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instant pot spice cake with festive holiday leaves

Instant Pot Pumpkin Spice Cake (Gluten-Free, Vegan)


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: gluten free, vegan

Description

This gluten-free, vegan cake is made in the Instant Pot!


Ingredients

  • 3/4 cup buckwheat flour
  • 1 teaspoon baking powder
  • ¼ cup butternut squash puree or pumpkin puree
  • 1/3 cup unsweetened almond milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon pumpkin pie spice
  • 1/3 cup maple syrup
  • 2 tablespoons melted ghee or coconut oil (use coconut oil for vegan)
  • For the icing:
  • 4 ounces almond ricotta cheese, room temperature (I used the Kite Hill brand)
  • 2 tablespoons maple syrup

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 2 cups of water.
  3. Combine the buckwheat flour and baking powder in a medium mixing bowl.
  4. Add the butternut squash or pumpkin puree, almond milk, vanilla extract, apple cider vinegar, pumpkin pie spice, maple syrup, and melted ghee or coconut oil.
  5. Stir to combine.
  6. Pour the batter into the cake pan.
  7. Use your foil handle to gently lower the cake pan onto the trivet.
  8. Lock on the lid and set the Instant Pot to high pressure for 15 minutes.
  9. Once the cooking time has completed, let the pressure come down naturally for at least 15 minutes.
  10. Remove the lid, being careful not to drip water onto the top of the cake.
  11. Let the cake cool.
  12. In the meantime, make the icing by placing the almond milk ricotta cheese in a small mixing bowl.
  13. Add the maple syrup and use a small whisk to blend together.
  14. Once the cake has cooled, pour over the icing and use a spatula to spread it evenly on top of the cake.
  15. Serve the cake at room temperature (refrigerate any leftovers).
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