• To get started, add the 1½ cup of water to the Instant pot and add the trivet that came with your Instant pot
• Grease a 6 inch bundt pan with oil and keep aside.
• In a bowl add the gluten free flour , baking soda , fresh cranberry & orange zest and mix it.
• In another bowl, whisk together yogurt sugar , orange juice and apple cider vinegar .
• Add the oil to the orange juice and mix until incorporated.
• Mix the wet and dry ingredients but do not over-mix.
• Pour the mixture into your bundt pan, and cover the bundt pan with foil , then place the bundt pan on the trivet.
• Place the lid and turn until locked. Set it on bake/cake mode for 30 minutes and allow your cake to bake/cook. once done let the pressure release naturally for 15 minutes. Remove the cake from the Instant Pot. (Be careful as your bundt pan will still be hot.) Check with a toothpick in the middle of the cake if done.
• Cool completely on the wire rack before serving.

Making it in eggbite mold instructions

• Grease the egg bite molds .
• Fill the prepared tray about half full.
• Cover the egg bite mold with aluminum foil and place it on the trivet with 1 cup of water in the Instant Pot.
• Then it’s 10 minutes on the “cake ” setting, once done let the pressure release naturally for 10 minutes QR the remaining pressure.Carefully remove from pot. Remove the foil .Put a plate on the tray and flip it they will slide right out.

If you like to bake :

• Prepare the mix by following the instructions above till step 6.
• Preheat the oven at 375 *f.
• Grease a 7 inch bundt pan with oil and sprinkle some flour over it and coat it.
• Pour the mixture into your bundt pan.
• Bake for 30-35 minutes.
• Check with a toothpick in the middle of the cake if done.
• Cool the cake in pan for 10-15 minutes before taking it out .