Are you looking for a chocolate cake free of eggs, nuts, dairy, and gluten?
How about a cake made without refined sugar or flour?
This rich, fudge-y cake is just the recipe you've been looking for! And, from melting chocolate to baking the cake — everything can be done right in the Instant Pot! No extra dishes to wash, and no need to turn on the oven.
Many of you asked for an egg-free variation of our Best-Ever Chocolate Cake, and after several different trials I succeeded in producing a cake very close to the original in flavor and texture.
And the secret ingredient is…..
Pureed pumpkin! It's a rich source of Vitamin A and beta-carotene, provides a smooth texture, and it's good for you, too!
Can't tolerate pumpkin? You can substitute pureed avocado — although I personally like the texture of pumpkin best.
This sweet cake is very rich, so a little goes a long way. If you enjoy the slight bitterness of dark chocolate, use the smaller amount of honey. If you prefer a sweeter cake, use the full amount.
Finally, if you don't have an Instant Pot or pressure cooker, this cake can be baked in the oven at 350 degrees Fahrenheit for 30 minutes.
Makes (1) 7-inch cake.
- Place a small heatproof bowl into the insert pot of pressure cooker.
- Pour water into pot until it reaches about halfway up the outside sides of the bowl, being careful not to splash water into the bowl itself.
- Place chocolate and coconut oil into the bowl.
- If you are using an electric pressure cooker, set to the Keep Warm setting.
- If using a stovetop cooker, put on a burner over low heat.
- Let chocolate and oil melt, stirring occasionally.
- Meanwhile, in a larger bowl, stir together pumpkin, vanilla, salt, cocoa powder, and honey until smooth.
- Grease a 7-inch springform pan.
- If you do not want to serve cake on bottom of the pan, cut a 7-inch circle of parchment paper.
- Place it on bottom of pan to ensure easy removal of cake after baking.
- Once chocolate and oil have melted, remove bowl from pressure cooker.
- Stir chocolate mixture into the pumpkin mixture until well combined.
- Pour cake mixture into prepared pan, smoothing the top with a spatula.
- Pour out water from insert pot of pressure cooker.
- Add trivet, and add 1 cup of water.
- Using a foil sling, carefully lower chocolate cake into pressure cooker.
- Put on lid, checking that the seals and all components are in good shape, including being in the sealing position.
- If using an electric pressure cooker, set to high pressure for 38 minutes.
- If using a stovetop pressure cooker, bring to high pressure and maintain pressure for a cook time of 38 minutes.
- Once cycle is complete, if using an electric pressure cooker, press Cancel.
- If using a stovetop pressure cooker, remove from heat.
- Let pressure naturally release for 10 minutes.
- Then release any remaining pressure.
- Carefully open lid, swinging it to the side so no water drips on the cake. Quickly soak up any droplets that do fall with a paper towel or clean cloth.
- Carefully remove cake from pressure cooker using foil sling.
- Set on a wire rack to cool.
- Do not remove from the springform pan, as the cake needs to be completely cold in order to hold its shape.
- Once cool, cover and place in the fridge for several hours or overnight.
- Once completely chilled, remove the cake from pan.
- Finally, slice and serve! Enjoy!
Have you ever tried making a cake in your pressure cooker? Will you try this Allergy-Friendly Chocolate Cake in the Instant Pot?
This post was featured in 22 Real Food Instant Pot Desserts.
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