Instant- Pot Cranberry Orange Bundt cake
This Cranberry Orange Bundt cake is so simple and bursting with flavor. Wonderful combination of fresh tart Cranberries and lightly sweetened Orange creates a moist and delightful cake.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1-1/2 cup All Purpose flour/whole wheat flour/ Gf flour
- 1/2 tsp Baking Soda
- 1 tbsp apple cider vinegar/ vinegar
- 3/4 cup Yogurt
- 2 Tbsp coconut oil
- 1/2 cup sugar
- 1/2 cup fresh Orange juice
- 1 Tbsp Orange Zest
- 1 cup fresh cranberries / chopped
Instructions
- 1
To get started, add the 1½ cup of water to the Instant pot and add the trivet that came with your Instant pot
- 2
Grease a 6 inch bundt pan with oil and keep aside.
- 3
In a bowl add the gluten free flour , baking soda , fresh cranberry & orange zest and mix it.
- 4
In another bowl, whisk together yogurt sugar , orange juice and apple cider vinegar .
- 5
Add the oil to the orange juice and mix until incorporated.
- 6
Mix the wet and dry ingredients but do not over-mix.
- 7
Pour the mixture into your bundt pan, and cover the bundt pan with foil , then place the bundt pan on the trivet.
- 8
Place the lid and turn until locked. Set it on bake/cake mode for 30 minutes and allow your cake to bake/cook. once done let the pressure release naturally for 15 minutes. Remove the cake from the Instant Pot. (Be careful as your bundt pan will still be hot.) Check with a toothpick in the middle of the cake if done.
- 9
Cool completely on the wire rack before serving.
- 10
Making it in eggbite mold instructions
- 11
If you like to bake :