Instant Pot One-Pot Chocolate Cake with Chocolate Frosting
6-8
servings
Dessert
Course
Print Recipe
Ingredients
Directions
Chocolate Frosting
1 c
water
Jump
½
sweet potato (about 8 ounces), peeled and cut into chunks
Jump
3 tbsp
raw cacao powder
Jump
6 tbsp
pure maple syrup
Jump
1 tbsp
melted coconut oil or butter
Jump
½ tsp
pure vanilla extract
Jump
Pinch of fine sea salt
Jump
Chocolate Cake
½ c
100 percent white whole-wheat flour
Jump
5 tbsp
raw cacao powder
Jump
1 c
coconut sugar
Jump
½ tsp
baking soda
Jump
¼ tsp
fine sea salt
Jump
2
eggs, at room temperature
Jump
¼ c
melted coconut oil or butter
Jump
2 tbsp
water
Jump

In The Fresh & Healthy Instant Pot Cookbook, Megan Gilmore shares nutritious recipes for everyone’s favorite counter top appliance. 

This moist chocolate cake is a one-pot wonder because the cake and frosting are both prepared in the same pot at the same time. Sweet potatoes make a creamy, low-fat base for the frosting, but no one will know your secret thanks to its rich chocolate flavor.

Prep: 20 minutes
Pressurize: 5 minutes
Cook: 40 minutes
Natural Release: 10 minutes
Total: 1 hour 15 minutes, plus cooling

Directions

  1. To make the frosting, pour the water into the Instant Pot and place the sweet potato chunks in the bottom. Arrange a 2.5-inch trivet (see page 12) over the potatoes.
  2. To make the cake, grease a 7-inch round pan with coconut oil or butter and press a piece of parchment paper into the bottom. In a large bowl, whisk together the flour, cacao powder, coconut sugar, baking soda, and salt, breaking up any large clumps. Add the eggs, coconut oil, and water and whisk again, until a uniform batter forms. (If your eggs are cold from the fridge, the batter will be thick and difficult to stir, but the cake will still bake well.) Pour the batter into the pan and use a spatula to smooth the top.
  3. Place the cake pan on top of the trivet and cover it with an upside-down plate or another piece of parchment to protect the cake from condensation. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 40 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid.
  4. Use oven mitts to lift the trivet and the cake pan out of the pot. Let the cake cool completely in the pan, about 1 hour. (You can speed up the process by chilling it in the fridge.)
  5. To finish the frosting, drain the cooked sweet potatoes through a colander and transfer them to a mixing bowl. Use an immersion blender or potato masher to puree the potatoes until smooth. Add the cacao powder, maple syrup, coconut oil, vanilla, and salt and whisk to combine. The frosting will become silky smooth. Taste and adjust the flavor, adding more cacao powder or maple syrup as needed. Chill the frosting in the fridge for 1 hour. It will thicken as it cools.
  6. Once the cake and frosting have cooled completely, frost the cake and slice to serve. Store leftovers in an airtight container in the fridge for 1 week.

Reprinted with permission from The Fresh & Healthy Instant Pot Cookbook by Megan Gilmore, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.

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