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!
