This marvelously moist, chocolate-fudge-frosting-topped, and one-bowl wonder of an Instant Pot Cake just made it official: my electric pressure cooker and I are in a serious relationship.

Easy and healthy Instant Pot Cake from scratch! Moist, fudgy, and topped with creamy avocado chocolate frosting, this chocolate cake is vegan and absolutely delicious! Recipe includes step by step photos for how to make the best cake in your pressure cooker.

I remember opening the little recipe booklet that came with my Instant Pot, flipping to the dessert section, and thinking, Who would bake in an electric pressure cooker?

Flash forward one year and THIS GIRL RIGHT HERE. I’m an Instant Pot Cake convert. Not only is this cake ridiculously tender and fudgy, but it’s vegan, whole wheat, and naturally sweetened, including the frosting.

I had a ridiculously fun time putting this Instant Pot chocolate cake recipe together. If you own an Instant Pot (this is the model I have and recommend) and are ready to take your relationship from casually texting to appliance you’d bring home to mom (or maybe buy mom for her birthday?), this cake recipe is for you!

And if you don’t have an Instant Pot? Don’t worry, you can still bake this chocolate cake in your oven. I have everything you need in the recipe below.

Chocolate Instant Pot Cake. Moist and delicious, topped with creamy chocolate avocado frosting.

How to Make the Best Instant Pot Cake

Before we dive into the recipe, let’s walk through some of my tips for making the most perfect, moist, and delicious Instant Pot Cake.

Step 1: Pick the Right Pan

Let’s get this out of the way right now: this cake does not bake in a standard 8-inch or 9-inch round cake pan. Both sizes are too large to fit in a standard 6-quart Instant Pot.  You’ll need a 6-inch round cake pan like this one. Six-inch cake pans are available in many baking stores, online here, and you can use them for far more than Instant Pot recipes!

I actually love this smaller-size pan. It’s perfect for a dinner party when you’re hosting a smaller group or anytime you are craving cake but don’t want copious amounts of leftovers tempting you at odd hours.

You also do not need to seek out only recipes written for a smaller pans. Here’s how to use it with standard cake recipes: 

How to Use a 6-Inch Cake Pan

  • Make a Single Layer 6-Inch Cake from a Single Layer 9-Inch Cake Recipe. Halve any recipe written for a single layer 9-inch cake and bake it in a 6-inch pan. Be sure to check it several minutes early, as the smaller cake may bake more quickly.
  • Make an Adorable Double Layer 6-Inch Cake from a Single Layer 9-Inch Cake Recipe. Keep the 9-inch single layer cake recipe the same. Divide the batter between two 6-inch pans. If you don’t want to purchase two 6-inch pans, you can bake the layers one at a time. Be sure to let the pan cool to room temperature in between.
  • Make an Double Layer 6-Inch Cake from a Double Layer 9-Inch Cake Recipe. Halve the 9-inch cake recipe. Divide the batter between two 6-inch pans (or use the same pan twice, cooling it in between), unless you want to make a teetering-but-impressive 4-layer 6-inch cake, in which case, I want to see photos!
  • For Recipes Written for Cake Sizes other than 9-Inches, I recommend using this conversion link to compare the pan volumes and using your best judgement.

Or just bake this Instant Pot Cake! The recipe is ready to go for a 6-inch pan as-is.

Baking an Instant Pot Cake without a Pan + Other Options

  • I do not recommend making this Instant Pot Cake without a pan (meaning spreading the batter in the bottom of the Instant Pot), as the batter will burn.
  • If you’d like to make an Instant Pot chocolate bundt cake, you can try using a 6-cup bundt pan that will fit inside the Instant Pot like this one. (I have this one and the handles were too wide to fit, so I haven’t tested a bundt version yet, but if you do, I’d love to hear how it goes!)
  • I’ve also heard rumors of baking Instant Pot cakes inside of heatproof bowls but have not played around with this myself yet.

OK, now that I have (hopefully) convinced you to pick up the proper pan, let’s get to the batter, shall we?

