This rich and moist chocolate-almond cake is a delightful treat that’s naturally gluten-free and easy to make in your Instant Pot. Perfect for any occasion, it combines deep chocolate flavor with a tender, nutty texture everyone will love.
Start by pouring 2 cups of water into your Instant Pot and placing the trivet inside. Butter an 8-inch round cake pan really well so the cake doesn’t stick. In a large microwave-safe bowl, combine the chocolate and butter. Microwave it for 2 minutes on medium-high, then whisk everything together. Pop it back in the microwave for another 2 minutes, whisk again, and repeat as needed until the chocolate and butter are fully melted and smooth.
Next, stir in the sugar until it’s well combined, then mix in the almond flour. Add the egg yolks and give everything a good stir until the batter is smooth. In a separate bowl, beat the egg whites until they hold soft peaks, then gently fold them into the chocolate mixture, being careful not to deflate the batter.
Pour the batter into your prepared pan and cover it tightly with aluminum foil. Set the pan on the trivet inside the Instant Pot, lock the lid, and cook on high pressure for 30 minutes. It’ll take about 10 to 15 minutes for the pressure to build up. Once the timer goes off, let the pressure release naturally, which should take around 15 minutes.
Carefully open the lid, use tongs to lift the cake out, and let it cool on a wire rack for about 15 minutes. To remove the cake from the pan, place a plate over the top, flip it over, then flip it again onto a clean plate to get it right-side up. Finish by dusting the cake with a little powdered sugar and cocoa powder before serving.
- Make sure to grease the pan well to prevent sticking.
- Use room temperature eggs for better mixing and texture.
- Allow the cake to cool completely before removing from the pan to keep it intact.
This cake is rich and moist, with a deep chocolate flavor perfectly balanced by the nutty almond. It’s naturally gluten-free, making it a great choice for those with dietary restrictions. Plus, using the Instant Pot cuts down baking time and keeps the cake tender and delicious.
Serve this cake dusted with powdered sugar or a light drizzle of melted chocolate. It pairs wonderfully with fresh berries or a scoop of vanilla ice cream for a delightful contrast in flavors and textures.
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and refrigerate for up to a week, or freeze for up to three months. Thaw overnight before serving.
