Name: Instant Pot Vegan Chocolate Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; ½ teaspoon sea salt; 1/2 cup organic granulated sugar; 1/4 cup brown sugar; 1/2 cup + 2 tablespoons coconut yogurt; 1/4 cup + 2 tablespoons almond milk; 1/4 cup sunflower oil (or vegetable oil or melted coconut oil); 1 teaspoon apple cider vinegar; 1 teaspoon vanilla extract; 3 tablespoons boiling water (measured after boiling); 2/3 cup chopped dark chocolate (or vegan chocolate chips); 6 ounces dark chocolate (chopped or dark chocolate chips); 1 cup coconut milk (from a can of full-fat coconut milk)

Ingredients

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 ½ teaspoons baking powder

½ teaspoon sea salt

1/2 cup organic granulated sugar

1/4 cup brown sugar

1/2 cup + 2 tablespoons coconut yogurt

1/4 cup + 2 tablespoons almond milk

1/4 cup sunflower oil (or vegetable oil or melted coconut oil)

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

3 tablespoons boiling water (measured after boiling)

2/3 cup chopped dark chocolate (or vegan chocolate chips)

Instructions

Step 1: Use the bottom of a 7-inch springform pan to trace a circle on parchment paper. Cut it out and use as a liner for the pan. Spray or lightly grease the sides of the pan.

Step 2: Prepare the vegan chocolate ganache (recipe below).

Step 3: In a large bowl, whisk together granulated sugar, brown sugar, coconut yogurt, almond milk, oil, and apple cider vinegar until smooth, about one minute. Stir in vanilla extract.

Step 4: In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Gradually add half of this dry mixture to the wet mixture and stir until almost smooth. Repeat with remaining dry mix. Add boiling water and mix until batter is smooth and thick.

Step 5: Fold in chopped dark chocolate or chocolate chips with a rubber spatula.

Step 6: Pour batter into the prepared springform pan.

Step 7: Pour 1 cup of water into the Instant Pot inner pot. Place the steamer basket or trivet with legs facing up inside.

Step 8: Carefully place the springform pan on the steamer basket/trivet. Seal the Instant Pot lid, set to High Pressure on Manual for 30 minutes. Ensure the venting knob is set to Sealing.

Step 9: When cooking ends, select Cancel and allow natural pressure release for 10 minutes. Then switch the valve to Venting to release remaining steam.

Step 10: Using oven mitts, remove the springform pan by lifting the steamer basket legs. Let the cake cool for 10 minutes.

Step 11: Unclasp the springform pan and use a spatula to transfer the cake onto a cutting board or cake pan. Spread with the vegan chocolate ganache.

Vegan Chocolate Ganache

Step 1: Heat 1 cup of full-fat coconut milk in a saucepan over medium heat until just simmering.

Step 2: Place 6 ounces chopped dark chocolate or chips in a heat-proof bowl. Pour the hot coconut milk over the chocolate and let sit for 2 minutes.

Step 3: Whisk until smooth and chocolate is completely melted.

Step 4: Use immediately for a liquid ganache, or let sit for 1-2 hours, whisking occasionally, until thickened for a frosting-like texture.

Tips & Variations

Use a vegan chocolate with at least 70% cocoa for a richer flavor.

Substitute almond milk with any other plant-based milk you prefer.

For a nut-free cake, replace almond milk with oat or rice milk.

To add a hint of spice, mix in 1/2 teaspoon cinnamon or chili powder with the dry ingredients.

Make sure to line the pan well to prevent sticking and ease removal.

FAQs

Can I make this cake without an Instant Pot?

Yes, you can bake the cake in a preheated oven at 350°F (175°C) for about 30-35 minutes or until a toothpick inserted in the center comes out clean.

Is this cake gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free. For a gluten-free version, you can substitute a gluten-free flour blend that is suitable for baking.