Step 2: Make the Instant Pot Cake Batter

This part takes less than 15 minutes, and all you’ll need is two bowls and a spoon. The cake is whole wheat, naturally sweetened in part with maple syrup, and intensely chocolatey.

My tricks to amping up the chocolate are espresso powder (it won’t make the cake taste like coffee; rather, it makes the chocolate pop) and cocoa powder, which makes the Instant Pot cake rich and fudgy.

This Instant Pot cake is vegan, but if that isn’t a concern, you can feel free to swap the coconut oil for unsalted butter and use any kind of milk you like. For a gluten free Instant Pot cake, try swapping the whole wheat flour for a GF 1:1 baking blend like this one.

Step 3: Prepare the Pan

You are going to need to be able to lift the pan out of the Instant Pot once it bakes without burning your fingers. To do this, you can either use the trivet that came with the Instant Pot or, if you don’t have it anymore, make yourself a nifty foil sling to lift it out.

You’ll also need to tightly seal the top of the pan with foil to make sure that steam doesn’t get in and make your cake all mushy. Moist is good. Soupy, wet cake is not.

Here’s a step-by-step visual featuring the foil sling. One thing you can’t see in the photo: place a small, heatproof bowl upside down in the Instant Pot before adding the pan on top of it so that the pan is slightly elevated and does not touch the bottom of the pot directly.

Vegan Instant Pot Cake. Chocolatey and delicious, with a creamy vegan frosting.

And here’s what it looks like if you have the handled trivet (no upside down bowl needed). Both methods work beautifully.

Instant Pot Cake. This chocolate cake is moist, chocolatey, and made with whole grain and natural sweetener.

Step 4: Pressure Cook the Cake

Although the Instant Pot has plenty of fancy features I considered to cook the cake (I won’t be surprised if upcoming models include an Instant Pot cake function), to keep the recipe as simple as possible and accommodate different brands of electric pressure cookers, I went the simple route and cooked it on high pressure (manual).

  • Add 1/2 cup water to the Instant Pot. This will prevent the dreaded “Burn” warning.
  • Lower the cake into the Instant Pot via either the foil sling or the trivet.
  • Seal and cook on high pressure for 35 minutes, then vent immediately.
  • Let the cake cool, then it’s time for…

Instant Pot Chocolate Cake. Made with whole wheat flour, vegan, and topped with creamy avocado chocolate frosting.

Step 5: The Frosting

Even if you think you are not a frosting person, do not skip this one. It’s lusciously creamy, dreamy dark chocolatey, and not at all overly sweet or greasy. This frosting is so tasty, I was dipping it with pretzels and licking the spoon like a lollipop by the end.

This chocolate frosting is also healthy as far as frostings go. Instead of butter, I used avocado, cocoa powder, and maple syrup. It’s legitimately delicious and likely to be my go-to chocolate frosting for many a cake to come.

Step 6: Slice and Serve

  • Add berries to the top of the cake for color and juicy sweetness.
  • Warm up individual slices and serve with vanilla ice cream, whipped cream, or coconut cream (how my friends and I devoured most of it).
  • Eat the cake directly from the container with your fingers. In your PJs. While no one but the dog is watching (how I devoured the last remaining slice).

Easy Instant Pot Cake. Make a moist chocolate cake in your electric pressure cooker!

What do you think? Would you bake a cake in your Instant Pot? If you decide to try the recipe, please be sure to leave a comment. I love hearing from you!

Instant Pot cake on a blue plate with fresh berries on top

Instant Pot Cake

4.78 from 22 votes
How to bake perfect Instant Pot Cake. The pressure cooker makes this chocolate cake recipe so moist and fudgy!

