COURSE:
Cake, Dessert
Nigella’s Decadent Vegan Chocolate Cake: Rich, Moist, and Irresistibly Chocolatey
Indulge in the luxurious taste of Nigella’s Decadent Vegan Chocolate Cake, a dessert that proves you don’t need dairy or eggs to create a rich, moist, and utterly satisfying cake. This vegan chocolate cake, made in the Instant Pot, combines simple ingredients with expert technique to create a truly indulgent treat that everyone can enjoy, whether vegan or not. The Instant Pot ensures that the cake bakes evenly and retains its incredible moisture, giving you a perfect, melt-in-your-mouth texture with every bite.
The beauty of this recipe lies in its simplicity and ease, yet it delivers a deeply rich chocolate flavour that will delight your taste buds. Whether you’re serving it for a special occasion or simply craving a sweet, vegan-friendly dessert, Nigella’s cake is a perfect choice. It’s quick to prepare and bakes beautifully in your Instant Pot, making it ideal for both novice and experienced bakers alike.
Perfectly moist, rich in flavour, and elegantly simple, this cake is the ultimate vegan dessert that doesn’t compromise on taste or texture. Enjoy a slice on its own or pair it with a dollop of whipped coconut cream or fresh berries for a decadent finishing touch.
Nigella’s Decadent Vegan Chocolate Cake
Prep Time:
5 mins
Cook Time:
44 mins
Servings:
8 servings
Product:
Duo Crisp with Ultimate Lid
Ingredients
- 180g plain flour
- 1 ¼ tbsp bicarbonate of soda
- Pinch of salt
- 1 ¼ tbsp instant espresso powder
- 60g cocoa
- 240g soft dark brown sugar
- 300ml hot water
- 70ml coconut oil
- 1 ¼ tsp apple cider vinegar
- 1 tbsp chopped pistachios
Icing
- 60ml cold water
- 75g coconut butter
- 50g soft dark sugar
- 1½ tbsp instant espresso powder
- 1½ tbsp cocoa
- 150g 70% dark chocolate, finely chopped
Instructions
- Line an 18cm baking pan with baking paper. Set aside.
- Make the icing by adding all the ingredients except the chocolate into the inner pot and select Saute on low.
- Bring to a boil until everything is dissolved, stirring frequently then press cancel and add the finely chopped chocolate.
- Remove the inner pot and give it a shake to submerge all the chocolate, then leave for a minute to allow the chocolate to melt. Then whisk the icing together and tansfer to another bowl to cool and give the inner pot a clean.
- In another bowl, combine the flour, bicarbonate of soda, salt, instant espresso powder and cocoa and whisk with a fork until combined.
- Mix together the sugar, hot water, coconut oil and vinegar until the coconut oil has melted, then stir into the dry ingredients.
- Pour the cake mix into the prepared tin, then place the tin into the air fryer basket. Put the basket into the inner pot and remove the pressure cooking cover.
- Secure the lid and select Bake. Set the temperature to 158°C and time to 44 minutes.
- Cook until a skewer inserted into the cake comes out clean
- Once the cake is baked, transfer the tin to a wire rack and let the cake cool in its tin.
Nigella’s Decadent Vegan Chocolate Cake
COURSE:
Cake, Dessert
Prep Time:
5 mins
Cook Time:
44 mins
Servings:
8 servings
Product:
Duo Crisp with Ultimate Lid
Ingredients
- 180g plain flour
- 1 ¼ tbsp bicarbonate of soda
- Pinch of salt
- 1 ¼ tbsp instant espresso powder
- 60g cocoa
- 240g soft dark brown sugar
- 300ml hot water
- 70ml coconut oil
- 1 ¼ tsp apple cider vinegar
- 1 tbsp chopped pistachios
Icing
- 60ml cold water
- 75g coconut butter
- 50g soft dark sugar
- 1½ tbsp instant espresso powder
- 1½ tbsp cocoa
- 150g 70% dark chocolate, finely chopped
Instructions
- Line an 18cm baking pan with baking paper. Set aside.
- Make the icing by adding all the ingredients except the chocolate into the inner pot and select Saute on low.
- Bring to a boil until everything is dissolved, stirring frequently then press cancel and add the finely chopped chocolate.
- Remove the inner pot and give it a shake to submerge all the chocolate, then leave for a minute to allow the chocolate to melt. Then whisk the icing together and tansfer to another bowl to cool and give the inner pot a clean.
- In another bowl, combine the flour, bicarbonate of soda, salt, instant espresso powder and cocoa and whisk with a fork until combined.
- Mix together the sugar, hot water, coconut oil and vinegar until the coconut oil has melted, then stir into the dry ingredients.
- Pour the cake mix into the prepared tin, then place the tin into the air fryer basket. Put the basket into the inner pot and remove the pressure cooking cover.
- Secure the lid and select Bake. Set the temperature to 158°C and time to 44 minutes.
- Cook until a skewer inserted into the cake comes out clean
- Once the cake is baked, transfer the tin to a wire rack and let the cake cool in its tin.
Nigella’s Decadent Vegan Chocolate Cake: Rich, Moist, and Irresistibly Chocolatey
Indulge in the luxurious taste of Nigella’s Decadent Vegan Chocolate Cake, a dessert that proves you don’t need dairy or eggs to create a rich, moist, and utterly satisfying cake. This vegan chocolate cake, made in the Instant Pot, combines simple ingredients with expert technique to create a truly indulgent treat that everyone can enjoy, whether vegan or not. The Instant Pot ensures that the cake bakes evenly and retains its incredible moisture, giving you a perfect, melt-in-your-mouth texture with every bite.
The beauty of this recipe lies in its simplicity and ease, yet it delivers a deeply rich chocolate flavour that will delight your taste buds. Whether you’re serving it for a special occasion or simply craving a sweet, vegan-friendly dessert, Nigella’s cake is a perfect choice. It’s quick to prepare and bakes beautifully in your Instant Pot, making it ideal for both novice and experienced bakers alike.
Perfectly moist, rich in flavour, and elegantly simple, this cake is the ultimate vegan dessert that doesn’t compromise on taste or texture. Enjoy a slice on its own or pair it with a dollop of whipped coconut cream or fresh berries for a decadent finishing touch.
