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Gluten-Free Slow Cooker Molten Lava Cake Recipe

This gluten-free molten lava cake is rich, fudgy, and easy to make in a slow cooker. It’s a double-chocolate dessert that works well for clean-eating, gluten-free, and dairy-free (with substitutions) diets — yet it’s indulgent enough to please everyone at a family dinner or party.

Slow Cooker Clean Eating Molten Lava Oat Flour Cake Recipe

Note on dairy: this recipe is dairy-free if you don’t count butter as dairy. Some cooks consider butter acceptable because it contains almost no lactose or casein; if you prefer a strict dairy-free option, substitute melted coconut oil or a vegan butter alternative.

Oat flour gives this crockpot cake a perfect texture—dense, moist, and satisfying. It’s ideal to start early while you prepare the rest of your meal so dessert is warm and ready when you sit down to eat.

If you need truly gluten-free oats, use certified gluten-free oat flour. Uncontaminated oats contain avenin, a protein similar to gluten that a small number of people with celiac disease may react to. For most people who avoid wheat and barley, certified gluten-free oats are well tolerated.

This recipe was developed with specific ingredients to achieve the right texture and “lava” effect, so I don’t recommend swapping too many components. If you do experiment with substitutions, please share your results in the comments.

Serve the molten cake hot with a scoop of vanilla ice cream or your preferred clean-eating frozen treat. If you enjoy this recipe, consider subscribing to the blog for more clean-eating and gluten-free desserts.

Clean Eating Slow Cooker Molten Lava Cake
oat flour chocolate cake recipe

Slow Cooker Gluten-Free Molten Lava Cake Recipe

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4.8 from 4 reviews
  • Author: Rebecca Baron
  • Prep Time: 20 minutes
  • Cook Time: 120 minutes
  • Total Time: 140 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Clean Eating

Description

Oat flour creates a moist, dense texture in this clean-eating slow cooker cake. Warm it and serve with vanilla ice cream for a classic molten lava dessert.

Ingredients


Scale

  • 2 Cups Oat Flour
  • 1 ½ Cups Coconut Palm Sugar
  • 6 Tbsp Cocoa Powder
  • 1 Tbsp Baking Powder
  • 1 tsp Real Salt
  • 1 Cup Coconut Milk
  • 4 Tbsp Butter (melted — substitute coconut oil for dairy-free)
  • 2 tsp Vanilla

For the lava

  • ¾ Cup Coconut Palm Sugar
  • ½ Cup Cocoa Powder
  • ¼ Cup Honey
  • 2 Cups Boiling hot water

Instructions

  1. Grease the bowl of a slow cooker.
  2. In a mixing bowl, whisk together the oat flour, coconut palm sugar, cocoa powder, baking powder, and salt.
  3. Add the coconut milk, melted butter (or coconut oil), and vanilla. Whisk until the batter is smooth.
  4. Pour the batter into the prepared slow cooker and smooth the top.
  5. In a small bowl, combine the ¾ cup coconut palm sugar and ½ cup cocoa powder for the lava layer.
  6. Sprinkle that mixture evenly over the cake batter.
  7. Stir the honey into the boiling water until dissolved.
  8. Pour the hot honey water over the cocoa-sugar layer, cover, and cook on high for 1½ to 2 hours. The cake is done when it is puffed and firm on top; the molten chocolate layer will settle on the bottom.
Clean Eating Slow Cooker Molten Lava Cake

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