I'm back!!! with my Instant Pot Low Carb Lemon-Ginger Olive Oil Cake and a married daughter!

Hi my friends! I didn't forget about you, but I was so super busy making my daughter's wedding day the most wonderful day of her life, that I just didn't have much time to post! Thank you all for hanging in there with me! Between planning, arranging and several nervous breakdowns, I was, actually, still cooking!

I know everyone is not on the Instant Pot train yet, but I found it to be a life saver during this hectic time of my life. I have, pretty much, cooked all of my meals with my Instant Pot over the last few months. Needless to say, I have become very comfortable with the "scary" (as some of my friends describe it)

beast.

I've been working on a few really great projects over the summer, that I look forward to sharing with all of you in the future. But, for now, I want to share this delicious recipe for Low Carb Lemon Ginger Olive Oil Cake. You can make it in the Instant Pot and it comes out super moist. You can also bake it the oven and it's just as good. It's a dense, rich cake that resembles a pound cake.

Not cake, but almost as good...Wedding family photo...

Our wedding cake.

After all of my whining and complaining about putting this wedding together, I thought I should, at least, share a picture or two from the blessed event and show off my cutie pie kids a little. These are from my mom's iPhone (we still don't have the professional shots back!). The very handsome one standing next to the bride is her brother and also the officiant. The also handsome one with the long beard is the groom. You know who I am and the gorgeous girl in the middle is my lovely daughter. It truly was a wonderful day!

Ok, back to food! So, weddings always have some kind of cake and in honor of our wedding celebration, I thought I would share this recipe for a yummy cake that I came up with for my Instant Pot. This olive oil cake is super moist and flavorful. It's also low in carbs, gluten free and...wait for it...sugar free! How about that? You're welcome!

Just mix the flours together with the sugar and baking powder, in a large bowl. Next, mix the olive oil, eggs, lemon juice and zest, vanilla and ginger together in a small bowl. I used lemon infused olive oil to get a bigger lemon flavor, along with regular olive oil.

Mix the wet and dry ingredients together until fully combined, but don't over mix or you'll get a tough cake.

Spoon the cake batter into the oiled pan and smooth the top. Make a foil sling to help lower the pan in and out of the Instant Pot. Pour a cup of water into the bottom of the Instant Pot and place the trivet inside.

Lower the pan into the Instant Pot and put the lid on. Set the venting dial to "sealing" position and set the pot to manual cook for 18 minutes.

The Instant Pot takes some time to come to pressure and then cooks, so after the cook time is done, let the pot release naturally for 10 minutes (which means, don't do anything!). After the 10 minutes, turn off the Instant Pot and set the dial to"venting" to release any steam. Open the lid, carefully, keeping the condensation from spilling onto the cake. You can also cook his cake in the oven, if you wish. Just cook it at 350 degrees for 30-40 minutes until firm.

Serve the cake warm with some whipped cream or ice cream, or let it cool and serve room temperature. It's great either way!

Instant Pot Low Carb Lemon-Ginger Olive Oil Cake

Yield: 8 Servings

Prep time: 15 minutes

Total time: 45 minutes

INGREDIENTS

• ¾ cup cassava flour

• 1/3 cup almond flour

• 1/3 coconut flour

• ¾ cup monkfruit sweetener (or sugar free sweetener of your choice)

• 2 ½ teaspoons baking powder

• 2 tablespoons lemon zest (about 2 lemons)

• 4 eggs, beaten

• ½ cup olive oil

• ¼ lemon olive oil

• 3 tablespoons lemon juice

• 1 teaspoon vanilla

• 3 tablespoons grated ginger

DIRECTIONS

Mix dry ingredients and lemon zest in large bowl. In a small bowl, beat eggs with oils, lemon juice, vanilla and ginger. Mix wet ingredients into dry and stir until just combined.

Oil a 7” spring form pan. Spread the cake mixture evenly into the pan and smooth the top.

Pour 1 cup of water into the bottom of the Instant Pot and place the trivet over the water. Use a foil sling to lower the cake pan onto the trivet. Close the top and seal, making sure the sealing dial is set to “sealing”. Set to manual pressure cook for 18 minutes. You can also cook this in a conventional oven for 30-40 minutes or until it’s firm to the touch.

The pot will take about 10 minutes to come to pressure and then cook. When the cook time is finished, let the pot natural release for 10 minutes (just leave it alone) and then switch the venting dial to “venting”. Remove the cake with the foil sling and let cool for 10 minutes. Release the spring form pan ring and serve. Can be served warm or cooled.

Lectin Free, Gluten Free, Low Carb