Instant-Pot Chocolate Cake
This Instant-Pot Chocolate Cake is a chocolate lover's dream! Moist, fluffy, and incredibly easy to make in your Instant Pot!
Servings: 8 servings
Ingredients
- 1 cup all-purpose flour (sifted, 128g)
- 1 cup granulated sugar
- 1/3 cup cocoa powder (sifted, 30g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened almond milk (at room temperature)
- 1/4 cup avocado oil
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup boiling water
- to taste Chocolate frosting of your choice
Instructions
- Grease your baking pan with a little oil or non-stick spray to prevent sticking. If you want, you can line the bottom with parchment paper for added assurance.
- In a mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them until evenly combined.
- In another bowl, whisk together the almond milk, avocado oil, eggs, and vanilla extract until well blended.
- Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Carefully stir in the boiling water. This will thin out the batter and create a more tender crumb. It might seem runny, but that’s exactly what you want!
- Pour the batter into the prepared baking pan, smoothing out the top with a spatula.
- Add 1 cup of water to the bottom of the Instant Pot. Place the trivet inside and set the baking pan on top of it.
- Secure the lid on the Instant Pot and set it to cook on high pressure for 30 minutes. Once the cooking time is up, allow the pressure to release naturally for about 10 minutes before doing a quick release for any remaining pressure.
- Remove the baking pan from the Instant Pot and check if the cake is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, your cake is ready!
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, frost with your favorite chocolate frosting.
Equipment
- Instant Pot
- Mixing Bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Spatula
- Baking Pan
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate it for up to a week.
- You can freeze the cake for up to 3 months; wrap it tightly in plastic wrap and then in aluminum foil.