Instant Pot Chocolate Swirl Breakfast Cake
Healthy, whole grain, protein loaded Instant Pot Chocolate Swirl Breakfast Cake that will keep you energized for hours!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
Ingredients
Scale
- 5 eggs
- â…“ cup pure maple syrup
- 2 tablespoons melted butter
- 1 ½ cups 0% or 2% greek yogurtÂ
- 2 teaspoons vanilla extract
- 1 ¼ cup whole wheat pastry flour or white whole wheat flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 2 tablespoons cocoa powder
- ¼ cup chocolate chips
 For Serving: Yogurt, whipped cream, or Vanilla Cashew Cream
Instructions
- Lightly grease a 7 inch springform pan with nonstick cooking spray.
- In a large bowl, whisk the eggs until smooth. Add maple syrup, butter, yogurt, and vanilla; whisk until well combined.
- In a separate bowl, whisk together the flour, salt, and baking powder. Combine with egg mixture and stir just until combined – do not overmix!Â
- Pour half of the batter into the prepared pan and smooth the top.
- To the remaining batter, stir in cocoa powder and chocolate chips.
- Pour the chocolate batter over the batter in the pan. Smooth the top then swirl a knife back and forth through the batter a few times.
- Add 1 cup of water to the pressure cooker pot and place a trivet inside. Carefully set the springform pan on the trivet. Alternatively, use a silicone sling as pictured in the step-by-step collage above.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 40 minutes.Â
- When pressure cooking is complete, use a natural release for 10 minutes, then release any remaining pressure. Â
- Remove pan from pressure cooker. Carefully remove the springform ring. If it is sticking, run a knife around the edges of the cake to loosen.
- Serve warm with a drizzle of Vanilla Cashew Cream, yogurt, or whipped cream.
Notes
- The chocolate batter will sink into the vanilla batter as it cooks so don’t be too aggressive when swirling the batters together. Just a few cuts with a knife from side to side will be plenty.
- If you want the cake to be less sweet, omit the chocolate chips or decrease the maple syrup to ¼ cup. If you would like it sweeter, use 1/2 cup maple syrup and/or increase chocolate chips to 1/3 cup.
- To speed things up in the morning, mix all the wet ingredients in a bowl the night before, cover and refrigerate. Place dry ingredients in a quart size resealable bag. In the morning, dump dry ingredients into the wet, mix, and proceed with the remaining directions.