Looking for a vegan and gluten free chocolate cake that everyone can love? Look no further than this Moist Chocolate Cake from Jill Nussinow’s new cookbook Vegan Under Pressure. (Wait – pressure?!?! That’s right – it’s made in a pressure cooker!) We know that’s a lot of information to process in just a few sentences. So just to recap: It’s chocolate cake. It’s vegan. It’s gluten free. It’s made in a pressure cooker. And it’s delicious.
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We first tried this vegan gluten free chocolate cake when we met Jill at at event at Melissa’s Produce. And we should have known it was going to be a popular recipe when we posted the above picture of it on social media. Within a matter of hours, our inbox was filled with messages. (“I need that recipe!”)
To be fair, the entire book is filled with beautiful plant-based recipes that you can make in the pressure cooker. But there’s just something about this rich and gooey chocolate cake that makes everyone, vegan or non-vegan alike, want to say, “May I please have just one more slice?” (Quick refresher: Vegan refers to a diet or foods made with no animal products, so no eggs, milk, or butter is involved.)
- Vegetable cooking spray
- 1 cup all-purpose gluten-free baking flour
- ⅓ cup almond flour (Note: We used oat flour in place of almond flour)
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 6 T cocoa powder
- ½ cup coconut palm sugar
- ¼ cup Sucanat (Note: We used ¾ cup granulated sugar in place of both of the sugars mentioned here)
- 3 T. golden or brown flaxseeds, ground
- ½ cup plus 3 T. water
- ½ cup applesauce
- 1 T. white vinegar
- 1 tsp. vanilla extract
- ⅓ cup chocolate chips or chocolate pieces
- Spray a 1½ - to 2-quart casserole dish that fits into your pressure cooker with cooking spray. Prepare the dish with a "helper handle" to enable you to lift the dish out of your pressure cooker: Cut two two-foot lengths of aluminum foil, and fold them lengthwise to make two long straps. Cross one over the other and staple in the center to make an x-shaped handle. Place the bowl on top of the "x"
- In a large bowl, combine the flours, baking powder, baking soda, salt, and cocoa, and mix well.
- In a medium bowl, combine the sugar(s), flax, water, applesauce, vinegar, and vanilla. Let sit for five minutes, until the flax seeds get a little sticky.
- Quickly stir together the wet ingredients with the dry ingredients, along with the chocolate chips, until just combined. Pour the batter into the prepared dish. Cover the dish.
- Add 1 cup water to the pressure cooker. Add a trivet or rack to elevate the dish above the water. Lower the dish into the pressure cooker using the helper handles.
- Lock on the lid. Bring the cooker to high pressure; cook for 22 minutes. Let the pressure come down naturally. Carefully open the cooker, turning the lid away from you. Use the helper handles to carefully remove the casserole dish, and uncover it.
- Let the dish cool on a rack for at least 30 minutes, and then invert it to turn out the cake. Turn the cake back over so the top side is up. Cool and serve with desired garnishes (we used powdered sugar and raspberries).
To make the cake, you start with a mix of gluten-free flours, then add your wet ingredients, including ground flax seeds that have had a chance to sit in liquid and turn “sticky.” Then you pour the batter into a prepared casserole dish, which in this case we have fitted with custom aluminum foil “helper handles” to lift it in and out of the pressure cooker.
A few extra notes on the recipe: 1) We didn’t have almond flour on hand (we also learned that almond meal is not the same as almond flour, just FYI) so we subbed oat flour for the almond flour without any noticeable difference. 2) We didn’t have coconut palm sugar or Sucanat on hand, so we just used regular granulated sugar, and it was perfectly delicious. 3) As far as the pressure cooker goes, don’t get flustered by having to make a “helper handle” – it’s just basically making a little foil cradle for your casserole dish so you can lift it easily out of the pressure cooker.
And… voila! Here’s your perfect moist and rich vegan gluten free chocolate cake. As we mentioned, it’s appealing to just about anyone. Jill says she has served it for her son’s birthday parties, and we recently served it at a dinner party. Were there leftovers? Ha ha ha ha! Don’t be silly. Not a crumb was left behind.
Seriously – give the book a look, and don’t just stop at the cake; there’s a whole array of beautiful vegan dishes that you can cook in your pressure cooker. And then go ahead and make the cake.
Pin it here:Blogger disclosure: I was given a complimentary copy of Jill Nussinow’s cookbook “Vegan Under Pressure,” as well as a complimentary pressure cooker from Sitram at a Melissa’s Produce press event. I did not otherwise receive compensation for this post. All opinions expressed are my own.