Baking with the Instant Pot can seem challenging at the beginning, but as you try more recipes and get the hang of it, it Bake a cake with the Instant Pot!
Today I am sharing one of the easiest vegan cake recipes that you can prepare with the Instant Pot...Instant Pot Strawberry Cake!
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It has become a new family favorite for cakes. My kids would eat them anytime, anywhere and my husband finds it good as a pair for coffee.
At first, I was not sure about this cake as how it would turn out with the Instant Pot. But after a few trials, I am really happy with how this delicious vegan Instant Pot strawberry cake turned out to become very easy.
I have a 6-quart Instant Pot (DUO Plus) and I used the ‘cake’ button to steam or prepare the cake.
This recipe is super simple in that you don’t need to follow any ingredient order and you don’t even need to break out an electric mixer. Just whip all ingredients together, fold into your “baking” dish, and put in the Instant Pot.
It is a steamed cake rather than the traditional oven-baked cake and the texture turns out light and spongy.
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Cake setting on the Instant pot
Some of the Instant Pot like the Lux 6qt or Ultra 6qt actually have a cake setting. I made a cake in 6 qt Duo plus that also happens to have a setting for cake. But some of the instant pot models do not have this feature. But that is not a problem! For a standard Instant Pot, just use the ‘Manual Pressure Cooking’ setting for cakes.
Cake pan options for Instant Pot
You can actually purchase an Instant Pot cake pan with a handle, which would make removing this cake so much easier. However, as long as your cake pan can fit in your Instant Pot – you can use it! If using a springform pan, make sure you wrap it tightly with foil to avoid additional moisture from getting into the cake.
I bought a 6 cup bundt pan to use for this recipe. This fits perfectly in a 6 quart instant pot. I have included links to buy it online if you do not have it.
Strawberry alternative
Can we use other berries instead of strawberries? Absolutely, strawberries, blueberries, raspberries, blackberries, cherries, or even a combination of berries taste great.
Tips to make a strawberry cake
- Toss the berries with some all-purpose flour, this helps spread the berries evenly into the cake batter, and also prevent the berries from sinking into the bottom.
- Allow natural pressure release, around 10 minutes, and then release the remaining pressure.
- It is completely normal to have a slightly dense texture as compared to an oven-baked cake.
- Use oil instead of vegan butter for better results.
Step by step method
Start by washing and chopping the strawberries. Sprinkle a tablespoon of all-purpose over the strawberries, and toss them to coat evenly. Place them aside. In a large bowl, combine all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix well. Mix the almond milk with 2 teaspoon vinegar.
Prepare flax eggs by mixing in the flax meal and 3 tablespoon water and let it sit for a minute. In a different bowl add sugar, oil, flax eggs, almond vinegar mix, and whisk them together.
Now mix the wet ingredients with dry ingredients and mix well. Fold in the strawberries and mix them gently. Pour the batter into the greased bundt pan. Cover the pan with aluminum foil.
Add 1 ½ cups of water to the inner pot of the Instant Pot. Place a trivet inside the pot. With the help of the foil sling, gently lift the cake pan, and place it inside the inner pot.
Fold the foil sling over the pan. Close the Instant Pot lid, vent to sealing. Turn ON Instant Pot to MANUAL / PRESSURE COOK (high), 40 minutes. As the timer expires, allow 10 minutes of natural pressure release.
Alternately, you could also use the ‘cake’ option and as the timer expires, press cancels and do a quick pressure release.
Carefully, lift the pan out using the foil sling.
Remove the foil, and let the cake cool completely. Run a knife through the edges of the pan, and carefully invert the cake onto a plate.
Instant Pot Strawberry Cake is ready! Serve it fresh paired with a hot cup of coffee.
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📖 Recipe
Instant Pot Strawberry cake
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 ¾ cup All-purpose flour
- ¾ cup of sugar
- 1 cup chopped strawberry
- ½ cup oil - corn oil
- 1 tablespoon flax meal
- ½ cup almond milk
- 2 teaspoon apple cider vinegar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
Sugar glaze Ingredients
- 1 cup powdered sugar
- 2 - 3 tablespoon almond milk
- 2 teaspoon vanilla extract
Instructions
- Wash and chop the strawberries. Sprinkle 1 tablespoon of all-purpose over the strawberries, and toss them to coat evenly. Place them aside.
- In a large bowl, combine all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix well.
- Mix the almond milk with 2 teaspoon vinegar.
- Prepare flax eggs by mixing in the flax meal and 3 tablespoon water and let it sit for a minute.
- In a different bowl add sugar, oil, flax eggs, almond vinegar mix, and whisk them together.
- Now mix the wet ingredients with dry ingredients and mix well.
- Now, fold in the strawberries and mix them gently.
- Pour the batter into the greased bundt pan. Cover the pan with aluminum foil.
- Add 1 ½ cups of water to the inner pot of the Instant Pot.
- Place a trivet inside the pot.
- With the help of the foil sling, gently lift the cake pan, and place it inside the inner pot. Fold the foil sling over the pan.
- Close the Instant Pot lid, vent to sealing.
- Turn ON Instant Pot to MANUAL / PRESSURE COOK (high), 40 minutes.
- As the timer expires, allow 10 minutes of natural pressure release.
- Alternately, you could also use the ‘cake’ option and as the timer expires, press cancel and do a quick pressure release.
- Carefully, lift the pan out using the foil sling. Remove the foil, and let the cake cool completely.
- Run a knife through the edges of the pan, and carefully invert the cake onto a plate.
- In a small bowl, whisk together vanilla extract, almond milk, and powdered sugar until the sugar is dissolved.
- Drizzle or brush the lazing over the top of the cake.
- Instant Pot Strawberry Cake is ready!
Video
Notes
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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Paola
hello,
unfortunately mine came out chewing and hard to swallow, stiky, maybe on the slightly uncooked side, I would say. Any tips?
thank you for your help.
Uma Raghupathi
Maybe because it is too moist. Try adding more flour. Sorry to hear.
Maggie
I used this recipe and it turned out SO good. A couple
things I did differently: I used a 7” springform pan and used the IP air fryer lid to bake it at 350 for 60 minutes (I don’t have an oven). It turned out moist and it wasn’t too sweet, it really was SO good. I made a vegan cream cheese frosting instead of a glaze, but 10/10 will make again.