• Sugar Substitutes

The standard rule for sugar substitution is, if substituting a dry sweetener for a wet sweetener increase the wet ingredients by 1 tablespoon. If substituting a wet sweetener for a dry sweetener, reduce the wet ingredients as indicated in the chart below.

Honey: 1 /2 cup = 1 cup sugar

Keep in mind that honey is sweeter than sugar, and will add a lot of moisture to your recipe. For every 1/2-cup of honey, reduce your wet ingredients by 1/4 cup. If you exceed ½-cup honey, your final product may be very sticky. If you need additional sweetness beyond ½ cup, combine it with another sugar substitute like coconut sugar, or chopped/pureed dried fruit, or another dried sweetener. If your batter seems particularly wet, try adding 1 tbsp. of starch, or coconut flour, or tapioca flour to absorb it.

Molasses: ½ to ¾ cup = 1 cup sugar

There are two kinds of molasses, fancy molasses and cooking molasses.  Fancy Molasses is sweeter- it has a higher sugar content.  Molasses has more nutrients than white sugar, and makes terrific short baking like cookies or small tea loaves. Not as easy with fluffy products like cake.  It often has sulfites in it for preservative- if you are sensitive check the label to make sure.  Reduce wet ingredients by ¼ cup if you use 3/4 cup of it to substitute white sugar.  Since it’s a strong flavored sweetener, the flavor of your recipe may change.

Stevia Drops: 6 drops = 1 tbsp. sugar, 1 tsp.= 1 cup sugar.

Stevia is a very sweet sugar alternative.  If you are using it in your baking to replace sugar, you will need to increase both the wet and dry ingredients to accommodate the loss of volume from the sugar.  Add in ¼ to ½ cup applesauce, cooked pureed sweet potato or pumpkin, or pureed banana to replace the lost volume and moisture of 1 cup of sugar. There is also stevia powder, but its often combined with dextrose (a.k.a. the bad stuff).

Maple Syrup: ¾ cup = 1 cup sugar

Maple syrup is more flavorful than sugar; however it is also less sweet. Reduce the liquid in your recipe by 2-4 tbsp. when using1 cup of maple syrup in baking.  It has a thinner consistency than honey.  You may wish to combine it with another sweetener listed here to get the flavor you are looking for.  Also, you might want to consider adding a binding agent like flax or ground chia to your recipe if you only use maple syrup as a sweetener.

Soaked pureed dates:  6-7 = 1 cup sugar

Dates themselves are very high in naturally occurring sugars.  Try soaking a handful of dates, pureeing and adding to your wet ingredients to substitute sugar. Dates work well as a binder. Reduce your wet ingredients by at least 1/4 cup if you use them.

  • Miscellaneous Substitutes

Flax egg (an old vegan trick):

1 tbsp. ground flax seed plus 3 tbsp. water. Stir flax seed and water with a fork in a small bowl and place in refrigerator for 1-2 minutes minutes. Can be used as a 1/1 egg replacement in baking, not to exceed three “eggs”. I personally use this all the time in baked goods and no one has ever noticed any difference. It is also great for those moments when you find yourself an egg short.

  • Baking Soda for Baking Powder

If you are short on baking powder, you can substitute 1/3 the amount of baking soda.

  • Corn Syrup Substitutes

Combine ¾ cup honey with ¼ cup molasses to replace 1 cup of dark corn syrup.
1 cup of honey will replace 1 cup of light corn syrup.


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