+GFO +SF
This cake is super moist; it’s steamed and reminds me a little of an English steamed pudding. You can vary the fruits to match up with the season. —KH
SERVES 4
1¼ cups (150 g) whole wheat pastry flour (or use a gluten-free baking mix)
½ tsp ground cardamom
½ tsp baking soda
½ tsp baking powder
⅛ tsp salt
2 tbsp (14 g) ground flaxseeds
½ cup (120 ml) unsweetened nondairy milk ¼ cup (60 ml) agave syrup
2 tbsp (30 ml) mild oil (or use applesauce to make oil-free)
MIX-INS
1 cup (180 g) chopped pear
½ cup (50 g) chopped fresh cranberries
1½ cups (355 ml) water
Oil a 6- or 7-inch (15- or 18-cm) Bundt pan and set aside.
Mix all the dry ingredients—flour, cardamom, soda, powder, salt and flaxseeds—in a medium mixing bowl. Then mix all of the wet ingredients—milk, agave and oil—in a large measuring cup.
Add the wet ingredients to the dry and mix well. Fold in the mix-ins.
Spread the cake mixture into your prepared pan and cover with foil.
Put the steel insert into your Instant Pot and add the water to the bottom (along with the stainless steel steam rack with handles that came with your Instant Pot).
Place the lid on with the vent closed and cook on high pressure for 35 minutes. Let the pressure release naturally.
Once the pressure indicator goes down, remove the lid, carefully lift out the pan and remove the foil that’s covering the pan.
Let cool before removing the cake from the pan and/or cutting.
*SEE PHOTO INSERT