1/2 cups gluten-free flour
1 tbsp canola oil
3/4 tsp gluten-free baking powder
1/2 tsp vanilla extract
1/2 cup plus
1 tbsp palm sugar, divided
1/4 cup smooth sugar-free peanut butter
1/4 tsp kosher salt
1/4 cup Dutch-processed cocoa powder
1/8 tsp xanthan gum
1/4 tsp instant decaf coffee granules
1/3 cup unsweetened almond milk
1 1/4 cups very hot (not boiling!) water
Coat a medium (4-quart) or large (5- to 6-quart) slow cooker with cooking spray. The smaller your slow cooker, the thicker your cake will be and the longer it will need to cook.
n a large bowl, whisk together the flour blend, 1/4 cup palm sugar, the baking powder, salt, and xanthan gum. In a medium bowl, whisk together the almond milk, oil, and vanilla.
In a microwave-safe bowl, microwave the peanut butter for 20 to 30 seconds, just until softened and easy to stir. Add the wet ingredients to the dry ingredients, then stir in the warm peanut butter.
Evenly spread the batter in the bottom of the prepared slow cooker. The batter will be thick.
In the same bowl you used to mix the batter, whisk together the cocoa powder, remaining 1/4 cup plus 1 tablespoon palm sugar, and coffee granules.
Carefully pour the hot water into the cocoa mixture and whisk until smooth. Pour on top of the batter in the slow cooker. Do not mix.
Cover and cook on high for 1 to 2 hours, checking after 1 hour. The cake is done when a toothpick inserted into the centre comes out clean. Serve warm or cold.
Quick Tip: Though mixing the batter and the fudge in the same bowl may at first seem like the wrong thing to do, it doesn’t harm the recipe at all. All the ingredients are going in the same place, and it saves dishwashing time later on.