Your folders
Your folders
Export 15 ingredients for grocery delivery
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.
Your folders
cooking.nytimes.com
4.0
(244)
Your folders
foodnetwork.com
1 hours
Your folders
cooking.nytimes.com
4.0
(1.8k)
Your folders
onceuponachef.com
5.0
(21)
35 minutes
Your folders
feelgoodfoodie.net
5.0
(1.2k)
35 minutes
Your folders
jocooks.com
5.0
(1)
60 minutes
Your folders
bonappetit.com
4.8
(60)
Your folders
thekitchn.com
Your folders
americastestkitchen.com
4.5
(232)
Your folders
callmepmc.com
5.0
(8)
35 minutes
Your folders
themediterraneandish.com
5.0
(48)
55 minutes
Your folders
taste.com.au
3.8
(12)
40 minutes
Your folders
taste.com.au
4.5
(4)
55 minutes
Your folders
kingarthurbaking.com
4.5
(35)
50 minutes
Your folders
cooking.nytimes.com
4.0
(10)
Your folders
foodnetwork.com
5.0
(1)
50 minutes
Your folders
seriouseats.com
4.9
(10)
Your folders
smittenkitchen.com
Your folders
completelydelicious.com
5.0
(4)
30 minutes