Prep: 15 mins
Cook: 35 mins
Total: 2 hrs

Servings: 6 servings

Ingredients
  

FOR THE CAKE:

  • 1/2 cup unsweetened almond milk or milk of choice
  • 1 teaspoon apple cider vinegar, white vinegar, or lemon juice
  • 3/4 cup white whole wheat flour
  • 1/4 cup unsweetened cocoa powder sifted if clumpy
  • 1 teaspoon espresso powder optional; it will create a more intense chocolate flavor
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil melted and cooled to room temperature
  • 3 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract optional but delicious

FOR THE FROSTING:

  • 1 medium avocado very ripe
  • 1/2 cup unsweetened cocoa powder sifted if lumpy
  • Tiny pinch kosher salt
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract

Instructions
 

  • If you have a handled trivet: Place it in the bottom of a 6-quart or larger Instant Pot with the handles up so that you can lift the cake out later. Skip the foil sling in Step 2 and move on to Step 3. If you no longer have the trivet, use a small heatproof bowl turned upside down and placed in the center and proceed to Step 2. If your trivet does not have handles, place it in the bottom and proceed to Step 2.
  • Make a foil sling to lift the pan out of the Instant Pot: Take a long (about 18 inches) piece of foil and fold it over itself the long way (elementary school would call this "hot dog style") several times to create a long strip. Make sure it is long enough to reach all the way around the bottom of the pan and stick up several inches over the top of each side. Set aside.
  • In a medium mixing bowl or a large measuring cup, stir together the almond milk and vinegar. Let sit 5 minutes.
  • In a large mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt until well combined.
  • To the bowl with the almond milk mixture, add the maple syrup, coconut oil, granulated sugar, vanilla extract, and almond extract. If the coconut oil solidifies, microwave the bowl in 10-second bursts until it reliquifies. Whisk until well combined. Add the liquid ingredients to the dry ingredients. By hand with a wooden spoon or spatula, stir just until the flour disappears. It will seem airy and could be a bit lumpy but will be delicious after it's baked.
  • Generously coat a 6-inch round cake pan with nonstick spray. Line the bottom with parchment. Coat with spray a second time. Pour the batter into the pan and smooth the top. Cover the top of the pan completely with a double layer of aluminum foil. Really pinch the foil around the top of the pan to create a seal and prevent moisture from creeping in while the cake bakes. Add 1/2 cup water to the Instant Pot (this will prevent it from registering a "Burn" warning).
  • If using the foil sling, place the cake pan in the center of the foil strip, then pull the strip ends up around the pan. Lower the cake into the Instant Pot, ensuring the ends of the foil poke up on either side of the pan. If the strips stick up out of the Instant Pot, fold them inward towards the center so that you can close the lid. If not using the sling, place the pan directly on the handled trivet.
  • Cover and seal the Instant Pot. Cook on high pressure (manual) for 35 minutes. When the cooking time is complete, immediately vent the Instant Pot to release any remaining pressure. Carefully open the lid.
  • Gently lift the cake from the Instant Pot by using the two ends of the foil sling or trivet handles. Place the pan on a wire cooling rack, then unwrap and discard the foil cover. Let the cake cool in the pan for 10 minutes. Run a dull knife, such as a butter knife, around the edge of the pan to loosen the cake, then gently invert it and transfer it to the rack. Let cool on the rack completely.
  • While the cake cools, prepare the frosting: In a food processor or blender, pulse the avocado, cocoa powder, and salt in 3- to 5-second bursts until mostly combined. Add the maple syrup and vanilla. Process until smooth and creamy, stopping to scrape down the processor a few times as needed. Try not to eat it all right then and there. Place the cooked cake on a serving plate. Frost, slice, and enjoy!

Notes

  • This yields enough frosting to frost the top and sides of the cake VERY generously. Depending upon how much frosting you like, you may only need two-thirds to three-quarters of it. The extra is delicious dipped with pretzels, on cookies, and/or eating by the spoonful!
  • Nutrition calculated with 3/4 of the frosting (see note above).
  • TO BAKE IN THE OVEN: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Prepare the cake as directed, skipping the foil sling and cover. Bake for 25 to 35 minutes, until a toothpick in the center comes out mostly clean with just a few moist crumbs (but no wet batter) clinging to it. Check a few minutes before the 25-minute mark for doneness, as all ovens bake differently.

