Instant-Pot Chocolate Cake
If you’re craving a rich, moist dessert but don’t want to heat up your entire kitchen or wait for a traditional oven bake, this Instant-Pot Chocolate Cake is your new best friend. It’s incredibly quick, surprisingly simple, and delivers a deeply chocolatey experience that rivals any oven-baked cake. Using pantry staples and a few fresh ingredients, this recipe transforms your Instant Pot into a mini cake factory, perfect for busy weeknights or last-minute celebrations.
Why It Deserves a Spot
This Instant-Pot Chocolate Cake is a game-changer for several reasons. First, it’s ready in under an hour from start to finish—no lengthy baking times or preheating necessary. The pressure cooking method locks in moisture, creating a tender crumb and that signature melt-in-your-mouth texture. Plus, it’s easily adaptable with ingredients likely already in your kitchen. Whether you’re a novice baker or an expert looking for a delicious shortcut, this cake offers convenience without compromising on flavor. It’s a perfect balance of fluffy, fudgy, and just sweet enough to satisfy any chocolate craving.
Ingredients at a Glance
- 1 cup all-purpose flour (sifted, 128g) – provides the cake’s structure
- 1 cup granulated sugar – for sweetness and moisture
- 1/3 cup cocoa powder (sifted, 30g) – delivers rich chocolate flavor
- 1 teaspoon baking powder – leavens the cake, making it rise
- 1/4 teaspoon baking soda – helps with lift and browning
- 1/2 teaspoon salt – balances and enhances flavors
- 1/4 cup unsweetened almond milk (room temperature) – adds moisture and keeps it dairy-free
- 1/4 cup avocado oil (or canola/grapeseed oil) – keeps the cake tender and moist
- 2 large eggs (room temperature) – bind ingredients and add richness
- 1 teaspoon vanilla extract – adds warmth and depth
- 1/4 cup boiling water – intensifies the cocoa flavor and softens the batter
- Chocolate frosting of choice – for that luscious finishing touch
What’s in the Gear List
- Instant Pot or any electric pressure cooker – the star appliance for this recipe
- 7-inch round cake pan – fits perfectly inside most Instant Pots
- Trivet with handles – to elevate the cake pan above water for steaming
- Mixing bowls – for combining wet and dry ingredients
- Whisk or electric mixer – to blend the batter smoothly
- Measuring cups and spoons – for accurate ingredient portions
- Aluminum foil or lid cover – to prevent water from dripping onto the cake
- Cooling rack – to let the cake rest after cooking
Instant-Pot Chocolate Cake in Steps
Step 1: Prepare Your Pan and Instant Pot
Grease your 7-inch cake pan lightly with oil or non-stick spray. Line the bottom with parchment paper for easy removal. Pour about 1 cup of water into the Instant Pot’s inner pot, place the trivet inside, and set your prepared cake pan on top of the trivet.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients well to combine evenly. This step ensures a smooth batter without lumps.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the almond milk, avocado oil, eggs, and vanilla extract until smooth and slightly frothy. The room temperature eggs help the batter mix uniformly and rise better during cooking.
Step 4: Bring It All Together
Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk until just combined. Avoid overmixing to keep the cake tender. Finally, carefully add the boiling water to the batter and mix until smooth. The hot water intensifies the chocolate flavor and creates a luscious texture.
Step 5: Pour and Cover
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Cover the pan tightly with aluminum foil to prevent condensation from dripping onto your cake while it cooks.
Step 6: Pressure Cook
Place the covered cake pan on the trivet inside the Instant Pot. Secure the lid, set the valve to sealing, and pressure cook on high for 35 minutes. When the timer goes off, allow a natural pressure release for 10 minutes before carefully quick-releasing any remaining steam.
Step 7: Cool and Frost
Remove the cake pan from the Instant Pot and let it cool completely on a cooling rack. Once cooled, carefully remove the foil and invert the cake onto a serving plate. Frost with your favorite chocolate frosting and enjoy!
Nutrition-Minded Tweaks
- Swap granulated sugar for coconut sugar or a natural sweetener to reduce refined sugar content.
