Looking for a delicious, gluten-free pound cake, but with a low glycemic index? This cake is perfect for breakfast or as a wholesome snack: light, moist, and naturally sweetened without spiking your blood sugar. Plus, it’s packed with healthy ingredients like hazelnut flour and Greek yogurt to keep you feeling satisfied, by adding proteins to the macros.
Here I use yacon syrup instead of sugar to lower the glycemic index. Yacon syrup is a natural sweetener derived from the tuberous roots of the yacón plant, native to the Andes mountains. It has a taste reminiscent of molasses or caramelized sugar and is noted for its low glycemic index, making it a popular alternative for those seeking to manage blood sugar levels.
Glycemic Index (GI) Comparison
- Yacon Syrup: Very low GI (~1), as it mainly contains fructooligosaccharides (which are prebiotic fibers). This means minimal blood sugar impact.
- Maple Syrup: Moderate GI (~54), causing a higher but steady blood sugar rise.
- Sugar (Sucrose): High GI (~65), leading to a sharper blood sugar spike.
In the United States, yacon syrup is available through various retailers:
- Online Retailers: Platforms like Amazon offer organic yacon syrup options like this one.
- Health Food Stores: Specialty health food stores often carry yacon syrup.
- Major Retailers: Some larger retailers, including Wholefoods, stock yacon syrup both in-store and online.
When purchasing yacon syrup, it’s advisable to choose products that are certified organic and free from additives to ensure quality.
As you might notice from the pics, yacon syrup can react with certain flours, leading to a green-ish hue. While completely safe to eat, it could be alarming for someone. So, replace with maple syrup if you’re not aiming for a Shrek-themed dessert (or if you just don’t find yacon syrup where you live).
Low glycemic index pounds cake
14
servings15
minutes50
minutes1
hour5
minutesKeep the screen of your device on
Ingredients
¾ cup brown rice flour (100 g)
1+½ cup fine corn flour (80 g)
½ cup hazelnut flour (70 g)
2 tbsp potato starch (20 g)
1+½ tbsp baking powder (12 g)
½ tsp salt
½ cup yacon syrup or maple syrup
1 stick – 1 tbsp soft butter (100 g)
3 medium eggs
1 cup Greek yogurt (250 g)
½ cup chocolate chips
How to
- Preheat your oven to 350°F (180°C). Grease and line a loaf pan with parchment paper.
- In a bowl, combine the three flours, baking powder, and salt (these are the dry ingredients).
- In a stand mixer, beat the butter with the maple syrup until creamy.
- Separate the egg yolks from the whites and incorporate the yolks into the butter mixture.
- Gradually add the sifted dry ingredients and Greek yogurt, mixing until you get a smooth batter.
- In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter in batches, using slow movements from bottom to top. At last, fold in the chocolate chips and mix gently few times.
- Pour the batter into a greased and floured cake pan.
Bake at 180°C (350°F) for about 50 minutes. Check for doneness with a wooden skewer, as baking times may vary depending on the oven. - Remove from the oven and let the cake sit for a few minutes before unmolding.
Allow it to cool on a wire rack before serving. Optionally, cover with some melted chocolate and roasted nuts.
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