Nutrition

Serving: 1of 6Calories: 269kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 9gFiber: 6gSugar: 22g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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100 Comments

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      1. Just made an IP cake for first time. I used a “box” recipe. Only deviation was I used jumbo instead of large eggs.

        ? My cake came out moist but very dense. Is this the desired consistency, are all IP cakes more dense ? Or are they as light an fluffy as if cooked in the oven ?

        ? Also, I did tightly seal both of mt 6 x 2 in mini pans and when opening my IP after 35 mins bake w/10 min NPR …… when letting final amount of pressure out both cakes exploded out of the top of the foil ….. any suggestions ??

        Want to try this recipe and a cheese cake next, but I want correct consistency and NO Explosion…..

        Any suggestions??m
        Thanks,
        Mike

        1. Hi Mike! The cake texture is a result of Instant Pot baking. I have not experienced the cake exploding out the top of the foil! That could be due to a variety of factors, including using a different recipe or the jumbo eggs, or needing to wait a few more minutes to release the pressure. You may want to do an internet search to see if anyone has had a similar thing happen when doing a cake in the IP.

          1. Thanks for your reply….. After reading so many other experiences making IP cakes, I believe more time was needed for the NPR .
            Otherwise, it turned out great.5 stars

    1. Hi Faith! The avocado is important to the frosting, so I’d recommend using your favorite chocolate frosting recipe if you don’t have it. I hope you enjoy the cake!

  1. I made this. Followed the instructions to the letter. My cake was still soupy after 35 min at high pressure.  

    1. Hi Tania, I’m sorry to hear that happened. I have not experienced that issue, so unfortunately I’m not sure what the cause may be! If it happens in the future, I’d recommend resealing and cooking for a few extra minutes.

    1. Hi Lori, I haven’t tried this myself, but it may work if you have the right size pans and set up for stacking them on each other in the Instant Pot. I’d recommend doing an online search for tips!

  2. I am new to the Instant Pot and have purchased a 7” springform pan. Do I need to make any changes to the recipe?

    1. Hi Elsie! The cake will be slightly thinner so it may need less time. I have only tested the recipe as written, so I am afraid I don’t have any specific guidance to offer. If you decide to experiment, I hope it comes out great!

  3. Hi,
    I have never used ip for baking and also new to ip
    I wanto know whether we have to cover the cake batter with a lid inside the ipot? Or just the outer lid will do,

    1. Hi! Check out step 6 in the recipe—you cover the baking pan tightly with foil and that acts as the lid. I hope you enjoy the cake!

  4. Hi Erin,
    Just made this lovely cake and used my IP for the first time.
    It turned out super nice and moist.
    After one serving you want more , it is simply that goooood…………

    Thank you so much for taking your time and explaining everything detailed .
    Doris5 stars

  5. This is out of this world! I’ve made this cake 3 times already and it’s absolutely delicious. I substituted coconut oil for processed avocado oil(it doesn’t have a strong taste)  and didn’t add sugar and it tastes amazing. So easy to make too! For frosting I did 1 scoop chocolate protein powder 1 serving of creamy peanut butter cocoa and water. It adds some protein and tastes delicious. Thank you for a great recipe! 5 stars

  6. Thank you! And thank you for explaining the purpose of the the cake pan and what to do if we don’t have a cake pan that fits inside the IP pan. I used a round Pyrex bowl and it worked perfectly– well except the fact that it’s not nonstick, hard to cake from the glass. So happy that the recipe was vegan-friendly.5 stars

  7. Would it be possible to do this is a 3 quart instant pot? If so, what size pan(s)? Due to space limitations, I purchased a 3 quart pot until I decided if I liked it. (I do and will probably get a larger one!)

    1. Hi Becky, I don’t have a 3 quart Instant Pot, but I’m guessing the 6-inch pan I use here will be too large for it. I’m glad to hear you like it—if you get the 6 quart, you should definitely try out this cake!

