Vegan Plum Almond Cake Pressure Cooker Recipe
This vegan plum almond cake is an effortless, moist dessert featuring fresh plums and almonds cooked conveniently in a pressure cooker. Ideal for gatherings or a special treat.
Ingredients
Main Ingredients
- 2 ripe plums pitted and sliced
- ½ cup sugar divided
- 1 cup all-purpose flour sifted
- ½ cup almond flour
- ½ cup plant-based milk
- ¼ cup vegetable oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ¼ cup sliced almonds for topping
- 2 tablespoon maple syrup for drizzling
- 1 tablespoon cinnamon
Instructions
Instructions
- Prepare the plums by pitting and slicing them evenly.
- Mix half of the sugar with sliced plums and set aside to macerate.
- In a large bowl, combine all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and remaining sugar.
- In another bowl, whisk plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Lightly grease the pressure cooker pot and arrange the marinated plums at the bottom in a single layer.
- Pour the batter over the plums evenly and sprinkle sliced almonds on top.
- Seal the pressure cooker and cook on high pressure for 25 minutes.
- Release pressure naturally for 10 minutes, then quick release remaining pressure.
- Open the cooker and check if the cake is cooked through with a toothpick.
- If fully cooked, carefully invert the cake onto a serving plate.
- Drizzle maple syrup over the top as a finishing touch.
- Allow to cool slightly before serving.
Notes
For the best flavor, use ripe, juicy plums. The cake can be stored covered at room temperature for 2 days.