​​Bizcocho de calabaza y chocolate en olla lenta

​​Bizcocho de calabaza y chocolate en olla lenta

​​Bizcocho de calabaza y chocolate en olla lenta , saludable, fácil y lleno de sabor.

I fell in love with red kuri pumpkin this fall so I had to try different recipes with it. It is so sweet and delicate that I thought making a cake was a good idea. I could be happier with the result, this slow cooker pumpkin and chocolate cake is so rich in flavour, a little bit spiced and has 0 sugar. The pumpkin is so sweet you do not need to add any sugar (no sugar no dates).

​​Bizcocho de calabaza y chocolate en olla lenta

Also, it is possible to make delicious and moist cakes on the slow cooker so if you never tried, this is a great and easy recipe to start.

If you want more slow cooker recipes, here are some of my favourites.


Slow cooker pumpkin and chocolate cake

Recipe by Enara ParraCourse: Healthy, dessertDifficulty: Easy


Prep time


Cooking time




  • 380 g pumpkin purée (I used red kuri pumpkin)

  • 120 g oat flour

  • 4 eggs

  • 75 g olive oil

  • 16 g baking powder

  • 70 g dark chocolate chip (85%)

  • 1/2 teaspoon cinnamon powder

  • 1 pinch of nutmeg powder

  • 3 cloves, ground into powder

  • a pinch of salt

  • Extra: 40 g chocolate as a topping


  • Place the eggs in a large bowl and whisk using an electric mixer or a stand mixer until light and fluffy. About 3 minutes.
  • Stir in the olive oil and whisk.
  • Stir in flour, baking powder, salt, cinnamon powder, nutmeg powder and clove powder. Mix until smooth.
  • Add the pumpkin purée and mix until combined.
  • Fold in chocolate chips.
  • Place parchment paper on the slow cooker and pour the batter into the slow cooker.
    Place a clean kitchen towel under the lid and place it on the slow cooker.
    Cook on HIGH for 1 hour and 45 minutes.
  • Allow the cake to cool down for 20 minutes before pulling it off the slow cooker.
  • Place the cake on a wooden board. Melt the extra chocolate in the microwave and pour it over the cake.

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