The Best, Healthiest, Easiest Instant Pot Zucchini Cake {grain-free, gluten-free, nut-free}

The Best, Healthiest, Easiest Instant Pot Zucchini Cake {grain-free, gluten-free, nut-free}

Got an abundance of summer zucchini? Use them up in this cake: The Best, Healthiest, Easiest Instant Pot Zucchini Cake! This healthy summer cake is grain-free, gluten-free, nut-free, and dairy-free and made from scratch with Real Food ingredients! Make this Instant Pot Zucchini Cake today!

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 55 minutes

Servings 8 servings

Calories 239 kcal

Author Emily Sunwell-Vidaurri

Ingredients

7 fresh or dried Medjool dates halved and pitted
1/4 cup avocado oil ghee, or grass-fed butter (melted if necessary)
1/2 cup maple syrup or coconut syrup
3/4 cup cassava flour
1/4 cup cocoa powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 organic or pastured eggs room temperature
1 cup zucchini finely grated, about 2 medium-size zucchini

Instructions

If using dried dates, submerge and soak them in 1 cup very hot filtered water for 20 minutes. When they're done soaking, discard the soak water.
If using fresh dates, proceed to next step. They're soft and ready to use right away.
Grease a 1-1/2 quart casserole dish that fits in your pressure cooker (preferably one with a glass lid).
Line bottom of dish with parchment paper. It just needs to cover most of the bottom. Set dish aside.
Add dates, fat of choice, and sweetener of choice to a high-powered blender such as the Vitamix.
Blend until the dates are pureed.
Add remaining ingredients in the order listed except for zucchini.
Blend on low speed for a few seconds, then scrape down the sides and blend once more for a few seconds, just until combined. Do not over mix. Remove lid.
Add zucchini, using a spatula to gently fold it into the mixture.
Pour cake batter into the greased, parchment-lined dish.
Add 1 cup of water to insert pot of pressure cooker and place the trivet inside.
Cover the 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.
Cover the pressure cooker, checking the seal and components to make sure all is well.
If using an electric cooker, set to high pressure for 20 minutes. If using a stove-top cooker, bring to high pressure and maintain for 20 minutes.
When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker).
Allow to naturally release pressure for 15 minutes. Then quick release any remaining pressure.
Carefully remove the cooker lid. Be careful not to drip condensation on the cake.
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 an additional 3 minutes on high pressure, then quick release pressure.
Carefully remove the casserole dish. Let the cake cool at room temperature for at least 1 hour or until cooled before frosting and serving.
Finally, frost with cream cheese frosting or serve with ice cream (vanilla or cinnamon are especially lovely!).
Store in an air-tight container for up to 3 days in the refrigerator or freeze for later use.

Recipe Notes

No oven and no heating up the house! Let your Instant Pot cook the cake for you.

Nutrition Facts

The Best, Healthiest, Easiest Instant Pot Zucchini Cake {grain-free, gluten-free, nut-free}

Amount Per Serving

Calories 239 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 41mg14%

Sodium 161mg7%

Potassium 288mg8%

Carbohydrates 41g14%

Fiber 3g13%

Sugar 27g30%

Protein 3g6%

Vitamin A 122IU2%

Vitamin C 3mg4%

Calcium 67mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.