Directions

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.

Once you add the dry , mix only until they are just combined. Overmixing almond and coconut flours can lead to a dense, tough cake.