Instant Pot Flourless Chocolate Cake

My Instant Pot Flourless Chocolate Cake is one of my favorite desserts to share with my family. I love how it is fudgy and rich on the inside with a light crisp texture on the outside, and it comes together with simple ingredients like butter, coffee, sugar, and cocoa powder. If you are a chocolate lover like me, the intense cocoa flavor in every bite will make this recipe hard to resist.

Making desserts in my Instant Pot is something I really enjoy because it makes baking easier when my sweet tooth family starts craving rich desserts. During the holidays, I made my Instant Pot Gingerbread Cake with cream cheese and maple syrup and brought it to a family gathering, and everyone asked me for the recipe, which I happily shared along with many others you can easily find on my blog. I make this flourless chocolate cake gluten free, which makes it a dessert I can easily share with family and friends without worrying about gluten.

What makes this cake unique is that I make it right in the Instant Pot, so there is no watching through the oven window or opening the door at the wrong time and ending up with a sunken center. Using the pressure cooker makes the process simple since it only takes me about 20 minutes to prep everything and then I let it cook for 50 minutes. I also love this method during warmer months because it keeps the kitchen from heating up. This dessert works well for family celebrations, summer potlucks, or winter gatherings, and in my house we usually serve it with a mug of hot chocolate because we are all chocolate lovers.

Why you will love this recipe

• Easy Instant Pot baking: I make this flourless chocolate cake in the Instant Pot so I do not have to worry about oven timing or checking the door. I prep the batter in about 20 minutes, set it to cook for 50 minutes, and let the pressure cooker handle the rest.
• Rich chocolate texture: I use butter, cocoa powder, coffee, and sugar to create a deep chocolate flavor that stays fudgy in the center with a light crisp edge. This texture is exactly what my family asks for when they want a chocolate dessert that tastes homemade.
• Gluten free for sharing: I like that this cake is naturally gluten free, which makes it easy to serve at family gatherings and potlucks. I never have to worry about separate desserts when friends or relatives avoid gluten.
• Amazing for gatherings: I bring this cake to summer potlucks and serve it during winter holidays when everyone wants a chocolate dessert.

What you will need

• Chocolate base: I use chocolate chips and Dutch process cocoa powder to build the rich chocolate flavor in this cake.
• Butter and sweetness: I like using unsalted butter along with white sugar and light brown sugar.
• Coffee and flavor: I add strong coffee and vanilla to deepen the chocolate taste.
• Eggs: I use large eggs at room temperature to help the cake set properly in the Instant Pot.
• Toppings: I top the cake with whipped cream and berries when serving.

How to make

1. Prepare and melt: I pour 1 1/2 cup of water into the bottom of the Instant Pot, then line a 7 inch springform pan with parchment paper and grease the sides and bottom well. I add the cocoa powder, chocolate chips, and butter to a microwave safe bowl and heat in 30 second intervals, whisking between each round, until the mixture is fully melted and smooth.

2. Mix the batter: I whisk both sugars and the salt into the melted chocolate just until combined. I add the vanilla and coffee, then whisk in the eggs one at a time, mixing well after each addition.

3. Fill and cook: I pour the batter into the prepared pan and tap it on the counter to release air bubbles. I cover the pan with aluminum foil and tuck the edges under, place a trivet in the Instant Pot, and carefully lower the pan inside. I close the lid, set the valve to seal, choose manual, and cook on high pressure for 50 minutes.

4. Release and serve: I let the pressure release naturally for 10 minutes, then switch the valve to release the remaining steam and lift the cake out using the trivet handles. I remove the foil and check doneness, looking for a slight jiggle in the center like set gelatin, then cook for another 5 to 10 minutes if needed. I let the cake cool on a rack for about 2 hours, then remove it from the pan and serve with whipped cream.

Expert tip

Allow full cooling

I always let this cake cool for at least 2 hours before slicing it, even though it is tempting to cut in sooner, I know! Cooling time allows the center to finish setting, keeps the cake from falling apart, and helps each slice stay firm when serving to your family and friends.

More tips to consider:

• If I use salted butter instead of unsalted, I skip adding extra salt to the batter. This keeps the chocolate flavor balanced and not too salty.
• When I do not want to use the microwave, I melt the chocolate and butter in a heat safe bowl set over a pot of simmering water. I stir until smooth and fully melted before moving on.
• If you do not have a trivet with long handles, use aluminum foil to make a sling. Just fold a long piece of foil and put it under the pot with the sides hanging out for handles.
• To remove the cake cleanly, I run a small knife around the edge of the pan, then slide a long knife under the parchment to loosen the bottom. This helps the cake release without breaking.
• For extra insurance, I sprinkle a thin layer of almond flour on the bottom of the pan before adding parchment. This helps prevent sticking and makes removing the cake simpler.

Recipe variations and add-ins:

• Espresso boost: I add 1 teaspoon espresso powder to the batter to deepen the chocolate flavor. This works well when I want a richer cake for after dinner.
• Warm spice: I mix in 1/2 teaspoon cinnamon with the cocoa. It adds a soft warmth that pairs nicely with chocolate.
• Extra chocolate pockets: I fold in 1/2 cup chocolate chips before cooking. The melted pieces add more chocolate throughout the cake.
• Honey drizzle: I drizzle about 2 tablespoons warm honey over each slice before serving.
• Chocolate finish: I dust the cake with cocoa powder and drizzle about 2 tablespoons warm chocolate sauce before serving. This is the option I choose when guests come over.

Serving suggestions:

I like serving this flourless chocolate cake with a classic homemade whipped cream or chocolate whipped cream, depending on what my family asks for that day. A spoonful of strawberry sauce tastes amazing on top of this dense cake, and sometimes I add a scoop of Oreo ice cream on the side because my kids love this combo.

When we have guests over, I top the cake with fresh berries like raspberries, strawberries, or blueberries and serve it alongside a warm London Fog Latte or a mug of Red Velvet Hot Chocolate. You can explore more recipes on my site to serve alongside this cake since there are so many ways to enjoy it. I hope you enjoy this dessert as much as I do and have fun pairing it with your favorite treats.

How to store leftovers:

• Store: I wrap the cake tightly or place it in an airtight container and keep it at room temperature for a few days. I also store it in the refrigerator for up to 1 week when I want it to last longer.
• Freeze: I freeze slices of this cake for up to 1 month since it holds up very well.
• Defrost: I thaw frozen slices overnight in the refrigerator before serving.
• Reheat: I warm a slice in the microwave for about 45 seconds when I want it soft and warm.

Frequently asked questions

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