Abstract: To address the high glycemic index (GI) and monotonous flavor of traditional rice cakes, in this study, a low-GI large-leaf yellow tea rice cake was developed using indica rice flour, glutinous rice flour, and large-leaf yellow tea powder, substituting traditional white sugar with erythritol. Single-factor experiments and orthogonal testing optimization identified an optimal formula consisting of an indica rice flour to glutinous rice flour ratio of 5:2, with the addition of 3% large-leaf yellow tea powder, and 3% erythritol content. The optimal formula achieved a comprehensive score of 84.67. The analysis results of flavor characteristics revealed enhanced umami and complexity in large-leaf yellow tea rice cakes, with significantly higher contents of 74 aromatic components (including benzaldehyde), forming a distinctive mellow tea aroma profile. Radical-scavenging assays demonstrated that large-leaf yellow tea powder significantly improved the clearance rates of 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radicals. In vitro digestion experiments revealed an elevated resistant starch content (68.03%±4.61%) and a lower amount of rapidly digestible starch content (12.58%±2.89%) in large-leaf yellow tea rice cakes, resulting in an estimated glycemic index of 57.56, 11.97% lower than that of the control group, almost meeting the criteria for low-GI foods. This study pioneers the application of large-leaf yellow tea powder in the development of low-GI rice products, providing a theoretical foundation and technical references that is expected to drive innovation in the development of functional traditional food.