Crumb Topping:
1/2 c almond flour
1 T good quality coconut flour
1/4 c Swerve Brown
1/4 c butter, soft
1/4 t cinnamon
Pumpkin Cake:
1 c almond flour
1/2 c natural sweetener(s) - I use Erythritol, monk fruit and some allulose mixed
1/4 c vanilla or unflavored whey protein powder (I use Isopure)
2 T coconut flour
2 t baking powder
1/2 t cinnamon, ginger
dash of cloves and nutmeg
1/4 t salt
2/3 cup pumpkin puree
2 eggs
3 T butter, melted
1 t vanilla extract
Glaze
1/4 - 1/3 cup powdered sweetener(s) - I use a mixture of 2-3 I keep in a container in the pantry
1 T cream cheese (optional)
2 tablespoon cream
1/4 teaspoon vanilla extract
Place the dry ingredients in a large bowl and
whisk to combine. Put the eggs, pumpkin, butter and vanilla in another large bowl and mix
until smooth. Stir the wet ingredients into the dry ingredients.
Grease
a small cake, bundt or springform pan that fits inside your instant pot.
Pour the batter into the pan. To make it easier to pull your pan out
of the instant pot, use a long piece of aluminum foil, folded over a few
times and set the pan in the middle of it, pulling the sides up and over the
pan so you can 'lift' it out easily when it's done. (Or if you are lucky enough to use a 'sling' now made for lifting pans out of your instant pot, use that! I don't have one though...)
Sprinkle the crumb topping over the batter. Set a trivet in a 6-quart
Instant Pot and pour in 1 cup of water. Place the pan on the trivet, seal
the lid, press manual cook, and set the timer for 35 minutes. Let the pressure release naturally.
Open lid and let cool in the instant pot
for 10 minutes before removing.
Mix the
glaze ingredients together in a small bowl or processor. Drizzle the
glaze over the cooled cake.
Making the crumb topping up
I might add about 1/4 c chopped pecans to this next time....
In the pan...
Sprinkled the crumb topping on - but also you can see the foil I use as a 'handle' to lower and raise the pan into the instant cooker. I think some people cover the whole top with foil as well - I assume to keep the excess condensation from running back onto the cake? If you are using a springform pan, you'll want to wrap the outside of the pan with foil for sure so no water seeps in through the seams of it.
In the instant pot (or in my case, the Cosori)
Here is a photo of it 'done' and out of the instant pot, cooling on the stove.
Ready for the glaze
You wouldn't have to put a glaze on it if you didn't want to.
It's just a basic glaze - sweeteners, a little cream cheese, a bit of cream and a dash of vanilla.
Was great with coffee - and it freezes well.