Print

Slow Cooker Gingerbread Cake

slow cooker gingerbread cake - featured image
Print Recipe

This slow cooker gingerbread cake is a cozy, deeply spiced dessert that’s easy to make with pantry staples. Moist, fragrant, and perfect for fall or winter, it’s a nostalgic treat that requires minimal effort and no oven babysitting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
  • 3/4 cup brown sugar
  • 2/3 cup molasses
  • 2 large eggs, room temperature
  • 3/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • Optional: Powdered sugar, for dusting
  • Optional: Whipped cream or vanilla ice cream, for serving
  • Optional: 2 tablespoons chopped crystallized ginger
  • Optional: 1/2 cup chocolate chips

Instructions

  1. Lightly grease the insert of your slow cooker with butter or nonstick spray. For easy cleanup, line with a parchment paper sling if desired.
  2. In a large bowl, whisk together flour, baking soda, ground ginger, cinnamon, ground cloves, and salt until well combined.
  3. In a separate bowl, whisk together melted butter, brown sugar, molasses, eggs, milk, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. If using chocolate chips or crystallized ginger, fold them in now.
  5. Pour the batter into the prepared slow cooker and smooth the top. Cover and cook on LOW for 2 to 2.5 hours, until the top is set and a toothpick inserted in the center comes out mostly clean.
  6. Let the cake cool in the slow cooker for 10–15 minutes before lifting out. Serve warm, dusted with powdered sugar or with whipped cream or vanilla ice cream.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut oil for butter and non-dairy milk. Add-ins like chocolate chips, crystallized ginger, or orange zest can be folded in for variety. Don’t overmix the batter, and avoid lifting the slow cooker lid before 2 hours to ensure proper cooking. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: slow cooker gingerbread cake, gingerbread dessert, easy gingerbread cake, crockpot cake, holiday dessert, cozy cake, spiced cake, fall dessert, winter dessert, gluten-free option, dairy-free option

Find it online: https://pokirecipes.com/slow-cooker-gingerbread-cake-recipe-easy-cozy-dessert-in-5-steps/