Instant Pot Chocolate Lava Cakes (Vegan)
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You may have noticed by now that I like desserts. A lot. I’m really not picky when it comes to desserts either, I love it all. So, while taking a break from cheesecakes, I decided to see what other desserts I could make in my Instant Pot. When I came across these Instant Pot Chocolate Lava Cakes, I knew they were a winner. Rich, moist chocolate cake, with a gooey, molten chocolate center, and ready in less than a half hour start to finish.
An added bonus to this recipe is that it is both egg free, and dairy free (depending what kind of milk you use, I used almond). Use vegan chocolate chips to make it totally vegan. You could also make it with stevia or another sweetener to make it sugar free (and use sugar-free chocolate chips, or omit them).
Make the Batter
Sift the cocoa powder to remove any lumps, and mix in the flour and baking powder. In a separate bowl, mix together the espresso, sugar, salt, vanilla, and oil. Add half of the flour mixture, followed by half of the milk and stir well. Add the remaining flour mixture. Stir in milk until it is a pour-able consistency, I have found that you may need more or less depending on your flour.
Assemble and Bake
Grease two 8oz ramekins and pour 1/4 of the batter into each ramekin. To make the molten chocolate centers, put approx 1 tbsp of chocolate chips into the middle of each ramekin. You can skip this step if you want a more solid cake. Pour half of remaining batter into each ramekin to cover the chocolate chips. Cover with foil.
Put 1 1/2 cups of water in the bottom of the Instant Pot. Place the trivet in the bottom, and set the ramekins on top. Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for 12 minutes.
When the time is up, allow to naturally pressure release for 5 minutes before venting. For a firmer cake, allow to naturally release for longer. Remove cakes from Instant Pot, and allow to cool just until you can handle them. Serve Instant Pot Chocolate Lava Cakes warm, dusted with icing sugar, or with ice cream.
Instant Pot Chocolate Lava Cakes (Vegan)
Equipment
- Instant Pot
- Two 8oz ramekins
Ingredients
- 1/3 cup cocoa powder
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp espresso
- 1/4 cup oil
- 1 tsp vanilla extract
- 1/3 cup sugar
- 1/4 tsp salt
- 1/4 cup plant or dairy milk
- 2 tbsp chocolate chips (vegan or regular)
- icing sugar for dusting (optional)
Instructions
- Sift the cocoa powder to remove any lumps. Mix in the flour and baking powder.
- In a separate bowl, mix together the espresso, sugar, salt, oil, and vanilla. Mix in half of the flour mixture, followed by half of the milk. Stir to combine.
- Add the remaining half of the flour mixture, and stir in enough milk to create a pour-able consistency. You may need less or more, depending on your flour.
- Grease two 8oz ramekins. Pour 1/4 of the batter into each ramekin. Put 1 tbsp of chocolate chips in the middle of each ramekin. Pour half of the remaining batter in each ramekin to cover the chocolate chips. Cover with foil.
- Put 1 1/2 cups of water in the bottom of the Instant Pot, and place the trivet inside. Set the ramekins on top. Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for 12 minutes.
- When the time is up, allow to naturally pressure release for 5 minutes before venting. Allow to cool until you can handle them, and serve warm. Dust with icing sugar, or serve with ice cream if desired.
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