Instant Pot Spice Cake

Servings: 10 | Amount Per Serving: 1 slice

• Calories: 223 | Total Fat: 21g
• Carbohydrates: 2g | Protein: 6g

• Prep Time: 20mins
• Cook Time: 40mins
• Total Time: 60mins

Ingredients

• 1) 475ml (230gr) almond flour
• 2) 120ml (110gr) erythritol
• 3) 2 teaspoon baking powder
• 4) 1 teaspoon ground cinnamon
• 5) 1 teaspoon ground ginger
• 6) 0.25 teaspoon ground cloves
• 7) 0.25 teaspoon salt
• 8) 2 large eggs
• 9) 80ml butter, melted or coconut oil
• 10) 80ml water
• 11) 0.5 teaspoon vanilla extract
• 12) 28gr chopped toasted pecans or walnuts

Steps

• 1) Grease a 7-inch (18cm) ceramic pan well — a soufflé pan works great.
• 2) Place the trivet in the bottom of the Instant Pot and add one cup of water (not included in ingredients).
• 3) In a large bowl, whisk together the flour, sweetener, baking powder, cinnamon, ginger, cloves, and salt.
  Stir in the eggs, melted butter, water, and vanilla extract until well combined.
• 4) Spread the batter in the prepared baking pan and smooth the top. Sprinkle with chopped nuts.
  Cover the pan tightly with aluminium foil. Set on top of the trivet in the Instant Pot.
• 5) Close the lid and choose the cake setting. It will automatically set for 40 minutes.
• 6) Once the cycle is finished, allow the Instant Pot to naturally release the pressure for 15 minutes.
  Then remove the lid and lift out the ceramic dish. Cool completely in the pan.
• 7) Remove the foil and transfer the cake to a serving platter. Serve alone or with lightly sweetened whipped cream.

Notes

• 1) Top with chopped nuts such as walnuts, pecans, or hazelnuts.
• 2) If using an oven, bake at 180ºC for 20-25mins.
• 3) If there is no cake setting, set Instant Pot to Steam, Normal, High Pressure for 40 minutes.