PP Vegan Instant Pot Chocolate Cake with Mint Chocolate Frosting

Chef: Kim Murphy, Simply Plant Based Kitchen

Makes: 6 Servings

Prep Time: 15 min

Cook Time: 35 min

Total Time: 50 min

INGREDIENTS

For Cake

• ¾ c whole wheat pastry flour

• ¼ c almond flour

• 2 t ground flax seed

• ½ t baking powder

• ½ t baking soda

• ¼ t salt

• ½ c unsweetened cocoa powder, sift if lumpy

• ½ c date paste (or coconut sugar)

• 1 c unsweetened plant milk

• 1 t apple cider vinegar

• 1 t pure vanilla extract

For Mint Chocolate Frosting

• ¾ c cashews, unsalted

• ½ c unsweetened plant milk

• ½ c unsweetened cocoa powder

• ¼ c maple syrup, or ½ c date paste

• 1 t pure vanilla extract

• ¼ t peppermint extract

DIRECTIONS

For the cake

1. In a lg bowl, add the hole wheat pastry flour, almond flour, ground flax seed, baking soda, baking powder, salt, cocoa powder, and coconut sugar. (If using date paste add with the wet ingredients in the next step.) Mix until well combined.

2. In a medium bowl, mix the unsweetened plant milk, apple cider vinegar, and pure vanilla extract.

3. Add the liquid mix to the dry mix and mix until well combined. Pour the batter into a 6” x 3” springform cake pan. (If you do not have a springform cake pan, you can line a 6” x3” round cake pan with parchment paper instead.

4. Place a rack in the bottom of the Instant Pot and add ½ c of water. Place the filled cake pan on top of the rack.

5. Cover and seal the Instant Pot. Set to high pressure (manual) for 35 min.

6. When done, immediately release the pressure valve and remove the lid. Turn off the pressure cooker. Let cool for 10 min before removing.

7. Using oven mitts, remove and set on the counter to let cool for 10 more min. Carefully remove the springform sides.

For Mint Chocolate Frosting

1. Add all frosting ingredients to a high-powered blender or high-powered food processor. Blend until smooth and creamy. Scrape down the sides a couple times to make sure it is evenly mixed and he cashews are blended well.

2. If you don not have a high-powered blender like a Vitamix or Blendtec, then soak your cashews for at least an hour in hot water to soften and then drain.

3. Pour icing into a small bowl and cover. Refrigerate while the cake is cooking to thicken slightly.

4. Once cake it cooled and removed from your pan, spread icing on the top and sides of the cake.

5. Serve immediately or keep in the refrigerator for up to a week.

TIPS

1. If you do not like mint flavor, you can just leave out the peppermint to so that it is just chocolate flavored frosting.

2. For nut free, use a lg avocado instead of cashews. The avocado icing only keeps for about 2-3 days in the refrigerator and the texture may change. Also, omit the almond flour and sub more whole wheat pastry four.

3. For gluten free, use oat flour or chickpea flour instead of whole wheat pastry flour.

Kim Murphy brings her effervescent enthusiasm to a whole plant-based lifestyle! She created Simply Plant Based Kitchen™ to make Whole Food Plant Based eating simple & delicious! Her recipes are easy, use normal ingredients, that taste great! Kim’s followers learn the skills to embrace a lifetime of eating a whole plant-based diet. Whether you are dipping your toe into plant-based eating or you're 100% all-in, you won't find any judgement at Simply Plant-Based Kitchen. Kim makes it easier for you to rock this life! Check out Kim’s social media and projects on the following sites: Check out Simply Plant Based Kitchen and Facebook.