Go Back

Instant Pot Paleo Gingerbread Mug Cake

Print Recipe
Prep Time 3 minutes
Cook Time 15 minutes
Course Dessert
Servings 1

Equipment

  • Pressure Cooker
  • Trivet
  • 8oz Mason Jar
  • Foil

Ingredients
  

  • 1 egg
  • 1 tsp molasses
  • 3 tsp coconut sugar
  • 1/4 cup pumpkin
  • 1 tbls milk of choice
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • Pinch of nutmeg
  • 4 tbls almond flour
  • 2 tsp coconut flour
  • 3 tbsp white chocolate chips optional
  • 2 cups water

Instructions
 

  • In a 8oz mason jar, mix together the egg, pumpkin, molasses, sugar and milk. Mix until smooth.
  • Stir in spices and flours until well combined.
  • If using, stir in white chocolate chips.
  • Place trivet in Instant Pot along with two cups water.
  • Set jar on top of trivet and cover jar with foil or silicone lid.
  • Secure lid of instant pot and cook on manual for 15 minutes.
  • Quick release the pressure. Carefully remove jar from instant pot (it will be hot! I highly recommend using a pair or jar tongs or hot mit)
  • Allow cake to cool slightly, then dive in!

Notes

To make in microwave, follow the batter instructions above. Let the batter sit for 2-3 minutes. Leave the jar uncovered and microwave on high for 3 to 3.5 minutes. Allow to cool slightly, then dive in!