Course-Dessert

Cuisine- American

Yield- 3

Cooking Time-25 mins
INGREDIENTS

1. King Arthur Gluten-free All purpose Flour-8 tbsp.
2. Unsweetened Cocoa powder-1 tbsp.
3. Sugar-8tbsp
4. Red food color gel-1 tbsp
5. Milk- 5 tbsp.
6. Eggs-1
7. Vegetable oil- 5 tbsp.
8. Baking powder- 2 tsp
9. Vanilla- 1 1/2 tsp
10. Salt-1/4 tsp
11. Hot water- 1 tbsp.

STEPS

• Preheat the oven to 350°F/ if using Instant Pot pour 1 cup water into the inner pot and place the trivet for holding the baking dish.
• In a large bowl, beat in the egg, oil, vanilla extract and milk with a hand whisk.
• Add the red color to the liquid mixture and make sure you get bright red color.
• Sift in the flour, cocoa, baking powder and salt into red liquid mixture and fold in gently using a whisk.
• Now add the hot water to the batter and gently mix in.
• Pour the batter into a greased and lined small heart shaped cake tin(or any shape of your choice)
• Add 2 cups water into the IP inner pot and place the trivet. Now using a foil sling, carefully place the cake tin(foil covered) onto the trivet and fold the foil sling so that it is not in contact with the IP lid.
• Pressure cook for 25 mins(high pressure) / if using the oven, bake for 25 mins.
• Once done, use Quick Release to open the Instant Pot lid and check if a toothpick inserted into the center comes out clean.
• Cool the cake on a cooling rack. Once cooled, brush some sugar syrup(optional)and frost with whipped cream(low fat frosting) or traditional cream cheese frosting.
• Finely crumble the cake pieces left from leveling the top of the cake. Use this for decoration!