Vegan Pear and Cranberry Instant Pot Cake

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, flax egg
• 2 ripe pears, peeled and diced into small cubes
• 1 cup fresh or frozen cranberries
• 1/2 cup almond milk

Directions

1. Set the Instant Pot to warm up on the Cake setting.
2. In a medium bowl, stir the almond milk with the fruit, flax egg, vanilla, sugar, melted vegan butter and salt until everything is evenly mixed.
3. In another bowl, combine the flour, baking powder and baking soda with a whisk.
4. Tip the flour mixture into the fruit mixture, then fold just until the batter comes together. Do not overdo it here. You want it thick, but loose enough to pour.
5. Coat an 8-inch round cake pan with vegan butter or non-stick cooking spray, then scrape in the batter. Cover the pan with foil, set it on the trivet from your Instant Pot, and use the trivet handles to lower it into the pot. Lock the lid in place and cook for 25 minutes on high pressure using the manual setting. Leave the pot alone for 10 minutes so the pressure can come down naturally, then manually release whatever is left.
6. Using oven mitts or kitchen towels, lift the cake out of the Instant Pot with care. Cool it fully before serving, or before adding frosting if you want to go that route.