Guilt Free Instant Pot Chocolate Pudding Cake Recipes

INSTANT POT CHOCOLATE PUDDING CAKE

Steps:

• With a mixer on low mix together all of your ingredients (except chocolate chips) well.
• Fold in chocolate chips.
• Spray the inside of your 7" springform pan with non stick spray.
• Spoon half of your chocolate pudding batter inside your pan (this recipe makes two the size you see above) and cover with foil trying to form a dome on the top so the foil doesn't stick to the top of your cake when is rises.
• Put 2 cups of water into your Instant pot, and a trivet in the middle.
• Create a sling out of foil and lower your springform pan inside on to your trivet.
• Put your lid on and close the steam valve.
• Set to manual, pressure, high, for 25 minutes.
• Do a slow release (move valve just slightly so steam comes out slowly) when done and lift pan out of pot.
• Put pan on cooling rack and remove foil.
• When cooled release latch on side of your springform pan carefully and lift sides (round part of pan) off cake.
• Put a plate on the top of your cake and flip over.
• Carefully lift bottom of pan off cake and serve...with ice cream on top!

INSTANT POT GUILT FREE CHOCOLATE CAKE

Steps:

• Place all of the ingredients for the cake in a high powered blender or a food processor and process until everything is one smooth consistency.
• Grease your stainless steel cake pan. Add the batter to your pan and place the lid on top.
• Add 1 cup of water to your Instant Pot. Set your cake pan inside of the pot on top of the trivot. Using the display panel program your pot using the MANUAL setting, +/- 45 minutes.
• When the time is up quickly release the pressure. While you wait make the glaze by microwaving the coconut oil and dairy free chocolate chips for 45 seconds. Stir.
• Wait 5 minutes for the cake to cool, then transfer to a plate and pour glaze over the top. Enjoy!

GUILT-FREE INSTANT POT CHOCOLATE PUDDING CAKE

Steps:

• 1. Place a trivet inside the Instant Pot and pour in 2 cups of water. Measure the chocolate into a heatproof ramekin, and set on the trivet. Turn the IP on to sauté, and melt the chocolate over the simmering water. Remove ramekin from IP once the chocolate is melted.
• 2. Combine the applesauce, eggs, and vanilla in a small mixing bowl. Whisk until well blended. Add the dry ingredients (salt through cocoa powder) and slowly mix in until no dry streaks remain. Stir in melted chocolate.
• 3. Liberally grease a 6" cake pan with butter or coconut oil. Dust the bottom and sides of the cake pan with cocoa powder. Pour in the cake batter, and set the pan on the trivet above the hot water in the IP.
• 4. Cook on high pressure for 4 minutes. Quick release pressure when timer goes off. Remove the cake pan from IP and let cool 10 minutes before transferring to a serving plate. Dust with powdered sugar (optional).

GUILT-FREE CHOCOLATE CAKE

Steps:

• In a large bowl, combine the cake mix, water, yogurt, cocoa, egg whites and egg; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

GUILT FREE CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350. Spray a 9 inch square pan with nonstick spray.
• Combine the flour, granulated sugar 1/3 cup of cocoa, baking powder, instant coffee powder, baking soda and salt in a large bowl.
• Make a well in the center and pour in milk, melted butter and vanilla.
• Stir just until blended. Pour the batter evenly into prepared pan.
• Mix brown sugar and the 1/4 cup cocoa in a small bowl. Sprinkle evenly over the batter.
• Gently pour the boiling water over the top in a zig zag pattern. DO NOT STIR.
• Bake until the top of the pudding is set. About 35 minutes.
• Cool on a rack at least 30 minutes before serving.
• Cut into squares and serve warm or at room temperature.