Pumpkin Pecan Slow Cooker Cake
Have you ever thought of baking a cake in a slow cooker? It' one of the coolest things ever and so simple to do! Be sure to use a slow cooker with a removable stoneware. We used our Organic All Purpose flour here, but you can also use our whole wheat flour flour. The first time we heard about baking a cake in a slow cooker, it sounded insane, but it turned out to be an amazing thing. The cake turns out moist and delightful.
Pumpkin Pecan Slow-Cooker Cake
1 ½ cup Texas Pure Milling Organic All-Purpose Flour
½ cup Brown Sugar
1 Tbsp. Baking Powder
½ tsp. Salt
1 cup Pumpkin Puree (canned)
½ cup Almond Milk
¼ cup Olive Oil
4 large Eggs
2 tsp. Pumpkin Pie Spice
¼ cup Organic Hazelnut Coffee Creamer
1 tsp. vanilla
2 cups powdered sugar
½ cup chopped pecans
½ cup toasted pumpkin seeds
Sanitize all work surfaces, hands and utensils before baking. Generously spray a 5 1/2- to 6-quart slow cooker with cooking spray. In large bowl, beat flour, sugar, baking powder, salt, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.
Pour batter into slow cooker; cover and cook on HIGH 1 hour 45 minutes to 2 hours or until toothpick inserted in the center comes out clean. Wash and sanitize all work surfaces, hands and utensils after working with raw batter and flour. Uncover and cool 10 minutes. Run a knife around the edge to loosen; turn out onto a cooling rack and cool completely.
Meanwhile, in medium bowl stir together the creamer, vanilla and powdered sugar, and vanilla with electric mixer until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
Spread over cooled cake. Sprinkle with pecans and pumpkin seeds, if desired.
Estimated Nutritional Information: Yield 16 servings 181 cal, 5 g fat, 24 g carbohydrate, 1 g fiber, 1 g protein