Bake cakes without chemical sugar
Many foods contain natural sugar. This applies to syrups, but also to fruit.
- For example, you can use dates by mashing them. Take the same amount of dates as you would with regular sugar and mash them with a little water. The puree should not be too runny. Also, you need to reduce some of the other liquids in the recipe.
- Another popular substitute for natural sugar is sweeteners from dates and coconut blossom sugar. These have an almost caramel flavor and are great for refining cakes. Best of all, you don’t need to change the recipe at all and just use the same amounts.
- Honey is also a good alternative to refined sugar and even adds a delicious flavor to the cake. It also contains minerals and vitamins. The ratio here is 1:2, so use half the amount of honey the recipe calls for for the sugar. You also need to use a little less milk or water here so the batter doesn’t get too runny.
- Maple syrup also tastes great and can add a great extra flavor to cakes. Reduce the weight of sugar by a quarter. So with 100g of sugar, that would be 75g of maple syrup. Also, consider cutting back a few tablespoons of liquid elsewhere in the recipe.
- Other alternatives are agave syrup or date syrup. Depending on the thickness of the syrup, you need to adjust the amount of liquid used.
Sweeteners as an alternative
If you avoid sugar, you’ve probably heard of various sweeteners.
- Artificial sweeteners like xylitol or sucralose are several times sweeter than sugar and often low in calories or completely calorie free.
- Whether they work as an alternative to baking depends on your tastes. Sweeteners often add a slightly bitter aftertaste. If you don’t mind, you can use a sweetener as a great alternative to conventional sugar for diabetics.
- Sugar can be replaced 1:1 with sucralose or xylitol when cooking.
- For its part, there is also a natural sweetener, obtained from plants.
- Stevia, for example, is just as low in calories but contains far fewer chemicals than artificial sweeteners.
- Also, the aftertaste of stevia is less bitter. However, it brings a particular aroma that you must like.
- However, to use stevia in cooking, you will need to adjust your recipe. Since stevia is several times sweeter than sugar, you need to add a much smaller amount of stevia. You only need one teaspoon of liquid stevia extract or half a teaspoon of pure stevia powder for every 200g of sugar.
- You have to make up for lost mass elsewhere, for example with protein, bananas, or yogurt.
- Aspartame, a well-known sweetener, also contained in cola, is not suitable for baking. This artificial sweetener does not withstand high temperatures.