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Diet Easter cake

Author
Cookinero 17 Jul 2025
1670
Diet Easter cake

To prepare a healthy Easter cake, take juicy apple varieties: gala, lungwort, and aydared. They can be mashed raw, without baking. To make Easter baking as healthy as possible, you can use gluten-free flour. This recipe uses a gala apple and a mixture of wheat and barley flour: the calorie content of the baked goods is less than 250 kcal per 100 g. Instead of vegetable oil, coconut oil is used in a dietary Easter cake. It helps prevent many diseases and helps fight excess weight.

How to cook Diet Easter cake

Step 1

Diet Easter cake

Prepare the dough. To do this, sift and combine the wheat and barley flour, add baking powder, salt, vanilla and cinnamon. Mix the contents thoroughly. Beat the chicken eggs with a mixer until foamy, put them into the flour mixture. Then add coconut oil, applesauce, lemon zest and raisins. Mix carefully.

Step 2

Diet Easter cake

Bake the Easter cake. Pour the dough into the pan and bake the Easter cake in an oven preheated to 170 degrees for 1 hour.

Step 3

Diet Easter cake

Prepare the glaze by whisking the egg white with salt, lemon juice, vanilla and sugar substitute until stiff.

Step 4

Diet Easter cake

Decorate the kulich. Cover the cooled kulich with creamy glaze and place in a preheated oven for 5-10 minutes so that the glaze “sets” a little.

Diet Easter cake - FAQ About Ingredients, Baking Time and Storage

Yes, you can use melted butter or a neutral oil like sunflower or avocado oil as a substitute for coconut oil. Just keep in mind that it may slightly alter the flavor.
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, consider freezing.
Absolutely! Replace the wheat and barley flour with a gluten-free flour blend. Ensure the baking powder is gluten-free as well for best results.
Yes, you can use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or applesauce (¼ cup per egg) as a vegan substitute.
Yes, diced dried apricots, cranberries, or even finely chopped fresh apples can work as replacements for raisins, but adjust for moisture content.
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done. Avoid overbaking to keep it moist.
Yes, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Slice and serve at room temperature. Pair with tea, coffee, or a light fruit compote for a delightful treat.
Yes, adjust to taste, but keep in mind the glaze may not stiffen as much if reduced significantly. A little honey or maple syrup can also work.
Yes, divide the batter into muffin tins and reduce baking time to 20-25 minutes. Check for doneness with a toothpick.

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