The apple trees on the farm are heavy with apples now.  Time for some apple recipes.

This Instant Pot Apple Cake is quick to prepare and has the texture of coffee cake.

Serve it plain or drizzle it with caramel sundae topping before serving it to your guests!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The fist step to making Instant Pot Apple Cake is to peel, slice and cut apples into small chunks.

I dumped the apples into a small mixing bowl.  I added cinnamon and granulated sugar and stirred well to blend.

Once the apples are ready you can begin to prepare the cake batter.

Pour vegetable oil, sugar, maple syrup, vanilla and some almond milk into a mixing bowl.  I added 2 large egg yolks as well and reserved the whites in a small bowl.

I stirred the wet ingredients together until they were well blended.

 

Now I added the dry ingredients into the same bowl.  The Bob’s Red Mill Gluten Free 1 to 1 Flour Blend, baking powder, meringue powder, xanthan gum, and salt.

This will make a fairly stiff batter.

Using an electric mixer I then beat the egg whites until stiff peaks formed.  This helps produce a lighter cake.

Add the beaten egg whites to the batter by folding them in with a rubber spatula until they are well mixed.

The batter will still be thick because when cooked it will be more like a coffee cake texture.

I have a round spring form pan that fits into my Instant Pot.  I sprayed this pan with baking spray before adding in half of the above batter.

On top of this batter I spread half of the apples that had been set aside.

Now I covered the apples with the remaining batter and finished with a layer of apples.

I wrapped the cake pan with tin foil to protect it from the moisture in the Instant Pot.

Before baking the cake I poured one cup of water into the Instant Pot and then placed the trivet inside.

I then carefully lowered the cake onto the trivet.

I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 40 minutes.

After the caked was cooked I allowed it to do a Natural Release for 6 minutes.

After 6 minutes I turned the steam release handle to the venting position to finish with a Quick Release.

I used the handles of the trivet to lift the cake pan out of the Pot and carefully removed the tin foil.

I allowed the cake to cool for about 10 minutes before removing the sides of the pan.

I served the Instant Pot Apple Cake warm and I will definitely be making this again!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Instant Pot Cake Recipes You Will Enjoy…

Other Apple Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Apple Cake:

• 3 cups apples
• 2 tsp cinnamon
• 2 tbsp granulated sugar
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1/4 cup almond milk
• 2 large eggs separated
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 1/2 cup Bob’s Red Mill Gluten Free 1 to 1 Flour Blend
• 1/2 tbsp meringue powder
• 1 tsp xanthan gum
• 2 tsp baking powder
• 1/2 tsp salt
•  
• 1 cup water

How to Make Instant Pot Apple Cake:

1. Grease a 7 inch cake pan. I use a spring form pan that came in my Instant Pot set.
2. Peel, core and cut the apples into small pieces.
3. Toss the apples with the cinnamon and the 2 tbsp granulated sugar.
4. In a large mixing bowl whisk together the oil, sugar, almond milk, maple syrup egg yolks and vanilla extract.
5. Add the flour, meringue power, xanthan gum, baking powder and salt and mix until well blended. The batter will be stiff.
6. Beat the egg whites in a separate bowl until stiff peaks form.
7. Fold the meringue into the batter. The batter will still be thick.
8. Spread half of the batter into the prepared pan.
9. Spread half of the apples on top of the batter.
10. Spread the last of the batter on top of the apples.
11. Pour the remaining apples on to the top of the cake using a rubber spatulat to help get all the juice.
12. Cover the cake pan with tin foil.
13. Pour the cup of water into the Instant Pot.
14. Lower the trivet into the Pot and then place the cake pan on top of it.
15. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 40 minutes.
16. When the cake is done cooking do a Natural Release for 6 minutes.
17. After 6 minutes turn the steam release handle to the venting position to finish with a Quick Release
18. Remove the cake from the Pot and carefully remove the tin foil. Allow to cool for 10 minutes before removing the sides of the spring form pan.
19. Serve warm with ice cream or caramel sauce.