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Mini Spice Cakes in the Instant Pot Recipe Mini Spice Cakes in the Instant Pot Recipe

Recipe

Mini Spice Cakes in the Instant Pot Recipe

Written by: Emily Smith

Whipped up some mini spice cakes in my trusty Instant Pot today. The aroma of cinnamon, nutmeg, and cloves filled my kitchen. They're fluffy, moist, and just the right size for a sweet treat!

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Imagine biting into a cake that packs a flavorful punch of spices, all perfectly balanced to tickle your taste buds. That's what you get with this recipe. I'm sharing my instant pot mini spice cakes recipe, a treat I enjoy making for friends and family. Warm, inviting, and bursting with comforting spices, it's a hit every time! Trust me, you'll want to roll up your sleeves and give this recipe a whirl. Just a few simple steps, and your kitchen will be filled with the delicious aroma of these delightful mini cakes.

Ingredients for Delightful Mini Spice Cakes

  • All-purpose flour: Essential for structure and texture in the cakes, providing a sturdy base for the other ingredients to bind together.
  • Sugar: Adds sweetness to the cakes, balancing the spices and enhancing the overall flavor profile of the dessert.
  • Vegetable oil: Moistens the cakes, ensuring they are tender and soft, while also contributing to a rich and moist crumb.
  • Milk: Adds moisture and richness to the cakes, creating a tender crumb and enhancing the overall flavor of the dessert.
  • Egg: Acts as a binding agent, helping to hold the ingredients together and providing structure to the cakes.
  • Baking powder: Helps the cakes rise and become light and fluffy, ensuring a soft and airy texture in the final dessert.
  • Cinnamon: Adds warmth and depth of flavor to the cakes, complementing the other spices and creating a cozy, aromatic dessert.
  • Nutmeg: Enhances the flavor profile of the cakes with its warm, nutty notes, adding depth and complexity to the overall taste.
  • Cloves: Contributes a warm and aromatic flavor to the cakes, adding a hint of spiciness and complexity to the dessert.

Essential Tools for Making Mini Spice Cakes in the Instant Pot

  • Instant Pot: Essential for pressure cooking the mini spice cakes quickly and efficiently.
  • Mini cake pans: Needed to shape and bake the individual mini spice cakes in the Instant Pot.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • Pinch of salt

Instructions:

  1. In a mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
  2. In a separate bowl, mix together the vegetable oil, milk, and egg.
  3. Combine the wet and dry ingredients until just mixed.
  4. Grease mini cake pans and pour the batter into each cavity, filling them halfway.
  5. Add 1 cup of water to the Instant Pot and place a trivet inside. Carefully place the cake pans on the trivet.
  6. Close the Instant Pot lid and set to high pressure for 15 minutes.
  7. Once done, allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
  8. Carefully remove the cake pans from the Instant Pot and let the cakes cool before serving.

Nutritional value:

Per Serving in Calories: 220 kcal | Carbohydrates: 30 g | Protein: 3 g | Total Fat: 10 g | Saturated Fat: 1.5 g | Trans Fat: 0 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 2 g | Cholesterol: 30 mg | Sodium: 180 mg | Dietary Fiber: 1 g | Sugar: 15 g | Calcium: 60 mg | Potassium: 80 mg | Iron: 1.5 mg | Vitamin A: 50 µg | Vitamin C: 0 mg

Tips for Making Mini Spice Cakes Ahead of Time and Storing

Make Ahead Instructions

  • Prepare the mini spice cake batter as directed.
  • Fill the mini cake pans with the batter.
  • Cover the cake pans with plastic wrap and store in the refrigerator for up to 24 hours.
  • When ready to bake, follow the cooking instructions as usual.

Freezing Instructions

  • Allow the mini spice cakes to cool completely after baking.
  • Wrap each cake individually in plastic wrap.
  • Place the wrapped cakes in a freezer-safe container or bag.
  • Label the container with the date and freeze for up to 3 months.
  • To serve, thaw the cakes in the refrigerator overnight or at room temperature for a few hours.

Did you know that adding a tablespoon of orange zest to the batter can give these mini spice cakes a delightful citrusy twist? It adds a refreshing flavor that complements the warm spices beautifully. Give it a try for a unique and tasty variation!

Common Questions About Preparing Instant Pot Mini Spice Cakes

FAQ:
Can I use a different type of flour for this recipe?
Yes, you can try using whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour.
Can I replace the sugar with a sugar alternative?
Certainly, you can use honey, maple syrup, or a sugar substitute like stevia in place of sugar.
How can I add a twist to these spice cakes?
You can add chopped nuts, dried fruits, or a cream cheese frosting to enhance the flavor and texture of the spice cakes.
Can I make these spice cakes in a regular oven instead of an instant pot?
Yes, you can bake these spice cakes in a preheated oven at 350°F (180°C) for about 20-25 minutes or until a toothpick inserted comes out clean.
Can I store these spice cakes for later?
Absolutely, you can store the spice cakes in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

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