Spring and summer bring on cravings for all things citrus!  This Instant Pot Orange Cake is an easy pressure cooker recipe that will complement any warm weather meal. This gluten free cake is moist and delicious!

Warmer weather brings lighter flavours and this Gluten Free Orange Cake will bring memories of picnics and other outdoor gatherings.

This easy pressure cooker recipe will yield 8 servings.

Garnished with orange zest and orange slices it will make a pretty presentation on any dessert table.

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 first step to making this flavourful Instant Pot Orange Cake was to separate the egg.

Then I used an electric hand mixer to beat the white until it formed soft peaks.

After setting aside the egg white I dumped some granulated sugar and margarine into a large mixing bowl.  

I beat them together using an electric hand mixer before adding in the egg yolk and some orange juice.

Once the batter was creamy I was ready to move to the next step.

I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking flour that I had sifted and spooned into the measuring cup.  This was to keep it light and fluffy.

Next I measured in meringue powder, baking powder, salt, almond milk and orange zest.

I used the electric hand mixer again to beat the ingredients until they were well combined.

Then I scraped the egg white, that I had prepared earlier, into the mixing bowl.

I folded it into the batter using a rubber spatula.

Then I greased and floured an Instant Pot cake pan.

I carefully scraped the cake batter into the pan.

Next I covered the cake pan with tinfoil.

I added 1 1/2 cups of water to my Instant Pot and placed the trivet inside.  I carefully set the cake pan on the trivet.

Then 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 50 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 20 minutes before turning the steam release handle to the venting position.

Once the lid was off the Pot, I carefully lifted out the cake pan and immediately removed the tinfoil.

I allowed the cake to cool in the pan for about 10 minutes before inverting it onto a rack to finish cooling.

Once cooled I flipped it again onto a serving plate.

I used a tub of Betty Crocker Vanilla Frosting to ice the cake.

Then I added some more orange zest to the top.

The final decoration was slices of orange to garnish the edges.  

Instant Pot Orange Cake is an easy dessert recipe that is not only pleasing to the eye but very pleasing to the taste buds as well!

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…

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

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

• 1 egg, large and separated
• 2/3 cup granulated sugar
• 1/4 cup margarine
• 4 tbsp orange juice
• 1 1/2 cups sifted Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1/2 cup almond milk
• 1 tbsp meringue powder
• 2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp orange zest (divided)
• 450g Betty Crocker Vanilla Frosting

How to Make Instant Pot Orange Cake:

1. Grease and flour an Insant Pot cake pan.
2. Separate the egg and use an electric hand mixer to beat the white until soft peaks form. Set aside.
3. Dump the granulated sugar and margarine into a large mixing bowl and beat with the electric hand mixer until well combined.
4. Add the egg yolk and orange juice. Beat again with the electric hand mixer.
5. Spoon the sifted Bob’s Red Mill 1 to 1 Gluten Free Baking Flour into the measuring cup to keep it light and fluffy. Pour into batter.
6. Measure in the meringue powder, baking powder, salt, almond milk and orange zest. Beat until well combined.
7. Fold in the egg white that you had set aside earlier just until combined.
8. Scrape batter into the prepared cake pan.
9. Cover cake and seal with tinfoil.
10. Pour 1 1/2 cups of water into the Instant Pot.
11. Put trivet into Pot and lower cake pan on top of it.
12. 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 50 minutes.
13. Once the Instant Pot is done cooking, allow it to do a Natural Release for 20 minutes before turning the steam release handle to the venting position.
14. Remove the lid and carefully lift out the cake.
15. Immediately remove the tinfoil and allow the cake to cool in pan for about 10 minutes before inverting onto cooling rack.
16. Once cooled ice with Betty Crocker Vanilla frosting and top with the remaining orange zest. Granish with orange slices too if you like.
17. Serve and enjoy!