Gluten-Free Instant Pot Chocolate Cake
This rich, fudgy chocolate cake gets its moisture from pureed pumpkin and coconut oil, creating a dense, decadent dessert that's naturally sweetened with honey. The Instant Pot steaming method produces an incredibly tender crumb while the overnight chilling firms the texture perfectly for slicing. With unsweetened chocolate and cocoa powder delivering deep chocolate flavor, this cake offers a unique twist on traditional chocolate desserts that works beautifully for special occasions or when you want an impressive dessert without turning on the oven.
Ingredients
Instructions
- 1
Place a small heatproof bowl into the pressure cooker insert pot
- 2
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
- 3
Place chocolate and coconut oil into the bowl
- 4
Set electric pressure cooker to Keep Warm setting or place stovetop cooker on low heat
- 5
Let chocolate and oil melt, stirring occasionally
- 6
Meanwhile, stir together pumpkin, vanilla, salt, cocoa powder, and honey in a larger bowl until smooth
- 7
Grease a 7-inch springform pan
- 8
Cut a 7-inch circle of parchment paper and place on bottom of pan if desired for easy removal
- 9
Remove melted chocolate bowl from pressure cooker
- 10
Stir chocolate mixture into the pumpkin mixture until well combined
- 11
Pour cake mixture into prepared pan, smoothing the top with a spatula
- 12
Pour out water from insert pot and add trivet with 1 cup fresh water
- 13
Using a foil sling, carefully lower chocolate cake into pressure cooker
- 14
Put on lid, checking seals and components are in sealing position
- 15
Set electric pressure cooker to high pressure for 38 minutes or bring stovetop to high pressure and maintain for 38 minutes
- 16
Once cycle is complete, press Cancel on electric or remove stovetop from heat
- 17
Let pressure naturally release for 10 minutes, then release any remaining pressure
- 18
Carefully open lid, swinging to the side so no water drips on cake
- 19
Remove cake using foil sling and set on wire rack to cool
- 20
Keep in springform pan until completely cold
- 21
Cover and refrigerate for several hours or overnight
- 22
Remove from pan once completely chilled
- 23
Slice and serve
Tips
Use a foil sling for easy cake removal - fold a long piece of foil lengthwise and place under the pan before lowering into the pressure cooker.
Don't skip the overnight chilling step as this cake needs time to firm up properly for clean slicing.
Check that no water drips onto the cake when opening the lid by tilting it away from you and quickly dabbing any moisture.
Good to Know
Cover and refrigerate for up to 5 days. Bring to room temperature 30 minutes before serving for best texture.
Can be made 2 days in advance. The flavor actually improves with time as it sits in the refrigerator.
Serve chilled or at room temperature. Dust with powdered sugar or serve with whipped cream if desired.
Common Mistakes
Don't remove from springform pan while warm to avoid cake falling apart
Ensure no water gets in the chocolate melting bowl to prevent seizing
Don't skip natural pressure release to avoid cake deflating
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use a different size pan?
A 7-inch springform pan works best for this recipe. Larger pans may result in a thinner cake that doesn't set properly, while smaller pans may overflow.
What if I don't have a springform pan?
You can use a regular 7-inch round cake pan lined with parchment paper, but removal will be more difficult without the removable sides.
How long does this cake keep?
The cake will keep covered in the refrigerator for up to 5 days. The texture and flavor actually improve after the first day of chilling.