Instant Pot Paleo Lemon Cake (Gluten Free)
Instant Pot Paleo Lemon Cake (Gluten Free)
Ingredients
Dry Ingredients:
- ½ cup coconut flour
- ½ cup almond flour
- ¼ cup tapioca or arrowroot flour
- ½ teaspoon baking soda
Wet ingredients:
- ½ cup canned coconut milk, full-fat (mix well before measuring)
- ½ cup ghee or 1 stick butter melted
- ¼ cup honey maple syrup works too
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Topping:
- Lemon Curd optional topping (here are recipes for instant pot lemon curd and also paleo lemon curd)
- Candied lemon slices optional (got these at Trader Joe's)
Instructions
- Add the dry ingredients to a bowl and mix well.
- Add the wet ingredients to the bowl with the dry ingredients and mix well.
- Pour the batter into a greased 7-inch cheesecake pan with a removable bottom. Cover the pan with foil.
- Place 2 cups of water in the instant pot, then place the trivet inside. Put the cake pan on top of the trivet.
- Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.
- Naturally release pressure for 15 minutes, then open the valve to release any remaining pressure.
- Allow the cake to cool, then top with lemon curd if desired.
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