There’s something incredibly comforting about a warm slice of cake for breakfast, and this Instant Pot Plum Cake is here to make your mornings extra special. Forget heating up the whole kitchen—this recipe harnesses the magic of the pressure cooker to create a perfectly moist, tender cake in just 40 minutes. Infused with the sweet-tart flavor of juicy plums and a hint of almond, its delicate crumb is a dream come true for anyone on a keto or low-carb diet. It’s elegant enough for a weekend brunch yet simple enough for a weekday treat. Let’s get baking!
Ingredients
• ½ cup (113g) Butter, softened
• ½ cup (100g) Granulated Sweetener
• 3 large Eggs, room temperature
• 1 tbsp (15ml) Vanilla Extract
• ¼ tsp (1.25ml) Almond Extract
• ¾ cup (180ml) Unsweetened Almond Milk
• 1 ½ cups (168g) Almond Flour
• ½ cup (60g) Coconut Flour
• 2 tsp (8g) Baking Powder
• ¼ tsp (1g) Xanthan Gum
• 1 pinch Sea Salt
• 4 medium Plums, pitted and halved
• 1 ½ cups (355ml) Water, for the Instant Pot
Instructions
1. Directions
2. Prepare the Instant Pot: Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet or rack inside.2. Cream Butter and Sweetener: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sweetener together until the mixture is light, fluffy, and smooth.3. Add Eggs and Flavor: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, almond extract, and almond milk until just combined.4. Combine Dry : In a separate medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and sea salt.5. Make the Batter: Gradually add the dry ingredient mixture to the wet , mixing on low speed until everything is just incorporated. Do not overmix.6. Assemble the Cake: Thoroughly grease a 7-inch round push pan or springform pan with cooking spray. Pour the batter into the prepared pan and smooth the top. Gently press the plum halves, cut-side down, into the top of the batter.7. Pressure Cook: Carefully lower the pan onto the trivet inside the Instant Pot. Secure the lid, set the steam release valve to ‘Sealing,’ and cook on High Pressure for 25 minutes.8. Release and Cool: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam. Carefully lift the pan out and let the cake cool for at least 15 minutes before serving.
Nutritional Information
• Per Serving: Calories 296 | Total Fat 25g | Net Carbs 6.5g | Protein 9g | Fiber 1g
Pro Tips
• For a smoother, more uniform batter, ensure your butter, eggs, and almond milk are at room temperature before you begin.
• Once you add the dry , mix only until they are just combined. Overmixing almond and coconut flours can lead to a dense, tough cake.
• Serve the cake warm with a dollop of full-fat Greek yogurt, clotted cream, or a sprinkle of powdered sweetener for an extra touch of elegance.
