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Chocolate Cake with Nut Cream (Sugar-free)
Why it's Low GI
Oat flour has a lower GI than wheat, and carob or cocoa brings deep chocolate flavour with no added sugar — stevia does the sweetening. Peanut butter in the cream adds protein and healthy fat that slow digestion.
Method
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- Preheat the multicooker on "Baking" (or heat the oven to 150°C).
- Mix all the cake ingredients except the lime juice.
- Fold in the lime juice at the last moment to aerate the batter, then pour straight into the pot (or a lined tin).
- Bake about 40 minutes, until a wooden pick comes out clean.
- For the cream, mix all the cream ingredients until smooth — loosen with a little milk or thicken with more carob as needed.
- Spread the cream over the cooled cake and chill until set before slicing.
Nutrition
Per serving (est.): ~320 kcal · Carbs 34 g · Fat 14 g · Protein 12 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.
More Low-GI recipes
GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.