This is a sponsored post written by me on behalf of Whole Earth Sweetener Co.. All opinions are 100% mine.
I’ve started to get ready for the holidays and receiving a shipment of sweeteners from Whole Earth Sweetener Co. put me in the mood for making some healthier sweets. I also got a ton of beautiful, fresh cranberries and knew I had to make something delicious with them. That’s how this Vegan Pear and Cranberry Instant Pot Cake came to be.
When you make a cake in your Instant Pot using its pressure cooker setting, it comes out super moist and a little heavy – almost like an English steamed pudding.
I used the Whole Earth Sweetener Agave 50, which is a mixture of agave and stevia. I love it because I usually combine the two together in baking so this was perfect for me!
Whole Earth Sweetener Agave 50 has 50% fewer calories than agave per serving. I love the fact that it’s organic and Non-GMO Project Verified. In addition to baking with it, Agave 50 is great in cocktails and as a pancake topping.
You can buy their products on Amazon, but you can look here to find products in stores near you. It’s in select Whole Foods, Kroger and many other grocery stores.
Don’t Use Agave or Stevia?
No worries. You can substitute the sweetener of your choice to suit your taste. I recommend using a liquid sweetener, because if you use a dry one
Now back to the cake and the recipe you’ll definitely want to make for your family! It’s full of whole grains, fresh pear and cranberry too. Depending on your pear’s ripeness you may want to use a little more or less sweetener.
If they are very ripe use less and if they aren’t very ripe you may need to use more. Just taste the batter before you put it in the pan.
Speaking of pans, this one uses a 6 to 7-inch mini bundt pan (or springform pan) that fits in your Instant Pot.
Also, do not forget to add the 1 1/2 cups of water in the bottom of the Instant Pot and put in your rack to cook this cake. You always have to have water in it if you aren’t cooking something liquid.
Vegan Pear and Cranberry Instant Pot Cake
This cake is super moist since it’s steamed and reminds me a little of an English steamed pudding. You can vary the fruits to match up with the season.
Ingredients
Dry Ingredients:
- 1 1/4 cup 150 g whole wheat pastry flour (*use a gluten-free baking mix)
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients:
- 1/2 cup unsweetened nondairy milk
- 1/4 cup Whole Earth Sweetener Agave 50
- 2 tablespoons 14 g ground flax seeds
- 2 tablespoons mild oil, or **use applesauce to make oil-free
Mix-Ins
- 1 cup chopped pear
- 1/2 cup chopped fresh cranberries
For Cooking:
- 1 1/2 cups water
Instructions
- Oil a 6 or 7-inch bundt pan and set aside.
- Mix all the dry ingredients in a medium mixing bowl. Then mix all the wet ingredients in a large measuring cup.
- Add the wet ingredients to the dry and mix well. Fold in the mix-ins.
- Spread the cake mixture into your prepared pan and cover with foil.
- Put the steel insert into your Instant Pot, add the water into the bottom along with the stainless steel steam rack with handles that came with your Instant Pot.
- Place the lid on with the vent closed and cook on high pressure for 35 minutes. Let the pressure release naturally.
- Once the pressure indicator goes down, remove the lid, carefully lift out the pan and remove the foil that’s covering the pan.
- Let cool before removing the cake from the pan and/or cutting.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 343Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 9mgSodium 252mgCarbohydrates 51gFiber 7gSugar 9gProtein 9g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.
Patti Shackelford says
trying to taste hope delicious recipes
Amber says
An alternative to cooking this dish in an instant pot would be wonderful as there are many who don’t have one that would like to try this recipe. I’ve tried for weeks to get a hold of you, all to no avail. Options are good.
Kathy Hester says
Since I’ve only made it in the Instant Pot I can’t give you exact times on baking it. I think it would work fine in a 350 degree oven. Cook until a fork or knife stuck in the cake comes clean.
I’m not sure how you’ve tried to contact me, I have no emails or other comments from you. If you tried Facebook, sometimes they put things in a weird place that’s hard to find. You can always use the contact form on this blog and I’ll get back to you as soon as I can.
Di says
Weeks?! Your comment was 6 days after she posted the recipe. Not a very nice comment to leave. 🙁
Michele says
No kidding!
Debbie says
I think you could steam this on the stove for the same amount of time. Probably longer, as the IP cooks at hotter temp due to pressure. This could easily be adapted, just follow directions for steaming an “English pudding” and see how it comes out! I’m going to give it a try in my electric pressure cooker!
Betsy @ Desserts Required says
Kathy,
This looks amazing! I can see it on Thanksgiving, Christmas or any day of the year!
Doryan Jarrell says
If you bake it, how long?
Kathy Hester says
Since I haven’t baked it, I can’t give you an exact time.
Doryan Jarrell says
I’m confused–is a crock pot the same as an instant pot? Can this be made in a crock pot? I do not have an instant pot.
Kathy Hester says
It is different, though an Instant Pot has a slow cooker setting. The ip also has a pressure cooker setting and more.
Dawna says
Well this sounds so good I think I may attempt this in the oven .. I cannot afford nor do I have room in my teeny tiny kitchen to store the Instant Pot … I found it easily on Amazon, though, for those having trouble finding 🙂 Happy Baking all !!
joanna gardiner says
I’m from the state of Washington & when I saw the name of your cake I thought it was a whole different thing. Then I read the ingredients & didn’t see cannabis, so I guess it’s another kind of pot cake! Joke’s on me!
Anne says
What else can you use in place of the agave?
Kathy Hester says
Any liquid sweetener.
Sheran Taylor says
I made this using an 8″ square dish and the oven 350 degrees for 45 minutes. I used honey instead of agave. It seem too watery but turned out great. I’ll make it again.
Anthony says
Do you need to make this in a special pot- the one with the stem in the middle? Not sure if I can find one that fits in the instant pot- can I just use a regular round glass pot?
Kathy Hester says
You should be able to make it in a round pan, but it may need a little more cooking time. Try it as written first.
Randy says
Made this tonight with glutenfree flour and the round cake insert for the instant pot Did not alter recipe or times at all. Perfect!! Everyone loved it-will be making this again!! Maybe adding walnuts. Thank you!
Chau says
Thanks for finaslly writing about >Vegan Pear and Cranberry Instant Pot Cake – <Liked it!
Maneesha says
Hi! Is this recipe possible with all purpose flour or with whole wheat flour? Just curious!
Kathy Hester says
It should work fine You might need a tad less liquid, but I think it would work as is.
Maneesha says
thank you! Can’t wait to try this!
Maneesha says
Sorry one more question! Can you use this recipe with only apples instead of pears and cranberry?
Judy says
Can a silicone bundt pan be used for this recipe?
Kathy Hester says
Yes.
Lesli says
I still haven’t been brave enough to use my Instant Pot for any kind of baking. This recipe is really tempting me to give it a try! It looks amazing.
Zuzana says
I guess it is time to purchase a slow cooker. I have been thinking about it for a long time already. Thanks for the recipe
spabettie says
well that’s it – I am on my way to find pears as soon as I can. making this!
Sandr says
Hi. Can maple syrup be substituted for the agave?
Kathy Hester says
It should work.
Wendy says
If anyone has made it with almond or coconut flour, would love to know your ratios and outcome..