Print Recipe

Pressure Cooker Vanilla Cake

This Vanilla Cake is cooked in a pressure cooker, but can also be cooked in an oven.
Prep Time10 mins
Cook Time25 mins
Total Time1 hr
Servings: 8



    Pressure Cooker Vanilla Cake

    • 6 Eggs
    • 1/3 Cup Maple Syrup or Rice Malt Syrup
    • 3 teaspoons Vanilla Extract
    • 1 teaspoon Vinegar
    • 1/2 Cup Milk of choice
    • 3 teaspoon Baking Powder
    • 1/2 Cup plus 1 teaspoon Coconut Flour
    • 1/4 Cup Arrowroot
    • 1/2 teaspoon Bicarb Soda Baking Soda
    • 1/2 teaspoon Salt

    Whipped Cream

    • 2 Cups Coconut Cream place many 400ml can of Coconut Cream/Milk opened in the fridge overnight. Spoon off the thickened cream and discard the watery remains
    • 4 teaspoons Vanilla Extract
    • 4 teaspoons Maple Syrup



      Pressure Cooker Vanilla Cake

      • Grease a 15cm/6 inch cake tin. This size fitted snuggly into my pressure cooker.
      • Place the eggs into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg on high for 5 minutes.
      • Add the maple syrup and vanilla and whisk until large peaks have formed. Continue whisking on medium/high and add the milk and vinegar.
      • In a separate bowl, lightly whisk the dry ingredients together. Ensure that the coconut flour has no lumps in it.
      • Add the flour mixture by sifting the ingredients over the egg mixture in 2 lots and folding it in using a spatula.
      • Pour the batter into the tin and smooth out the tops
      • Place a trivet (small metal plate thingy, or if you don;t have one just use a small dinner plate) on the base of the pressure cooker and add 2 cups of cold water.
      • Place the cake tin in the pressure cooker, sitting on the trivet. Close the lid and 'lock', making sure the pressure valve is set to lock.
      • Cook for 25 minutes.
      • When the timer goes off immediately release the pressure but leave the cake in the closed pressure cooker for a further 10 minutes. After 10 minutes remove, being careful of any steam released from the pressure cooker.
      • Allow the cake to cool in the tin before removing.
      • Once the cake has cooled completely, remove from the tin and frost, decorate and devour.
      • I sliced my cake in half and then used the whipped cream in the middle and then on top, but you don't need to do that if you don't trust your carving skills. Just spread the tasty cream over the top and sides.

      Whipped Cream

      • In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
      • Place the cream back in the fridge to thicken before using.


      The cooking time for this Vanilla Cake is based on my Pressure Cooker. The timer only begins once the ideal cooking pressure is reached; the time is not measured from when the cake is put in the pressure cooker. Most modern pressure cookers do this for you however some of the old school versions (like our parents and grandparents had) do not come with an inbuilt clock.
      Cooking time may vary from from cooker to cooker. If your cake is not cooked after the 10 minute resting period put it back in the pressure cooker for 5 minutes.
      This Cake can also be cooked in a moderate oven (180C) for 25 minutes.