Mix together all ingredients using a hand mixer, until the mixture is well-incorporated, and looks fluffy. This will keep the cake from being dense as almond flour cakes can sometimes be.
Pour into the greased pan and bake for 25-30 minutes until a knife inserted in the center emerges clean.
For the Instant Pot
Mix together all ingredients using a hand mixer, until the mixture is well-incorporated, and looks fluffy. This will keep the cake from being dense as almond flour cakes can sometimes be.
Grease a heat-proof pan that fits inside your Instant Pot or Pressure Cooker. Pour the cake batter into this pan. I used a 3-cup Bundt Pan
In the inner liner of your Instant Pot, place two cups of water, and a steamer rack. Place the foil-covered pot on the trivet.
Close the Instant Pot, and cook for 20 minutes under high pressure, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
Make sure to beat the batter very well so your cake is not heavy.
The cake is sweet enough on its own, but you can use whipped cream for an additional indulgence. Or top with my Two-Ingredient Icing.
Use a metal pan, but if you only have a glass one be sure it’s oven proof. Glass doesn’t conduct heat as well as Metal does, so you may have to cook it longer.
Note that you CAN NOT substitute coconut flour for almond flour! If you want a coconut flour recipe, use the one for this keto chocolate cake with coconut flour