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    How to Substitute Sugar in any Baked Goods

    Many of us who avoid, or have excluded sugar from our diet, we often encounter a practical problem: we find very interesting and delicious recipes for cakes, biscuits, etc., but most of them contain sugar. Simply replacing sugar with another sweetener (honey, maple syrup, agave) will probably lead you to failure. Recently, I was once again in this position, I did research and tests, and finally I found some tips that answer the question: how to substitute sugar in a cake, etc?

    photo: Unsplash

    I usually use honey. I think it is one of the most valuable gifts that nature has given us! It can lose some of its precious qualities with cooking, but at least it does not hurt you like sugar. In addition, it is great to cook with honey, because depending on what kind of honey you use (flower, thyme, fir, pine, etc.), you have a different effect on the aroma and taste of your preparation. But I believe that these will also apply to maple syrup, which does not differ greatly from honey, in terms of sweetness and fluidity.

    μέλι αντί για ζάχαρη - honey instead of sugar

    photo: Unsplash

    How to substitute sugar in a cake, or other baked goods?

    1. Use less honey than sugar

    Honey is sweeter than sugar. But every kind of honey will give you a different sweetness. For example, pine honey is not particularly sweet, as it is acacia or sunflower, while chestnut honey is hardly sweet. You can see more here.

       Tip: For every 1 cup of granulated sugar, use ½ cups of 2/3 cups of honey.

    1. Reduce the liquid ingredients of the recipe

    Honey consists of 20% water. This means you have to reduce the fluids you use in your recipe to balance the moisture content of the honey.

       Tip: For every 1 cup of honey, take ¼ cup of liquid from the recipe. (Therefore, for every ¼ cup of honey remove 2 tablespoons of the liquid of the recipe.)

    1. Add baking soda

    The acidity of the honey acts in combination with the baking soda so that our baked good rises properly.

       Tip: Even if the recipe does not ask for baking soda, add ¼-½ teaspoon for every 1 cup of honey I use.

    1. Lower oven temperature

    Honey burns faster than sugar because of its high sugar content. That’s why you’ll have to lower the temperature to avoid burning or overbaking.

       Tip: Lower oven temperature by 5o C / 25o F.

     

    Notes:

    1 cup of honey = 350 grams / 12.3 oz

    ¾ cup honey = 260 grams / 9.2 oz

    ½ cup honey = 180 grams / 6.3 oz

    ¼ cup honey = 90 grams / 3.2 oz

     

    Good luck!  And don’t forget, sharing is caring!  😉

    photo: Unsplash

     

    Sources:

    https://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/

    http://www.thekitchn.com/4-rules-for-successfully-swapping-honey-for-sugar-in-any-baked-goods-230156

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