Hi Erin! I just bought a InstantPot accessory kit with pans to give baking a shot and can’t wait to make this my first recipe! I’m running a bit low on maple syrup at the moment, and there is none to be found right now! If I had to replace it it either the cake or the frosting, would you recommend trying honey or something else in the frosting perhaps? I’ve got enough for either cake or frosting but not both and do love the idea of a healthier avocado based frosting!
Melanie, I’d use the honey in the cake and the maple syrup in the frosting, because the flavor in the frosting will be more pronounced as it isn’t cooked. Or you could use honey in both for a matching flavor. Either way, it will be delish!!
Oh great, thanks so much for the tip! I know honey and maple syrup can usually be interchanged as a natural sugar in baking, so good to hear you don;t think honey will alter the cake itself much! I’ll plan to do that and will let you know how it turns out!
I’ve been excited to try making a cake in the instant pot and this is my first try… I just took it out and it looks really wet – I touched it and it’s like pudding. Should I have let it sit and naturally release?
Hi Grace! Did you seal the top of the pan very tightly with foil? If not, it’s possible that steam got in and made your cake wet. I hope you were still able to enjoy it!
It’s a great cake! I made it in my 3 cup bundt pan with my mini IP. It turned out wonderful result.
However, since I cut the recipe in half, it came out as a gigantic donut instead of a bundt cake.
Next try, I will just keep the recipe as is.
Okay! Great news. I tried again without cutting the amount in half. Perfect! It is a moist and delicious. My husband ate previous one in almost in one bite. This one will last for half a day?! Thank you for this healthy and lovely cake recipe!
Yes! It came out perfect. You don’t even need the frosting to be honest.
As you read my previous post, I used my 3 cups buntd pan with my mini IP. Your room mate will love you!
Hi…I’m new to instant pots so for this recipe i just hit the pressure cook button & set it to high? Just wanted to make sure what buttons to hit…
Hi Lp! While I haven’t tried using any other flour in this recipe, another reader has reported success with using all-purpose flour instead. If you decide to experiment with it, I’d love to hear how it goes!
My first time making a cake in a pressure cooker and it turned out great thanks to your thorough tutorial and great recipe. I used a small pan that came with my air fryer and the pan measured about 7.5 inches instead of 6 inches. Since I knew the cake would be thinner I opted to reduce the cooking time to 33 minutes. I used whole wheat flour and left out the espresso powder since I had none. I did not make the frosting but I am sure it’s delicious.
Hi Geetika! I’ve only tested the recipe with sugar, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!
Could I replace the flour with coconut flour? Needs to be gluten free but can’t use gluten free flour because also allergy to potato and tapioca starch. I’m OK for corn starch
Hi Sheree! Since coconut flour and regular flour react very differently in baking, I wouldn’t recommend this swap. You may want to check out my Coconut Flour Cake recipe instead. I hope this helps!
Holy smokes, this was absolutely incredible! I can’t believe how good that avocado frosting was! I’m making it again today for the second time in 1 week. Thank you so much!
I have had my IP for several months but just opened the box a week ago I am familiar with your site coming to FB but didn’t realize that you had IP recipes as well. I have made your Moroccan Couscous with a recipe for Moroccan Turkey Burgers by Cooking Light.
I was wondering if you could bake the cake in a cheese cake pan instead of the Bundt pan. I would think it would take longer to cook? Has anyone tried this? Thank you for all the wonderful informational. Have a happy 2021.l
Hi Lynn! This recipe calls for a 6-inch round cake pan, so if you have one similar that fits into your Instant Pot, that should work great. I hope you enjoy the recipe if you try it!
Hi Laura! Since oat flour and regular flour react very differently in baking, I wouldn’t recommend this swap. If you’d like to make an oat flour recipe, I’d suggest checking out some of the ideas on my site here: https://www.wellplated.com/tag/oat-flour/.
This cake recipe is so delicious! It is only the second thing I have made in my new Instant Pot. I followed the recipe exactly (minus the almond extract because I had none). I used a 1.75 quart Pyrex glass storage container (about 7″ in diameter at the top) and it worked great! I cut the parchment paper in a square and then cut the corners off bit so it would fit in the bottom without going up the sides. I’m not sure the parchment was needed though since the cake batter didn’t stick to the sides – I did spray the glass with oil.
Definitely do NOT skip the icing. It is amazing. I had more than I needed by about 25-30% but it is too rich for me to just eat the icing alone. Next time, I’ll double the cake recipe but keep the icing the same and use the same glass container.
