Name: Instant Pot Vegan Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 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; 2/3 cup chopped dark chocolate (or vegan chocolate chips); 6 ounces dark chocolate (for ganache); 1 cup coconut milk (from a can of full-fat coconut milk)

Why Make This Recipe

This Instant Pot Vegan Chocolate Cake is perfect for anyone who loves chocolate but wants to keep it plant-based and simple. It’s moist, rich, and incredibly easy to make. Using an Instant Pot not only speeds up the cooking time but also ensures that the cake stays tender and delicious. You can enjoy a slice for dessert, or serve it at gatherings without much fuss.

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How to Make Instant Pot Vegan Chocolate 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:

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

Directions:

Chocolate Cake Directions:

In a bowl, mix together the flour, cocoa powder, baking powder, sea salt, granulated sugar, and brown sugar.
In another bowl, combine the coconut yogurt, almond milk, sunflower oil, apple cider vinegar, and vanilla extract. Stir well.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Add the boiling water and chopped dark chocolate to the batter and stir gently.
Prepare your Instant Pot by adding 1 cup of water to the bottom. Grease a 7-inch cake pan and pour the batter into it.
Place the cake pan in the Instant Pot on a trivet. Close the lid and set the Instant Pot to cook on high pressure for 35 minutes.
Once the time is up, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Carefully remove the cake from the Instant Pot.

Vegan Chocolate Ganache Directions:

Heat the coconut milk in a saucepan until it is just about to boil.
Pour the hot coconut milk over the chopped dark chocolate in a bowl. Let it sit for a few minutes.
Stir until the chocolate is fully melted and smooth.

How to Serve Instant Pot Vegan Chocolate Cake

Serve your Instant Pot Vegan Chocolate Cake warm or at room temperature, drizzled with the vegan chocolate ganache. You can also top it with fresh fruits like strawberries or raspberries, or a scoop of non-dairy ice cream for an extra treat.

How to Store Instant Pot Vegan Chocolate Cake

To store the cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, place it in the refrigerator for about a week. You can also freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. It can last up to 3 months in the freezer. Just remember to let it thaw in the refrigerator before serving.

Tips to Make Instant Pot Vegan Chocolate Cake

Make sure to measure flour properly by spooning it into the measuring cup and leveling it off.
If you like a richer chocolate flavor, consider adding a bit more cocoa powder or dark chocolate.
You can use other plant-based yogurts if you can’t find coconut yogurt.

Variation

You can add nuts or dried fruits to the batter for added texture. If you want a lighter cake, consider replacing part of the flour with almond flour for a nutty flavor.

FAQs

Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.

Is there a substitute for coconut milk in the ganache?
Yes, you can use almond milk or soy milk, but the texture and creaminess may differ.

Can I make this cake without an Instant Pot?
Absolutely! You can bake it in a regular oven at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.