Instant Pot Pumpkin Chocolate Chip Cake Recipe

5 from 1 vote

Instant Pot Pumpkin Chocolate Chip Cake Recipe

No need to worry about ending up with a dry, over-baked cake when making this low fat InstantPot Pumpkin Chocolate Chip Cake that bakes up deliciously moist and dense every time!

Prep Time15

Cook Time40

Cooling Time1

Total Time1 55

Course: Dessert

Cuisine: American

Keyword: instant pot pumpkin cake

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Truvia Baking Blend
1 egg, beaten
1/4 cup plain nonfat Greek yogurt
1/2 cup unsweetened applesauce
1 cup unsweetened almond milk beverage
1 teaspoon vanilla
1 cup pumpkin puree
1/4 cup mini chocolate chips

Instructions

In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, salt and sweetener.
In a separate mixing bowl, stir together egg, yogurt, applesauce, milk, vanilla and pumpkin puree until thoroughly combined.
Pour wet mixture into dry flour mixture and mix well, until all dry ingredients have been absorbed. Fold in the miniature chocolate chips.
Pour the cake batter into the prepared bundt pan.
Add 1 cup of water to inner pot of Instant Pot. Lightly cover bundt pan with aluminum foil, place on steam rack and carefully set in inner pot.
Place lid on Instant Pot in locked position with the steam release valve in Sealing position. Select HIGH pressure and set cook time for 30 minutes.
After cooking time finishes, let the pressure release naturally for 10 minutes and then move steam release valve to Venting position and quickly release the remaining pressure. Unlock and remove the lid.
Carefully remove the wire steam rack and set the bundt pan on a wire rack to cool.
After cake has cooled completely, place a large cake plate over the pan and invert to release the cake.
If desired, lightly dust cake with powdered sugar before cutting into 8 equal pieces.
Store any leftover cake in an airtight container.

Notes

Serving size: 1 slice (1/8th recipe)

WW Points: 5

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

5 PointsPlus (Old plan)

The original recipe called for 1 cup of sugar which I replaced with 1/2 cup Truvia Baking Blend. Truvia Cane Sugar Baking Blend bakes and browns like sugar, but with 75% fewer calories per serving than sugar. And you can use less because 1/2 cup Truvia Blend is equal to 1 cup of sugar.

And in an attempt to keep this cake low in fat, I also substituted the 1/4 cup canola oil called for with 1/4 cup plain nonfat Greek yogurt and used half as many mini chocolate chips (which were still very plentiful).

I tend to like my desserts on the less sweet side and I prefer plain cakes to frosted (or iced) cakes. Given this, I kept it simple with a light sprinkle of powdered sugar before serving. Because this cake was so moist, the powdered sugar was absorbed almost immediately!

This cake can also be drizzled with simple glaze, if desired—just be sure to adjust your WW Points accordingly.

Nutrition