Chocolate PeanutButter Crockpot CAKE

That’s right, I’m talking about a cake you make in a crock pot.

Why? CUZ I HAVE NO DAMN WORKING OVEN. I know, I know… I’m working on it.

This week has been INSANELY busy. Lots of work and things to do. So I helped cheer myself up by long walks, and tasty ‘paleo’ treats. Sometimes its the little things.


Before I get to the recipe, I haveeee to tell you about this weekend. My friend was visiting, and so things got a bit crazy. We also may have walked more in one weekend then my poor legs can remember (holy sore feet!) BUT thats not what I’m here to tell you about. I am talking about the “Great Grain Free Fair”. Interestingly enough it was also the Great American Beerfest in Denver this weekend… literally the non grain and the all-grain festivals… and I may have gone to both. LIFES ABOUT BALANCE, OKAY?

Any who, the Grain Free Fest was SERIOUSLY christmas. It started out with a Corepower Yoga Class, then a free glass of HealthAde Kombucha…. followed by a million free samples of all grain free goodies. Heaaavvveeennn. My friends and I went hard on the tasters.



I got a million buttons, tried countless great snacks bars, drinks… and I event got to meet Juli Bauer from Paleomg . I’m pretty sure I sounded like a crazy person talking to her, but heck I was so nervous/excited to meet someone I really admire/see on social media every freaking day. #starstruck

I already loved Capellos (grain free/gluten free pizza, pasta, &cookies), Jilz (grain free/gluten free crackers), Siete(grain free/gluten free tortilla chips & tortillas), Simple Mills (grain free/gluten free cookies, baking mixes, frosting, crackers…), Bragg(seasonings and vinegars), and Teon Waters (amazing grass-fed sausages)… but I have some new things to try out now! Just a few to mention include-

Bubbas Fine Foods snack mixes- savory original mix tastes like chex mix… the bourbon ‘granola’ like honey bunches of oats…. you are gonna freak out! Sold in Colorado, and paleo.

Bonafide Provisions bone broth veggie drink.

But BACK to the recipe!

I made this originally for my boyfriend’s birthday, he LOVES peanut butter. So I used some whose ingredients were just “organic peanuts”. Nothing else. So no, this is not strictly “paleo”, but it is grain free, and uses maple syrup as the sweetener! I’m sure you could sub in sunflower seed butter or really creamy almond butter to make it completely paleo, but I’d make sure there were no added oils in said ‘butter’.


Also, I TRANSPORTED THIS from Denver to San Francisco. So its durable too (haha). Try it out!


Need: several bowls, a crockpot, parchment paper.

For the cake:

3 eggs

1/2 cup tapioca flour

1/2 cup coconut flour

1 tsp baking powder

5 tbsp grassfed salted butter (I used Kerrygold)

1/3 cup & 5 tbsp maple syrup

1/3 cup creamy peanut butter (get organic, no added oils*)

6 tbsp full fat coconut milk

Pinch sea salt

OPTIONAL: 2 tbsp chocolate chips

For the chocolate “marble”:

2 tbsp unsweetened cacao powder

2 tbsp full fat coconut milk

1 tbsp maple syrup

1/4 tsp vanilla extract

Pinch of sea salt

Roughly line the crockpot with parchment paper. You can cut the parchment with scissors to get rid of any extra that may peek outside of the crockpot. Put the crockpot on high.

First, mix all the ingredients for the “chocolate marble” in a bowl, set aside for later.

In two bowls, separate 2 egg yolks from their whites. Crack the third egg into the yolk bowl. Set aside.

In another bowl, add the tapioca flour, coconut flour, and baking powder. Make sure to mix well, eliminating any clumps.

Melt the butter. Add the butter, maple syrup, peanut butter coconut milk, and salt into the egg yolk/egg bowl. Mix until smooth and fully combined.

Add the flour bowl (slowly- a little at a time) to the maple-egg-peanut mixture bowl, making sure the flour is well incorporated. Let sit to allow the flour to fully absorb any liquids.

Take the egg whites, and whip until frothy, fluffy- almost meringue-like. Set aside.

Give the batter bowl another stir, while also adding in the (optional) chocolate chips. I used EnjoyLife.

Finally, add the fluffy egg whites to the batter, mix GENTLY, so that the egg whites are incorporated yet remain fluffy.

Carefully (crockpot is hot!!) pour the batter into the crockpot. Once it’s all in there, grab your chocolate marble. Pour on top of the batter, mixing it in gently with a spoon in a swirling motion (no, this won’t look perfect!!). Put the lid on the crockpot, and patiently cook for 1 hour and 40 minutes (again, I am at altitude, so it may take a little longer at sea level). After cooking, use the parchment to carefully remove from the crockpot. Let cool before serving or frosting!

Egg whites, (pumpkin I didn’t end up using), notes, & the chocolate swirl
Original batter


POST BAKING GLORY, Ready for it’s flight! HA!



I improvised on the spot frosting by combining crunchy organic peanut butter, coconut oil, cocoa powder, and coconut sugar. But you could just buy Simple Mills Frosting to… uh… keep it simple (I’m so so funny, I know).

Look at dat SWIRL



Look at ALL THOSE DANG PICTURES you got. Incredible… hahah. I hope you get to make this (I mean I’m sure you can make it in the oven, like a normal person, and it wouldn’t take as long) and share it with someone you love!

Again, crazy busy week, but don’t be afraid to email me if I left out anything or if you have any questions!

Have a great rest of your week guys 🙂


Ps. It snowed yesterday in Denver (and it was 80 degrees on Saturday….), and so I made a nice big batch of sauce & zoodles for the next few days. It was pretty dang delish, thought I’d mention it 🙂


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