  8. Erin, you’re killing me….Bababababa… I have a question. I’ve had a 6-inch square baking pan (one) for the past 2 years at least. I think I can use this pan to make your very, very delish cake.
    What say you?
    You are amazing!

    1. Hi Laura, that could possibly work if it fits in the Instant Pot, but the volume of that pan is not the same as a 6-inch pan, so the amount of batter and cook time will likely be different. I’d recommend sticking with the 6-inch round pan, as that’s how I tested the recipe.

  9. I doubled the recipe and made a few substitutions (didn’t have coconut oil, used safflower oil and butter, and I’m cooking it as we speak in three coffee mugs, so this should be interesting!

    I’m confused about the pressure release though. Your original instructions call for immediate release, but then there the thread about natural pressure release.

    I’m going to do the immediate release and let you know!

    1. Hi Celeste! Thank you for your comment. I recommend following the recipe instructions for this. I hope you enjoyed it!

      1. I ended up letting it sit for 10 minutes after done because I didn’t hear the beep. The cake was a little difficult to get out of the coffee mugs (should have used parchment paper on the bottom). All in all, this is a spectacular, rich, chocolate cake. Can’t wait to make again with proper pan!

          1. Hi Courtney! I have not tried the recipe this way so I’m afraid I don’t have any specific advice. If you want to experiment with it, I’d love to hear how it turns out. I hope you love the recipe!

    1. Hi Teri! Since I have not tried this swap, I always recommend using the recipe ingredients, as this is how I’ve tested (and retested) it. If you do decide to play around with cacao powder, I’d love to hear how it comes out for you!

  10. I came across this recipe while playing around on the internet looking for other recipes.  Then when one of my daughters friend needed to stay with us for a couple of nights, I decided why not.  Her mom is Vegan, so I figured I’d send it home with her.  After making one to let everyone do a taste test — it’s a winner!  Never ever would have thought to use Avocado in place of butter!

    My question is how would you store this to make the day before it’s needed???5 stars

    1. Thank you for taking the time to share this kind review, Michelle! I’m so happy this recipe was a hit! To make this the day before, I recommend storing it in the refrigerator and letting it come to room temperature before serving.

    1. Hi Michele! I’ve never tried to make biscuits this way, so I’m afraid I don’t have any specific advice to offer. I hope you enjoy this cake recipe if you try it!

  11. I love this recipe! So easy to make. My cake was not vegan at all because I used 3.25% cow’s milk and I didn’t have maple syrup so I used honey at the same amount. Then for the chocolate frosting I didn’t have avocados so I googled a recipe for chocolate frosting using regular butter and confectioner’s sugar and milk. I also used all purpose flour because that’s what we have in the house. This cake turned out perfect! Very moist and rich without being overly sweet or too bitter which could happen when you’re using 100% cacao powder. I’m going to make it again for my vegan friend but I will follow the recipe exactly this time, but this is just to let you know that you could change some things and the cake would still be delicious! The instant pot is a total game changer!5 stars

    1. I’m so happy to hear that this recipe was a hit, Kim! Thank you for taking the time to share this kind review!

  12. Not only that, but there’s something about the flavor that is so much better to me. The avocado topping here is to die for!

  13. Hi Erin! I just bought a InstantPot accessory kit with pans to give baking a shot and can’t wait to make this my first recipe! I’m running a bit low on maple syrup at the moment, and there is none to be found right now! If I had to replace it it either the cake or the frosting, would you recommend trying honey or something else in the frosting perhaps? I’ve got enough for either cake or frosting but not both and do love the idea of a healthier avocado based frosting!

    1. Melanie, I’d use the honey in the cake and the maple syrup in the frosting, because the flavor in the frosting will be more pronounced as it isn’t cooked. Or you could use honey in both for a matching flavor. Either way, it will be delish!!

      1. Oh great, thanks so much for the tip! I know honey and maple syrup can usually be interchanged as a natural sugar in baking, so good to hear you don;t think honey will alter the cake itself much! I’ll plan to do that and will let you know how it turns out!

