Instant Pot Gluten Free Pumpkin Coffee Cake



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    Instant Pot Gluten Free Pumpkin Coffee Cake Yum
    Votes: 4
    Rating: 4.75
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    Votes: 4
    Rating: 4.75
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    Do you have company coming for the holidays? Do you need a quick and easy morning treat that does not need an oven? Do any of your guests need to eat gluten free?

    This is the perfect recipe for you! Always remember that a bread or cake made in the IP is a little more dense than an oven baked one.

    Prepare your pot:

    Place 1 ½ cup water in the bottom of the liner.

    Place trivet in liner, and prepare a tinfoil sling.


    Prepare your pan:

    Generously butter a 7 inch springform pan.

    • ½ cup walnuts, smashed in a plastic bag
    • ½ cup brown sugar
    • Pumpkin pie spice

    Spread a handful or two of the smashed walnuts on the bottom of the springform pan.

    Then spread the brown sugar, and generously sprinkle some pumpkin pie spice over all.

    Set pan aside.


    Prepare the batter – this can all be done in one bowl:

    Prep 1/2 cup milk of choice with 1/2 teaspoon apple cider vinegar – set aside.

    Melt 1 stick of butter in a glass bowl.

    Add 1 cup brown sugar and stir well.

    Add 1 cup pumpkin and stir well. You can use canned pumpkin, or, pumpkin puree you made in your IP. (See our other show about this!)

    Add 2 eggs and 1 egg yolk, and stir very well until batter is smooth and shiny.

    Add 1 ¾ c. gluten free one to one flour – I use Bob’s Red Mill but any of this type of mix will do…

    Then add:

    2 tablespoons pumpkin pie spice

    1 ½ teaspoon baking powder

    ¼ teaspoon baking soda

    ¼ teaspoon salt


    Stir until well blended. Batter will be thick and a little gooey.

    Add the milk/vinegar mixture right at the end.

    Pour into the prepared pan and smooth the top of the batter.

    Cover loosely with foil and place over the sling, and then lower pan into the pot.

    Fold the sling wings over, cover, and make sure your toggle is on sealing.


    Set on manual/pressure cook for 55 mins. Use natural pressure release. I did the test for this cake late at night. When the timer went off, I simply turned off the IP and went to bed.

    In the morning, I took the cake out of the IP, and it was perfectly done, and ready to come out of the pan and be served immediately. This makes it a great recipe for a busy holiday morning!

    Here is our Quick and Carry Kitchen show featuring this recipe: