The quick sugar-free cake is the new frontier of quick low-glycemic-index desserts. We know, we have less and less time to take care of ourselves, to eat well, and often we don’t know how to lower the glycemic index of meals. This sugar-free cake cooked in the microwave is made with eggs, erythritol, egg whites, inulin, a little baking powder, and flour. In the recipe, you will also find how to make the quick sugar-free and gluten-free cake. Always thanks to Dr. Candida Aiello, from whom I am learning a lot, I add my own touch with these quick versions that I often cook in the microwave. Now, I want to talk to you again about this soft microwave cake that cooks in 15 minutes and reminds me of the margherita cake. In taste, it also reminded me of savoiardi, so much so that with half of the cake, I prepared a sugar-free tiramisu.
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Now, let’s go to the recipe for making the quick sugar-free cake.
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- Difficulty: Very easy
- Cost: Affordable
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
- Energy 159.32 (Kcal)
- Carbohydrates 34.83 (g) of which sugars 4.49 (g)
- Proteins 5.88 (g)
- Fat 4.61 (g) of which saturated 1.57 (g)of which unsaturated 1.71 (g)
- Fibers 3.02 (g)
- Sodium 124.43 (mg)
Indicative values for a portion of 63 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making the gluten-free microwave cake
For making cakes and desserts the ingredients
- 3 eggs
- 2.5 tbsp egg whites
- 70 erythritol
- 20 g sugar
- 18 g inulin (long chain)
- 0.5 cup gluten-free rice flour
- 0.25 cup cornstarch
- 0.25 cup gluten-free potato starch
- 1 tsp gluten-free baking powder (level)
- 1 pinch salt
- 1 lemon zest (untreated)
- extra virgin olive oil (to grease the mold)
- flour (gluten-free for the mold)
What you need
- 1 Microwave oven
- 1 Microwave baking dish non-stick and 9-inch
- 1 Bowl
- 1 Electric whisk
- 1 Spatula
- 1 Grater
- 1 Sieve fine mesh
- 1 Cooling rack or for microwave
Method
Grease and flour the mold in which you will bake the cake.
Break the eggs into the bowl and add the egg whites. Add the erythritol, sugar, salt, and inulin. Beat the eggs well until they are light, frothy, and well whipped. At this point, grate the lemon zest and add it to the mixture. Pour the flours and baking powder into the sieve and sift them, little by little, over the whipped egg mixture. Incorporate them using the spatula, with gentle movements, from bottom to top, adding more only when the first is absorbed.
Now, you will have obtained a well-mixed and aerated mixture. Pour it into the prepared mold and level it without pressing. Insert the cake into the microwave and start cooking for 15 minutes with the combined microwave plus grill function, choosing the lowest microwave power.
After cooking, do the toothpick test to ensure the cake is cooked internally. Let it cool slightly and then unmold the cake onto the cooling rack.
Now, your quick sugar-free cake is ready, if desired, you can sprinkle the surface with a little powdered erythritol.
Extra Tips for the Quick Margherita Cake
The quick sugar-free cake can be stored for 1 day at room temperature in a cake container. Alternatively, you can cover it with plastic wrap and store it in the refrigerator in the least cold area.
For this recipe, I took inspiration from the group The Sweet Between Science and Knowledge by Dr. Aiello.
