Eggless Chocolate Cake Instant Pot Recipe
Eggless Chocolate Cake Instant Pot Recipe is Easy & Super Moist Recipe. It is a simple recipe made with few ingredients and really delicious. A perfect Holiday Recipe to make with your kids.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Keyword: eggless chocolate cake, instant pot cake, instant pot chocolate cake, instant pot eggless cakes
Servings: 6
Author: simplyvegetarian777
Wet Ingredients
- 1/2 cup Milk
- 1/4 cup Cooking Oil
- 1 tsp Vanilla Essence
- 1 tsp Vinegar, Distilled
Watch the Video for Better Understanding
Preparing the Baking Pan.
Preparing the CAKE BATTER
Place the inner pot inside IP. Pour 2 cups of water inside the inner pot. Plug it in. Move onto making the batter now.
Add vinegar to the milk and set aside. It will curdle a bit. This is normal and desired for the recipe.
Take a large bowl. Use a cake sift/sieve and sift flour + cocoa powder + coffee + baking soda and powder + salt through it. Now add sugar to the bowl. Mix all these ingredients well with a fork.
Make a well in the center of the dry ingredients. Add milk with vinegar in it + cooking oil + vanilla essence to the bowl. Give it a good mix with a spatula or fork till it becomes a batter.
Transfer this batter to the prepared pan. Level the batter with a butter knife or spatula. Cover it with the aluminum foil creating a slight dome in the middle. Check the video.
Making Eggless Chocolate Cake in Instant Pot
Place this covered pan on the rack and slide it gently inside the Instant Pot. Cover the IP with its Lid. Set the floating valve to SEALING. Follow NPR (natural pressure release).
Press the CAKE button and set it to Normal Mode/ High Pressure for 40 MINUTES.
Once the timer goes off and the safety valve drops, open the lid. Carefully take the cake pan out with the rack holding by its handles.
Now carefully remove the aluminum foil from the top, making sure that the water on it does not drop on the cake inside. Blot the excess water from the top of foil, if any.
Let the cake sit in the pan for 10 minutes. Now run a butter knife around the edges and carefully take the cake out. Let it cool on the cooling rack for another 10 minutes. Meanwhile, prepare the Quick Ganache.
Smearing Ganache on Cake
Pour ganache over the cake. Take a butter knife and spread it around gently. Top it further with either chocolate chips or frosting of your choice, or fresh fruits.
Your chocolate cake in instant pot is ready to be devoured. Mine was gone in an hour. I promise there will be no need to store it. It will be attacked as soon as it is out.
NOTES
Few things to note about this cake -
1. Since it is an eggless cake, the texture is not sponge-like. It is a denser cake.
2. If you have to store it, then store in an airtight container. It can dry out fast.
3. This cake can be easily veganised by substituting regular milk with plant milk of your choice.
4. If you want to add an egg in it for a slightly fluffier texture, then add 1 egg to it along with wet ingredients. Make sure it is at the room temperature before adding.