Yes, you read that right, it wasn’t a mistake. You can, indeed, make a cake in your pressure cooker! And not just any cake, a LOW CARB CAKE, that’s grain/gluten-free and paleo/primal friendly. My Pressure Cooker Low Carb Cake with Raspberry Buttercream will quickly become your go-to, quick and delicious cake recipe.
Can I be honest with you for just a minute??
See I’m good at lots of things, but baking and cake decorating is totes outside of my comfort zone. I feel totally inadequate and struggle with making sweet stuff look beautiful.
Sweet food is a artist medium vastly different from savory foods.
But for you, I created this recipe anyway.
Cause it’s Valentine’s Day Season and I want to give you a little piece of my heart too.
I tried my hardest to make this Pressure Cooker Low Carb Cake with Raspberry Buttercream Frosting look pretty and I think I did pretty good.
Thank goodness for the rustic-frosting trend happening right now.
The cake recipe is adapted from my Classic Grain Free Birthday Cake that can be found in my cookbook Without Grain (which I must admit to be the 100% prefect grain-free cake #nailedit). Tweaking the volumes and ingredients to be Pressure Cooker friendly and low in carbs.
Of course to make the magic happen, you’re going to need a Pressure Cooker. If you are looking for a easy to use and budget friendly electric pressure cooker, I recommend THIS one >> GoWise USA 8 Quart, 8 in 1 Multi-Cooker (the 6 quart is fab too, but trust me the bigger model is definitely better, I have both and speak from experience)
I love my pressure cookers to the moon & back, I use them several times a week. (P.S. I’ve been a pressure cooking fool for over 20 years now, I’m not a newbie. The new electric must-cooker models are safe and easy to use.)
If you are wondering why I don’t use/recommend the instant pot brand – I have tried one in my kitchen. Head to head against my GoWise USA 8 in 1 Multi-Cooker, not only was the instant pot more expensive, it has longer heat up & depressurization times. The instant pot also has less features.
For more of my delicious pressure cooker creations, click HERE
In addition to having a pressure cooker or multi-cooker, you’re also going to need 2 – 6 cake pans, THESE are the exact pans that I use. And at least 1 rack that fits into your pressure cooker, it should have come with one.
There aren’t any fancy cake making instructions for pressure cooking a cake. It’s straightforward and simple. I’ve made several cakes, even boxed varieties with success. Cake batter divided into 2 – 6 cake pans, covered in foil, stacked, 1 cup of water, 25 minutes pressure, naturally depressurize.
Now you know the secret.
You are welcome.
Likewise with the Raspberry Buttercream, it’s a traditional buttercream (swapping THIS low carb powdered sweetener for powdered sugar) and adding sifted raspberry powder.
Perhaps, this recipe is starting to sound easier already??
Isn’t your mouthwatering looking at this picture?!? I know mine is!