Instant Pot Almond Cherry Cake is delicious, easy to make, and gluten-free. Batter only takes a few minutes to mix together. The cake is soft, sweet, and beautiful.
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Baking in Instant Pot does not always work. Instant Pot doesn’t actually bake anything, instead it cooks food in a moist and steamy environment.
This doesn’t mean that you cannot bake in Instant Pot. It only means that the results will be different from actually baking in the oven where it’s hot and dry.
There are exceptions and some recipes work almost identically in the oven and in Instant Pot. For example, these Easy Cornbread Muffins are very similar whether they are made in Instant Pot or baked in the oven.
Cheesecakes are another type of cakes that works beautifully in Instant Pot. For example, this Instant Pot Gingerbread Cheesecake is absolutely scrumptious.
Making cakes in Instant Pot means that they are essentially steamed. So, if a certain soft and fudgy texture is desired, then electric pressure cooker works great for those cakes.
Gluten-free almond cakes are among those desserts that work perfect with either cakey and crumbly texture or with soft and fudgy texture.
This Instant Pot Almond Cherry Cake is soft and luscious and absolutely delicious. It is slightly reminiscent of a frangipane filling. It is also very easy to make in an electric pressure cooker.
This Almond Cherry Cake is a variation of the traditional baked Gluten-Free Almond Cake I developed for Imagelicious. I knew right away that I wanted to try and make it in Instant Pot. And I also love almonds and cherries together.
Ingredients to make Almond Cherry Cake
- Almond flour
- Cornstarch
- Sugar
- Baking powder
- Salt
- Egg whites
- Melted butter
- Almond extract
- Frozen pitted cherries
How to make Instant Pot Almond Cherry Cake
It is very easy to make Almond Cherry Cake in Instant Pot and it doesn’t require any special techniques.
- Mix all the dry ingredients in a bowl.
- Add the wet ingredients and combined until smooth.
- Pour the almond cake batter into a well-buttered bundt cake pan that fits your Instant Pot.
- Scatter frozen cherries over the batter.
- Place a trivet in Instant Pot, add 2 cups of cold water and place the cake pan inside.
- Cover the pan with foil or a silicone lid that fits inside.
- Cook on High Pressure for 30 minutes, then do 10 minutes of Natural Pressure Release before doing Quick Release.
- Cool the cake for 10-15 minutes, then invert onto a plate.
Questions and answers about Instant Pot Almond Cake Recipe
Is the texture the same as if the cake was baked?
No, the texture is different. It is much softer and more moist. However, it is not by any means wet or soggy. It is similar to Frangipane a bit.
Is it faster to make this cake in Instant Pot than oven?
Simple answer is: it depends on how you calculate time to make a cake.
Baking this cake in the oven is about 40 minutes, however, the oven needs to be fully preheated and that could take anywhere from 15 minutes to 40 minutes depending on the oven.
Making this cake in Instant Pot also takes 40 minutes (30 minutes of cooking and 10 minutes of natural pressure release). In addition to that time, Instant Pot will take about 8 minutes to come to pressure.
So, if you count the time it takes to preheat the oven, then making Almond Cake in Instant Pot is actually faster. If preheating oven isn’t counted, then cooking this cake in Instant Pot will be a bit slower than in the oven.
Is Instant Pot Cherry Almond Cake sweet?
It is sweet but not too sweet. I prefer my desserts on less sweet side. I find that sweet cherries add enough sweetness to the cake.
If you prefer sweeter desserts, add more sugar. Start with 1/4 cup extra sugar and increase more if desired.
Can you use other berries?
Sure you can. I’ve made this Instant Pot Almond Cake with mixed frozen berries before and with just frozen blueberries. I love the combination of almonds and cherries together so it is my favourite.
You can most likely use any other fruit you’d like. Fresh or frozen.
Can you omit berries altogether?
Yes, you can. In fact, if you omit the berries altogether, the resulting cake will be a bit dryer and crumblier and closer to the texture of a regular baked cake, although not entirely the same.
Juices from the berries seep into the cake batter as it cooks in a steamy environment and make the cake soft and moist. Without the juices, it’ll be dryer but no less delicious.
If you like sweeter desserts, then you may need to increase the amount of sugar used if you omit the berries.
Do you need to cover the pan?
Yes, you do. Covering the pan with foil or a silicone lid prevents condensation from dripping into the cake batter. There will still be some condensation but it’ll be minimal.
I love these silicone lids and one of them fits into my Instant Pot perfectly.
About Pot in Pot cooking
I’d like to write separately about Pot in Pot (often referred to as PiP) cooking.
I have two different models of Instant Pot. They take the same time to cook foods that are directly inside them, however, they take different amount of time when Pot in Pot cooking method is used.
One of the models cooks everything much faster using Pot in Pot cooking method. The timings that work for that model do not work for another model that I have.
Because of that phenomenon Pot in Pot cooking timings are very difficult to properly calculate and follow. That means that cooking time that I describe in this Instant Pot Almond Cake Recipe might not work for other models of Instant Pot!
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Instant Pot Almond Cherry Cake
Instant Pot Almond Cherry Cake is delicious, easy to make, and gluten-free. Batter only takes a few minutes to mix together. The cake is soft, sweet, and beautiful | instantlicious.com
Ingredients
- 1 1/4 cup almond flour
- 3 tablespoons cornstarch
- 1/2 cup sugar
- 3/4 teaspoon baking powder
- pinch of salt
- 5 egg whites
- 1/4 cup melted butter
- 3/4 teaspoon almond extract
- 1 cup frozen pitted cherries
Instructions
- Butter the bundt cake pan really well!
- Mix all the dry ingredients in a bowl.
- Add the wet ingredients and combined until smooth.
- Pour the almond cake batter into a well-buttered bundt cake pan that fits your Instant Pot.
- Scatter the frozen cherries over the batter and use a back of a spoon to gently press them inside a bit.
- Place a trivet in Instant Pot, add 2 cups of cold water and place the cake pan inside.
- Cover the pan with foil or a silicone lid that fits inside.
- Close Instant Pot lid. Turn the valve to sealing.
- Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 30 minutes. Use default High Pressure.
Depending on your Instant Pot model, it'll take around 7-9 minutes to come to pressure. - Once Instant Pot beeps that the 30 minutes of cooking are done, do a Natural Pressure Release for 10 minutes. That means do nothing for 10 minutes. After 10 minutes are done, do a Quick Release.
- Carefully remove the cake pan from electric pressure cooker and remove the foil or lid that was covering it.
- If there's some condensation and visible juice on top of the cake, then carefully pour it out of the cake pan.
- Cool the cake for 10-15 minutes, then invert onto a plate.
- Cool completely and enjoy!
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 188Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 12mgSodium: 114mgCarbohydrates: 18gFiber: 2gSugar: 13gProtein: 5g
Nutrition information is automatically calculated by a plugin and should not be considered an official nutritional information or medical advice.
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