Description
A sophisticated treat, this bread-like cake features warming spices and lovely herbal notes from olive oil. I like to pair a slice of this spice cake with a good strong cup of coffee or tea. For an extra special treat, spread a little coconut whipped cream on your cake, it is positively decadent!
Ingredients
- 1/3 cup extra-virgin olive oil, plus more for greasing
- 2 cups almond flour (preferably organic)
- 1/2 cup Swerve (another sweetener can be used)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt
- 2 large omega-3 eggs
- 1/3 cup coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup chopped toasted walnuts
- Coconut whipped cream, for serving
Instructions
- 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.
- In the bottom of your Instant Pot, place the trivet and add 1 cup of water to the pot.
- In a large bowl, whisk together the flour, Swerve, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, pepper, and salt.
- Add the eggs, oil, coconut milk, and vanilla and almond extracts, and whisk until well combined. Fold in the walnuts.
- 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.
- Cook on the “cake” setting, then allow the pressure to release naturally for 15 to 20 minutes.
- Carefully remove the pan from the pot, and let cool to room temperature.
- Serve with coconut whipped cream.
Notes
For an oven-cooked version of this cake, please check the post above for details.