When fall hits and the slow cooker is perfect, even for dessert! This Crockpot Apple Gingerbread Pudding Cake is the ULTIMATE autumn treat!
When Autumn hits I think of apples. I love apples in just about any type of recipe, but there was something about this Crockpot Apple Gingerbread Pudding Cake that just spoke to me. Maybe it was this molasses & ginger in the cake, or the little bits of apples that poked through. It definitely could have been the soft gooey pudding that runs throughout. The fact that it goes really well with ice cream could have been it too! Y’all if you love apples and gingerbread this cake is a must try!
Crockpot desserts are typically pretty flexible. I chose to make this in my casserole crockpot and quickly learned that in order for it to fit the wide space it would need to be doubled. (oh darn…extra dessert….whatever shall I do?! LOL)
I would make this in a typical 4-5 quart slow cooker. If you do make it in a casserole slow cooker like I did, just keep in mind the recipe will need to be doubled.
This recipe is super simple to throw together, and it is all from scratch! Gather all of your ingredients and your crockpot.
Peel and dice your apples and toss them in your slow cooker. I used some Granny Smiths. They worked perfectly in this recipe.
In a medium bowl mix flour, granulated sugar, baking soda, salt, and spices. Then stir in the water, molasses and 2 tbsp of vegetable oil. Mix it all together well. This is your cake batter. It smells HEAVENLY already!
Spread the batter over the apples and then top with the brown sugar.
In a microwave safe measuring cup or container heat the apple cider and 2 tbsp of butter until hot and the butter has melted.
Pour the hot cider over the cake mix. YES…right over it. Now put the lid on your slow cooker and cook your cake on high for 2 to 2 1/2 hours. You will know it is done with the center of your cake has set. You can also test it with a toothpick.
Scoop and serve!
This cake is amazing on its own, but even better with a scoop of vanilla ice cream. It would even be delicious with some whipped cream. The cake is very soft and gooey with the bits of baked apple in it. JUST YUM!
I love finding ways to make desserts work for anyone. This recipe is so easily adapted to be gluten free. Simply replace the flour with your favorite gluten free flour blend. I used King Arthur Gluten Free Flour and it worked beautifully.
There is no milk or eggs in this Crockpot Apple Gingerbread Pudding Cake recipe. Just be sure to use a dairy free margarine. It is 100% vegan as written.
Crockpot Apple Gingerbread Pudding Cake
- Measuring Cup
- Mixing Bowl
- 3 apples medium, peeled, cut into 1/2-inch cubes (granny smith works great)
- 1 1/4 cups flour
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup water
- 1/3 cup molasses
- 2 tablespoons vegetable oil
- 1/2 cup brown sugar packed
- 1 1/4 cups apple cider
- 2 tablespoons margarine
- Spray 4 or 5 quart slow cooker with cooking spray. Place apples evenly in bottom.
- In medium bowl, stir flour, granulated sugar, baking soda, salt, and pumpkin pie spice until well mixed. Add in the water, molasses and oil to the flour and stir until just until moistened.
- Spread the batter evenly over the apples in the slow cooker. Sprinkle the entire mix with brown sugar.
- In a microwavable measuring cup, mix apple cider and margarine. Microwave uncovered on High 1 to 2 minutes or until margarine is melted. Pour over mixture in slow cooker.
- Cover and cook on High heat setting 2 to 2½ hours or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Let stand 15 minutes. Serve warm.
- Substitute your favorite gluten free flour blend for the flour.