Go Back
+ servings

Instant Pot Chocolate Cake

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 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12 People
Calories 118kcal
Author Taylor Kiser


  • 1 Cup All purpose flour, sifted (128g)
  • 1 Cup Granulated sugar
  • 1/3 Cup Cocoa powder, sifted (30g)
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1/4 tsp Baking soda
  • 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 tsp Vanilla
  • 1/4 Cup Boiling water
  • Chocolate frosting, of choice (I linked one I like in the notes)


  • 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.
  • Uncover and let the cake cool COMPLETELY.
  • Then, frost and DEVOUR!



*Please weigh your flour to ensure accuracy.
I like THIS chocolate buttercream.


Calories: 118kcal | Carbohydrates: 25g | Protein: 2.5g | Fat: 1.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Cholesterol: 31mg | Sodium: 180mg | Potassium: 64mg | Fiber: 1.1g | Sugar: 16.7g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 4mg