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This easy Vegan Instant Pot Chocolate Cake Recipe is healthy, made from scratch & super moist! This whole food plant based dessert has no refined sugar (uses date paste) and no oil. It is fudgy and delicious! Plus, it has a creamy mint chocolate frosting that is also vegan and dairy free (made from cashews). #instantpot #plantbaseddesserts #veganchocolatecake #wfpb #vegan #plantbased #healthyveganrecipes #dairyfree #oilfree #refinedsugarfree

My husband’s 45th birthday is coming up soon… like tomorrow! Normally we would go out and celebrate, but because of the recent events, we are staying in. This meant making a vegan chocolate cake from scratch. I decided to experiment with making a whole food plant based vegan chocolate cake in our Instant Pot and even made the frosting Mint Chocolate flavored! It was a hit!

No refined sugar in this whole food plant based chocolate cake recipe

The first time I made it, I did use coconut sugar. Even though coconut sugar is unrefined, it’s still not nutrient dense. I decided to use Date Paste the 2nd time so make it healthier.

Date paste is really easy to make and you can keep it in your fridge for weeks so you can have it ready to go anytime you have the urge to make a dessert!

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Health vegan instant pot chocolate cake with mint chocolate icing or frosting

What you will need to make this Instant Pot Chocolate Cake:

Ingredients for Vegan Chocolate Cake

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Directions for Vegan Instant Pot Chocolate Cake

I looked at different ways to make this in my Instant Pot, but decided on using high pressure so that it would cook more quickly. I’m impatient!

It does make the cake a little more flat & dense, but very moist and delicious! You can always do 2 recipes of the cake (cooked separately) and then make a double layer chocolate cake with some of the leftover frosting in the middle.

  • In a large bowl, add the whole wheat pastry flour, almond flour, ground flax seed, baking soda, baking powder, salt, cocoa powder, & coconut sugar. (if using date paste add with the wet ingredients in next step). Mix until well combined.
  • In a medium bowl, mix together the unsweetened plant milk, apple cider vinegar, and pure vanilla extract.
  • Add the liquid mix to the dry mix, and mix until well combined. Pour the batter into a 6X3 springform cake pan. If you don’t have a springform cake pan, you can line a 6X3 round cake pan with parchment paper instead.
instant pot wire rack or trivet
  • Place a rack in the bottom of the Instant Pot and add 1/2 cup of water. Place the filled cake pan on top of the rack.
easy vegan chocolate cake in instant pot
  • Cover and seal the Instant Pot. Set to high pressure (manual) for 35 minutes.
instant pot can make cake
  • When done, immediately release the pressure valve and remove the lid. Turn off the pressure cooker. Let cool for 10 minutes before removing.
  • Using oven mitts remove and set on counter to let cool for 10 more minutes. Carefully remove the springform sides.

Creamy Plant-Based Mint Chocolate Frosting

vegan chocolate frosting icing no refined sugar

The mint chocolate frosting can be made just plain chocolate by leaving out the peppermint extract. My husband’s favorite ice cream used to be mint chocolate chip, so I thought I would do a little throw back to that and I really like the mint chocolate flavor!

It is cashew based and turns out really creamy if you have a good high speed blender like a Vitamix or Blendtec. You could also use an electric food processor.

Mint Chocolate Icing Directions

  • Add all frosting ingredients to a high powered blender or high powered food processor. Blend until smooth and creamy. Scrape down the sides a couple times to make sure it is evenly mixed and the cashews are blended well.
  • If you don’t have a high powered blender like a Vitamix or Blendtec, then soak your cashews for at least an hour in hot water to soften and then drain.
  • Pour icing into a small bowl and cover. Refrigerate while the cake is cooking to thicken slightly.
  • Once cake it cooled and removed from pan, spread icing on the top & sides of the cake. Serve immediately or keep in the refrigerator for up to a week.
This easy Vegan Instant Pot Chocolate Cake Recipe is healthy, made from scratch & super moist!  This whole food plant based dessert has no refined sugar (uses date paste) and no oil.  It is fudgy and delicious!  Plus, it has a creamy mint chocolate frosting that is also vegan and dairy free (made from cashews). #instantpot #plantbaseddesserts #veganchocolatecake #wfpb #vegan #plantbased #healthyveganrecipes #dairyfree #oilfree #refinedsugarfree

Make it Gluten Free

This vegan chocolate cake can be made gluten-free by using oat flour or chickpea flour instead of the whole wheat pastry flour.

