Finding a satisfying dessert that doesn’t require hours in the kitchen can feel like searching for a needle in a haystack. Between juggling work deadlines, after-school activities, and trying to keep up with everyday life, spending all afternoon baking just isn’t in the cards for most of us.
That’s why these instant pot almond cake bites are such a game-changer: they’re quick and easy to make, perfectly portioned for snacking, and use simple ingredients you probably already have in your pantry.
Why You’ll Love These Almond Cake Bites
- Quick dessert solution – Ready in just 25 minutes, these cake bites are perfect when you need a sweet treat but don’t want to wait hours for a traditional cake to bake.
- Simple pantry ingredients – You probably have most of these basic ingredients in your kitchen already – no special shopping trip needed!
- Perfect portion control – These bite-sized treats let you enjoy just the right amount of dessert without the temptation of a whole cake sitting on your counter.
- Instant Pot convenience – Using your Instant Pot means you don’t have to heat up your kitchen with the oven, making these ideal for warm summer days or busy evenings.
What Kind of Almond Flavoring Should I Use?
When it comes to almond flavoring, you’ve got two main options for this recipe: almond extract or almond emulsion. Almond extract is more commonly available and works perfectly fine, but it’s quite potent so be careful not to overdo it. Pure almond extract gives the best flavor, though imitation versions can work in a pinch – just know you might need to use a bit more since they’re typically less concentrated. If you’re looking to step up your baking game, almond emulsion is worth trying since it holds up better to heat and won’t bake out as much as extract does. Just remember that no matter which type you choose, start with the amount called for in the recipe and adjust to taste in future batches.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this recipe:
- Plain flour: You can use self-rising flour instead of plain flour – just skip the baking powder and salt if you do. For a gluten-free version, try a 1:1 gluten-free flour blend.
- Butter: Swap butter with coconut oil (use the same amount) for a dairy-free version. You can also use margarine, though the texture might be slightly different.
- Milk: Any milk works here! Try almond milk, soy milk, or oat milk for a dairy-free option. The cake will turn out just as good.
- Almond flavoring: If you’re out of almond flavoring, try vanilla extract instead. You could also use 1/4 teaspoon of vanilla plus 1/4 teaspoon of butter extract for a different but nice flavor.
- Powdered sugar: For dusting, you could use cocoa powder, or make your own powdered sugar by blending regular sugar in a food processor until fine.
- White sugar: Brown sugar works too – it’ll give a slightly caramel flavor. You can also use coconut sugar, though the color will be darker.
Watch Out for These Mistakes While Cooking
The biggest challenge when making Instant Pot almond cake bites is getting the right moisture level – too much liquid can make them dense and gummy, so measure your milk precisely and avoid the temptation to add extra. A common error is overmixing the batter, which develops too much gluten and results in tough, chewy cake bites instead of light, tender ones – mix just until the ingredients are combined and no dry flour remains. Another crucial mistake is not properly greasing your baking container, which can lead to stuck-on cake that falls apart when removing – use a generous coating of butter or non-stick spray, making sure to get into all the corners. For the fluffiest texture, make sure your butter and milk are at room temperature before starting, and don’t skip the 10-minute natural pressure release, as quick-releasing can cause the cake bites to deflate.
What to Serve With Almond Cake Bites?
These little almond cake bites are perfect for pairing with your favorite hot drinks! A cup of coffee or tea makes these treats even more enjoyable – I especially love them with a vanilla chai or a simple Earl Grey. For an extra special touch, serve them alongside fresh berries or a dollop of whipped cream (or both!). If you’re putting together a dessert spread, these cake bites work really well next to other small treats like chocolate truffles or fresh fruit tarts, making them perfect for afternoon tea or a casual dessert party.
Storage Instructions
Keep Fresh: These almond cake bites stay moist and yummy when kept in an airtight container at room temperature for up to 3 days. I like to place a piece of parchment paper at the bottom of the container to keep them from sticking. Just remember to hold off on dusting with powdered sugar until right before serving!
Refrigerate: Want them to last longer? Pop your cake bites in the fridge in a sealed container, and they’ll stay fresh for up to a week. The cool temperature might make them firm up a bit, but letting them sit at room temperature for 10 minutes brings back their soft texture.
Freeze: These little treats freeze really well! Place them in a freezer-safe container with wax paper between layers and they’ll keep for up to 3 months. When you’re ready to enjoy them, just thaw them overnight in the fridge or for an hour at room temperature.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10 minutes |
| Total Time | 20-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-650
- Protein: 8-10 g
- Fat: 35-40 g
- Carbohydrates: 70-75 g
Ingredients
- 1 cup plain flour
- 1/3 cup butter
- 1/3 cup white sugar
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon almond flavoring
- Powdered sugar for dusting
Step 1: Prepare the Batter
Begin by gathering your ingredients which include flour, butter, sugar, milk, baking powder, salt, and a touch of almond extract for flavor.
Gently mix these ingredients together in a bowl, being careful not to overmix the batter as this can affect the texture of your cake bites.
Step 2: Fill the Molds
Grease your egg bite molds to ensure easy release of the cake bites after baking.
Use a cookie scoop to evenly distribute the batter into the molds, making sure to fill all 7 cavities for an even bake.
Step 3: Setup the Instant Pot
Cover the filled molds with a silicone cover or a layer of aluminum foil.
Place a trivet in the bottom of your Instant Pot and pour in 1 cup of water.
This water will create the steam needed for cooking.
Step 4: Cook in the Pressure Cooker
Lower the covered cake bite molds into the Instant Pot on the trivet.
Secure the lid of the Instant Pot and ensure the valve is set to “sealed” and not “venting”.
Set the cooker to cook for 10 minutes, then perform a quick release of the pressure once the time is up.
Step 5: Release and Cool the Cake Bites
Carefully flip the cake bite molds upside down and gently squeeze them to help release the cakes.
Lift the mold away to free the cake bites completely.
Allow the almond cake bites to cool to room temperature.
Step 6: Serve and Enjoy
If desired, dust the cooled almond cake bites with powdered sugar for a sweet finishing touch.
Serve these delightful bites as a snack or dessert.
Enjoy your homemade almond cake bites!