Instant Pot VEGAN Chocolate Cake | Interview and Cooking with Diane Lambert of DL Health Coaching
207Diane Lambert = when I’m not coaching clients I like to spend time hiking, working out at the gym and running outside though our beautiful parks.I love to play around in my kitchen making plant based recipes and watching my favorite plant-based YouTubers like Chef AJ! Professional life: I’ve been blessed to be able to work for the last 14 years in my chosen profession. For the last 3 years I’ve been working for Vida Health located in San Francisco Ca. as a remote health coach. I spend the day video chatting with clients across the country about how to create more meaningful, healthy and lasting lifestyle changes.
● Instant pot vegan chocolate cake
● You'll need a Steamer basket to put in the bottom of the inner cooking pot. The Instant Pot comes with one, but you can also buy it separately if needed. The video shows you how to do this.
● You'll also need a 7 inch Springform Pan - a traditional 9 inch springform pan is too big to fit inside the Instant Pot. Alternatively, you could use a 7 inch cake pan. ● To make removal of the cake easy, I trace the outline of the bottom of the pan on a piece of parchment paper and cut out a circle. I use that to line the bottom of the pan. ● When the cake is done baking, you'll want to let the pressure release naturally. Natural after the time runs out and allow the pressure cooker to de-pressurize naturally. After 10 minutes, check to see if the Floating Valve or tiny metal pin next to the Venting Knob has gone down all the way. If so, it is safe to open the Instant Pot. Change the Venting Knob to the Venting position and then open the Instant Pot lid.
Serves 8-10
Ingredients
● 1 1/4 cups all-purpose flour or whole wheat flour
● 1/2 cup unsweetened cocoa powder
● 1 ½ teaspoons baking powder
● ½ teaspoon sea salt
● 1/2 cup organic granulated sugar
● 1/4 cup brown sugar
● 1/2 cup + 2 tablespoons coconut yogurt
● 1/4 cup + 2 tablespoons almond milk or other plant based milk
● 1/4 cup nut butter or tahini
● 1 teaspoon apple cider vinegar
● 1 teaspoon vanilla extract
● 3 tablespoons boiling water (measure after the water boils)
● 2/3 cup chopped dark chocolate (or vegan chocolate chips)
● Vegan Chocolate Ganache (recipe below)
Equipment Needed
● Instant Pot (6 quart or 8 quart)
● Steamer basket for Instant Pot
● 7 inch Springform Pan
● Parchment Paper
Directions
1. Use the bottom of a 7 inch springform pan to trace a circle on a piece of parchment paper. Cut the parchment paper into the circle shape and use as a liner for the springform pan. Spray the sides of the springform pan with cooking spray or lightly grease with oil. 2. Prepare the vegan chocolate ganache (recipe below).
3. In a large bowl, whisk together the granulated sugar, brown sugar, coconut yogurt, almond milk, oil and apple cider vinegar until smooth. It should take about a minute. Then mix in the vanilla and whisk to combine.
4. In a medium bowl, mix together the flour, cocoa powder, baking powder and salt. Gradually add half of the flour mixture to the wet mixture and use a wooden spoon to mix until almost smooth. Repeat with remaining flour and add the boiling water. Mix again until the batter is smooth and thick. Fold in the chopped chocolate or chocolate chips with a rubber spatula.
5. Pour the batter into the prepared springform pan.
6. Pour 1 cup of water in the inner pot of the Instant Pot and add the steamer basket or trivet with the legs facing up.
7. Carefully place the springform pan on top of the steamer basket/trivet. Seal the Instant Pot lid and hit the Manual button. Set to High Pressure and cook for 30 minutes. Make sure the Venting Knob is set to the Sealing position (as opposed to the Venting position).
8. When the 30 minutes is over, select the Cancel setting on the Instant Pot for a natural pressure release. After 10 minutes, switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
9. Using oven mitts, carefully remove the springform pan by grabbing onto the steamer basket legs. Let the cake cool slightly for 10 minutes.
10. Carefully unclasp the springform pan and use a spatula to transfer the cake from the parchment paper onto a cutting board or cake pan. Spread with the vegan chocolate ganache.
Vegan Chocolate Ganache
Ingredients
● 6 ounces dark chocolate, chopped or dark chocolate chips
● 1 cup full-fat coconut milk or any plant based milk
Directions
1. In a saucepan or skillet, heat the coconut milk over medium heat until just simmering.
2. Meanwhile, place the chopped chocolate or chocolate chips in a medium heat-proof bowl. Pour the steamed coconut milk over the chocolate and let sit for 2 minutes. Then whisk until completely smooth and chocolate has melted.
3. You can use the ganache now if you prefer a more traditional liquid ganache texture. Alternatively, if you want a thicker texture more like a frosting, let the ganache sit for 1-2 hours and whisk occasionally, until it thickens and slightly hardens.