I am a complete chocolate addict. Chocolate has become such a routine in my life that in the wee hours of the night you can usually find me in a post-editorial binge, shrouded in the darkness of my kitchen pantry, shoveling handfuls of chocolate chips into the insatiable regions of my ravenous mouth. Yes, I have a problem. But without it I couldn’t have brought you the most decadent combination of luscious, molten chocolate and tart raspberries that you will ever indulge in. And maybe you’ll even have some of this delicious vegan chocolate cake left over for your friends…but probably not.
While the name can be somewhat off-putting, the title “dump” implies just that–dumping ingredients into a pan and letting them cook together, with ease. Not a very appetizing way to introduce the best cake ever, grandma. But, nonetheless, I thank her whole-heartedly.
“Back in the day,” when eggs, milk, and butter were low, our mother’s mothers created the original “dump cake.” In the 1940s the rations were at an astronomical price — all thanks to the pinnacle of World War II — and making a typical cake became increasingly difficult for the average housewife. This led our home-making, Betty-Crocker-ing foremothers to devise a way to replicate the traditional cake without its essential ingredients. And there was born the DUMP cake! Affordable. Delicious. And easy enough for it to be made during your shift making cogs at the local war-time factory. Shout out to Rosie the Riveter!… Even though I highly doubt she made cakes. However! It was during these good-old-days that my best friend’s mother’s mother (follow me here) ingrained in her the easiest, tastiest cake known to man — or for that case — woman-kind. And to my friend’s mother and grandmother I owe my uttermost gratitude; it was them that made this vegan-friendly variation possible.
In this modern revision of a passed-down classic no guilty pleasures are spared. With minimal effort and barely any hands-on cook time, you have a dessert that breaches the line between cake and cobbler, brownie and batter, and every whisk-licking treat in-between. The end result is an addicting chocolate cake crumble with molten fudge topping that tantalizes with ripened fresh raspberries. Dig in!
Slow Cooker Chocolate Raspberry Dump Cake
- 1/2 cup + 2 teaspoons vegan butter
- 1 bag 12-oz. bag frozen raspberries
- 1 box vegan chocolate cake mix
- 1 3/4 cup water
- 1/2 tablespoon instant coffee
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup brown/muscovado sugar (packed)
- 1/2 cup seed-in raspberry preserves/jam
- 1/2 cup vegan chocolate chunks (or chips)
1. Coat a 6-quart Crock-Pot with 2-teaspoons vegan butter to prevent sticking. I used Earth Balance, but if you’re sensitive to the palm oil cause, there are many other vegan butter options.
2. Layer the bag of 12-oz. frozen raspberries evenly on the bottom.
3. Melt ½ cup vegan butter in the microwave.
4. In a separate bowl, add the cake mix to the melted vegan butter and combine until reaching a crumbly texture.
5. Evenly coat the frozen raspberries in the cake and butter mixture.
6. In a saucepan, bring 1 ¾ cup water to a low simmer and add ½ tablespoon of instant coffee and 3 tablespoons of unsweetened cocoa powder, stirring until dissolved. Then add in ¼ cup packed brown sugar and ½ cup of raspberry preserves, until dissolved. Make sure mixture does not come to a boil so that the coffee doesn’t burn.
7. Pour cocoa and preserve mixture over cake mix and cover evenly–do not stir or incorporate.
8. Using ½ cup vegan chocolate chunks (or chips), cover top of cake evenly.
9. Place top on the Crock-Pot and turn on high for 3 hours.
10. Serve warm!
Whether I’m preparing a dessert for a weekend dinner party or alone Netflix-ing an episode of Grey’s Anatomy in my jammies, my raspberry chocolate chip dump cake is a warm, decadent treat I make for all occasions.
My recommendation: make extra! That way it makes it past you and on to the table. Seriously. It’s addictive!
Also by Missy: Slow-Cooker Vegan Taco Casserole
Related: Gluten-Free Vegan Bundt Cake
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Photos: Missy Ruttencutter