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How to Substitute Stevia for Sugar in Cakes

author image Cynthia B. Astle
Cynthia B. Astle is a longtime journalist who has written on practically every topic of human interest for newspapers such as the "United Methodist Reporter," magazines including "Response," "Arts Ministry" and the "Progressive Christian" and websites such as Darkwood Brew and United Methodist Insight. She was also a food editor and restaurant reviewer for the "Clearwater Sun."
How to Substitute Stevia for Sugar in Cakes
How to Substitute Stevia for Sugar in Cakes

Thoughtful cooks look for sugar substitutes when baking cakes for folks with diet issues like diabetes, and those watching their weight. A natural sweetener known as Stevia has gained recent attention as an alternative to sugar for baking. Since Stevia is 300 times sweetener than sugar, you'll have to adjust your recipe, adding an additional ingredient like yogurt or fruit puree to take the place of the extra bulk that the sugar provided.

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Step 1

Preheat the oven according to your recipe, then gather your ingredients. Combine your dry ingredients, minus the sugar.

Step 2

Measure 1 teaspoon of Stevia for each cup of sugar in the recipe, and add to the dry ingredients.

Step 3

Supplement each teaspoon of Stevia with 1/3 cup of liquid ingredient such as applesauce, 100 percent fruit juice (apple, pineapple or grape are good choices), fruit puree, egg whites or plain, unsweetened yogurt. Fruit generally provides a lighter, fluffier texture, while yogurt gives the cake a rich, moist feel. Egg whites tend to lend density to cakes. Experiment with different substitutes until you find the one that best suits your tastes.

Step 4

Combine Stevia and liquid for bulk with other cake ingredients and bake according to your recipe's instructions.

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