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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 minutes
Cook Time35 minutes
Total Time50 minutes
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