Step 1

Grease a 7-inch oven-safe dish such as a cake tin or souffle pan with olive oil. Line the bottom with parchment, and set it aside.

Step 2

In the bottom of your Instant Pot, place the trivet and add 1 cup of water to the pot.

Step 3

In a large bowl, whisk together the flour, Swerve, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, pepper, and salt.

Step 4

Add the eggs, oil, coconut milk, and vanilla and almond extracts, and whisk until well combined. Fold in the walnuts.

Step 5

Pour the batter into the prepared baking dish and cover it tightly with aluminum foil. Set the baking dish in the Instant Pot on top of the trivet.

Step 6

Cook on the “cake” setting, then allow the pressure to release naturally for 15 to 20 minutes.

Step 7

Carefully remove the pan from the pot, and let cool to room temperature.

Step 8

Serve with coconut whipped cream.