Save oven space with this Instant Pot Chocolate Cake! So tender, fudgey, and perfectly sweet, this cake is the perfect treat!
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 12People
Calories 118kcal
Author FoodFaithFitness
Ingredients
1CupAll purpose flour,sifted (128g)
1CupGranulated sugar
1/3CupCocoa powder,sifted (30g)
1tspBaking powder
1/2tspSalt
1/4tspBaking soda
1/4CupUnsweetened almond milk,at room temperature
1/4CupAvocado oil(canola or grapeseed would work too)
2Large eggs,at room temperature
1tspVanilla
1/4CupBoiling water
Chocolate frosting, of choice (I linked one I like in the notes)
Instructions
In a large bowl, whisk all the ingredients up to the almond milk (not including the milk)
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 and set the lid to sealing. Cook for 37 minutes and then let pressure release naturally for 10 minutes before releasing all the way.