Easter cake without sugar with einkorn and stevia

The best Easter cakes are homemade. Involved in love, attention and warmth for the most beloved people during the bright holidays. The recipe I will offer you is not so much for a classic Easter cake, but for an Easter cake roll, which you can prepare if you have relatives who can’t eat sugar, stick to low-glycemic flours or just follow a certain diet based on these requirements. As in previous posts, here I will show you that if the holidays come, the traditions must be observed for all and there are no impossible recipes, as long as you have an experimental spirit and desire.

Due to its characteristics and structure, einkorn is not a culture that allows you to get the look of a tall, white, fluffy Easter cake with threads, but on the other hand, Easter cake dough mixed with einkorn has an incredible taste and fragrant aroma that fills with comfort the whole house. The result is a pleasant dense texture, reminiscent of both handmade, homemade bread and grandmother’s cake from childhood, and the minimum amount of type flour in the yeast blank, allows us to achieve optimal volume and albeit small, but noticeable effect of threads.

This is one of the first recipes I created when I first started doing culinary experiments with stevia, and since I didn’t blog at the time, I don’t even have photos of the preparation. But with a little more imagination, you will get an idea of ​​kneading and shaping, and even if you add something from your culinary style, I’m sure you will do even better. 


For the dough:

700 g flour – 550 g white einkorn flour and 150 g type flour

3 eggs size L from free-range hens

150 ml of warm milk

4 tbsp. stevia powder

1 cube of fresh yeast or 1 whole packet of dry

4 vanilla

75 g melted butter (maybe soft)

50 ml of oil

grated rind of 1 lemon

1 dose of rum essence from the young

4 tbsp. cocoa powder

For the stuffing:

100 g of Bulgarian walnuts

100 g of raisins pre-soaked in rum

2 tbsp. cocoa powder

7-8 fresh dates

For spreading:

1 egg yolk

1 tsp milk

Method of preparation:

In a bowl put the yeast back with some of the warm milk and the standard flour until it foams.

In a pan sift the flour, add the stevia evenly and make a well in the middle, in which we pour the previously broken by hand or with a mixer liquid ingredients – milk, eggs, oil, rum and vanilla essence. Last add the foamy mixture with the yeast. We start to knead the dough, gradually adding a little of the soft butter – stretch, grease with butter, fold and knead again. At the beginning of the kneading, we divide the dough into two equal parts – one we knead separately with the butter, and in the other we add the cocoa besides butter. Each piece of dough should be mixed very well, usually 15 minutes for each ball. Then leave the two parts to rise in bowls covered with a towel or foil until the volume doubles (45-50 minutes).

From the risen dough we stretch two crusts. Prepare the filling in a blender and spread it evenly on one crust. Cover with the other, straighten the sticky edges and roll into a roll, which we put in the standard elongated cake pan. Leave the roll to rest for another half an hour in the pan, then spread with the yolk mixed with fresh milk and bake between 35 and 40 minutes at 180 degrees – it depends on each oven, but my recommendation is at least 35 minutes between 170 and 180 degrees until it acquires a nice crust, and the inside you can test for readiness with a toothpick.

The resulting Easter cake does not contain a single gram of sugar, smells amazing, brings a sense of sweetness and can delight everyone for whom standard sweets are on the banned list.

I wish you a happy Easter filled with good health, luck and mood in the family!

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