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Here’s a Slow Cooker Chocolate Pudding Cake I think you’re gonna love. We certainly did! It’s perfect for chocolate lovers who want to indulge a bit, without getting crazy.
Low in fat and vegan-friendly (if you use a non-dairy milk), this skinny slow cooker chocolate pudding cake is easy enough for everyday but impressive enough for company.
Recipe Notes
I’d never before made a slow cooker chocolate pudding cake and had my doubts about how this would turn out. But a cooking tip beside the recipe said that the batter would rise to the top and turn into cake. Underneath there would be a rich chocolate pudding.
It worked! While not exactly “pudding,” beneath the chocolate cake was a warm, satiny chocolate pudding-like sauce!
This skinny slow cooker chocolate pudding cake is definitely going on my “make again” list.
Reduce the calories and WW Points for this chocolate pudding cake by substituting your favorite zero (0) calorie sweetener for the sugar.
How Many Calories and WW Points in Low Fat Slow Cooker Chocolate Pudding Cake?
According to my calculations, each serving has about 169 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 SmartPoints (Green plan)
8 SmartPoints (Blue plan)
8 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
If you’ve made this Crock Pot Low Fat Chocolate Pudding Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Chocolate Pudding Cake Recipe
Equipment
Ingredients
- 1 cup dry all-purpose baking mix (I used Bisquick Heart Smart)
- 1 cup sugar, divided
- 3 tablespoons , plus 1/3 cup unsweetened cocoa powder, divided
- 1/2 cup milk (I used coconut milk beverage)
- 1 teaspoon vanilla
- 1-2/3 cups hot water
Instructions
- Ideal slow cooker size: 4-Quart.
- Spray the inside of your slow cooker with nonstick cooking spray.
- In a bowl, mix together the baking mix, 1/2 cup sugar, 3 tablespoons unsweetened cocoa powder, milk and vanilla until well blended.
- Pour the batter evenly into the slow cooker.
- In a clean bowl, mix the remaining 1/2 up sugar, 1/3 cup cocoa powder and hot water until well blended.
- Pour over the batter in the slow cooker.
- DO NOT STIR!
- Cover and cook on HIGH 2 to 3 hours, or until a toothpick inserted in the center of the cake-y part comes out clean. (There will be a thick chocolate pudding-like sauce beneath the cake.)
- Serve warm plain or with a little scoop of vanilla ice cream. Or squirt of whipped cream. Or a dusting of confectioners’ sugar. Just be sure to adjust your Points accordingly.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 8 SmartPoints (Blue plan) 8 SmartPoints (Purple plan) 5 PointsPlus (Old plan) I’d never before made a slow cooker chocolate pudding cake and had my doubts about how this would turn out. But a cooking tip beside the recipe said that the batter would rise to the top and turn into cake. Underneath there would be a rich chocolate pudding. It worked! While not exactly “pudding,” beneath the chocolate cake was a warm, satiny chocolate pudding-like sauce! Reduce the calories and WW Points for this chocolate pudding cake by substituting your favorite zero (0) calorie sweetener for the sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes (affiliate link) by Phyllis Good
If you like this slow cooker chocolate pudding cake you may also like
- Easy 4-Ingredient Chocolate Turtle Cake comes together easily thanks to minimal ingredients. Delicious on its own, you can dress it up with a scoop of ice cream!
- Simply mix together a box of chocolate butter cake and lite cherry pie filling for this deliciously simple 2-Ingredient Slow Cooker Black Forest Cake
- A lightened up version of the classic dessert, WW Personal Chocolate Soufflés are perfect little portion-controlled treats providing maximum pleasure with minimal calories.
- Quick and easy Low Fat Chocolate Cake always bakes up moist and delicious with just 156 calories in each piece.
Would love this as an instant pot recipe. Got rid of my slow cooker.
So is the correct amount of hot water 2/3 c. instead of 1 & 2/3 c. as the recipe states? It sounds that way from some of the previous comments. Also, since my slow cooker is quite a bit larger, I’m wondering if I could put the mix in a dish & place that in the slow cooker.
Hi Michelle, The recipe is correct at 1 & 2/3 cups water. I haven’t tried to bake the cake in a dish inside the slow cooker but believe it will work fine. Hope this helps. ~Martha
This was possibly one of the best pudding cakes EVER!! I made it on my “cheat night”, which is the night after my WW meeting. I used demerara sugar, which is a raw sugar (and soooo delicious) and only 35 points per cup as opposed to the 48 in regular sugar. I took Ms. Martha’s cue and used an unsweetened vanilla coconut milk beverage. I used a 4.5 quart slow cooker (bought that same day specifically to make this cake!!), and while the cake-to-pudding ratio was probably about 40-60, there was enough of everything for the four of us, and everyone loved it! I definitely plan on making it again ( and again, and again…)!
I doubled the recipe for my 6 quart crock pot. I also eliminated the sugar which had 48 points per cup and used stevia instead, no points. The hot water was 1 & 1/3 cup (doubled).
It turned out perfect! Couldn’t wait for it to cool so I burnt my tongue! Ha! Very tasty and the points get dropped down to 2 per serving instead of 8. Yummy!
Thank you
Hi Sherryl, Thanks so much for letting us know! I don’t have much experience working with Stevia, so this will be a big help to our readers. I appreciate you sharing your experience here with us!!
Ha! I need to proofread.
I infant to say, because it seams like a lot. Stupid auto correct. Lol!
I don’t think you meant 1 &2/3 cup liquids Bavaria that seems like a lot. I doubled the recipe and used stevia instead of sugar, and 1 & 1/3 c hot water. We’ll see how it turns out.
Has anyone tried substituting Splenda for sugar?
Hi Tammy. I haven’t tried it so am not sure how it will work. If you do please let us know
how it turns out. – Martha
I made this for my Mom for her birthday and it was a HUGE hit! She’s always looking for ways to indulge her sweet tooth without feeling guilty. Given the fact that I’m an excellent cook, but a horrible baker, I was pleasantly surprised at how easy and good this was! Definitely one to keep on file! Thanks for the great recipe!
So glad it was a hit, Kelly!!
When I made this I had mostly pudding. How did you get all the cake I see in the picture?
Hi Mary,
I’m really not sure. I made the recipe just as I’ve written it here. I did use a 4-Quart oval slow cooker, which would have more surface area than a round 4-Quart. I’m thinking that the more surface area, the more the batter will bake and become cake-like. The smaller the slow cooker, the less surface area and the more pudding you would get. But this is just a guess. There are just so many variables in cooking!
What can be used in place of a baking mix ?
Hi Cyn, I’ve only made it with the baking mix. I think 1 cup of flour and 1 teaspoon of baking powder would work as a substitute. ~Martha
Mine was mostly pudding as well. I believe I just needed a bigger pan since I doubled the recipe. I also had to cook it longer.
Hi Erin, yes, I’ve never tried to double the recipe, which sometimes changes everything!