Today is a special day at the Quick and Carry Kitchen, as it is our colleague Bill’s birthday. As he is in Arizona, he cannot be here to taste his birthday cake. Others have risen to the occasion to be the taste testers of this vegan chocolate cake, made in the Instant Pot.
Are you skeptical about “baking” in the Instant Pot? As a certified vegan and gluten-free pastry chef, and I have worked at some stellar restaurants as a baker over my years in food. I like to bake, and to me, baking is in an oven. But, since going LIVE on the Quick and Carry Kitchen, I have been very willing to see how cakes and cobblers turn out in an electric pressure cooker.
The moist environment has been perfect for some previously baked goods, which come out very moist, almost pudding-like at times. Others? Not so much. Not everything is great in the IP. Most things are WONDERFUL in the IP, and that keeps me trying all the recipes I can find to try!
When Veganism Became Popular
This is one of my favorite cake recipes. It is based on an old post-World War 2 recipe that was popular when housewives could not get butter or many other luxuries. When veganism became very popular, this recipe got sent around the internet again. Now it has popped up in Instant Pot cooking.
I am very pleased with how this came out…a tender crumb, moist almost like a brownie, and very deeply chocolate. I stacked it three layers tall, with ganache and vegan whipped cream in between the layers, and ganache drizzled over it as frosting. Everyone who tasted it just loved it, and we Facetimed with Bill so he could watch us eating his birthday cake!