Quick and Easy Applesauce Spice Cake In The Pressure Cooker

If you love warm spices and tender, moist crumb, this Applesauce Spice Pressure Cooker Cake will be your new go-to dessert. It’s simple enough for a weeknight but tastes like something you’d serve for a special occasion. The pressure cooker keeps the cake extra soft and bakes it without heating up your whole kitchen.

Plus, the applesauce adds natural sweetness and keeps the texture plush. Top it with a quick glaze or a dusting of powdered sugar and you’re set.

What Makes This Special

This cake brings together cinnamon, nutmeg, and cloves with the gentle sweetness of applesauce. The pressure cooker locks in moisture, so you don’t need lots of oil or butter to keep it tender.

It’s a one-bowl batter with pantry staples, and it cooks faster than a traditional oven cake. Even better, it’s a forgiving recipe—great for beginners or anyone trying pressure-cooker baking for the first time.

You can serve it warm with a scoop of vanilla ice cream for comfort food vibes. Or keep it simple with a light glaze made from powdered sugar and milk.

Either way, it tastes like fall, but it’s welcome any time of year.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (or allspice)
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1/2 cup (120 ml) neutral oil (such as canola or light olive oil)
• 1 cup (240 ml) unsweetened applesauce
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, brightens flavor)
• 1/2 cup (70 g) chopped walnuts or pecans (optional)
• 1/2 cup (80 g) raisins or mini chocolate chips (optional)
• 1 cup (240 ml) water for the pressure cooker

Pan: 7-inch round cake pan or 6-cup Bundt/pullman-style pan that fits your pressure cooker. Grease well and line the bottom with parchment.

Instructions

1. Prep the pan and cooker. Grease your cake pan and line the bottom with a circle of parchment. Add 1 cup of water to the pressure cooker insert and place a trivet inside.
2. Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
3. Whisk wet ingredients. In a separate bowl or large measuring cup, whisk granulated sugar, brown sugar, oil, applesauce, eggs, vanilla, and lemon juice until smooth.
4. Combine gently. Pour the wet ingredients into the dry.

   Stir with a spatula until just combined. Do not overmix; a few small lumps are fine.

5. Fold in mix-ins. If using nuts, raisins, or chocolate chips, fold them in now. The batter will be thick but scoopable.
6. Fill the pan. Scrape the batter into the prepared pan and smooth the top. Cover tightly with foil to prevent condensation from dripping onto the cake.
7. Position the pan. Use a sling made from a folded strip of foil or a silicone sling to lower the pan onto the trivet inside the cooker.
8. Pressure cook. Seal the lid.

   Cook on High Pressure for 35 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
9. Check doneness. Carefully lift the pan out. Remove foil.

   A toothpick inserted in the center should come out mostly clean with a few moist crumbs. If it’s wet, re-cover and pressure cook for 5–8 minutes more, then quick-release.

10. Cool. Let the cake cool in the pan for 10–15 minutes, then run a thin knife around the edge and invert onto a rack. Peel off parchment and cool completely.
11. Finish. Dust with powdered sugar, drizzle with a simple glaze (1/2 cup powdered sugar + 1–2 teaspoons milk), or serve as-is.

How to Store

• Room temperature: Wrap tightly or store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for 5–6 days.

  Bring to room temp before serving for best texture.

• Freezer: Wrap slices individually in plastic, then place in a freezer bag. Freeze up to 2 months. Thaw at room temp or warm gently in the microwave.

Benefits of This Recipe

• Moist and tender: Applesauce and steam baking create a soft crumb without a lot of fat.
• Faster than oven baking: No preheating, and steady results even in small kitchens or hot weather.
• Pantry-friendly: Uses common ingredients you likely have on hand.
• Versatile: Easy to adapt with nuts, fruit, or chocolate.
• Great for sharing: The 7-inch size is perfect for families or small gatherings.

Pitfalls to Watch Out For

• Too much moisture: Skipping the foil cover can lead to a gummy top.

  Always cover the pan tightly.

• Overmixing: Stirring too much toughens the cake. Mix just until the flour disappears.
• Wrong pan size: Using a larger pan can make the cake too thin and dry. Stick with 7-inch round or similar capacity.
• Short cook time: If the center is wet, add 5–8 minutes more.

  Different pressure cookers vary slightly.

• Opening too soon: A 10-minute natural release helps the cake set. Don’t quick-release immediately.

Recipe Variations

• Maple Glazed: Whisk 1/2 cup powdered sugar with 1 tablespoon maple syrup and 1 teaspoon milk. Drizzle over cooled cake.
• Apple Chunk Upgrade: Fold in 1 cup small diced apple tossed with 1 teaspoon flour to prevent sinking.
• Ginger Spice: Add 1 teaspoon ground ginger or 2 tablespoons finely chopped crystallized ginger for extra warmth.
• Cranberry Walnut: Swap raisins for dried cranberries and add toasted walnuts.
• Whole-Wheat Twist: Use 3/4 cup all-purpose flour + 3/4 cup white whole-wheat flour.

