Kathy Hester is the creator of HealthySlowCooking.com and author of The Ultimate Vegan Cookbook for Your Instant Pot®.

Vegan Pear & Cranberry Cake

Rustic and not overly sweet, this whole grain fall fruit cake is actually good for you! Not a bad deal for dessert.

PREP TIME: 20 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 1 hour 15 minutes

TOTAL TIME: 1 hour 35 minutes

RELEASE: Natural

SERVES: 6 to 8

• Vegetable oil
• 1¼ cups whole wheat pastry flour (or use gluten-free baking mix)
• ½ teaspoon ground cardamom
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 tablespoons ground flaxseeds
• ⅛ teaspoon salt
• ½ cup plain unsweetened nondairy milk
• ¼ cup Whole Earth Sweetener Agave 50*
• 2 tablespoons vegetable oil (or applesauce to make oil-free)
• 1 cup chopped pear
• ½ cup chopped fresh cranberries
• 1½ cups water

PREP

Oil a 6- or 7-inch bundt pan and set aside. Stir together the flour, cardamom, baking soda, baking powder, flax, and salt in a bowl. In a large measuring cup mix together the milk, sweetener, and oil. Add the wet ingredients to the dry ingredients and mix well. Fold in the pear and cranberries.

Spread the batter into the prepared pan and cover with foil. Place the trivet in the pot. Pour the water into the Instant Pot®. Place the pan on the trivet. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 35 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Carefully lift the pan out of the pot and remove the foil. Let cool on a cake rack completely before removing the cake from the pan and/or cutting.

*Tip: If you can’t find this product, substitute 2 tablespoons agave nectar and ½ teaspoon liquid stevia.