Best Vegan Chocolate cake in instant pot / pressure cooker / baking
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4.62 from 18 votes

Best Vegan Chocolate cake in instant pot / pressure cooker / baking

A versatile vegan chocolate cake recipe which is made with ingredients found at home. Easy , moist and fluffy chocolate cake recipe. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: baking
Cuisine: American
Servings: 4
Calories: 326kcal
Author: Khushboo


  • ¾ cup All purpose flour
  • ½ cup Raw Sugar or vegan sugar of choice
  • ¼ cup unsweetened Cocoa powder
  • ½ teaspoon Baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon Salt
  • ½ cup Plant Milk / nut milk *
  • ¼ cup Oil
  • ½ teaspoon Pure Vanilla Extract
  • 1 teaspoon Distilled white or apple cider Vinegar

For vegan chocolate ganache

  • 1/2 cup coconut cream/ vegan creamer
  • 6 oz vegan semi sweet chocolate chips


Preparing the pan as shown in the picture above.

  • Start by preparing the pan . I have used Fat Dadio's 6" metal .
  • As shown in the picture we need to make a foil sling for easy handling of the pan in and out of the IP as well as a foil cover for the pan so that the water doesn't drip in the pan.
  • For the Foil sling tear a 24 " long foil and fold it twice lengthwise as shown in the picture to create a broad belt enough to pick up the pan .
  • Now that the sling and pan cover is ready , prepare the pan by brushing some oil on the base and sides of the pan and then dusting it with flour. This is done so that the cake doesn't stick to the pan and can be removed easily. Cut a round parchment paper to go onto the base of the pan.

For dry ingredients

  • Sieve and Mix all dry ingredients (All purpose flour, cocoa powder, baking soda , baking powder and salt) except sugar in a bowl. Keep aside .Always sieve from a height for tender crumb outcome.

Now time for liquids

  • Add vinegar to milk and let it stand for a minute .
  • Add granulated raw sugar to milk and vinegar mixture and whip for 1 minute until the sugar is almost melted.
  • Now add in oil . Whip the liquid ingredients until oil is completely blended well for 30 seconds .
  • Pour the liquid mixture over the dry ingredients - whip with an electric beater balloon attachment or by a spatula or hand whip only till the batter is smooth and no lumps - don't over beat - very important.
  • Mine is always ready within 30-40 seconds.
  • Pour the batter in the pan . Place the pan in the center of the sling. Cover the pan with foil cover. Lift the pan with the help of the sling carefully and place it in the IP .

Bake in the IP according to the 1st , 3rd or 4th trial – whatever is convenient to you that is mentioned above in the post .

  • I made it using Trial 3 –
    Everything same as trial 2, but for baked for 40 minutes on MANUAL HIGH and Natural Pressure Release NPR for 15 minutes and then release any pressure left doing Quick Release. I didn’t want the cake to sit for too long inside.
  • After NPR the pin will drop.
  • Carefully open the IP and lift the cake out with the help of the sling.
  • Uncover the cake .
  • Check the doneness by inserting a toothpick in the center. It should come out with few crumbs or clean, but not with the sticky batter.
  • Let it cool in the pan for 10 minutes.
  • Now run a butter knife around the cake circumference and invert the cake on cooling wire rack.

For instructions on ganache

  • Refer to my Chocolate ganache post . Recipe link in the notes. 


Please scroll down for baking method and stove top method instructions.
I just tested this cake in a glass pan - Add 6 more minutes to the cooking time .
Frost your cake or just eat it as is. 
I have used vegan chocolate ganache to frost just the top of the cake. For instructions follow chocolate ganache post here. 
I have used Trader's Joe semi sweet chocolate chips . Use your preferred vegan baking chocolate .
Other delicious instant pot recipes - follow link here. 
If you are interested in frostings - follow link here.
For other amazing vegan bakes - follow link here
You may use 6" standard metal or pyrex glass pan . Double the recipe if using a 8" pan.
All ingredients including milk should be at room temperature. I have used So Delicious Almond milk.
If you consume dairy simply sub plant milk with regular milk. 
If milk is cold just microwave it until lukewarm and then use. 
Use liquid measuring cup- they come with a spout to measure the liquids and dry cups for dry ingredients for best results .
If sugar granules are big then pulse it in the blender after measuring. 
I recommend adding 1 tsp instant coffee powder to the batter.It enhances the flavor of chocolate.
As there may be difference in flour quality - if you think the batter is too thick add no more than 3 tablespoon water - 1 tablespoon at a time.
Use whipping attachment not beaters.
Can be stored at room temperature unfrosted upto 3 days in a air tight container.
1 week in the fridge.
3 months in the freezer.
I haven’t tested this cake recipe in a glass bowl but luckily my friend Kavya Pai did and she loved it.
She used 4 cups Pyrex glass bowl , covered it with a steel plate. You may use foil. Baked it in IP for 34 minutes MANUAL HIGH pressure and once it beeps QR after 10 minutes .


Serving: 4slices | Calories: 326kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 106mg | Fiber: 2g | Sugar: 25g | Calcium: 51mg | Iron: 1.9mg