If you love fall flavors like pumpkin and cinnamon, then you’ve got to try this Instant Pot Pumpkin Spice Cake. This easy recipe gets cooked in the pressure cooker, and is a satisfying dessert. This recipe is gluten-free and dairy-free.

slice of instant pot pumpkin cake on a plate ready to eat.

I was so amazed when I learned that you can bake in an Instant Pot. To be very specific, the cake actually gets steamed and not baked, but the result is the same. This ability to bake (or steam) a cake in the Instant Pot is a wonderful feature for people who don’t have an oven or who can’t use the oven because it’s being used for something else.

It took a few rounds of testing to get this pressure cooker cake just right, but this Instant Pot Pumpkin Spice Cake is a winner! I do recommend getting a special cake pan with a removable bottom just for this recipe, but I assure you that it’s worth the investment of a few dollars.

The texture of this cake isn’t exactly the same as a traditional oven-baked cake because it’s not nearly as fluffy. The texture is much more similar to that of a flourless cake. After it is cooled it is denser and thicker, but totally yummy!

baked cake done cooking in the instant pot.
Contents hide
1 Key Ingredients
2 Recipe Steps
3 Recipe Tips & Substitutions
4 Recipe FAQs
5 Recommended Items
6 More Instant Pot Thanksgiving Recipes
7 Don’t Miss These Instant Pot Resources!
8 Instant Pot Pumpkin Spice Cake

Key Ingredients

labeled photo with ingredients for instant pot pumpkin spice cake

You’ll need all-purpose flour or gluten-free baking flour as the base of the cake. Even though the texture ends up being like a flourless cake, you do need flour to build the structure of this dessert.

Pumpkin puree adds seasonal flavor and even some nutrition to this Instant Pot dessert. Be sure to use pure pumpkin puree and not pumpkin pie filling.

Coconut oil adds moisture. You can use melted butter if you aren’t on a dairy-free diet.

Coconut sugar adds sweetness. You can use regular cane sugar, if you prefer.

Egg also adds moisture and a little fluffiness to the cake.

Recipe Steps

Step One

The first step is to gather up your ingredients. To make this recipe gluten-free, you’ll need to use a gluten-free flour mix like Bob’s 1-to-1 Baking Flour. If you’re not gluten-free, you can just use all-purpose baking flour.

Step Two

Next, combine all of your dry ingredients in a mixing bowl, and then stir in the wet ingredients. See the recipe card at the end of this post for the exact measurements and nutritional information.

wet and dry ingredients for instant pot cake in a mixing bowl.

Step Three

Spray your cake pan with nonstick cooking spray and pour your batter into the pan. I recommend this 6-inch cake pan.

pumpkin cake batter in the pan ready to be baked.

Step Four

Before you bake the cake, it’s important to wrap the pan tightly with aluminum foil. This will prevent any excess moisture from getting onto the cake.

cake pan wrapped in foil inside the instant pot pressure cooker.

Step Five

Set the cake pan on top of the trivet inside a 6-quart or 8-quart Instant Pot. Add a cup of water to the bottom of the pot and lock on the lid. Set the time to 55 minutes at high pressure.

Then, when the cooking time is up, let the pressure come down naturally for 10 minutes. Use the quick-release and carefully remove the lid. Take off the aluminum foil and let the cake cool for about 10 minutes.

Step Six

Remove the cake from the pan by pushing it out the top and then place the cake on a serving dish. Drizzle the glaze on top and serve warm.

slice of baked instant pot pumpkin cake with drizzle on top and a gold fork.

Recipe Tips & Substitutions

  • If you are not dairy-free, you can replace the coconut oil with butter or ghee.
  • You can use regular white granulated sugar if you don’t have coconut sugar.
  • Store any leftovers in a covered container in the refrigerator for up to 4 days.
  • This recipe is not easily doubled. If you want more than one cake, you’ll need to make the recipe again.

Recipe FAQs

I am not dairy-free. Can I use butter in this recipe?

Yes! You can use butter instead of coconut oil, if you prefer.

Can I use regular sugar instead of coconut sugar?

Yes, you can. I tend to use coconut sugar because it is slightly lower glycemic, but you can use regular white sugar, too.

More Instant Pot Thanksgiving Recipes

If you like this Instant Pot Pumpkin Spice Cake, you might like these other healthy Instant Pot recipes!

Don’t Miss These Instant Pot Resources!

How to Boil Potatoes in Instant Pot

How to Use the Instant Pot Duo (For Beginners)

25+ Healthy Instant Pot Side Dishes

Instant Pot Meal Prep Gift Guide (Plus Recipes)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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slice of pumpkin cake on a plate

Instant Pot Pumpkin Spice Cake

★★★★★

5 from 4 reviews
Print Recipe

If you love fall flavors like pumpkin and cinnamon, then you’ve got to try this Instant Pot Pumpkin Spice Cake. This easy recipe gets cooked in the pressure cooker, and is a satisfying dessert. Gluten-free and dairy-free.

  • Total Time: 90 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • Nonstick cooking spray
  • 1 cup gluten-free flour (use all-purpose baking flour if you aren’t gluten-free)
  • 1/2 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 2 eggs, beaten
  • 1/4 cup coconut oil, melted
  • 1/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • For the icing:
  • 1/2 cup powdered sugar
  • 2 teaspoons almond milk

Instructions

  1. Spray your cake pan with non-stick spray and set aside.
  2. Set the trivet into your 6-quart Instant Pot and add 1 cup of water.
  3. In a medium mixing bowl, combine the flour, coconut sugar, baking powder, and pumpkin pie spice. Stir to combine.
  4. Then, stir in the eggs, coconut oil, pumpkin puree, and vanilla extract.
  5. Pour the batter into the cake pan and wrap the pan tightly in aluminum foil.
  6. Set the pan on top of the trivet. Lock on the lid and set the time to 55 minutes at high pressure.
  7. When the cooking time is up, let the pressure come down naturally for about 10 minutes. Use the quick release to get rid of any remaining pressure and carefully remove the lid
  8. Take the cake pan out of the Instant Pot and remove the aluminum foil. Take the cake out of the pan and set it on a serving platter. 
  9. Make the glaze by mixing together the powdered sugar and almond milk in a small bowl. Drizzle the glaze over the top of the cake and serve warm.

Equipment

Notes

  1. If you are not dairy-free, you can replace the coconut oil with butter or ghee.
  2. You can use regular white granulated sugar if you don’t have coconut sugar.
  3. Store any leftovers in a covered container in the refrigerator for up to 4 days. Re-heat before serving. 

Nutrition

  • Serving Size: 1
  • Calories: 195
  • Sugar: 15.1 g
  • Sodium: 31.4 mg
  • Fat: 7.5 g
  • Saturated Fat: 5.4 g
  • Carbohydrates: 29.3 g
  • Fiber: 1.9 g
  • Protein: 4.3 g
  • Cholesterol: 9.6 mg

Keywords: instant pot dessert, instant pot cake, instant pot baking

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