges have pulled away from the sides of the cooker, about 2 1/2 hours.


  • Cook's Notes:
  • Substitute pure maple syrup for the honey if desired.
  • Substitute carob chips for the chocolate chips if desired.

Nutrition Facts

Per Serving: 564 calories; 26 g fat; 81.1 g carbohydrates; 7.5 g protein; 34 mg cholesterol; 412 mg sodium. Full nutrition

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