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10-Minute Whole30 Chocolate Pudding Cakes

Gooey batter is topped with chocolate sauce and steamed in an instant pot for 10 minutes.
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We sing praises to the instant pot any chance we get, and we're especially excited about using it to "hack" desserts. These quick Whole30 chocolate pudding cakes are steamed under high pressure in the instant pot and ready in about 10 minutes total. They're amazingly rich, but shockingly wholesome and healthy, with no gluten, dairy, or refined sugar. Get ready for a steaming hot, moist, cakey crumb and a gooey, pudding-like center.

Makes 3 servings


For the batter:
3/4 cup almond meal
1/3 cup full-fat coconut milk
1/4 cup raw cacao powder
1 egg
3 Tbsp coconut oil
3 Tbsp date syrup
1/2 tsp vanilla extract
1/2 tsp apple cider vinegar
1/4 tsp sea salt

For the sauce:
3/4 cup hot water
2 Tbsp date syrup
1/4 cup raw cacao powder

How to Make It

  1. Make the batter: Grease three 4-inch ramekins. In a medium bowl, combine the almond meal, coconut milk, cacao powder, egg, coconut oil, date syrup, vanilla extract, vinegar, and salt. Mix until well combined. Divide the batter evenly among the ramekins.
  2. Make the sauce: In a small bowl, whisk together the hot water, date syrup, and cacao powder. Pour some sauce carefully over each ramekin.
  3. Place a steamer rack inside your instant pot. Pour in two cups of water, then place the ramekins carefully on the rack. Seal and lock the lid and set the instant pot to "manual, high pressure" setting for 8 minutes.
  4. Once the 8 minutes are up, do a quick release on the instant pot. Carefully remove the ramekins (they will be hot) and let cool slightly before serving.

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3.6/5 (116 Reviews)
Posie Brien
Posie Brien is a New York City-based recipe developer. Read more about Posie
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