Instant Pot Chocolate Cake
Likes: 1
Created at: January 16, 2025
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Total Time:
1 hour
Difficulty:
Hard
Recipe Description
Rich, moist, and decadent, this gluten-free and dairy-free chocolate cake is a healthier take on a classic dessert. Topped with a creamy chocolate coconut frosting, it’s perfect for special occasions or satisfying your sweet tooth.
Healthy Swaps
- Replace coconut cream with almond yogurt for a lighter frosting.
- Use carob powder instead of cocoa powder for a caffeine-free option.
Nutritional Highlights
- Cassava Flour: Gluten-free and high in resistant starch for gut health.
- Cocoa Powder: Rich in antioxidants that promote heart health.
- Coconut Cream: Provides healthy fats for a creamy texture.
Ingredients
Ingredients are grouped by section, showing the amount needed for each part of the recipe. Only add the amount listed for the group you're working on.
Dry Ingredients
- almond flour - ½ cups of almond flour
- arrowroot flour - ½ cups of arrowroot flour
- baking powder - 1 tablespoon of baking powder
- cacao powder - ⅓ cups of cacao powder
⌞(if following elimination diet ensure 100% cocao is used)
- cassava flour - 1 cup of cassava flour
- coconut sugar - ⅓ cups of coconut sugar
- flaxseed - ¼ cups of flaxseed
⌞(ground)
- pink salt - 1 teaspoon of pink salt
Wet Ingredients
- coconut cream - ¼ cups of coconut cream
- maple syrup - ¼ cups of maple syrup
- orange extract - 2 teaspoons of orange extract
⌞(substitute lemon extract)
- vanilla extract - 1 teaspoon of vanilla extract
- vegan dark chocolate chips - no sugar added - ⅓ cups of vegan dark chocolate chips - no sugar added
⌞(if following elimination diet ensure no noncompliant ingredients)
Frosting
- coconut cream - 1 cup of coconut cream
- vanilla extract - 1 teaspoon of vanilla extract
- unsweetened almond milk - 1 cup of unsweetened almond milk
⌞(Wet Ingredients)
- water - 1 cup of water
⌞(for pressure cooking)
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Nutrition Information
Calories:
307.9
Protein:
5.5g
Total Fat:
17.1g
Carbohydrates:
38.6g
Servings:
8
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Recipe Steps
Step 1
Add [ ](water) to the Instant Pot and place a trivet inside. Grease and line a 7-inch round cake pan with parchment paper.
Step 2
In a large bowl, whisk together [dry ingredients](cassava flour), [dry ingredients](almond flour), [dry ingredients](arrowroot flour), [dry ingredients](flaxseed) (ground), [dry ingredients](cacao powder), [dry ingredients](coconut sugar), [dry ingredients](pink salt), and [dry ingredients](baking powder).
Step 3
In a separate bowl, mix [wet ingredients](maple syrup), [wet ingredients](vanilla extract), [wet ingredients](orange extract), [wet ingredients](coconut cream), and [wet ingredients](unsweetened almond milk).
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to ensure a light texture.
Step 5
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Cover the pan tightly with aluminum foil to prevent condensation.
Step 6
Place the cake pan on the trivet inside the Instant Pot. Secure the lid and set the Instant Pot to "Pressure Cook" on high for 45 minutes. Allow the cake to naturally release until the pin drops.
Step 7
Remove the cake from the Instant Pot and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting.
Step 8
In a small saucepan, heat [frosting](coconut cream) over low heat until warm. Remove from heat and stir in [frosting](vanilla extract) and [frosting](vegan dark chocolate chips - no sugar added) until smooth and glossy.
Step 9
Spread the frosting evenly over the cooled cake. Decorate with additional chocolate shavings or orange zest, if desired.
Step 10
Slice and serve immediately, or refrigerate for up to 5 days. Alternatively, can be frozen.