Save oven space with this Instant-Pot Chocolate Cake. So tender, fudgy, and delectable—it’s the perfect treat!
Who doesn’t love a big, perfectly sweet slice of cake? That’s right—no one, at least no one I’ve ever known! In my opinion, one of the most indulgent kinds of cake is chocolate cake. We have quite a few to choose from on FFF, and today’s easy Instant-Pot chocolate cake is sure to impress! While it might seem unusual to bake a cake in the Instant Pot, let me assure you that not only does it work, but the results are also amazing! Because the cake is pressure-cooked, it turns out even more moist than if it were baked in the oven. Once I discovered that you could bake in the Instant Pot and achieve such superior results, I never wanted to go back.
With its beautifully tender crumb and intense chocolate flavor, this is the cake to make when you’re really in the mood to treat yourself. You’ll also want to keep it in mind for spoiling those you love. Prepare to be showered with compliments!
Is This Instant-Pot Chocolate Cake Healthy?
If only the answer was a resounding “yes!” Unfortunately, a recipe that calls for sugar and white flour can’t really be categorized as healthy. That said, this recipe doesn’t call for butter, only avocado oil, which means healthier fats. I don’t recommend swapping out any of the ingredients for the sake of making it healthier, as they all play a role in the final results. Instead, save this cake for special occasions and enjoy it in moderation. To make the cake gluten-free, simply swap out the all-purpose flour for your favorite 1:1 gluten-free flour.
Ways to Dress Up Your Cake
While thick swirls of creamy chocolate frosting on their own are perfect, a few simple but beautiful touches can make it even more appealing. Topping the cake with chocolate curls would not only look lovely, but also add a crisp touch to every delectable bite. Another great idea is to decorate the cake with candied flowers such as violets, rose petals, pansies, or nasturtiums. Making this cake for a kiddie birthday party? Top it with Whoppers (Maltesers) for an element of fun!
How to Make Ahead And Store
Because this cake is so moist, it’s best to store it in the fridge and not on the counter. If stored in an airtight container, the cake will stay good in the fridge for up to 4 days. If storing in the freezer, slice the cake, place it on a tray lined with baking paper, and allow the frosting to harden for 20 minutes. After this, wrap each slice in plastic foil. The cake can be frozen for up to 3 months.
Serving Suggestions
Strawberries and chocolate are a match made in heaven. Why not add a colorful accent to the cake by decorating it with a scattering of Oven-Dried Strawberries? Or serve it with a side of these ruby-red Roasted Strawberries for a deliciously fruity touch. Looking for more dessert recipes that call for the magic of the Instant Pot? Give these super fudgy Instant-Pot Brownies a go, or spoil yourself at breakfast by whipping up this Carrot Cake Instant-Pot French Toast Casserole.
Recipe
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 (canola or grapeseed would work, too)
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup boiling water
- Chocolate frosting of choice
Instructions
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Add in the almond milk, eggs, oil, and vanilla and whisk until combined.
- Pour in the boiling water and whisk until well mixed.
- Pour the batter into an 8-inch pan and cover tightly with tinfoil. Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Place the cake into the pan, cover with the lid and set to 'Sealing'. Cook for 37 minutes and then let pressure release naturally for 10 minutes before releasing all the way.
- Uncover and let the cake cool completely.
- Frost and serve!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Thank you, Martha for inquiring about the 7” pan. Has anyone tried it with a 6 inch? That’s all I have, so I’m going to try it!