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Gluten-Free Peanut Butter Hot Fudge Cake (Slow Cooker)

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Gluten-Free Peanut Butter Hot Fudge Cake. I bet that got your attention, right?

Most of you know my friend Amy Green from her blog, Simply Sugar and Gluten Free. Today I am sharing my review of her cookbook and my version of her gluten-free Peanut Butter Hot Fudge Cake recipe, which is made in the slow cooker. Really. It’s so good!

Slow Cooker Gluten-Free Peanut Butter Hot Fudge Cake

Several months ago Amy’s cookbook, Simply Sugar and Gluten Free: 180 Easy Recipes You Can Make in 20 Minutes or Less, was published. Amy and her publisher provided me a copy for review. I read Amy’s cookbook right away, but it took me a while to get to actually make a recipe. The wait was well worth it (as it usually is in such cases), but let’s dispense with a few “nits” and then we’ll move on to the good stuff, some REALLY good stuff!

Although Amy’s cookbook has a 5-star rating on Amazon, some folks have taken issue with the term “Sugar Free” in the title because they don’t consider Amy’s recipes sugar free, but rather refined sugar free. Amy’s book title is in keeping with her blog title and on her blog she states that her recipes are “refined sugar free.”  

amy green, simply sugar & gluten free, cookbook, review, giveaway

The title of Amy’s cookbook states that the recipes can be made in “20 Minutes or Less.” This wording is misleading. That time allotment refers to the recipe preparation only. All recipes are not actually ready in 20 minutes or less, but the “easy and delicious” part is correct (as you’ll see in a moment).

There are no photos. Some dislike cookbooks without photos; others find it freeing because their results don’t have to match perfect photos. The truth is that color photos can add greatly to the cost of a book. Amy’s cookbook has been a bargain at about $10 or so from the beginning. Plus, there are many great cookbooks—even classics like The Joy of Cooking—which contain no photos.

The cookbook states that Bragg Liquid Aminos are soy free. That is an error. As stated on Bragg’s site, “Bragg Liquid Amino is a Certified NON-GMO liquid protein concentrate, derived from healthy soybeans.” However, just FYI, Coconut Secret Coconut Aminos are soy free and gluten free.

It’s also stated that honey always crystallizes. That statement is not true, although it’s often stated. We raise honeybees and in our 29 years of marriage and beekeeping together, our bees’ honey has never crystallized. Crystallization is dependent upon water content in the nectar that the bees collect, humidity in the environment and hive itself, etc.

Okay, let’s get to the good stuff in Amy’s cookbook and there’s a lot! The recipes include: breakfasts; starters and snacks; spreads and condiments; simple soups; salads; main dishes; side dishes; cookies and bars; cobblers, crisps, and pies; cupcakes and cakes; fast frostings; mousses, puddings, and custards; and frozen desserts. While great tips are shared throughout within the recipes, there’s also a kitchen guide at the end of the book that addresses flours, other ingredients, kitchen storage, kitchen equipment, tips for gluten-free pasta, conversions, substitutions, resources, product resources, and recommended reading.

Amy also shares an extensive thank you section. I’m very honored to be listed. Amy and I have collaborated on several great projects the last couple of years, including the Gluten-Free Holiday extravaganza last year. Most weeks I’ve also linked up to Amy’s very popular Slightly Indulgent Tuesdays roundup, which features recipes made a little bit healthier. (Note that the recipes for this roundup are not all gluten free.) I’ve made a number of Amy’s recipes from her blog or used her ideas in my own cooking. I’ve never been disappointed.

Of all the recipes in the Simply Sugar and Gluten Free Cookbook, one spoke my name more clearly than the others, the gluten-free Peanut Butter Hot Fudge Cake. Gluten-free Peanut Butter Hot Fudge Cake made in the slow cooker, no less—a pudding cake, if you will.

Yes, I could clearly hear “Shirley, Shirley …” emanating from Amy’s book. This is a cake that is easily made per Amy’s recipe or even with slightly different ingredients on hand. For example, I used regular cocoa instead of Dutch-processed cocoa and coconut oil instead of canola oil. Amy stated that the cake would take 1 to 2 hours and in my large oval Rival crockpot, it was done in exactly 1 ½ hours.

When I took my first bite of this gluten-free Peanut Butter Hot Fudge Cake, I truly could not believe how good it tasted. Unbelievably good! But you best make this cake for a crowd, otherwise, you will not just be slightly indulgent, you will be VERY INDULGENT.

Gluten-Free Peanut Butter Hot Fudge Cake (Slow Cooker) Recipe

Yield:

Gluten-Free Peanut Butter Hot Fudge Cake (Slow Cooker)

Gluten-Free Peanut Butter Hot Fudge Cake. When I took my first bite of this cake, I truly could not believe how good it tasted. Unbelievably good! But you best make this cake for a crowd, otherwise, you will not just be slightly indulgent, you will be VERY INDULGENT. [from GlutenFreeEasily.com]

What could be better than hot fudge cake? Peanut butter hot fudge cake! And what could be better than baking hot fudge cake? Using your slow cooker, of course!

