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Instant Pot Chai Spiced Apple Cake {grain-free & dairy-free!}

This heavenly, deliciously spiced, super moist apple cake is full of wholesome, nourishing ingredients. It's a family favorite during the fall and winter months!

Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
Author Emily Sunwell-Vidaurri

Ingredients

Instructions

  1. Grease a 1-1/2 quart casserole dish that fits in your pressure cooker (preferably one with a glass lid). Then line the bottom of the dish with parchment paper -- it just needs to cover most of the bottom. Set aside.
  2. Place all ingredients in a high-powered blender, such as a Vitamix, in the order listed. Blend on low speed until smooth.

  3. Then pour the cake batter into the greased parchment-lined dish.
  4. Add 1 cup of water to insert pot of pressure cooker and place trivet inside. Cover casserole dish with fitted glass lid or a piece of parchment paper that covers the top, then a layer of foil to secure it. Carefully place the casserole dish on top of the trivet.
  5. Then cover the pot, checking the seal and components to make sure all is well. If using an electric cooker, such as an Instant Pot, set to high pressure for 20 minutes. If using a stove-top cooker, bring to high pressure and maintain for 20 minutes.

  6. When cycle is complete, unplug cooker or remove from stovetop. Allow to naturally release pressure for 15 minutes. Then quick release remaining pressure.
  7. Carefully remove cooker lid. Be careful not to drip condensation on the cake.
  8. Then test cake for done-ness with a toothpick. It should come out clean with no more than a few moist crumbs. If not done, cover and cook for another 3 minutes, then quick release pressure.
  9. Carefully remove casserole dish. Let cake rest at room temperature for at least 1 hour before serving.

  10. Finally, serve with ice cream (vanilla or cinnamon are especially lovely!), caramelized apples, whipped cream, or cream cheese frosting.

  11. Keep in an air-tight container for up to 3 days in the refrigerator or freeze for later use.