Who knew dessert could be almost guilt free coming out of the Instant Pot?! Instant Pot Flour-less Orange Chocolate Cake is a delicious concoction of eggs, chocolate and orange blended together to form a the perfect dessert!

Lately, I have been experiment with my Instant Pot making cheesecakes. For one, so I can post an awesome recipe or you guys and two, because my husband devours them.While my family enjoys them, I always sit in the back and mope because I can’t eat them.

Check out how to make Instant Pot Flour-less Orange Chocolate Cake in the step by step video below!

I have never really been a big baker but I have been dying to have my own sweet treat that I could not feel so guilty about. Enter the Instant Pot Flour-less Orange Chocolate Cake!

It is the perfect combination of eggs, chocolate and orange with the absence of flour that makes this dense cake the perfect midnight snack!

If you have been thinking about turning your Instant Pot into a dessert making machine, this would be an awesome recipe to try. It’s relatively simple. Keep the oven off and let your Instant Pot do the dessert making for you! It will not only save you time but hassle and money too!

On a side note, if you use your Instant Pot for a lot of savory dishes (like chili and curry), you should consider purchasing a spare ring so your cakes don’t turn out tasking like the previous nights dinner. I actually bought the 2 pack of sealing rings (red and blue) and store them in separate freezer bags.

Don’t be intimated! Try Instant Pot Flour-less Orange Chocolate Cake tonight! You will be amazed how delicious flour-less cake can really taste!

Instant Pot Flour-less Orange Chocolate Cake

Grease a 6.5 inch spring form pan (this is the one I use and LOVE) and set aside. If you don’t have a sling, make yourself a foil sling to be able to get your cake out when it’s done.

In a medium sized bowl, place chocolate and butter.

Melt in the microwave in 15 second increments until smooth.

When completely melted, add the egg yolks and the orange zest to the chocolate mixture and stir to combine.

In a separate bowl, beat the egg whites on high speed with a handheld electric mixer until white and foamy. Slowly add ½ cup of sugar into egg whites. Continue beating on high speed until soft peaks are visible.

Gently fold egg white mixture to the chocolate mixture. Stir until fully combined. (you may still see some streaks and that’s OK!)

Pour mixture into your greased spring form pan. Add one cup of water to your instant pot and put in the trivet. Place cake into the Instant Pot with the foil sling.

Loosely cover the top of your spring form pan with foil. Close your Instant Pot and cook cake on manual high pressure for 35 minutes.

When timer is up preform a quick release of pressure. Set cake aside to cool completely.

While cake is cooling, in a medium size bowl, beat together heavy cream, orange extract, and powdered sugar until firm. Top cake with whipped topping and enjoy!

orange chocolate cake with icing and orange zest on top
5 from 2 votes↑ Click stars to rate now!
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Instant Pot Flour-less Orange Chocolate Cake (Gluten Free)

a delicious cake great for any occasion.
Prep Time 15 minutes
Cook Time 35 minutes
Instant Pot Pressure Build Time 18 minutes
Total Time 1 hour 8 minutes
Servings 8 servings
Author Ashley

Equipment

6 qt Instant Pot
6.5 inch spring-form pan

Ingredients  

  • 6.8 oz Hershey's Chocolate Bar these are the bars labeled giant
  • 6 tbsp salted butter cubed
  • 6 egg yolks
  • 2 tbsp fresh orange zest
  • 6 egg whites
  • ½ cup sugar

Orange Whipped Topping

  • 1 cup heavy cream
  • 1 teaspoon orange extract
  • 2 tbsp powdered sugar

Instructions 

  • Grease a 6.5 inch spring-form pan and set aside. If you don't have a sling, make yourself a foil sling to be able to get your cake out when it's done.
  • In a medium sized bowl, place chocolate and butter. Melt in the microwave in 15 second increments until smooth.
  • When completely melted, add the egg yolks and the orange zest to the chocolate mixture and stir to combine.
  • In a separate bowl, beat the egg whites on high speed with a handheld electric mixer until white and foamy. Slowly add ½ cup of sugar into egg whites. Continue beating on high speed until soft peaks are visible.
  • Gently fold egg white mixture to the chocolate mixture. Stir until fully combined. (you may still see some streaks and that's OK!)
  • Pour mixture into your greased spring form pan. Add one cup of water to your instant pot and put in the trivet. Place cake in the Instant Pot with the foil sling..
  • Loosely cover the top of your spring form pan with foil.
  • Close your Instant Pot and cook cake on manual high pressure for 35 minutes.
  • When timer is up preform a quick release of pressure. Set cake aside to cool completely.
  • While cake is cooling, in a medium size bowl, beat together heavy cream, orange extract, and powdered sugar until firm.
  • Top cake with whipped topping and enjoy!
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 402kcal | Carbohydrates: 30g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 139mg | Potassium: 86mg | Fiber: 1g | Sugar: 29g | Vitamin A: 901IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Hello! My name is Ashley.
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Comments

  1. How do you like that Springform pan?? I have been eyeing it.

    You also need to mention the water in the IP In order for it to come to pressure, in case people aren’t aware 🙂

  2. When cooking with the Instant Pot you should always add water for it to come to pressure. I don’t see that mentioned here.