Vegan Chocolate cake in instant pot

Ingredients

• 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

• ½ cup coconut cream/ vegan creamer
• 6 oz vegan semi sweet chocolate chips

Instructions

1. Start by preparing the pan . I have used Fat Dadio’s 6″ metal .
2. 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.
3. 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 .
4. 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

1. 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

1. Add vinegar to milk and let it stand for a minute .
2. Add granulated raw sugar to milk and vinegar mixture and whip for 1 minute until the sugar is almost melted.
3. Now add in oil . Whip the liquid ingredients until oil is completely blended well for 30 seconds .
4. 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.
5. Mine is always ready within 30-40 seconds.