Ingredients

Instructions

  1. Coat a medium (4-quart) slow cooker or large (5- to 6-quart) slow cooker with cooking spray. The smaller your slow cooker, the thicker your cake will be and the longer it will need to cook.
  2. In a large mixing bowl, whisk together the flour blend, ¼ cup palm sugar, the baking powder, salt, and xanthan gum. In a medium bowl, whisk together the almond milk, oil, and vanilla. In a microwave-safe bowl, microwave the peanut butter for 20 to 30 seconds, just until softened and easy to stir. Add the wet ingredients to the dry ingredients, then stir in the warm peanut butter.
  3. Evenly spread the batter in the bottom of the prepared slow cooker. The batter will be thick.
  4. In the same bowl you used to mix the batter, whisk together the cocoa powder, remaining ¼ cup plus 1 tablespoon coconut sugar, and coffee granules. Carefully pour the hot water into the cocoa mixture and whisk until smooth. Pour on top of the batter in the slow cooker. Do not mix.
  5. Cover and cook on high for 1 to 2 hours, checking after 1 hour. The cake is done when a toothpick inserted into the center comes out clean. Serve warm or cold.

Notes

Though mixing the batter and the fudge in the same bowl may at first seem like the wrong thing to do, it doesn’t harm the recipe at all. All the ingredients are going in the same place, and it saves dishwashing time later on.Recipe courtesy of Amy Green and Ulysses Press. Notes in parentheses were added by me, Shirley Braden, to indicate how I made this recipe.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Shirley Braden
Category: Desserts
UPDATE: This giveaway is now closed. 

Full disclosure: The copy of the book I reviewed and the copy that will be given away were both provided free of charge from Amy Green and Ulysses Press. This is not a compensated review and the opinions expressed within are my own.

Originally published June 18, 2011; updated September 13, 2024.

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Comments

  4. Kristi Richards says

    I love scones so I would love to try out her Rustic Cinnamon and Raisin Scone recipe!
    I also shared the giveaway on FB.
    I ‘liked’ SF&GF on FB! (I already ‘like’ gfe on FB)
    Thanks for the awesome giveaway!

    Reply

  5. Kelly Smith says

    I would like to try the apple carrot breakfast cake! I reposted the giveaway on FB and “liked” the SF&GF on FB as well.

    Excited to find more ways to reduce eliminate sugar!

    Reply

  6. Meghan says

    Rustic Cinnamon Raisin Scones and Raw Apple Pie Bites! They sound so good; I couldn’t decide between the two

    Reply

  10. Jacquelyn says

    OH MY I cant wait to try the Buckewheat Crepes.. My hubby is a crepe fan and we are sugar and white free, so these look great!! I hope I win so I can play and eat our way thru your book!!

    Reply

    • Shirley says

      Saretta–Yes, it’s open internationally! 🙂 I have a lot of wonderful international readers like you, so whenever possible, the giveaways are open internationally. And I agree, Healthy Morning Muffins sound great. I just took a look and I could even make that recipe this morning … hmmm.

      Hugs,
      Shirley

      Reply

  22. Molly Ongaro says

    I really can’t just pick only one recipe that looks most appealing!! But the one that caught my eye first and sounds intriguing is the Chocolate Avocado Frosting. yumm!!!

    Reply

  32. Sharon says

    The donuts sound so good. I’ve also heard great things about her sugar free ketchup recipe. Would love this book!

    Reply

  46. Dawn says

    Looks like a great cookbook to add to my collection!! I would love to try the Chewy Ganola Bar recipe, and also the Vanilla Bean Ice Cream recipe!

    Reply

  51. Kristin says

    Oh without a doubt the pudding cake recipe you posted! I had a great Gluten FULL recipe that we loved, I have made a GF version that was good but not the best so I am still looking for a good gf one so this is on my must try list this weekend. Thanks for a great giveaway.

    Reply

  54. Ricki says

    Hi Shirley,

    Don’t enter me in the giveaway (I got my own copy when I did my review) but wanted to say great post–a really detailed summary of all the info and a fab recipe (which I guess I missed–and will now make asap with almond butter!).

    Reply

  58. Cassidy says

    All of her recipes look so delicious, but I would like to try her chewy granola bars because my little boy absolutely loves granola bars and eats them all the time!

    Reply

  59. Tricia says

    OMG, I’d love this book, if just for the Slow-cooker pear butter recipe alone! That said, I really want to try some almond anise biscotti.

    Reply

  70. Sheryll Ziemer says

    I’ve “liked” your site on FB and have shared this link as well. Have been a fan of Amy’s for quite some time now!!! So glad she mentioned your site!

    Reply

  72. Karen says

    Oh my! The Pacific Northwest is the only place in the states having a cool summer this year it seems and I would LOVE to try that cake you featured using the crock pot. Looks divine…. Perfect for when the nieces and nephews come visiting. Then, I’d like to work my way through the entire book.

