Skinny slow cooker chocolate cake

100g cocoa powder, 120g plain flour (I used gluten free), 2 tsp baking powder, 0.25 tsp salt – all combined together.

1 tbsp. vanilla, 28g butter melted & cooled slightly, 2 large eggs at room temp, 140g caster sugar, 120g low fat Greek yogurt, 60ml low fat milk – all combined together.

Add the dry ingredients in 3 batches to the wet, alternating with a further 120ml of low fat milk until all is combined.

Pour in to greased, lined slow cooker and cook on Low for approx. 2 hours. As soon as top is firm (it’s fine to peek) switch off, remove lid and cool for 20 minutes for attempting to remove!

In association with

SAVE - Solent Achieving Value through Efficiency
WinACC – Winchester Action on Climate Change
Scottish & Southern Energy Power Distribution