Almond Cherry Cake (Instant Pot)

Instant Pot Almond Cherry Cake is delicious, easy to make, and gluten-free. Batter only takes a few minutes to mix together. The cake is soft, sweet, and beautiful.

1¼ cup almond flour
3 Tbsp. cornstarch
½ cup sugar
¾ tsp. baking powder
1 pinch sea salt
5 egg whites
¼ cup butter, melted
¾ tsp. pure almond extract
1 cup cherries. frozen, pitted

Butter the bundt cake pan really well!

Mix all the dry ingredients in a bowl.

Add the wet ingredients and combined until smooth.

Pour the almond cake batter into a well-buttered bundt cake pan that fits your Instant Pot.

Scatter the frozen cherries over the batter and use a back of a spoon to gently press them inside a bit.

Place a trivet in Instant Pot, add 2 cups of cold water and place the cake pan inside.

Cover the pan with foil or a silicone lid that fits inside.

Close Instant Pot lid. Turn the valve to sealing.

Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 30 minutes. Use default High Pressure.

Depending on your Instant Pot model, it'll take around 7-9 minutes to come to pressure.

Once Instant Pot beeps that the 30 minutes of cooking are done, do a Natural Pressure Release for 10 minutes. That means do nothing for 10 minutes. After 10 minutes are done, do a Quick Release.

Carefully remove the cake pan from electric pressure cooker and remove the foil or lid that was covering it.

If there's some condensation and visible juice on top of the cake, then carefully pour it out of the cake pan.

Cool the cake for 10-15 minutes, then invert onto a plate.

Cool completely and serve.