Junior Tater Cowgirl made a Mother’s Day cake in the Instant Pot for her mom and her Oma (grandma) which would be me LOL. It was easy and came out so great that we want to share the recipe with all of you:
Pour 1 cup of water into the inner pot of your instant pot and put the steamer basket trivet with legs facing up into the instant pot. Grease sides of 7 inch cake pan with half an avocado and coat with flour. Then trace the cake pan circle on parchment paper, cut it out and put it on the bottom of the cake pan.
In a large bowl mix wet ingredients with sugar:
3/4 cup vegan turbinado sugar, 1/2 cup and 2tbsp plain almond yoghurt, 1/4 cup and 2tbsp almond or soy milk, 1/4 cup unsweetened apple sauce, 1 tsp apple cider vinegar, 1 tsp vanilla.
Mix dry ingredients in other bowl: 1 1/4 cups whole wheat pastry or all purpose flour, 1/2 cup unsweetened fat-free cocoa powder, 1 and 1/2 tsp baking powder, 1/2 tsp sea salt.
Pour dry ingredients one by one into the wet ingredients and incorporate with wooden spoon. When everything is incorporated, add 2 tbsp boiling water and mix. Then fold in 2/3 cups vegan dark chocolate morsels.
Pour the dough into your cake pan and put it on the stand in your instant pot. Lock the lid, turn the valve on seal, press manual and 30 minutes on high pressure. After that allow 10 – 15 minutes natural release, don’t turn valve on release, just let the steem go down by itself. Then open the instant pot, take trivet with cake pan out on handles – careful hot! Let cool outside another 10 minutes before you take your cake platter and turn the cake pan and dump it out fast on the platter. Take off the parchment paper on top. Now garnish with strawberry halves. Then melt 1 cup of vegan chocolate morsels in microwave for about 2 minutes and when liquid, let it drizzle with fork over strawberries, with a spatula, coat the side of the cake with the chocolate. Garnish on top with mint leaves and a whole strawberry if you want. Let it cool in fridge until chocolate is firm. Bon Appetite!