I love finding new ways to put my slow cooker to work—and believe me, it’s not just for soups, stews, and cozy dinners. You can actually use it to whip up decadent desserts, too! This rich, chocolaty fudge cake recipe is one of my absolute favorites. It’s gooey, indulgent, and feels like something you’d order at a fancy restaurant… yet it comes together with simple ingredients you probably already have in your pantry.

Why I think you’ll love this dessert

  • Molten, fudgy texture: The slow cooker works its magic for a gooey, pudding-like center.
  • Inclusive indulgence: Gluten-free, wheat-free, and dairy-free (if you use dairy-free chocolate chips) if you happen to have dietary restrictions.
  • Special but simple: Restaurant-worthy presentation with everyday ingredients.
  • Flexible prep: Make in a slow cooker for fudgy cakes or bake in the oven (25 to 28 minutes) for convenience.

This recipe’s a hit!

Joy!! This recipe is so unbelievably easy and delicious. Tastes exactly like a fancy chocolate souffle! Love that it’s single-serve, too!

Avery
(5 stars) 2 ratings
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For serving, I like to top them off with a scoop of vanilla frozen yogurt or ice cream, a drizzle of peanut butter, or a sprinkle of crushed nuts. Fresh raspberries or strawberries are also dreamy with the rich chocolate and banana base. Everyone can customize their own extras, which makes this such a fun, interactive dessert for family nights or dinner parties.

Step 1: Whisk melted chocolate with eggs, mashed banana, and vanilla until smooth.
Step 2: Gently fold in almond flour, baking powder, salt, and remaining chocolate chips.
Step 3: Divide batter into greased ramekins and place them in the slow cooker.
Step 4: Cover and cook on high for 2 hours, then rest 5 minutes before serving warm.

And here’s a fair warning: the aroma as it cooks is incredible—don’t be surprised if your whole crew wanders into the kitchen before it’s even done. That’s the slow cooker magic at work!

If warm chocolatey sweets make your heart skip a beat, try my 3-Ingredient Chocolate Cherry Mud Cake, and Flourless Protein Brownies next!

Unfortunately, you cannot make these fudge cakes, nor my Slow Cooker Chocolate Fudge Brownie Cakes,, in the Instant Pot using the slow cooker setting as it doesn’t perform like a classic 6-quart slow cooker. An Instant Pot is a smaller container and seals in the moisture, even more so than the

Try this Banana Bread Overnight Oats!

(5 stars) 2 ratings

Slow Cooker Chocolate Banana Fudge Cakes

This indulgent, chocolaty recipe is an easy DIY treat that looks and tastes like an elegant dessert from a fancy restaurant. 
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
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Ingredients
 

  • 4 ramekins, ~6 ounces each
  • 1¼ cups semisweet chocolate chips, divided*
  • 2 large eggs, at room temperature, and lightly beaten
  • ⅓ cup mashed ripe banana, ~1 small or ¾ large banana
  • 2 teaspoons vanilla extract
  • ¼ cup finely ground almond flour
  • 1 teaspoon baking powder
  • Pinch salt
Ingredient Details to Know
* For a no-added-sugar version use a brand of chocolate chips sweetened with dates, stevia, or monkfruit. I’m loving these date-sweetened chocolate chips and these stevia-sweetened semi-sweet chocolate chips.

Instructions
 

  • Generously spray the bottom of each ramekin with nonstick oil spray (this is important to prevent sticking). Set aside. If the bottom and sides are well-coated with oil spray, the cakes will slide out easily while still warm. Although, I like to serve mine in the ramekins.
  • In a small microwave-safe bowl, add 1 cup of the chocolate chips and microwave for 30 to 60 seconds or until the chocolate has melted. Be sure to stir halfway through to prevent scorching. Stir until silky smooth and no lumps remain. Set aside to slightly cool.
  • After the melted chocolate has slightly cooled (5 minutes or so—it is very important to allow it to cool before adding in other ingredients), whisk in the eggs, mashed banana and vanilla extract. Mix until well incorporated. Using a rubber spatula gently fold in the almond flour, baking powder and salt. Fold in the remaining ¼ cup chocolate chips. Evenly divide the batter between four prepared ramekins.
  • Place the ramekins in the bottom of a slow cooker. Cover and set the slow cooker to high. Cook for 2 hours on high for a fudgy consistency. Remove lid. Allow cakes to sit for 5 minutes or so. Then serve warm in ramekins topped with optional whipped cream, fresh berries and a dash of cocoa powder for garnish!

Notes

Note: If you don’t have a slow cooker, bake the ramekins in the oven at 350°F for 25 to 28 minutes. Adjust cooking time if you use ramekins that are a different size; increase for larger containers, decrease for smaller containers.
Author: Joy Bauer, MS, RDN, CDN
Course: Dessert

Nutrition Information per serving

Calories: 350Carbohydrates: 41gProtein: 7gTotal Fat: 21g— Unsaturated Fat: 11g— Saturated Fat: 10gCholesterol: 95mgSodium: 115mgPotassium: 485mgFiber: 5gTotal Sugar: 33g— Natural Sugar: 5g— Added Sugar: 28gCalcium: 101mgIron: 3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!