Slow Cooker Chocolate Cake with Banana Frosting
Serving Size / Yield
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup melted coconut oil or vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1/4 cup butter, softened
- 1/2 cup mashed bananas
- 1/2 tsp lemon juice
- 1/2 tsp vanilla extract
- 3 1/4 cups confectioners' sugar
Start by coating the inside of the slow cooker with cooking spray or oil.
Whisk flour, sugar, cocoa, baking soda, salt, and baking powder together in a bowl.
Whisk together milk, eggs, vanilla, and oil in a different bowl.
Add the boiling water and continue whisking.
Pour mixture into dry ingredients bowl and blend well.
Pour mixture into the slow cooker.
Cook on low for 3 hours.
Cake should have pulled away from the sides of the slow cooker and the top shouldn't look wet.
Turn slow cooker off, keep covered, and let the cake sit for 30 minutes.
Now make the frosting.
In a bowl, mix together butter, banana, lemon juice and vanilla until creamy.
Gradually add in the confectioners' sugar, until frosting is fluffy.
Remove cake from slow cooker and put on a plate.
Frost the cake and sprinkle cinnamon on top.