Vegan Pear and Cranberry Instant Pot Cake

• Vegan

• Produce

  • 1/2 cup Cranberries, fresh
  • 1 cup Pear

• Refrigerated

  • 1/2 cup Nondairy milk, unsweetened

• Condiments

  • 1 4 cup whole earth sweetener agave 50, Whole

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cardamom, ground
  • 1/8 tsp Salt
  • 1 1/4 cup Whole wheat pastry flour

• Oils & Vinegars

  • 2 tbsp Oil, mild

• Nuts & Seeds

  • 2 tbsp Flax seeds, ground

• Liquids

  • 1 1/2 cups Water

Found on healthyslowcooking.com

Description

Ingredients

• 1¼ cup (150 g) whole wheat pastry flour (*use a gluten-free baking mix)
• ½ teaspoon ground cardamom
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ½ cup unsweetened nondairy milk
• ¼ cup Whole Earth Sweetener Agave 50
• 2 tablespoons (14 g) ground flax seeds
• 2 tablespoons mild oil (or **use applesauce to make oil-free)
• 1 cup chopped pear
• ½ cup chopped fresh cranberries
• 1½ cups (355 ml) water

Directions

• Oil a 6 or 7-inch bundt pan and set aside.
• Mix all the dry ingredients in a medium mixing bowl. Then mix all the wet ingredients in a large measuring cup.
• Add the wet ingredients to the dry and mix well. Fold in the mix-ins.
• Spread the cake mixture into your prepared pan and cover with foil.
• Put the steel insert into your Instant Pot, add the water into the bottom along with the stainless steel steam rack with handles that came with your Instant Pot.
• Place the lid on with the vent closed and cook on high pressure for 35 minutes. Let the pressure release naturally.
• Once the pressure indicator goes down, remove the lid, carefully lift out the pan and remove the foil that’s covering the pan.
• Let cool before removing the cake from the pan and/or cutting.

Nutrition