    Reply

  73. dori says

    I don’t have to look any further than the recipe you printed-my 2 favorite ingredients; peanut butter and chocolate! thanks for the chance to win!

    Reply

  78. Spring says

    The black bean and sweet potato Mexican dishes look tasty, but I think I’d be starting with that variety of muffin recipes- we are big muffin eaters at my house!

    Reply

  79. Edie says

    The donuts and Belgian waffles have my stepson’s name written all over them. And the crispy prosciutto deviled eggs are all mine!

    Reply

  80. Lynne says

    The carob nut cups would be great for me (who can’t have gluten or sugar) and my husband (who can’t have caffeine). I substitute carob for every recipe that calls for chocolate, so I’m always looking for new ways to use carob.

    Reply

  85. Joy says

    I signed up for e-mails from gfe! I can’t wait to try some of your recipes 🙂 I’m a homeschooling mom of four and I need the “Easy” as well as gluten-free.

    Reply

  87. Melissa C. says

    I would love to make the vanilla bean ice cream to serve along with this recipe, Peanut Butter Hot Fudge Cake. Both of these recipes are great for this time of year to not heat up the kitchen! I subscribed to your blog via email!

    Reply

  90. Janis says

    The peanut butter hot fudge cake sounds delicious! I love the combination of peanut butter and chocolate (think Reese’s cups!). I think this is the first recipe I’d make.

    Reply

  92. Jessica says

    Chocolate Hazelnut Biscotti. . . YUM! Oh and the Peanut butter cake you picture above! Makes my mouth water! I love Amy Green’s blog!

    Reply

  95. Megan says

    I really want to try the Banana Oat Bars! I love eating different types of breakfast bars in the morning, and since having to go GF I sometimes find it hard to find good substitutes for what I used to eat.

    Reply

  97. Megan says

    I’ve subscribed to GFE via email. I liked Simply Sugar and Gluten Free on Facebook. And unfortunately I don’t have a twitter account so I can’t do that part.

    Reply

  98. charlene hobot says

    What a great book! The recipe looks so yummy-I can not wait to try it. I posted link via Facebook and on Twitter..

    Char

    Reply

  105. Michelle says

    The blueberry yogurt crumb cake sounds like a hit as well as the banana walnut cake. mmm! I already liked SS&GF a while back.

    Reply

  107. Janelle Jordan says

    I liked you on fb but decided to simplify and delete my account a couple months ago. I have stayed on the feed though to check in on what is new. I am most interested in some delicious cookies and helping “sugar detox” my entire family and eat a treat without a tremendous belly ache. This whole book looks fantastic!

    Reply

  114. InTolerantChef says

    Had a look, but this Peanut butter Hot Fudge cake is the one I’m making tomorrow! Actually, getting my little daughter to make tomorrow, it seems so nice and easy!

    Reply

  124. InTolerantChef says

    Took my little crockpot from the 70’s 3 hours, maybe I should have heated it up first though?- had to stop the girls from lifting the lid evry 1/2 hour too – but it tastes really lovely and they gobbled it up!
    I’d like to post a blog about it if that’s OK? Of course I’ll give you and Amy credit for the original recipe.

    Reply

    • Shirley says

      Hi InTolerantChef–Yippeee on your family’s success with this recipe! 🙂 I’m sure it was worth the wait. I checked with Amy and she said she can’t wait to see your post. Just credit and link back to her blog, of course. And a link to me would be great, too, especially if you should happen to get up the post before the giveaway ends. 😉

      Thanks!
      Shirley

      Reply

  125. Gail says

    I would love to try the Healthy Morning Muffins next. It would be great to have an extra copy of Amy’s cookbook to give to a family member.

    Reply

  126. Nisha says

    I want to try the Healthy morning muffins. I need a good portable breakfast as I work as nanny and am always on the go.

    Reply

  132. Carol says

    Yum…the pecan pie with strawberries look delish! Also liked your book on facebook and left a comment on facebook.

    Reply

  134. Stephanie A Ferguson says

    I love everything to do with breakfast, so the crepes, scones and muffins are the first things I usually look for in a new cookbook (cupcakes go without saying!) But, I would definitely make the donuts first!

    Reply

  137. Gail says

    I subscribe to gfe by e-mail and love all the wonderful recipes that Shirley has devoted so much of her time and energy to help make our gluten free lifestyle so healthy and easier to digest. Thanks Shirley

    Reply

  139. April J Harris says

    Stumbled and sharing! This Peanut Butter Hot Fudge Cake looks amazing and I love that it is made in the slow cooker! Thank you for being a part of our Hearth and Soul Hop, Shirley.

    Reply

    • Shirley Braden says

      Thank you, April! I have to admit that it’s pretty wonderful to make this cake in one’s slow cooker and then dish it up and enjoy it for dessert. 🙂 I hope some folks took the time to make it for National Peanut Butter Lover’s Day! 😉

      Shirley

      Reply

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