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
- Spray your cake pan with non-stick spray and set aside.
- Set the trivet into your 6-quart Instant Pot and add 1 cup of water.
- In a medium mixing bowl, combine the flour, coconut sugar, baking powder, and pumpkin pie spice. Stir to combine.
- Then, stir in the eggs, coconut oil, pumpkin puree, and vanilla extract.
- Pour the batter into the cake pan and wrap the pan tightly in aluminum foil.
- Set the pan on top of the trivet. Lock on the lid and set the time to 55 minutes at high pressure.
- 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
- 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.
- 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
- 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. Re-heat before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- 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