Instant Pot Cinnamon Apple Cake
Servings: 8 slices
This Instant Pot Cinnamon Apple Cake is a flavorful welcome to fall. Cook the entire dessert in your Instant Pot and enjoy! This recipe is Paleo, gluten-free, dairy-free, and Stage 2 AIP Reintroduction-compliant.
- 2 tsp Cinnamon
- 1/4 cup Coconut Sugar or Maple Sugar
- 1 large Apple (grated)
- 1 cup Almond Flour
- 1 tsp Baking Powder
- 1/4 tsp Sea Salt
- 2 Eggs (whisked)
- 1/4 cup Coconut Oil (melted) or Avocado Oil
- 2 tbsp Coconut Milk (or other dairy-free milk of choice)
Mix the cinnamon and coconut sugar together in a bowl. Grate the apple and place in another bowl. Mix 2 tsp of the cinnamon sugar mix into the grated apple. Set aside.
In a large bowl, mix the almond flour, baking powder, salt and ⅛ cup of the cinnamon sugar mix. Add the wet ingredients and mix well.
Using a fork, squeeze most of the liquid out of the apples and drain the liquid. Then add the apples to the cake batter and mix well.
Add the cake batter into a lightly greased 6-inch round cake pan and cover with aluminum foil. Pour 2 cups of water into metal liner of the Instant Pot and add the steamer rack. Place the cake pan on top and set your Instant Pot for 40 minutes at high pressure. Let it release naturally for 10 minutes, then release the remaining pressure. Let the cake sit for another 5-10 minutes.
Sprinkle with the remaining cinnamon sugar mix and serve. Store remaining cake in the fridge.
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