The Best Instant Pot Raspberry Swirl Cake

I love using my Instant Pot to create different recipes. Sweets and desserts are no exception! The proof is in the pudding (pun intended) as you can see with my pound cake recipe, coffee cake recipe, mini pumpkin pies, or my cakes in a jar.

My cheese cake recipe was my very first published instant pot recipes! Seems like it was only yesterday! Along the way of cooking sweets with my instant pot, I also realized sweets are one of the things that has gotten me in trouble when I was 130 pounds heavier! The desserts I now create, tend to use more natural ingredients and are a bit healthier.

The best instant pot raspberry swirl cake is made right in your instant pot. It’s beautiful and tastes wonderful. What I love about this recipe is not having to wonder about the ingredients or feel guilty after eating it. I take a recipe that normally would be FULL of guilt for me, use more natural ingredients and turn it into a much healthier treat!

I use white whole wheat flour, which is also known as whole wheat pastry flour, almond butter (which is currently one of my favorite things), milk or almond milk (if you want to keep it even more low carb), unsweetened apple sauce and several other ingredients to give this recipe a wonderful taste.

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Ingredients

1½ cups of White Whole Wheat Flour (also known as Whole Wheat Pastry Flour)
2 teaspoon of Baking Powder
1 heaping teaspoon of Lemon Zest (zest of one Whole Lemon)
A pinch of salt
1 large Egg
¼ cup of Almond Butter
¼ cup of Unsweetened Applesauce (or make your own)
½ cup of Maple Syrup
½ cup of Milk (or Almond Milk)
1 teaspoon of Vanilla Extract
½ cup of Raspberry Jam or Preserve

Instructions

In a large bowl, shift together the flour, baking powder, a pinch of salt and the lemon zest. Keep aside.
Into another large bowl, crack and egg. Add the almond butter, applesauce, vanilla extract, maple syrup and the milk. Whisk it well until the almond butter has dissolved.
Slowly add the flour mix, about ½ cup at each time and gently fold in with a spatula. Do not over mix.
Once the batter is made, transfer about ½ cup of the batter into another bowl. Add half of the raspberry jam (¼ cup) to it and mix it well.
Pour half of the regular batter in the greased 7 inch cake pan. Add the raspberry batter on top. Swirl it in with a butter knife. Add the rest of the regular batter.
Place dollops of the remaining raspberry jam on the top and using a butter knife or a skewer, make swirl patterns. Cover the cake pan tightly with foil.
Add about 1½ cups of water in the Instant pot insert. Pace the cake pan on a trivet and gently lower it in the Instant Pot. The water should not touch the pan.
Select the “Pressure Cook” mode and adjust the time, with the “- / +” to 30 minutes.
When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then with the small plastic spoon that comes with your instant pot, turn the pressure valve to the “Venting” position, to do a quick release.
Carefully take out the trivet. Open the foil. The cake should be set not jiggly at all.
Let it cool completely.
Dust with powdered sugar and serve with ice-cream or whipped cream and fresh raspberries.
Don’t Forget To Print The Recipe Out For Later!