InstantPot Apple Spice Cake!~

FLAX EGG
2 tbsp ground flax seeds
5 tbsp water

In a small bowl, stir together the ground flaxseed and 5 tbsp water. Set aside.
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APPLES
3 medium apples, peeled, cored, and diced (about 3 cups)
2 tsp apple pie spice
1 tbsp agave

In a medium bowl, toss the apples with 2 tsp apple pie spice and 1 tbsp agave.
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DRY INGREDIENTS
1 cup gluten-free flour blend
1 cup oat flour
2 tsp baking powder
1 tsp apple pie spice

In a large bowl, whisk together the flour, oat flour, baking powder, apple pie spice, and salt. Set aside.
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WET INGREDIENTS
1 cup unsweetened applesauce
1/2 cup agave
1 tsp vanilla extract
Pre-made flax egg

In a medium bowl, whisk together the applesauce, 1/2 cup agave, vanilla, and the flax mixture.
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Pour the wet ingredients into the dry and mix well. The batter will be thick.

Into a 3” deep and 7” round nonstick or sprayed cake pan, spread half the batter. Top with half the apples. Repeat with the remaining batter and remaining apples. Cover tightly with aluminum foil.
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Pour 1 1/2 cups of water into the Instant Pot and insert the trivet. Place the cake pan on top of the trivet. Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 55 minutes.

When the cooking time is complete, let the pressure release naturally for 20 minutes, release any remaining pressure and carefully remove the lid.

Cool for 5 minutes before releasing the cake onto a cooling rack to cool completely.

After cooled, flip upside down, slice and serve!