Low GI Cakes

Gly= glucose; Aemic= blood; Index= indication

The glycaemic index (GI) is a tool used to classify carbohydrate containing foods according to the effect these foods have no blood sugar levels.

Foods with a high GI are quickly absorbed and quickly released into blood stream and consequently result in a quick rise in blood sugar levels while foods with a low GI are slowly absorbed and slowly released into the blood stream and results in a more even blood sugar level.

Cakes usually have a very high GI due to their high sugar content, however there are ways and means to enjoy cakes without a spike in blood sugar.


Low GI Banana Cake

Makes 12 servings


1⁄4 cup soft margarine 50 mL
3⁄4 cup muscavado brown sugar 175 mL
2 eggs
1 tsp vanilla essence 5 mL
1 cup mashed ripe bananas (about 3) 250 mL
1 tsp grated orange rind 5 mL (optional)
2 cups whole wheat nutty wheat flour 500 mL
2 tsp baking powder 10 mL
1 tsp baking soda 5 mL
1⁄2 cup buttermilk or sour milk* 125 mL


  1. In bowl, cream margarine; add sugar and beat well.
  2. Add eggs one at a time, beating well after each addition.
  3. Beat in vanilla essence, bananas and orange rind (if using).
  4. Mix together flour, baking powder and baking soda; beat into egg mixture alternately with buttermilk.
  5. Spray 23 cm (2,5 litre) springform or square pan with non-stick coating; spoon in batter.
  6. Bake in 180°C oven for 40 minutes or until cake springs back when pressed in centre or until tester inserted in the centre comes out clean.
  7. Let cool in pan for 10 minutes; remove from pan and let cool on rack.

*To sour milk, add 2 tsp (10 mL) lemon juice or vinegar to 1⁄2 cup (125 mL) milk and let stand for 10 minutes.


Carrot Cake

Makes 20 servings

  • Preparation time: 15 minutes
  • Cooking time: 30 to 35 minutes
  • Preheat oven to 180°C
  • 33cm by 23cm (3 litre) baking pan, lightly greased


3⁄4 cup all-purpose flour 175 mL
1⁄2 cup whole wheat nutty wheat flour 125 mL
1 1⁄4 tsp baking powder 6 mL
1 1⁄4 tsp baking soda 6 mL
1 tsp ground cinnamon 5 mL
1⁄2 tsp salt 2 mL
3 eggs
1⁄2 cup vegetable oil 125 mL
1 cup muscavado brown sugar 250 mL
2 tsp vanilla essence 10 mL
2 cups grated carrots 500 mL

Combine grated apples with the carrots or use only apples.


  1. In a small bowl, combine all-purpose flour, whole grain wheat flour, baking powder, baking soda, cinnamon and salt.
  2. In a large bowl, beat eggs, oil, brown sugar and vanilla until well combined.
  3. Fold in dry ingredients.
  4. Stir in carrots.
  5. Pour into prepared pan.
  6. Bake in preheated oven for 30 to 35 minutes or until a tester inserted in the centre comes out clean.
  7. Let cool completely in pan on a wire rack.
  8. Cut cake into slices and lift servings out with a flat lifter.


Spicy Apple Cupcakes

Makes 10 cupcakes (1 per serving)

Preheat oven to 180°C

10 muffin cups, lined with paper cups or sprayed with vegetable spray


1 cup whole wheat nutty wheat flour 250 mL
1 tsp pumpkin pie spice 5 mL
1⁄2 tsp baking powder 2 mL
1⁄2 tsp baking soda 2 mL
1⁄2 tsp salt 2 mL
1⁄2 cup granulated sugar 125 mL
1⁄4 cup muscavado brown sugar 50 mL
1⁄4 cup soft margarine 50 mL
1 large egg
1⁄2 tsp vanilla essence 2 mL
1⁄2 cup unsweetened applesauce 125 mL

The applesauce in the batter serves as a partial substitute for fat and sugar, while keeping the cupcakes moist and flavourful.


  1. In a small bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
  2. In a medium bowl, using an electric mixer or wooden spoon, cream granulated sugar, brown sugar and margarine until fluffy.
  3. Beat in egg and vanilla.
  4. Stir in flour mixture until blended. Stir in applesauce.
  5. Divide batter among the muffin tins, filling them half full.
  6. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
  7. Let cool in pan on a rack for 10 minutes.
  8. Transfer to rack to cool completely.