  14. I’ve been excited to try making a cake in the instant pot and this is my first try… I just took it out and it looks really wet – I touched it and it’s like pudding. Should I have let it sit and naturally release?

    1. Hi Grace! Did you seal the top of the pan very tightly with foil? If not, it’s possible that steam got in and made your cake wet. I hope you were still able to enjoy it!

  15. It’s a great cake! I made it in my 3 cup bundt pan with my mini IP. It turned out wonderful result.
    However, since I cut the recipe in half, it came out as a gigantic donut instead of a bundt cake.
    Next try, I will just keep the recipe as is.5 stars

    1. I’m so pleased that you enjoyed the recipe, Evita! Thank you for sharing this kind review!

      1. Okay! Great news. I tried again without cutting the amount in half. Perfect! It is a moist and delicious. My husband ate previous one in almost in one bite. This one will last for half a day?! Thank you for this healthy and lovely cake recipe!5 stars

        1. So happy to hear it Evita!! It should last a few days in the refrigerator or a day or two at room temp.

        2. Hi Evita,

          I also have the 3qt IP and would
          love to make this for my vegan roommate.  You were able to use the full 6QT recipe in the 3QT IP?

          Ryan 

          1. Yes! It came out perfect. You don’t even need the frosting to be honest.
            As you read my previous post, I used my 3 cups buntd pan with my mini IP. Your room mate will love you!

  16. Hi…I’m new to instant pots so for this recipe i just hit the pressure cook button & set it to high? Just wanted to make sure what buttons to hit…

    1. That’s correct, Joleen! You’ll want to seal it first, then cook on high pressure. I hope you enjoy the recipe!

    1. Hi Lp! While I haven’t tried using any other flour in this recipe, another reader has reported success with using all-purpose flour instead. If you decide to experiment with it, I’d love to hear how it goes!

        1. I’m so happy to hear that, Lp! It should last a few days in the refrigerator or a day or two at room temp.

  17. My first time making a cake in a pressure cooker and it turned out great thanks to your thorough tutorial and great recipe. I used a small pan that came with my air fryer and the pan measured about 7.5 inches instead of 6 inches. Since I knew the cake would be thinner I opted to reduce the cooking time to 33 minutes. I used whole wheat flour and left out the espresso powder since I had none. I did not make the frosting but I am sure it’s delicious. 5 stars

  18. Hi ..thanks for ur recipe…can u pls advise substitute for maple syrup…can we the sugar qty? or may b add up dates paste?5 stars

    1. Hi Geetika! I’ve only tested the recipe with sugar, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

  19. Could I replace the flour with coconut flour? Needs to be gluten free but can’t use gluten free flour because also allergy to potato and tapioca starch. I’m OK for corn starch

    1. Hi Sheree! Since coconut flour and regular flour react very differently in baking, I wouldn’t recommend this swap. You may want to check out my Coconut Flour Cake recipe instead. I hope this helps!

  20. Holy smokes, this was absolutely incredible! I can’t believe how good that avocado frosting was! I’m making it again today for the second time in 1 week. Thank you so much!5 stars

  21. I have had my IP for several months but just opened the box a week ago I am familiar with your site coming to FB but didn’t realize that you had IP recipes as well. I have made your Moroccan Couscous with a recipe for Moroccan Turkey Burgers by Cooking Light.
    I was wondering if you could bake the cake in a cheese cake pan instead of the Bundt pan. I would think it would take longer to cook? Has anyone tried this? Thank you for all the wonderful informational. Have a happy 2021.l

    1. Hi Lynn! This recipe calls for a 6-inch round cake pan, so if you have one similar that fits into your Instant Pot, that should work great. I hope you enjoy the recipe if you try it!

    1. Hi Laura! Since oat flour and regular flour react very differently in baking, I wouldn’t recommend this swap. If you’d like to make an oat flour recipe, I’d suggest checking out some of the ideas on my site here: https://www.wellplated.com/tag/oat-flour/.

