Air Fryer Burrito

…does not last long enough for a photo of the whole cake. This Might Be The Most Delicious Chocolatey, Fudgy Instant Pot Cake — and it’s my go-to cake for holidays, or when I just want to make cake. It’s made with almond flour and somewhere between a regular cake texture and a flourless chocolate cake. Not too light and not too heavy, and delicious with whipped cream and fruit.

The only downside is that you need to get and then deal with an Instant Pot cake pan. I have trouble keeping it balanced on top of the wire trivet as I’m closing the lid and starting to pressure cook. But miraculously I haven’t ended up with a lopsided cake yet.

Here’s how I make it:

• 1 cup semi-sweet chocolate chips
• 1/4 cup dairy or non-dairy milk
• 2 tbsp butter or fake butter
• 1 cup almond flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp coconut sugar
• 2 eggs or fake eggs
• 1 tsp vanilla extract

1. Melt the chocolate and milk together in the microwave in 30-second increments.
2. Once melted, stir in the butter. Set aside to cool.
3. Get your 6 qt Instant Pot ready. Pour two cups of water into the bottom and place the metal trivet that comes with it inside. Line your 6-inch cake pan with parchment paper (cutting instructions here) and grease the bottom and sides. I also cover the outside with aluminum foil to prevent leaks (but not the top).
4. Mix together the almond flour, baking soda, salt, and sugar.
5. Beat the eggs and add with the vanilla to to the cooled chocolate mixture. Stir.
6. Fold the dry and chocolate ingredients together.
7. Pour into the prepared cake pan and place the pan on top of the trivet (double check that it’s level).
8. Close the lid, seal, and then pressure cook for 40 minutes on high.
9. Let the pressure release naturally for ten minutes.