Hello Erin, I just wanted to thank you for turning me onto baking in an Instant Pot. Made my first cake using your method today, it turned out moist & delicious! Is going to make a huge difference in our coming heat here in the Arizona desert outside of Phoenix (yummy dessert in the desert!) My hubby and I are vegans that go for nutrition as much as possible, so I omitted the oil, added a cup of cooked spinach, chopped apples, chia seeds & substituted 3 cups raw rolled oats for the flour for the cake batter, and cooked it in my fluted tortilla shell pan lined with parchment paper (the smallest pan I had to hold the cake batter that would fit my IP) using your detailed method for the handled trivet. Wow, so easy, I can’t thank you enough! Didn’t need frosting, but I did whip up a tofu/raspberry/cranberry/spinach/chia seed/cocoa powder frosting for the heck of it, we’re looking forward to round two tomorrow night :-) Thank you so much again!
Hi Rhonda! What size are the pans you’d like to use? I have some tips listed in the blog post under the “How to Make the Best Instant Pot Cake” heading that may be beneficial. I hope this helps!
Hi Annie! Unfortunately, I don’t have the information for this recipe in grams. You should be able to find some charts online that will help you convert the ingredient amounts. I hope this helps!
I’m dying to try this but wondering how much butter to sub for the avocado in the frosting? I always have butter on hand, but finding a very ripe avocado on the day I want to bake is chancy where I’m at.
Hi Christine! I’ve only tested the recipe as written, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!
Hi Michele! Since I’ve only tested the recipe as written, it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!
Made the 2x volume baked in a 7″ instant pot bake pan and silicone lid. It came out perfect. This was my second attempt – the first time I made the 2x volume in two 5-6″ glass pyrex bowls covered in foil and stacked. Crisscrossing butter knives supported the second layer. They both came out pretty liquid that time but after 10 minutes in the toaster oven they tasted great anyway.
Not only that, but there’s something about the flavor that is so much better to me. The avocado topping here is to die for!
I’m so happy to hear that you enjoyed this recipe!
Hi Erin! I just bought a InstantPot accessory kit with pans to give baking a shot and can’t wait to make this my first recipe! I’m running a bit low on maple syrup at the moment, and there is none to be found right now! If I had to replace it it either the cake or the frosting, would you recommend trying honey or something else in the frosting perhaps? I’ve got enough for either cake or frosting but not both and do love the idea of a healthier avocado based frosting!
Melanie, I’d use the honey in the cake and the maple syrup in the frosting, because the flavor in the frosting will be more pronounced as it isn’t cooked. Or you could use honey in both for a matching flavor. Either way, it will be delish!!
Oh great, thanks so much for the tip! I know honey and maple syrup can usually be interchanged as a natural sugar in baking, so good to hear you don;t think honey will alter the cake itself much! I’ll plan to do that and will let you know how it turns out!
I’ve been excited to try making a cake in the instant pot and this is my first try… I just took it out and it looks really wet – I touched it and it’s like pudding. Should I have let it sit and naturally release?
Hi Grace! Did you seal the top of the pan very tightly with foil? If not, it’s possible that steam got in and made your cake wet. I hope you were still able to enjoy it!
It’s a great cake! I made it in my 3 cup bundt pan with my mini IP. It turned out wonderful result.
However, since I cut the recipe in half, it came out as a gigantic donut instead of a bundt cake.
Next try, I will just keep the recipe as is.
I’m so pleased that you enjoyed the recipe, Evita! Thank you for sharing this kind review!
Okay! Great news. I tried again without cutting the amount in half. Perfect! It is a moist and delicious. My husband ate previous one in almost in one bite. This one will last for half a day?! Thank you for this healthy and lovely cake recipe!
So happy to hear it Evita!! It should last a few days in the refrigerator or a day or two at room temp.
Hi Evita,
I also have the 3qt IP and would
love to make this for my vegan roommate. You were able to use the full 6QT recipe in the 3QT IP?
Ryan
Yes! It came out perfect. You don’t even need the frosting to be honest.
As you read my previous post, I used my 3 cups buntd pan with my mini IP. Your room mate will love you!
Hi…I’m new to instant pots so for this recipe i just hit the pressure cook button & set it to high? Just wanted to make sure what buttons to hit…
That’s correct, Joleen! You’ll want to seal it first, then cook on high pressure. I hope you enjoy the recipe!
What is a good substitute for the white whole wheat flour? Thanks!
Hi Lp! While I haven’t tried using any other flour in this recipe, another reader has reported success with using all-purpose flour instead. If you decide to experiment with it, I’d love to hear how it goes!
Turned out great with all purpose flour! What are your suggestions with storing leftovers?
I’m so happy to hear that, Lp! It should last a few days in the refrigerator or a day or two at room temp.
My first time making a cake in a pressure cooker and it turned out great thanks to your thorough tutorial and great recipe. I used a small pan that came with my air fryer and the pan measured about 7.5 inches instead of 6 inches. Since I knew the cake would be thinner I opted to reduce the cooking time to 33 minutes. I used whole wheat flour and left out the espresso powder since I had none. I did not make the frosting but I am sure it’s delicious.
Kim, I am SO HAPPY to hear this, thank you for taking time to share this lovely review!