  22. This cake recipe is so delicious! It is only the second thing I have made in my new Instant Pot. I followed the recipe exactly (minus the almond extract because I had none). I used a 1.75 quart Pyrex glass storage container (about 7″ in diameter at the top) and it worked great! I cut the parchment paper in a square and then cut the corners off bit so it would fit in the bottom without going up the sides. I’m not sure the parchment was needed though since the cake batter didn’t stick to the sides – I did spray the glass with oil.

    Definitely do NOT skip the icing. It is amazing. I had more than I needed by about 25-30% but it is too rich for me to just eat the icing alone. Next time, I’ll double the cake recipe but keep the icing the same and use the same glass container.5 stars

  23. Hello Erin, I just wanted to thank you for turning me onto baking in an Instant Pot. Made my first cake using your method today, it turned out moist & delicious! Is going to make a huge difference in our coming heat here in the Arizona desert outside of Phoenix (yummy dessert in the desert!) My hubby and I are vegans that go for nutrition as much as possible, so I omitted the oil, added a cup of cooked spinach, chopped apples, chia seeds & substituted 3 cups raw rolled oats for the flour for the cake batter, and cooked it in my fluted tortilla shell pan lined with parchment paper (the smallest pan I had to hold the cake batter that would fit my IP) using your detailed method for the handled trivet. Wow, so easy, I can’t thank you enough! Didn’t need frosting, but I did whip up a tofu/raspberry/cranberry/spinach/chia seed/cocoa powder frosting for the heck of it, we’re looking forward to round two tomorrow night :-) Thank you so much again!5 stars

    1. Hi Rhonda! What size are the pans you’d like to use? I have some tips listed in the blog post under the “How to Make the Best Instant Pot Cake” heading that may be beneficial. I hope this helps!

    1. Hi Annie! Unfortunately, I don’t have the information for this recipe in grams. You should be able to find some charts online that will help you convert the ingredient amounts. I hope this helps!

  24. I’m dying to try this but wondering how much butter to sub for the avocado in the frosting? I always have butter on hand, but finding a very ripe avocado on the day I want to bake is chancy where I’m at.

    1. Hi Christine! I’ve only tested the recipe as written, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

    1. Hi Michele! Since I’ve only tested the recipe as written, it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

  25. Made the 2x volume baked in a 7″ instant pot bake pan and silicone lid. It came out perfect. This was my second attempt – the first time I made the 2x volume in two 5-6″ glass pyrex bowls covered in foil and stacked. Crisscrossing butter knives supported the second layer. They both came out pretty liquid that time but after 10 minutes in the toaster oven they tasted great anyway.5 stars

    1. Hi Kjirsten! Thank you so much on letting us know how it turned out using a few different methods! This is SO helpful for other readers! Thank you!

  26. I made this recipe for my co-worker and she liked it . I like it also because it’s not real sweet.

    Thank You for this recipe .

    It’s a keeper !!!

  27. Hello Erin!
    I’m new to baking and was very intrigued by your recipe since I’m a big fan of Instant Pot.
    My cake turned out very thin and it didn’t raise at all. It looks veeery different from yours.I followed instructions with the exception of milk, used regular milk. I took a picture and I with I could share it here. Could you advice what could have go wrong?

    1. Hi Luba, sorry to hear that there were problems with the cake. It’s hard to know what might of went wrong without being in the kitchen with you. My first question would be, did you use a 6 inch round cake pan? Also was your baking powder fresh, sometimes that can result in a flat cake. I wish this would of been a hit!

  28. I made this tonight and the cake tasted amazing and I want to try making again but it didn’t rise!! It was super flat like an inch or less high I can’t figure out what I did wrong! But man it tasted great! I see you have 1x, 2x, 3x which should I use for the 6 inch cake?4 stars

    1. Hi Stephany! So glad you enjoyed the cake. The 1x recipe is for a 6 inch cake. I’m sorry to hear that there were problems with the cake. It’s hard to know what might of went wrong without being in the kitchen with you. Was your baking powder fresh, sometimes that can result in a flat cake. I wish this would of been a hit all the way around!