Cake Recipe For Instant Pot Vegan: Easy & Delicious Ideas

Baking a vegan cake in an Instant Pot is not only possible but incredibly easy and delicious! If you’ve been hesitant to try vegan baking or feel intimidated by the Instant Pot, this recipe will change your mind.

This cake is moist, fluffy, and full of flavor — all without any animal products. The beauty of using an Instant Pot is the quick, even cooking it provides, resulting in a tender crumb that rivals any oven-baked cake.

This recipe uses simple pantry staples and is perfect for anyone looking for a healthier, plant-based dessert option. Whether you’re vegan, have dietary restrictions, or just want to try something new, this Instant Pot vegan cake is sure to impress.

Plus, it’s wonderfully customizable with your favorite flavors and toppings. Let’s dive into the details and get baking!

Why You’ll Love This Recipe

This Instant Pot vegan cake recipe is a game-changer for several reasons. First, it’s quick and convenient — no need to heat up your oven or wait for hours.

The Instant Pot steams the cake perfectly, giving you a moist texture without drying it out.

Second, it’s entirely plant-based, using wholesome ingredients that make it suitable for vegans and those with egg or dairy allergies. The cake is naturally sweetened and free of refined sugars if you choose, making it a better-for-you dessert option.

Lastly, it’s incredibly versatile. You can add cocoa for a chocolate version, swap in fruits or nuts for texture, or top it with a simple vegan glaze or fresh berries.

This cake recipe is sure to become a staple in your kitchen for birthdays, celebrations, or anytime you want a delightful treat.

Ingredients

• 1 ½ cups all-purpose flour (or whole wheat pastry flour for a healthier twist)
• ¾ cup granulated sugar (or coconut sugar or maple syrup as natural sweeteners)
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• ⅓ cup vegetable oil (or melted coconut oil)
• 1 tbsp apple cider vinegar (helps the cake rise and gives a light texture)
• 1 tsp vanilla extract
• Optional add-ins: ½ cup vegan chocolate chips, ½ cup chopped nuts, or ½ cup mashed banana

Equipment

• Instant Pot (6-quart or larger)
• 7-inch round cake pan or any pan that fits inside your Instant Pot
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Trivet (usually comes with the Instant Pot)
• Aluminum foil or silicone lid (optional, to cover the cake pan)

Instructions

1. Prepare your Instant Pot: Add 1 cup of water to the inner pot. Place the trivet inside the pot.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until combined.
3. Combine wet ingredients: In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Make the batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. If using optional add-ins like chocolate chips or nuts, fold them in now.
5. Prepare the cake pan: Lightly grease your cake pan with oil or vegan butter. Pour the batter into the pan and smooth the top.
6. Cover the cake pan: Cover the pan with aluminum foil or a silicone lid to prevent condensation from dripping onto the cake.
7. Place the cake in the Instant Pot: Using tongs, place the cake pan on top of the trivet inside the Instant Pot.
8. Seal and cook: Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 35 minutes.
9. Natural release: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
10. Cool and serve: Carefully remove the cake pan using tongs. Let the cake cool for at least 15 minutes before removing it from the pan and serving.

Tips & Variations

“For a richer flavor, try adding 2 tablespoons of cocoa powder to the dry ingredients for a vegan chocolate cake!”

If you want to add some texture or variety, consider folding in fresh berries, shredded coconut, or chopped dried fruit. Using mashed bananas instead of oil can make the cake even more moist and add natural sweetness.

Make sure not to overmix the batter; stir just until everything is combined to keep the cake light and fluffy. Also, covering the cake pan is important to prevent water droplets from falling onto the cake during steaming.

For frosting, try a simple vegan cream cheese frosting or a dusting of powdered sugar. You can also explore vegan glazes made with powdered sugar and lemon juice or maple syrup.

Nutrition Facts

Serving Suggestions

This Instant Pot vegan cake is perfect served as is or with a variety of toppings. Consider fresh berries and a dollop of coconut whipped cream for a light, refreshing dessert.

For special occasions, add a layer of vegan frosting or ganache. You can also serve it warm with a scoop of vegan ice cream or drizzle with a simple homemade berry sauce.

Pair your cake with a cup of herbal tea or a freshly brewed coffee to enhance the experience. For more vegan dessert ideas, check out our Lemon Ricotta Pasta With Arugula Recipe or explore the rich flavors in our Lion’S Mane Mushroom Crumble Recipes.

Conclusion

Baking a vegan cake in your Instant Pot is a fantastic way to enjoy a delicious, plant-based dessert with minimal effort. This recipe proves that vegan baking can be simple, quick, and incredibly satisfying.

The Instant Pot ensures a perfectly steamed cake every time, with a moist crumb and wonderful texture that’s sure to please vegans and non-vegans alike.

Whether you’re new to vegan cooking or an experienced home baker, this Instant Pot vegan cake recipe is a great addition to your recipe collection. Don’t forget to experiment with different flavors and toppings to make it your own!

For more comforting and creative recipes, be sure to explore our Instant Pot Rabbit Recipe and our delightful Lemon Straws Recipe.

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