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 tsp vinegar.
Prepare flax eggs by mixing in the flax meal and 3 tbsp 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!