Recipe

Instant Pot Chocolate Fudge Cake (Vegan)

A rich & decadent chocolate "cake" that's pure chocolately goodness.

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Ingredient batch: 0.5× original. Base yield: 12 -16 slices.

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Instant Pot Chocolate Fudge Cake (Vegan)
Yield
6 -16 slices
Prep
10 minutes
Cook
25 minutes
Total
515 minutes
Additional Time
480 minutes

Ingredients

For The Frosting

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 12 -16 slices.

  • 1 cup all-purpose flour
  • 1 1/2 cups cocoa
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/8 cup vanilla sugar or 1 tsp vanilla extract
  • 3/4 cup aquafaba
  • 1 1/4 cup sugar
  • 1/4 cup coconut oil
  • 1 tsp apple cider vinegar
  • 2 cups powdered sugar
  • 1 cup cocoa
  • 3 Tbsp strong coffee
  • 1 Tbsp plant-based milk
  • 4 Tbsp coconut oil

Instructions

  1. Mix dry ingredients in a bowl and set aside.
  2. In a microwave-safe bowl, heat the coconut oil, sugar, and aquafaba in the microwave for 1-2 minutes until the oil is melted and blends smoothly.
  3. Stir all ingredients together until smooth.
  4. Pour cake batter into a 7" springform pan lined with parchment. Fold a piece of foil into a long strip and place the cake pan over it. Fold the ends of the foil up to make handles.
  5. Place a wire rack in the Instant Pot and add 1 cup of water.
  6. Place the cake pan in the Instant Pot and tuck the foil handles in the side between the cake pan and pot.
  7. Press "pressure cook" or "manual" and cook on high pressure for 25 minutes.
  8. Allow pressure to release naturally, then allow the cake to cool completely with the lid off.
  9. Remove the cake from the Instant Pot, cover, and chill for 8 hours.
  10. Add frosting if desired, serve chilled with a dollop of vegan whipped cream or vegan ice cream.
  11. To make the frosting, mix all frosting ingredients together with a hand mixer until smooth.

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