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.

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

Recipe Steps

Step One

labeled photo with ingredients for instant pot pumpkin spice cake

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 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

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!

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

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slice of pumpkin cake on a plate

Instant Pot Pumpkin Spice Cake


Description

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.


Scale

Ingredients

  • 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.

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. 
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

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

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