  Add 1–2 tablespoons extra applesauce if the batter seems stiff.
• Dairy-Free Cream Cheese Glaze: Top with a glaze made from dairy-free cream cheese, powdered sugar, and a splash of almond milk.
• Low-Sugar Option: Reduce sugars by 2–3 tablespoons each; the applesauce will keep it moist, though slightly less sweet.

FAQ

Can I make this without eggs?

Yes. Replace the 2 eggs with 1/2 cup plain dairy-free yogurt or 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, rested 10 minutes). The cake will be slightly denser but still moist.

What if I don’t have a 7-inch pan?

Use any pan that fits your pressure cooker and holds about 6 cups.

A small Bundt pan works well. If your pan is deeper, you may need an extra 3–5 minutes of cook time.

Can I bake this in the oven instead?

Yes. Pour into an 8-inch round pan lined with parchment.

Bake at 350°F (175°C) for 28–34 minutes, or until a toothpick comes out with a few moist crumbs.

Do I need to adjust for sweetened applesauce?

If using sweetened applesauce, reduce the granulated sugar by 2–3 tablespoons to keep the cake balanced.

Why cover the pan with foil?

Foil prevents steam from dripping onto the batter, which can cause a soggy surface or dense streaks. It also helps the cake cook evenly.

How do I prevent raisins or nuts from sinking?

Toss them with a teaspoon of flour before folding into the batter. The light coating helps suspend them throughout the cake.

Can I double the recipe?

Not in one pan.

The batter would be too deep to cook evenly. Make two separate cakes or bake a second round after the first is done.

How do I know it’s done if I can’t see inside the cooker?

After the timer and 10-minute natural release, test with a toothpick once you remove the foil. If it’s wet, re-cover and cook a few minutes longer.

It’s very forgiving.

What oil works best?

Neutral oils like canola, sunflower, or light olive oil keep the flavor clean and the crumb tender. Melted coconut oil also works; just make sure the eggs and applesauce are at room temp to prevent it from firming up.

Can I add a crumb topping?

You can, but it can get damp in a pressure cooker. If you want that texture, add a streusel after cooking and broil briefly in an oven or air fryer to crisp it up.

In Conclusion

This Applesauce Spice Pressure Cooker Cake delivers a cozy, homey dessert with minimal effort and maximum payoff.

It’s moist, warmly spiced, and flexible enough to suit your pantry and preferences. Once you try cake in a pressure cooker, you’ll see how reliable and convenient it can be—no preheating, no fuss, just tender slices ready to share. Keep this one on repeat for gatherings, packable snacks, or weeknight treats.

Print Pin

Applesauce Spice Pressure Cooker Cake – Cozy, Moist, and Surprisingly Easy

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (or allspice)
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1/2 cup (120 ml) neutral oil (such as canola or light olive oil)
• 1 cup (240 ml) unsweetened applesauce
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, brightens flavor)
• 1/2 cup (70 g) chopped walnuts or pecans (optional)
• 1/2 cup (80 g) raisins or mini chocolate chips (optional)
• 1 cup (240 ml) water for the pressure cooker

Instructions

• Prep the pan and cooker. Grease your cake pan and line the bottom with a circle of parchment. Add 1 cup of water to the pressure cooker insert and place a trivet inside.
• Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
• Whisk wet ingredients. In a separate bowl or large measuring cup, whisk granulated sugar, brown sugar, oil, applesauce, eggs, vanilla, and lemon juice until smooth.
• Combine gently. Pour the wet ingredients into the dry. Stir with a spatula until just combined. Do not overmix; a few small lumps are fine.
• Fold in mix-ins. If using nuts, raisins, or chocolate chips, fold them in now. The batter will be thick but scoopable.
• Fill the pan. Scrape the batter into the prepared pan and smooth the top. Cover tightly with foil to prevent condensation from dripping onto the cake.
• Position the pan. Use a sling made from a folded strip of foil or a silicone sling to lower the pan onto the trivet inside the cooker.
• Pressure cook. Seal the lid. Cook on High Pressure for 35 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
• Check doneness. Carefully lift the pan out. Remove foil. A toothpick inserted in the center should come out mostly clean with a few moist crumbs. If it’s wet, re-cover and pressure cook for 5–8 minutes more, then quick-release.
• Cool. Let the cake cool in the pan for 10–15 minutes, then run a thin knife around the edge and invert onto a rack. Peel off parchment and cool completely.
• Finish. Dust with powdered sugar, drizzle with a simple glaze (1/2 cup powdered sugar + 1–2 teaspoons milk), or serve as-is.