Pressure Cooker Melt-in-Mouth Mandarin Orange Cardamom Whole30 Cake
This incredibly moist and tender cake is infused with bright mandarin orange zest and warm cardamom, all made effortlessly in a pressure cooker for a perfectly set, melt-in-your-mouth texture. It's a Whole30-compliant dessert that's both simple and impressive.
Ingredients
Ingredients
- 3 large eggs room temperature
- 1/2 cup almond butter smooth, unsweetened
- 1/4 cup avocado oil
- 1/4 cup maple syrup pure, grade A
- 1 tsp vanilla extract alcohol-free
- 1 tbsp mandarin orange zest finely grated
- 1 tsp ground cardamom
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
Notes
Storage: Store the cooled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Make-Ahead: The cake can be baked a day ahead and stored covered. It tastes even better the next day as the flavors meld. Variations: Add 1/4 cup of chopped walnuts or pecans to the batter for added texture. For a dairy-free glaze, whisk together 2 tbsp coconut cream with 1 tsp maple syrup and a pinch of cardamom and drizzle over the cooled cake. Serving Suggestion: Serve slices at room temperature with a dollop of coconut whipped cream (if allowed by your diet) or fresh mandarin orange segments.