Have you ever thought of baking a cake in a slow cooker? It’s 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. 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.
1 ½ cup Panhandle 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
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
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