Hi ..thanks for ur recipe…can u pls advise substitute for maple syrup…can we the sugar qty? or may b add up dates paste?
Hi Geetika! I’ve only tested the recipe with sugar, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!
Could I replace the flour with coconut flour? Needs to be gluten free but can’t use gluten free flour because also allergy to potato and tapioca starch. I’m OK for corn starch
Hi Sheree! Since coconut flour and regular flour react very differently in baking, I wouldn’t recommend this swap. You may want to check out my Coconut Flour Cake recipe instead. I hope this helps!
Holy smokes, this was absolutely incredible! I can’t believe how good that avocado frosting was! I’m making it again today for the second time in 1 week. Thank you so much!
I’m so happy that you enjoyed it, Laurin! Thank you for sharing this kind review!
I have had my IP for several months but just opened the box a week ago I am familiar with your site coming to FB but didn’t realize that you had IP recipes as well. I have made your Moroccan Couscous with a recipe for Moroccan Turkey Burgers by Cooking Light.
I was wondering if you could bake the cake in a cheese cake pan instead of the Bundt pan. I would think it would take longer to cook? Has anyone tried this? Thank you for all the wonderful informational. Have a happy 2021.l
Hi Lynn! This recipe calls for a 6-inch round cake pan, so if you have one similar that fits into your Instant Pot, that should work great. I hope you enjoy the recipe if you try it!
I was about to ask the same question. Did it work out using the cheesecake pan? Thanks :)
Could you sub oat flour?
Hi Laura! Since oat flour and regular flour react very differently in baking, I wouldn’t recommend this swap. If you’d like to make an oat flour recipe, I’d suggest checking out some of the ideas on my site here: https://www.wellplated.com/tag/oat-flour/.
This cake recipe is so delicious! It is only the second thing I have made in my new Instant Pot. I followed the recipe exactly (minus the almond extract because I had none). I used a 1.75 quart Pyrex glass storage container (about 7″ in diameter at the top) and it worked great! I cut the parchment paper in a square and then cut the corners off bit so it would fit in the bottom without going up the sides. I’m not sure the parchment was needed though since the cake batter didn’t stick to the sides – I did spray the glass with oil.
Definitely do NOT skip the icing. It is amazing. I had more than I needed by about 25-30% but it is too rich for me to just eat the icing alone. Next time, I’ll double the cake recipe but keep the icing the same and use the same glass container.
I’m so happy that you enjoyed it, Jennifer! Thank you for sharing this kind review!
Hello Erin, I just wanted to thank you for turning me onto baking in an Instant Pot. Made my first cake using your method today, it turned out moist & delicious! Is going to make a huge difference in our coming heat here in the Arizona desert outside of Phoenix (yummy dessert in the desert!) My hubby and I are vegans that go for nutrition as much as possible, so I omitted the oil, added a cup of cooked spinach, chopped apples, chia seeds & substituted 3 cups raw rolled oats for the flour for the cake batter, and cooked it in my fluted tortilla shell pan lined with parchment paper (the smallest pan I had to hold the cake batter that would fit my IP) using your detailed method for the handled trivet. Wow, so easy, I can’t thank you enough! Didn’t need frosting, but I did whip up a tofu/raspberry/cranberry/spinach/chia seed/cocoa powder frosting for the heck of it, we’re looking forward to round two tomorrow night :-) Thank you so much again!
I’m so happy that you enjoyed it, Ronnie! Thank you for sharing this kind review!
Can you bake two cakes at a time in the instant pot using the two small pans it came with
Hi Rhonda! What size are the pans you’d like to use? I have some tips listed in the blog post under the “How to Make the Best Instant Pot Cake” heading that may be beneficial. I hope this helps!
Approximately how many grams is a medium avocado (without the pit)?
Hi Annie! Unfortunately, I don’t have the information for this recipe in grams. You should be able to find some charts online that will help you convert the ingredient amounts. I hope this helps!
I’m dying to try this but wondering how much butter to sub for the avocado in the frosting? I always have butter on hand, but finding a very ripe avocado on the day I want to bake is chancy where I’m at.
Hi Christine! I’ve only tested the recipe as written, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!
Would this recipe work in a traditional pressure cooker?
Hi Michele! Since I’ve only tested the recipe as written, it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!
Made the 2x volume baked in a 7″ instant pot bake pan and silicone lid. It came out perfect. This was my second attempt – the first time I made the 2x volume in two 5-6″ glass pyrex bowls covered in foil and stacked. Crisscrossing butter knives supported the second layer. They both came out pretty liquid that time but after 10 minutes in the toaster oven they tasted great anyway.
Hi Kjirsten! Thank you so much on letting us know how it turned out using a few different methods! This is SO helpful for other readers! Thank you!
I made this recipe for my co-worker and she liked it . I like it also because it’s not real sweet.
Thank You for this recipe .
It’s a keeper !!!
Hi Debra! So glad you enjoyed it! Thank you for this kind review!