FOOD

Double Chocolate Blender Cake Recipe From Instant Loss

June 17th, 2019

Brittany Williams, creator of Instant Loss, lost 125 pounds by eating low-sugar, dairy-free, and grain-free meals. And the other trick? Her Instant Pot. This fluffy little cake tastes just like a chocolate cupcake—light, airy, and gluten-free. Her secret: Substituting banana and honey for sugar to add sweetness.

Double Chocolate Blender Cake

Yield: 8 to 10 cakes
Active Time: 10 minutes
Total Time: 30 minutes

Ingredients

1 medium to large ripe banana
2 eggs
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

Instructions

Coat a 6-cup bundt pan with coconut oil spray. Place all the ingredients in a high-powered blender and blend on high until the mixture forms a smooth batter. Pour the batter into the pan and cover with foil.

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.

Variation

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.

Recipe by: Brittany Williams. Reprinted from INSTANT LOSS COOKBOOK: Cook Your Way to a Healthy Weight with 125 Recipes for Your Instant Pot®, Pressure Cooker, and More Copyright © 2018 by Brittany Williams. Published by Harmony Books, an imprint of Penguin Random House.

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Holly ThomasHolly is the senior director of content & community at Thrive Market. She started her career as a Washington Post reporter before becoming a fashion editor at Refinery29. These days, she applies her lifestyle journalism chops to the world of healthy food and wellness trends.

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