Kathy Hester is at it again! This time she’s saving the day with a Vegan Slow Cooker book that’s for small families, or perhaps one like mine, where all of us can’t agree on one single dinner so the kids get PB&J or vegan ramen if I know they aren’t going to want what’s on the menu (shhh). Almost all of the recipes are low-fat or oil free, are simple to prepare and use ingredients that most of us all ready stock in our fridge or pantry. You will need however, one very important item, a 1.5 quart or 1.5 liter slow cooker to make these recipes. I bought mine for $10 ages ago. You can find one online or at a big box or kitchen store. Believe me, it’s worth the investment (says the girl with 6 slow cookers of various sizes).
I also own her book, The Vegan Slow Cooker, which is absolutely amazing and perfect for larger families or for making enough to have leftovers to freeze for busy days. I reviewed her awesome The Great Vegan Bean Book a few months ago and her Lentil Quinoa Bolognese recipe I shared from that book is still getting loads of traffic on my site (yes, it’s so delicious!). Today I’ll be sharing (with her permission) the recipe for a gorgeous and perfectly portioned Lemon Blueberry Cake later in this post, but first feast your eyes on some of the other creations I made from Vegan Slow Cooking for Two or Just for You. Ooey Gooey Bananas Foster. This little ditty can cook overnight and welcome you to the breakfast table with glee. If you add her Butterscotch Rum Sauce to this dish, like I did, be prepared to start putting that stuff on and in everything… You won’t be able to stop!
I made this bad boy gluten-free using this GF blend. No one was the wiser… Oh and it got a dosing of the Butterscotch Rum sauce as well.
Blueberry Lemon Cake
*Soy-Free *Gluten-Free Option *Oil Free Option
When you bake a cake like this one in your slow cooker, it becomes moist and sumptuous. But you don’t want the condensation making it wet and preventing it from baking, so use a clean dish towel under the lid to soak up the moisture. Just make sure to fold the towel in quarters so it doesn’t touch the hot sides of your slow cooker.
For the Dry Ingredients:
- 1/2 cup (60 g) whole-wheat pastry flour (for gluten free, use GF baking mix)
- 1/4 teaspoon stevia plus 1 teaspoon agave nectar or sweetener of your choice, to taste
- 1/4 teaspoon baking powder
For the Wet Ingredients:
- 1/3 cup (80 ml) unsweetened nondairy milk
- 1/4 cup (36 g) blueberries
- 1 teaspoon ground flax seeds mixed with 2 teaspoons (10 ml) warm water
- 1 teaspoon olive oil (for oil free, substitute applesauce or pumpkin puree)
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
Spray the crock with oil or line with parchment paper to make the recipe oil-free. Mix the dry ingredients in one bowl and the wet ingredients in another. Then add the wet to the dry and mix until combined.
Pour the mixture into the slow cooker and spread evenly on the bottom. Put a clean dish towel or paper towel between the lid and slow cooker to absorb the condensation.
Cook on high for 60 to 80 minutes or until the middle is solid and doesn’t indent when you touch it.
Visit Kathy Hester at her site Healthy Slow Cooking here.
Visit the “Vegan Slow Cooking for Two or Just for You” Blog Tour page here to get some other great recipes from this book!
For a chance to win a copy of this amazing cookbook, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only. You must also follow this blog by email or RSS feed to qualify. You have until Friday the 4th of October to enter! I will notify the winner by email on Monday the 7th of October. GO!!