- Use whole wheat pastry flour instead of all-purpose for a boost of fiber.
- Replace avocado oil with extra virgin olive oil for heart-healthy fats.
- Opt for a frosting made with natural nut butters or avocado to add nutrients.
- Incorporate a tablespoon of ground flaxseed or chia seeds into the batter for added omega-3s.
Mistakes That Ruin Instant-Pot Chocolate Cake
- Not sifting dry ingredients: Leads to lumps and uneven texture.
- Overmixing the batter: Can make the cake tough and dense.
- Skipping the foil cover: Causes water droplets to drip onto the cake, resulting in sogginess.
- Incorrect pressure cooking time: Under-cooking yields a gooey center; overcooking dries the cake out.
- Removing the cake too soon: The cake needs to cool completely to set properly before frosting.
Storing, Freezing & Reheating
Store leftover cake tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap the cake or individual slices in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving. To reheat, warm individual slices in the microwave for 15-20 seconds or enjoy chilled with your favorite frosting.
Ask the Chef
Can I use dairy milk instead of almond milk?
Absolutely! You can substitute any milk of your choice, including whole milk or plant-based alternatives, as long as it’s at room temperature to help the batter blend smoothly.
Is it possible to make this cake gluten-free?
Yes, switch the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Ensure your blend contains xanthan gum or another binder to help with texture.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Fold in 1/3 to 1/2 cup of chopped nuts or chocolate chips into the batter before pouring it into the cake pan for added texture and flavor.
How do I know when the cake is done in the Instant Pot?
The pressure cooking time is designed to produce a fully cooked cake, but you can always insert a toothpick into the center after cooking. If it comes out clean or with a few moist crumbs, your Instant-Pot Chocolate Cake is ready!
Let’s Eat
There’s nothing quite like a slice of freshly made chocolate cake to brighten your day. This Instant-Pot Chocolate Cake delivers all the indulgence you crave without the fuss of traditional baking. Whether topped with silky chocolate frosting, a dusting of powdered sugar, or fresh berries, it’s a crowd-pleaser every time. Pair it with a cup of coffee or a glass of milk, and you have a comforting treat that’s ready in a fraction of the time. So, go ahead—dive into this rich, moist cake and savor every bite knowing you whipped it up in your Instant Pot with ease.
From the first forkful to the last crumb, this Instant-Pot Chocolate Cake proves that speedy, simple baking can still deliver legendary flavor and texture. Enjoy!
Instant-Pot Chocolate Cake
Ingredients
Equipment
Method
- Grease your 7-inch cake pan lightly with oil or non-stick spray. Line the bottom with parchment paper for easy removal. Pour about 1 cup of water into the Instant Pot’s inner pot, place the trivet inside, and set your prepared cake pan on top of the trivet.
- In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients well to combine evenly. This step ensures a smooth batter without lumps.
- In a separate bowl, whisk together the almond milk, avocado oil, eggs, and vanilla extract until smooth and slightly frothy. The room temperature eggs help the batter mix uniformly and rise better during cooking.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk until just combined. Avoid overmixing to keep the cake tender. Finally, carefully add the boiling water to the batter and mix until smooth. The hot water intensifies the chocolate flavor and creates a luscious texture.
- Pour the batter into your prepared cake pan, smoothing the top with a spatula. Cover the pan tightly with aluminum foil to prevent condensation from dripping onto your cake while it cooks.
- Place the covered cake pan on the trivet inside the Instant Pot. Secure the lid, set the valve to sealing, and pressure cook on high for 35 minutes. When the timer goes off, allow a natural pressure release for 10 minutes before carefully quick-releasing any remaining steam.
- Remove the cake pan from the Instant Pot and let it cool completely on a cooling rack. Once cooled, carefully remove the foil and invert the cake onto a serving plate. Frost with your favorite chocolate frosting and enjoy!
Notes
- Store leftover cake tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- To freeze, wrap the cake or individual slices in plastic wrap and place in a freezer-safe container for up to 3 months.
- Thaw overnight in the fridge before serving.
