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+ servings

Instant Pot Cake Recipe

Instant Pot Cake is moist, fudgy, and so delicious. It’s one of my favorite instant pot recipes and an absolute must-try!
Course Dessert
Total Time 50 minutes
Servings 6
Author Benilyn


  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • frosting of your choice


  • Mix together the milk and apple cider vinegar in a mixing bowl. Let sit for 5 minutes.
  • Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl until well combined.
  • Add the maple syrup, coconut oil, granulated sugar and vanilla extract to the milk mixture. Mix well.
  • Add the liquid ingredients to the dry ingredients. Mix until combined
  • Spray a 6-inch round cake pan with non-stick spray. Pour the batter into the pan and smooth the top.
  • Cover the top of the pan completely with aluminum foil. 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. If you have a handled trivet: Place the handled trivet in the bottom of the instant pot with the handles up.
  • Place the pan directly on the handled trivet. Cover and seal the instant pot. Cook on high pressure for 35 minutes.
  • When the cooking time is complete, vent and release the remaining pressure. Carefully open the lid.
  • Lift the cake using the trivet handles. Let the cake cool in the pan for 10 minutes.
  • Transfer the cake to a place. Frost and enjoy!