Vegan Chocolate Cake in an Instant Pot: Pressure Cooker & Oven Guide

Say hello to the best vegan chocolate cake you can make in an Instant Pot, stovetop pressure cooker, or oven. This versatile vegan chocolate cake is rich, moist, and soft — so tender and fluffy that no one will guess it’s egg-free and dairy-free. It’s an easy, reliable recipe using common pantry ingredients. Below I’ll walk you step-by-step through how I tested and perfected this cake for the Instant Pot, how to make it in a stove-top pressure cooker, and how to bake it in the oven. This has been my go-to chocolate cake for over a decade.

This moist vegan chocolate cake is adapted from my popular eggless chocolate cake and cupcake recipe. That recipe has been tested by many readers and has received excellent feedback. You can find reader testimonials and photos on my Facebook page CarveYourCraving.

I spent a couple of months testing cakes in the Instant Pot and after four trials I arrived at the settings that consistently produce a perfect vegan chocolate cake in a pressure cooker or Instant Pot.

I’ve always baked this cake in the oven and have successfully made it in a stovetop pressure cooker as well. Both methods yield a fluffy, moist cake. Because Instant Pots have multiple settings, it took a few attempts to match oven results. I used a 6-quart Instant Pot Duo (which doesn’t have a cake button) and learned how to bake great cakes without that button.

Sit back with a cup of coffee and read through my experiments and the final instructions that follow.

Trial 1

I used the Steam function because I’ve had good results making steamed cakes in an idli steamer. I started with 2 cups of water in the inner pot and positioned the trivet with handles folded. I began steaming the water for two minutes to preheat the pot so the baking soda would react quickly and the cake would rise well. Instead of the IP lid I used a simple pan lid so I could check on the cake after 30 minutes. I placed the cake pan with the vent knob turned to VENT.

Results: The water evaporated faster than expected, so I added another cup about ten minutes into baking. The cake took about 35 minutes to steam-cook.

Outcome: The cake was light, airy, and fluffy. I liked the control this method allowed since I could check midway.

Conclusion: If you use the Steam setting, plan on 3 cups of water so it doesn’t evaporate too quickly. Although this worked well, constant steam for 35 minutes may not be convenient for everyone, so I tested pressure-cook methods next.

Trial 2

This time I pressure-cooked the cake. I used 2 cups water in the inner pot and the trivet with handles folded. I preheated the water on Sauté for three minutes with a non-IP lid to get the pot warm quickly, then canceled Sauté and set MANUAL HIGH for 35 minutes with the knob in SEALING. I did a quick release after 10 minutes.

Results: The center was undercooked—likely because the pot reached pressure too quickly. Compared to Trial 1 it required more guesswork and offered less control.

Conclusion: I should have added 5 more minutes or used a natural pressure release (NPR). We still enjoyed the cake warm, like a pudding cake with ice cream.

Trial 3

Same setup as Trial 2 but I baked for 40 minutes on MANUAL HIGH and used Natural Pressure Release for 15 minutes, then finished with a quick release to relieve any remaining pressure.

Results: A lovely, fully-cooked, fluffy chocolate cake.

Conclusion: This setting worked very well and earned my approval.

Trial 4

For this test I tried a cold start. I poured the batter into the pan, placed it into the Instant Pot, and set MANUAL HIGH for 36 minutes with the knob in SEALING. I allowed Natural Pressure Release and opened the pot once the pin dropped.

Results: Another very nice, moist, and fully cooked bake.

Conclusion: The recipe proved forgiving across different methods. Trial 4 was the most convenient for me, and I also liked the control of Trial 1’s Steam setting.

Summary

Trial 4 offers the easiest approach for most users, while Trial 3 (40 minutes with 15-minute NPR) is a reliable choice. Trial 1 (steam method) works well if you prefer to check on the cake during cooking, but requires more water to prevent evaporation.

Below you’ll find step-by-step instructions to prepare the pan and the batter, followed by the recipe and directions for Instant Pot, stovetop pressure cooker, and oven baking.

Instant Pot baking – pan prep

I used Fat Daddio’s 6″ metal pan, 3″ tall. You can also use a standard 6″ metal pan or a 6″ Pyrex glass pan. If you use an 8″ pan, double the recipe.

Make a foil sling for easy lifting and a foil cover for the pan to prevent water from dripping in. Tear a 24″ long sheet of foil and fold it twice lengthwise to create a broad sling that will support the pan.

Brush oil on the base and sides of the pan and dust with flour so the cake releases easily. Cut a round parchment paper to fit the base. Pour the batter into the prepared pan, place it in the center of the sling, cover the pan with foil, lift with the sling, and carefully place it in the Instant Pot.

Bake according to the chosen Instant Pot trial method. Once cooled, frost if desired. (I used a simple vegan chocolate ganache to frost the top.)

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