Other recipes you might like:

This easy Vegan Instant Pot Chocolate Cake Recipe is healthy, made from scratch & super moist! This whole food plant based dessert has no refined sugar (uses date paste) and no oil. It is fudgy and delicious! Plus, it has a creamy mint chocolate frosting that is also vegan and dairy free (made from cashews). #instantpot #plantbaseddesserts #veganchocolatecake #wfpb #vegan #plantbased #healthyveganrecipes #dairyfree #oilfree #refinedsugarfree

If you try this recipe, please comment below and let me know how it turned out for you!

Vegan Instant Pot Chocolate Cake Recipe with Mint Chocolate Frosting

For a quick and easy vegan chocolate cake that is super moist, try making it in your Instant Pot! This recipe has no refined sugar and is dairy-free. Mint chocolate icing can easily just be made chocolate flavor without the added peppermint extract.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: instant pot chocolate cake, no refined sugar vegan chocolate cake, vegan chocolate cake, vegan instant pot chocolate cake, whole food plant based chocolate cake
Servings: 6
Calories: 291kcal
Author: Kim Murphy

Equipment

  • Instant Pot or Pressure Cooker
  • 6X3 springform cake pan or 6X3 cake pan lined with parchment paper

Ingredients

For Mint Chocolate Frosting

Instructions

  • In a large bowl, add the whole wheat pastry flour, almond flour, ground flax seed, baking soda, baking powder, salt, cocoa powder, & coconut sugar. (if using date paste add with the wet ingredients in next step). Mix until well combined.
  • In a medium bowl, mix together the unsweetened plant milk, apple cider vinegar, and pure vanilla extract.
  • Add the liquid mix to the dry mix, and mix until well combined. Pour the batter into a 6X3 springform cake pan. If you don't have a springform cake pan, you can line a 6X3 round cake pan with parchment paper instead.
  • Place a rack in the bottom of the Instant Pot and add 1/2 cup of water. Place the filled cake pan on top of the rack.
  • Cover and seal the Instant Pot. Set to high pressure (manual) for 35 minutes.
  • When done, immediately release the pressure valve and remove the lid. Turn off the pressure cooker. Let cool for 10 minutes before removing.
  • Using oven mitts remove and set on counter to let cool for 10 more minutes. Carefully remove the springform sides.

For Mint Chocolate Frosting

  • Add all frosting ingredients to a high powered blender or high powered food processor. Blend until smooth and creamy. Scrape down the sides a couple times to make sure it is evenly mixed and the cashews are blended well.
  • If you don't have a high powered blender like a Vitamix or Blendtec, then soak your cashews for at least an hour in hot water to soften and then drain.
  • Pour icing into a small bowl and cover. Refrigerate while the cake is cooking to thicken slightly.
  • Once cake it cooled and removed from pan, spread icing on the top & sides of the cake. Serve immediately or keep in the refrigerator for up to a week.

Notes

If you don’t like mint flavor, you can just leave out the peppermint to so that it is just chocolate flavored frosting.
For nut free, use a large avocado instead of cashews.  The avocado icing only keeps for about 2-3 days in the refrigerator and the texture may change.  Also, omit the almond flour and sub more whole wheat pastry flour.
For gluten free, use oat flour or chickpea flour instead of whole wheat pastry flour.
 

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 43g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Sodium: 218mg | Potassium: 578mg | Fiber: 9g | Sugar: 16g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 5mg

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