Gluten free slow cooker Aero Bubble mint cake

This mint Aero Bubble cake is made in a slow cooker and is a great gluten free bake.
This mint Aero Bubble cake is made in a slow cooker and is a great gluten free bake.

This may not be the most attractive of cakes and perhaps looks like an early life form, but this is mint Aero Bubble cake, baked in the slow cooker.

The cake, originally blogged by Bakingqueen74, went viral via social media  in 2014. What makes this cake unique, is that it is made in the slow cooker, and if you follow or have read Lucy’s blog she has blogged a number of great bakes that can be made in the slow cooker.





What I love about this and other slow cooker cakes that I have made, is how easy they are to assemble and then bake. The texture is slightly denser than perhaps cakes bakes in the oven, but nothing that is unpleasant. What is great about this gluten free cake is that it has a good crumb structure the bottom  of the cake is gooey and brownie like.

The baked and final version of the cake.
The baked and final version of the cake.

After a couple of experiments with this cake, this is my gluten free interpretation of Lucy’s bake!


190g gluten free self raising flour
1 tablespoon zantham gum
50 g cocoa powder
200 g light brown sugar
125 g butter
3 eggs
180 ml butter milk
1 tablespoon vanilla extract or essence
1 tsp instant coffee granules, diluted with 1 tablespoon or cold water
A large share bag of mint Aero Bubbles


1. Grease and line the slow cooker bowl.
2. Mix the flour, xantham and cocoa powder in a large bowl.
3. Cream the butter with the sugar then add the eggs slowly, mixing after each addition, but do not over work the mixture.
4. Add the butter milk and whisk until smooth.
5. Now add the flour, xantham gum and coco powder and fold into the batter and then add the vanilla and coffee and mix into the cake mix.
6. Add a handful of the Aero bubbles into the batter and mix and then pour the batter into the slow cooker.
7. Add about half of what is left of the Aero Bubbles and scatter them over the top.
8. Put the lid on and turn the slow cooker onto high. After an hour add the remaining bubbles and leave the cake to cook for another hour. Check on the cake after the 2 hours and then turn the slow cooker down to low and bake for the remaining hour. Using a cake stick or a knife check prick the cake and if the knife comes out clean then the cake is baked.
9. Take the cake out of the slow cooker and leave to cool for about 30 minutes and then peel away the paper and leave the cake to cool.

Happy gluten free baking 🙂

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