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Nigella’s Decadent Vegan Chocolate Cake Recipe

Nigella’s Decadent Vegan Chocolate Cake

The Culinary Cartel
Course cake, Dessert
Cuisine Modern
Servings 8


  • Instant Pot Duo Crisp / Pro Crisp


  • 180 g plain flour
  • 1 ¼ tsp bicarbonate of soda
  • Pinch of salt
  • 1 ¼ tsp instant espresso powder
  • 60 g cocoa
  • 240 g soft dark brown sugar
  • 300 ml hot water
  • 70 ml coconut oil
  • 1 ¼ tsp apple cider vinegar
  • 1 tbsp chopped pistachios


  • 60 ml cold water
  • 75 g coconut butter
  • 50 g soft dark sugar
  • tsp instant espresso powder
  • tbsp cocoa
  • 150 g 70% dark chocolate finely chopped


  • Line an 18cm baking pan with baking paper. Set aside.
  • Make the icing by adding all the ingredients except the chocolate into the inner pot and select Saute on low.
  • Bring to a boil until everything is dissolved, stirring frequently then press cancel and add the finely chopped chocolate.
  • Remove the inner pot and give it a shake to submerge all the chocolate, then leave for a minute to allow the chocolate to melt. Then whisk the icing together and tansfer to another bowl to cool and give the inner pot a clean.
  • In another bowl, combine the flour, bicarbonate of soda, salt, instant espresso powder and cocoa and whisk with a fork until combined.
  • Mix together the sugar, hot water, coconut oil and vinegar until the coconut oil has melted, then stir into the dry ingredients.
  • Pour the cake mix into the prepared tin, then place the tin into the air fryer basket. Put the basket into the inner pot and secure the air fryer lid.
  • Select Bake and set the temperature to 158°C and time to 44 minutes.
  • Cook until a skewer inserted into the cake comes out clean
  • Once the cake is baked, transfer the tin to a wire rack and let the cake cool in its tin.
  • When the cake is cool, top with the cooled prepared icing and sprinkle chopped pistachios on top.
Keyword Air Fryer, Instant Pot, vegan
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