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Pressure Cooker Chocolate Cake

This super tasty Chocolate Cake is cooked in a pressure cooker, allowing it to stay super moist and soft. Both the Chocolate Cake and the Chocolate Frosting are made with a hidden veggie.
Prep Time10 mins
Cook Time25 mins
Total Time1 hr
Servings: 12
Author: Lisa@mummymade.it



    Pressure Cooker Chocolate Cake

    • 1/2 Cup Coconut Flour
    • 1/3 Cup plus 2 teaspooons Cocoa unsweetened
    • 1/2 teaspoon Baking Soda
    • 1/2 teaspoon Salt
    • 3 teaspoons Baking Powder or 2 teaspoons of Cream of Tartar and extra 1 teaspoon Bicarb
    • 5 Eggs
    • 1/3 Cup baked and pureed Sweet Potato can be swapped for ripe mashed Banana
    • 1/3 Cup plus 1 Tablespoon Maple Syrup Rice Malt Syrup can be substituted
    • 1/2 Cup plus 1 Tablespoon Milk of choice
    • 1 1/2 teaspoons Vinegar
    • 2 teaspoons Vanilla Extract

    Chocolate Frosting

    • 1 Cup pureed Sweet Potato to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato
    • 3 teaspoons Vanilla Extract
    • 3 Tablespoons Maple Syrup/Rice Malt Syrup add an extra 1-2 Tablespoons if desired
    • 2 Tablespoons melted Coconut Oil
    • 1/2 Cup Cocoa sifted- or at least no lumps
    • Optional;
    • 1-3 Tablespoons Coconut Cream if too thick



      Pressure Cooker Chocolate Cake

      • Grease a 15cm/6 inch cake tin. This size fitted snuggly into my pressure cooker.
      • Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
      • In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
      • Using a masher, blender or a hand blender, mix the milk and the sweet potato together. This makes it less obvious in the cake!
      • Add the sweet potato/milk mix, maple syrup, vinegar and vanilla extract and continue to mix until combined.
      • Add the dry ingredients into the wet ingredients.
      • Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
      • Pour the batter into the tin and smooth out the tops
      • Place a trivet (small metal plate thingy, or if you don;t have one just use a small dinner plate) on the base of the pressure cooker and add 2 cups of cold water.
      • Place the cake tin in the pressure cooker, sitting on the trivet. Close the lid and 'lock', making sure the pressure valve is set to lock.
      • Cook for 25 minutes.
      • When the timer goes off immediately release the pressure but leave the cake in the closed pressure cooker for a further 10 minutes. After 10 minutes remove, being careful of any steam released from the pressure cooker.
      • Allow the cake to cool in the tin before removing.
      • Once the cake has cooled completely, remove from the tin and frost, decorate and devour.
      • I sliced my cake in half and then used the frosting in the middle and then on top, but you don't need to do that if you don't trust your carving skills. Just spread the tasty frosting over the top and sides.

      Chocolate Frosting

      • Place all the ingredients into a blender and mix until smooth.
      • Add the extra cream if desired.
      • Use immediately or place in the fridge.
      • The frosting tastes better after 24 hours (and improves with age) as the sweet potato flavour lessens. If using it immediately add 1-2 Tablespoons extra of sweetner and cocoa.


      The cooking time for this Chocolate Cake is based on my Pressure Cooker. The timer only begins once the ideal cooking pressure is reached; the time is not measured from when the cake is put in the pressure cooker. Most modern pressure cookers do this for you however some of the old school versions (like our parents and grandparents had) do not come with an inbuilt clock.
      Cooking time may vary from from cooker to cooker. If your cake is not cooked after the 10 minute resting period put it back in the pressure cooker for 5 minutes.