Low glycemic index dove cake, sugar-free and dairy-free, a yeast-leavened cake as fluffy as a cloud that I assure you will delight everyone’s palate! It is prepared without getting your hands dirty even though it is a leavened product, and it stays fluffy like it’s just made for about 4 days if wrapped in food film. I decorated the surface with chopped pistachios, but you can personalize it as you like. For example, you can add sliced or whole almonds, sugar-free dark chocolate chips, hazelnuts before baking, or once cooled, decorate it with powdered stevia (or erythritol) alone or mixed with unsweetened cocoa or with unsweetened cocoa and cinnamon! Now hurry to try this low glycemic index dove cake, it’s amazing!
Other low glycemic index and sugar-free recipes you’ll love:
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: One dove cake
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the Low Glycemic Index Dove Cake
- 4 eggs (xl)
- 4 1/2 cups low glycemic index flour
- 1 1/8 cups water
- 2/3 cup coconut oil
- 2/3 cup stevia
- grated peel of 1 lemon (untreated)
- 1 pinch fine salt
- 1 packet dry yeast
- to taste chopped pistachios (for decoration)
Useful Tools for Preparing the Low Glycemic Index Dove Cake
- Kitchen Scale
- Stand Mixer
- Bowl
- Spatula
- Food Wrap
- Dove Cake Mold
- Spoon
- Small Pot
- Parchment Paper
Preparation of the Low Glycemic Index Dove Cake
Start by melting the coconut oil in a small pot, once melted let it cool slightly.
In the stand mixer bowl, pour (after weighing everything) the flour, a pinch of salt, stevia, and yeast, and mix quickly with a spatula.
Then add to the stand mixer bowl the water, eggs, grated lemon peel, and melted, now lukewarm, coconut oil, attach the dough hook, and set the mixer to speed 2 for 10 minutes.
After 10 minutes, pour the dough into a glass bowl using a kitchen spatula (no need to get your hands dirty!), cover with food wrap, and let it double in volume in a turned-off and closed oven (it will take about 3 hours, depending on the external temperature).
Once the dough has doubled in volume, remove the wrap, mix it with a kitchen spoon, and then pour it into a 750g dove cake paper mold, put it back in the turned-off and closed oven to rise until it doubles (it will take about 2 hours).
Once the dove cake has doubled in volume, remove it from the oven, preheat the oven to 428°F (220°C), sprinkle the surface with chopped pistachios (they adhere because the dough is very hydrated) and bake once at temperature, bake for 40 minutes.
After 30 minutes of baking, cover the dove cake with a sheet of parchment paper (to prevent the surface from darkening too much) and complete the baking within the indicated times; it should be golden on the surface.
Once baked, turn off the oven and let the dove cake cool in the open and turned-off oven, once cold you can enjoy it in all its soft goodness!
LOW GLYCEMIC INDEX DOVE CAKE
FAQ (Questions and Answers)
Can I use all-purpose flour?
both for consistency but more importantly to maintain a low glycemic index.
