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Multicookers such as the Instant Pot aren’t just for soups and stews: They can make delectable, luscious desserts, too. This incredibly moist vegan Instant Pot cake steams in a 6×3-inch springform pan inside a multicooker. If you don’t have a springform pan, you can easily substitute a 6-inch regular cake pan lined with parchment paper.

 

 

Vegan Easter Dessert Double Chocolate Instant Pot Cake

Ingredients

  • 1⅓ cup unsweetened plant milk
  • 1½ teaspoons ground flaxseeds
  • 1½ teaspoons apple cider vinegar
  • 2½ teaspoons pure vanilla extract
  • ¾ cup unbleached all-purpose flour or whole wheat pastry flour
  • ⅔ cup pure cane sugar
  • ⅔ cup + ¼ cup unsweetened cocoa powder, divided
  • ¼ cup almond flour
  • ½ teaspoon regular or sodium-free baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • ½ cup Date Paste
  • 1 tablespoon almond butter
  • Fresh berries (optional)

Instructions

  1. Fill a 6-qt. Instant Pot multicooker with 1 inch water; add steamer rack. Set cooker on Sauté setting and allow to heat on Normal temperature 10 to 15 minutes or until water starts to steam.
  2. Meanwhile, in a small bowl combine 1 cup of the plant milk, the flaxseeds, vinegar, and 1½ teaspoons of the vanilla. In a medium bowl stir together the all-purpose flour, sugar, ⅔ cup of the cocoa powder, the almond flour, baking powder, baking soda, and salt. Stir milk mixture into flour mixture until combined. Pour batter into a 6×3-inch springform or round cake pan.
  3. Place filled cake pan on rack in cooker. Lock lid in place; set pressure valve to Venting. Set cooker on Slow Cook setting and High temperature and cook 90 minutes. Open lid carefully. Turn off cooker and let cake stand in cooker 10 minutes or until steam subsides.
  4. Using oven mitts, lift out cake. Cool on a wire rack 10 minutes. Remove sides of springform pan or remove cake from cake pan; cool completely on rack
  5. Meanwhile, for frosting, in a blender combine the Date Paste, ⅓ cup of the plant milk, ¼ cup of the cocoa powder, the almond butter, and 1 teaspoon of the vanilla. Cover and blend until smooth.
  6. Generously spread top and sides of cake with frosting. Chill 20 minutes or until frosting is set. Serve immediately or chill until ready to serve. If desired, serve with berries.

Comments (6)

(5 from 2 votes)
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Jody4 months ago
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I’m impressed with this cake. First instant pot cake I ever made. So easy. Bake the full 90 minutes without checking, it will come out perfect. It is hard to get the lid off without some water drips on cake, just have a paper towel ready. I subbed in coconut sugar and date syrup for the regular sugar, and added some ground espresso and orange zest for a little extra flavor. I didn’t try the frosting recipe, instead put big dallops of a cashew cream I made. Whole family enjoyed.

Jen6 months ago
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How do you think this would work with a 1 to 1 gluten free flour?

Kellie6 months ago
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It should be fine. I have celiac disease and have been baking GF for 12 years. I was just looking at the recipe too!

Stefany12 months ago
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Delicious! Mine had a tiny spot that didn’t cook well due to the steam vent being open and dripping down but it wasn’t a big deal to me. The glaze recipe is a bit bitter but would be great with a scoop of WFPB nice cream.

Denise A Diener1 year ago
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How can I make this without an instant pot?

Vb12 months ago
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I can’t see why we couldn’t Just put it in oven and bake it. 350F check it at 30 min if done in middle. Use parchment lined pan.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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