Slow Cooker Coconut-Nutella Pudding Cake

Slow Cooker Coconut-Nutella Pudding Cake
Staff Writer
Slow Cooker Coconut-Nutella Pudding Cake

Karen Petersen

Slow Cooker Coconut-Nutella Pudding Cake

Fact: Anything with Nutella is awesome. Need I say more? This cake is decadent, delicious, and perfect with vanilla ice cream. Or better yet, with coconut ice cream. That would be awesome. Five stars — double it, if you're having company.

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In a medium-sized bowl, combine the flour, powdered sugar, baking powder, 1/3 cup of the coconut milk, oil, vanilla extract, and coconut. Whisk until smooth and then stir in the Nutella.

Spray a 3-quart slow cooker with cooking spray. Pour in the batter. Mix the sugar and cocoa powder together and sprinkle on top of the batter in the slow cooker. In a small pot, bring the remaining coconut milk to a boil and pour over the batter in the slow cooker; do not stir.

Cover with the lid and cook on high for 1 ½-3 hours (depending how hot your slow cooker cooks and how big of a slow cooker you use). Scoop out cake into individual bowls and drizzle with the chocolate sauce. Top with additional coconut, if desired. Serve with vanilla ice cream.


Calories per serving:

256 calories

Dietary restrictions:

Low Sodium Kidney Friendly, Vegetarian, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 15g 23%
  • Carbs 31g 10%
  • Saturated 12g 58%
  • Fiber 2g 9%
  • Trans 0g
  • Sugars 21g
  • Monounsaturated 2g
  • Polyunsaturated 0g
  • Protein 3g 6%
  • Sodium 45mg 2%
  • Calcium 54mg 5%
  • Magnesium 41mg 10%
  • Potassium 185mg 5%
  • Iron 3mg 14%
  • Zinc 1mg 4%
  • Phosphorus 127mg 18%
  • Vitamin A 0µg 0%
  • Vitamin C 0mg 1%
  • Thiamin (B1) 0mg 5%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 22µg 5%
  • Vitamin B12 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 0µg 0%
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