Craving a rich, decadent chocolate cake but don’t want to derail your healthy habits? Enter the magic of the Instant Pot! This recipe delivers an unbelievably moist and fudgy chocolate cake using simple, wholesome ingredients like applesauce and cocoa powder. It’s a one-bowl wonder that pressure cooks to perfection in just five minutes, satisfying your deepest chocolate cravings without a hint of guilt. Get ready to discover your new favorite go-to dessert!
Ingredients
• 1 cup / 240g unsweetened applesauce
• 3 large eggs
• 1 cup / 170g unsweetened dark chocolate chips
• 1 tsp / 5ml sugar-free vanilla extract
• ¼ cup / 30g unsweetened raw cocoa powder
• ½ cup / 64g arrowroot powder
• 3 tsp / 15ml melted coconut oil, plus more for greasing
• ½ tsp / 2.5g salt
Instructions
1. Pour 2 cups of water into your Instant Pot’s inner liner and place a trivet inside. Put the chocolate chips in a small, heat-safe ramekin and set it on the trivet. Select the “Sauté” function and bring the water to a simmer to gently melt the chocolate. Once smooth, carefully remove the ramekin and turn off the pot.
2. In a large mixing bowl, whisk the eggs, vanilla extract, and applesauce until fully combined.
3. Add the cocoa powder, arrowroot powder, and salt to the bowl. Pour in the melted chocolate and mix until the batter is smooth and glossy. Do not overmix.
4. Generously brush a 6-inch springform pan with melted coconut oil. Pour the batter into the prepared pan and place it on the trivet inside the Instant Pot.
5. Securely lock the lid and set the steam release handle to the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer for 5 minutes on high pressure.
6. When the timer beeps, perform a quick release by carefully turning the handle to the “Venting” position. Once the pin drops, open the pot.
7. Let the cake cool in the pot for 10 minutes before carefully lifting it out. Transfer to a serving plate, dust with extra cocoa powder if desired, and enjoy!
Nutritional Information
• Per Serving: Calories 107 | Total Fats 5.3g | Net Carbs: 13.3g | Protein 2.6g | Fiber: 0.7g
Pro Tips
• For a richer flavor, add a teaspoon of instant espresso powder along with the cocoa powder. It enhances the chocolate taste without adding a coffee flavor.
• Ensure your eggs are at room temperature before mixing. This helps them incorporate more easily into the batter, resulting in a smoother, more uniform texture.
• Don’t skip greasing the pan! A well-greased pan is crucial for ensuring the cake releases cleanly from the springform sides.
• Serve this cake warm with a scoop of vanilla bean ice cream or a dollop of coconut cream for an extra decadent treat.
FAQ
Q: Is this Instant Pot chocolate cake gluten-free
A: Yes, this recipe is naturally gluten-free because it uses arrowroot powder instead of traditional wheat flour. Always double-check that your chocolate chips and cocoa powder are certified gluten-free if you have a severe intolerance or celiac disease.
Q: Can I use something other than applesauce
A: Unsweetened applesauce is key for the moisture and natural sweetness in this healthy chocolate cake. You could try substituting it with an equal amount of mashed ripe banana or pumpkin puree, but this will alter the final flavor and texture.
Q: What if I don’t have a 6-inch springform pan
A: A 6-inch springform pan is ideal for easy removal. However, you can use any 6-inch oven-safe pan or even two smaller ramekins that fit on the trivet. Be sure to grease them very well and you may need to line the bottom with parchment paper to help release the cake.
Q: How do I store this fudgy chocolate cake
A: Store any leftover cake in an airtight container in the refrigerator for up to 4 days. It’s delicious served cold or can be gently warmed in the microwave for a few seconds to restore its fudgy, just-cooked texture.
