Prepare The Instant Pot And Pan

• Add 2 cups of water to your Instant Pot insert and then put your trivet in it to hold your cake pan above the water. Line the 6-inch cake pan with parchment paper and spray or lightly brush with oil and set aside.

To Make The Crumb Topping

• To prepare crumb topping mix almond meal or flour, sugar, and cinnamon in a bowl and set aside.

Prepare The Batter

• Mix the almond milk, ground flaxseeds, banana, and vanilla in a medium bowl. Set aside
• Add brown rice flour, rolled oats, almond flour, sugar, baking powder, cinnamon, nutmeg, and sea salt in a large bowl. Add the almond milk mixture and stir to combine.
• Fold in apple pieces. Scoop batter into cake pan. Sprinkle crumb topping mix on top of the batter.
• Cover the pan with the lid or foil if using another 6-inch cake pan. Place the covered container with your cake batter on the trivet. Lower the trivet in the inner pot of the Instant Pot using the sling handle.
• Seal the Instant Pot on Manual High Pressure for 50 minutes; when cooking is complete, Natural Pressure Release for 10 minutes. After complete, then, turn the knob to vent to release the remaining steam.
• Open the lid, and carefully remove the baking pan using the sling handle.
• Allow the cake to cool in the pan for 10 minutes, then gently remove it from the pan onto a cooling rack to completely cool.
• Delicious topped with vegan vanilla ice cream or coconut whipped cream or served as a breakfast cake.