Double Chocolate Blender Cake
Yield: 8 to 10 cakes
Active Time: 10 minutes
Total Time: 30 minutes
1 medium to large ripe banana
2 tablespoons coconut oil, melted or solid
2 tablespoons organic raw honey
3 tablespoons cacao powder
1 cup gluten-free old-fashioned rolled oats
1/2 cup (packed) almond flour
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/4 cup dairy-free chocolate chips
Pour 1 cup water into a pressure cooker. Place the pan on the trivet and gently lower it into the cooker. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 30 minutes.
When the cooker beeps to let you know it’s finished, perform a quick release by switching the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Open the cooker and gently remove the cake. Let cool for 5 minutes before turning the cake onto a cake stand and serving.
If you prefer, this cake can be baked in the oven instead. Preheat the oven to 350°F and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before turning out onto a cake stand for serving.