Instant Pot Vegan Chocolate Cake

Name: Instant Pot Vegan Chocolate Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 10 slices
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; 1 teaspoon apple cider vinegar; 1 teaspoon vanilla extract; 3 tablespoons boiling water; 2/3 cup chopped dark chocolate; Vegan Chocolate Ganache; 6 ounces dark chocolate; 1 cup coconut milk

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings
10 slices
Calories
414 kcal
Course
Dessert, Baked Goods

Instant Pot Vegan Chocolate Cake

Bianca Sampson

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Ingredients

Servings

Cake 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 (measure after the water boils)
2/3 cup chopped dark chocolate (or vegan chocolate chips)
Vegan Chocolate Ganache (recipe below)

Vegan Chocolate Ganache Ingredients

6 ounces dark chocolate (chopped or dark chocolate chips)
1 cup coconut milk (from a can of full-fat coconut milk)

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Instructions

Chocolate Cake Directions

Use the bottom of a 7 inch springform pan to trace a circle on a piece of parchment paper. Cut the parchment paper into the circle shape and use as a liner for the springform pan. Spray the sides of the springform pan with cooking spray or lightly grease with oil.
Prepare the vegan chocolate ganache (recipe below).
In a large bowl, whisk together the granulated sugar, brown sugar, coconut yogurt, almond milk, oil and apple cider vinegar until smooth. It should take about a minute. Then mix in the vanilla and whisk to combine.
In a medium bowl, mix together the flour, cocoa powder, baking powder and salt. Gradually add half of the flour mixture to the wet mixture and use a wooden spoon to mix until almost smooth. Repeat with remaining flour and add the boiling water. Mix again until the batter is smooth and thick. Fold in the chopped chocolate or chocolate chips with a rubber spatula.
Pour the batter into the prepared springform pan.
Pour 1 cup of water in the inner pot of the Instant Pot and add the steamer basket or trivet with the legs facing up.
Carefully place the springform pan on top of the steamer basket/trivet. Seal the Instant Pot lid and hit the Manual button. Set to High Pressure and cook for 30 minutes. Make sure the Venting Knob is set to the Sealing position (as opposed to the Venting position).
When the 30 minutes is over, select the Cancel setting on the Instant Pot for a natural pressure release. After 10 minutes, switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
Using oven mitts, carefully remove the springform pan by grabbing onto the steamer basket legs. Let the cake cool slightly for 10 minutes.
Carefully unclasp the springform pan and use a spatula to transfer the cake from the parchment paper onto a cutting board or cake pan. Spread with the vegan chocolate ganache.

Vegan Chocolate Ganache Directions

In a saucepan or skillet, heat the coconut milk over medium heat until just simmering.
Meanwhile, place the chopped chocolate or chocolate chips in a medium heat-proof bowl. Pour the steamed coconut milk over the chocolate and let sit for 2 minutes. Then whisk until completely smooth and chocolate has melted.
You can use the ganache now if you prefer a more traditional liquid ganache texture. Alternatively, if you want a thicker texture more like a frosting, let the ganache sit for 1-2 hours and whisk occasionally, until it thickens and slightly hardens.

Nutrition Information

Show Details

Calories 414kcal (21%) Carbohydrates 47g (16%) Protein 6g (12%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 1mg (0%) Sodium 200mg (8%) Potassium 262mg (7%) Fiber 5g (20%) Sugar 25g (50%) Vitamin A 7IU (0%) Vitamin C 2mg (2%) Calcium 87mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 414 kcal

% Daily Value*

Calories	414kcal	21%
Carbohydrates	47g	16%
Protein	6g	12%
Fat	25g	38%
Saturated Fat	13g	65%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	1mg	0%
Sodium	200mg	8%
Potassium	262mg	6%
Fiber	5g	20%
Sugar	25g	50%
Vitamin A	7IU	0%
Vitamin C	2mg	2%
Calcium	87mg	9%
Iron	4mg	22%