Low glycemic index Bundt cake with chocolate chips and no added sugar, a healthy and tasty treat to enjoy without guilt, perfect for breakfast and snacks! This Bundt cake uses low glycemic index flour and oat flour (which has a very low glycemic index), containing many fibers and is therefore very healthy. It does not envy a “classic” Bundt cake and if you don’t mention it, no one will notice the difference! Oh, and it doesn’t contain dairy (no milk or butter). Now run to the kitchen to try this amazing Bundt cake, I guarantee it!
Other low glycemic index recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: One Bundt cake
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Low Glycemic Index Bundt Cake
- 3 eggs (xl)
- 1.04 cups low glycemic index flour
- 1 cup oat flour
- 3.5 oz dark chocolate chips (sugar-free)
- 1/3 cup water
- 1/4 cup sunflower oil
- 1/4 cup stevia (or 180 oz of erythritol)
- 1 packet baking powder
- 1 pinch fine salt
Useful Tools
- Electric Whisks
- Bowl
- Kitchen Scale
- Spatula
- Bundt Cake Pan
Preparation of Low Glycemic Index, Sugar-Free, Super Delicious Bundt Cake!
Pour the eggs, stevia, and a pinch of salt into the bowl, and beat with electric whisks for 5 minutes until you obtain a frothy mixture.
Then add the oil and water, mix with the whisks for 3/4 minutes until you obtain a homogeneous mixture.
Finally, pour the flours and baking powder into the bowl, mix with the whisks for 5/6 minutes, then add the chocolate chips (lightly floured) and mix them into the batter.
Preheat the oven to 392°F and while it heats, oil and flour the pan, then use the spatula to pour the Bundt cake batter into it, and once hot, bake it.
Bake the Bundt cake for 30 minutes (always do the toothpick test) and once it’s cooked, take it out, let it cool, and once cold, remove it from the mold and enjoy!
LOW GLYCEMIC INDEX BUNDT CAKE, the inside.
