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Instant Pot Pumpkin Spice Cake Recipe
This delicious cake is perfect for celebrating the coming of fall without warming up the oven.
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Warm up and cool down
20
minutes
mins
Total Time
22
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
servings
Calories:
151
kcal
Author:
Tiffany McCauley
Ingredients
1
cup
white whole wheat flour
2
tsp.
baking powder
2
tsp.
pumpkin pie spice
(no sugar added)
¼
tsp.
salt
¼
cup
pure maple syrup
¼
cup
pumpkin puree
(not pumpkin pie filling)
½
cup
unsweetened almond milk
¼
cup
oil
1
tsp.
pure vanilla extract
2
tsp.
apple cider vinegar
US Customary
-
Metric
Instructions
Oil a 6 inch, round cake pan and set aside.
Set a trivet inside the Instant Pot insert and pour in 2 cups of water.
In a large mixing bowl, whisk together all the dry ingredients until well combined.
Then, using a wooden spoon to stir, add all other ingredients and stir them together until well combined.
Pour into the oiled cake pan.
Set the cake pan on the trivet in your instant pot.
Secure the lid on the IP and close the vent.
Press the manual button and adjust time to 12 minutes.
Allow for at least a 10 minute natural release before finishing with a quick release.
Set the cake pan on a heat-safe surface and allow to cool enough to handle the pan with your hands.
Run a spatula around the edge of the cake to separate the edges from the cake pan. Then turn over onto a cooling rack to finish cooling.
Slice as desired and serve.
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Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
slice (out of 8)
|
Calories:
151
kcal
|
Carbohydrates:
19
g
|
Protein:
2
g
|
Fat:
7
g
|
Sodium:
83
mg
|
Potassium:
187
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
1190
IU
|
Vitamin C:
0.6
mg
|
Calcium:
103
mg
|
Iron:
0.8
mg