I thank my mother for this low glycemic index cake.
This recipe uses a low glycemic index flour blend and erythritol instead of sugar, helping to reduce the impact on blood glucose.
Butter-free.
Simple, scented with grated lemon zest.
It’s a dessert designed to enjoy something tasty with greater awareness.
The batter for a low glycemic index cake is a versatile low-GI cake batter that can be used to make various fiber-rich baked goods.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 cups low glycemic index flour blend (Molino Spadoni mix)
- 1 packet baking powder (16 g (approx. 4 tsp))
- 1 packet vanillin
- 1 pinch salt
- 2 eggs (Large)
- 1/3 cup erythritol
- 2 tbsp sunflower seed oil
- 3/4 cup partially skimmed milk (I use lactose-free)
- lemon zest (grated, from 1 large unwaxed lemon)
- 1 pinch erythritol (powdered erythritol or powdered sugar)
Suggested tools
- Bowl
- 1 Spatula silicone
- Measuring glass graduated glass
- Kitchen scale digital
- Spoon scale measuring spoon scale
- Measuring spoons measuring
- Pan non-stick tart pan, diameter 9.5 in, height 1.6 in
- Parchment paper disposable round 8-9.5 in
- Cooling rack cake cooling rack
Preparation
Sift together:
– the low glycemic index flour blend [also add the portion that doesn’t pass through the sieve];
– the baking powder;
add the:
– vanillin;
mix with a silicone spatula.In a large bowl [where you will continue preparing the cake] pour:
– a pinch of salt;
– 2 eggs;
– the erythritol.
With electric beaters at maximum speed, whip the eggs with the erythritol until you obtain a pale, fluffy mixture [erythritol does not dissolve like sugar and whipping may take longer than usual].Pour in the oil and blend.
Pour the milk [I use lactose-free milk] and blend.
From now on, put the electric beaters aside and use a silicone spatula.
Gently fold in the sifted dry ingredients a little at a time [flour, baking powder, vanillin] and finally the grated lemon zest, mixing delicately from the bottom up until you obtain a smooth, lump-free batter.
Line the pan [smart tart pan in non-stick steel, diameter 9.5 in, height 1.6 in] with a sheet of parchment paper [disposable round 8-9.5 in].
Pour in the batter.
Preheat the oven to 356°F for 5 minutes.
Bake in a conventional (static) oven at 356°F for about 20 minutes [pan in central position].
[347°F for 25 minutes in a fan (convection) oven].
Let the cake rest in the switched-off oven for 5 minutes.
* do not open the oven except to check doneness.
* times and temperatures may vary depending on the oven.How do I know if the cake is cooked?
Insert a skewer into the center: it should come out dry.Let cool.
Remove the cake from the pan with the parchment paper and move it – still on the parchment paper – to a cooling rack.
Let cool for at least 30 minutes; do not slice while still hot.Your low glycemic index cake is ready.
Finish with a dusting of powdered erythritol – zero calories – or powdered sugar.
Enjoy!
Even homemade desserts, though simple in ingredients, should be consumed in moderation.
At breakfast or at the end of a balanced meal rich in fiber and vegetables that slow sugar absorption.
Monitor your own glycemic response.
Storage, tips and variations
Storage
Store at room temperature for 2-3 days under a cake dome or in its pan with the parchment paper base and covered with a elastic food cover bag.
Tips and variations
You can substitute lemon zest with orange zest.
You can add a handful of dark chocolate chips to the batter.
FAQ – Questions and Answers
What is the low glycemic index mix?
The low glycemic index mix from Molino Spadoni, based on type 1 flour and resistant starch, rich in fiber and protein, is a practical ally in cases of hyperglycemia, prediabetes and diabetes.
What is resistant starch?
During digestion, digestible starch is broken down into simple sugars causing glycemic spikes.
Resistant starch is not digested and reaches the colon intact where it acts like fiber and therefore does not cause glycemic spikes.
It is not a chemical additive but a type of starch that behaves like fiber, helping to reduce postprandial glycemic response and helping to keep blood glucose more stable.
Can children consume it?
Yes, it can also be consumed by children, but it is advisable to consult the pediatrician.Where can I find the low glycemic index mix?
In better-stocked supermarkets, in some pharmacies and on the manufacturer’s official website.
Can I substitute the flour?
In this case it doesn’t make much sense because this batter is intended for those following a specific dietary regimen and a fiber-rich diet.
With experience it is possible to substitute and vary flours, considering that they have different characteristics.
Wholemeal flours absorb varying amounts of water and tend to rise less; for a softer result I recommend blending them with semi-whole flours such as type 2 or type 1 flour.
Of course, changing flours may alter the impact on blood glucose.
To learn more read the article by clicking the following link: Semolina and wholemeal flours glycemic index | type 2 diabetes.Can sunflower seed oil be substituted with extra virgin olive oil?
Extra virgin olive oil has a pronounced aromatic profile that can alter the taste of the dessert.
Can erythritol be substituted?
Yes, with other sweeteners suitable for baking; consult the attached table.
To learn more read the article by clicking the following link: Sugar and sweeteners type 2 diabetes.
How much can I eat for breakfast?
The amount depends on your meal plan and the guidance of the professional who follows you.
Low glycemic index breakfast cake, our experience
Wednesday 04/29/2026
– pre-breakfast blood glucose 106;
– post-breakfast blood glucose 88 [measurement at 2 hours].
Breakfast composition:
– partially skimmed milk;
– black coffee, without sugar or sweeteners;
– slice of low glycemic index cake.
Note this is a concrete example!
Portions are always individual and to compose your breakfast optimally, follow the proportions and combinations provided by your meal plan.
