Vegan Pear and Cranberry Instant Pot Cake
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup vegan butter, melted and cooled slightly
1 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons ground flaxseed meal mixed with 6 tablespoons water
2 ripe pears, peeled and diced into small cubes
1 cup fresh or frozen cranberries
1/2 cup almond milk
Directions
Preheat the Instant Pot to the Cake setting. In a medium bowl, whisk together the almond milk, cranberries, pears, flax egg, vanilla extract, sugar, melted vegan butter and salt until combined. In a separate bowl, whisk together the baking soda, baking powder and flour until combined. Add the dry ingredients to the wet ingredients and mix until just combined . The batter should be thick but still pourable. Grease an 8-inch round cake pan with vegan butter or non-stick cooking spray and pour in the batter. Cover with foil and place on the trivet that came with your Instant Pot. Lower into the pot using the handles of the trivet and secure lid on top of pot. Cook for 25 minutes at high pressure . Allow pressure to release naturally for 10 minutes before releasing any remaining pressure manually. Carefully remove cake from Instant Pot using oven mitts or kitchen towels and allow to cool completely before serving or frosting if desired. Enjoy!.
