Pumpkin Pecan Slow-Cooker Cake

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.

Pumpkin Pecan Slow-Cooker Cake

Cake

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

Hazelnut Icing

¼ cup Organic Hazelnut Coffee Creamer

1 tsp. vanilla

2 cups powdered sugar

Garnish

½ cup chopped pecans

½ cup toasted pumpkin seeds

Directions:

• 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

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