Try this Instant Pot Guilt-Free Chocolate Cake recipe.
- 3 eggs
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 8 oz cooked black beans rinsed and drained (i make mine in the instant pot)
- 1/2 tbsp pure vanilla extract
- 3 tbsp extra virgin coconut oil
- 1/4 cup raw unfiltered honey
- 3 tbsp cacao powder
- 1/4 cup dairy free chocolate chips
- 1 tbsp extra virgin coconut oil
- Carbohydrate 130.163143699732 g
- Cholesterol 138.34583333002 mg
- Fat 50.8522810638653 g
- Fiber 19.7356843116873 g
- Protein 34.0979553038788 g
- Saturated Fat 31.7050466964193 g
- Serving Size 1 1 recipe (754g)
- Sodium 758.472295095497 mg
- Sugar 110.427459388045 g
- Trans Fat 3.68726564060466 g
- Calories 1105 calories
Step-by-step
- Place all of the ingredients for the cake in a high powered blender or a food processor and process until everything is one smooth consistency.
- Grease your stainless steel cake pan.
- Add the batter to your pan and place the lid on top.
- Add 1 cup of water to your Instant Pot.
- Set your cake pan inside of the pot on top of the trivot.
- Using the display panel program your pot using the MANUAL setting, +/- 45 minutes.
- When the time is up quickly release the pressure.
- While you wait make the glaze by microwaving the coconut oil and dairy free chocolate chips for 45 seconds. Stir.
- Wait 5 minutes for the cake to cool, then transfer to a plate and pour glaze over the top.
- Enjoy!
Why does the batter look completely liquid before it goes into the pressure cooker? High-powered blending shears bean starches and aerates whole eggs simultaneously, building an emulsion that relies entirely on protein coagulation rather than gluten networks for structure. Using freshly cooked black beans instead of canned varieties changes the moisture content drastically; canned beans absorb varying amounts of liquid from their storage brine, requiring you to monitor the puree consistency closely to prevent a dense crumb. Whole raw honey introduces additional moisture alongside natural fructose, meaning coconut oil must be measured precisely at three tablespoons to balance the fat-to-liquid ratio. Over-processing the batter in the food processor incorporates excess air bubbles that collapse during the steaming phase, destroying the tender, uniform mouthfeel you want. Steam condensation inside the stainless steel pan requires a tight lid cover to block dripping water from ruining the top surface during the forty-five-minute manual cycle. Quick-releasing the pressure immediately stops the thermal cooking process, preventing the interior from over-coagulating and turning rubbery.
