Pressure Cooker Low Carb Cake with Raspberry Buttercream {Grain-Free, Gluten-Free, Paleo & Primal}

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)

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.

That’s it.

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!

Pressure Cooker Yellow Cake with Raspberry Buttercream {Grain-Free, Gluten-Free, Low-Carb, Paleo & Primal}

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Servings: 8 servings

Ingredients

Supplies + Extras

• 2 6 inch cake pans
• avocado oil spray
• aluminum foil
• Fresh raspberries for garnish

For the Low Carb Cake

• 4 large Egg(s)
• 1/2 cup Heavy Cream or coconut cream
• 1/4 cup Water, filtered
• 1 teaspoon Vanilla
• 3/4 cup Swerve Sweetener
• 1/2 cup Blanched Almond Flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon Sea Salt

For the Raspberry Buttercream

• 1/2 cup Butter (or ghee) softened, not melted
• 2 tablespoons Red Raspberry Powder sifted
• 2 to 3 cups Powdered Swerve
• 2 tablespoons Heavy Cream or coconut cream

Instructions

• Lightly coat cake pans with avocado oil spray.
• To make the Low Carb Cake: Beat eggs, add cream, water, vanilla and swerve. Then add the remaining ingredients. Blend well. Divide batter between 2 prepared pans. Cover each pan with aluminum foil.
• Place 1 cup of water in your pressure cooker and your rack. Carefully stack cake pans in your pressure cooker. If you pans do not have a lip making stacking possible, use broken bamboo skewers laid across the bottom pan to support the top pan.
• Cook your cakes under high/standard pressure for 25 minutes. Allow to naturally depressurize.
• Remove cakes from your pressure cooker and invert on a cooling rack (removing pans) and allow to cool completely before frosting.
• For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a cup at time, until completely incorporated. Add in raspberry powder and heavy cream.
• Use roughly 1/3 of the frosting in-between the cake layers, then the rest to frost/decorate.

Notes

Using a low-carb powdered sugar substitute will produce a slightly grainer buttercream that when using regular powdered sugar.

Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!