Vegan Pear and Cranberry Instant Pot Cake -

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.

Course Dessert

Cuisine American

Keyword Instant Pot Cake

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings servings

Calories 259kcal

Author Kathy Hester

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.

Nutrition