Baking cakes using less sugar -how do I go about it?

marmiterulesok

I would like to reduce my sugar intake.

One area that concerns me is that I am a keen baker of cakes.

Any pointers as to how to replace sugar in cakes?

Thanks.

Brambleberry

Investigate substitutes or alternative recipes, but if you are a keen baker, you will already know that baking needs to be more precise than cooking, so you might not be as happy with the results.

The best solution I can offer is eat less of your cake, perhaps freeze some, or even better, share it

sooty&sweep

Hi
Lots of cakes are made with fruit eg bananas or sweet vegetables eg carrots or butternut squash.
Do cakes like this contain less sugar ? Although still contain alot of calories.

Angela Nielson (I think that's her name) did a series for the BBC Good Food where she took high calorie recipes & found ways of reducing the calories, fat content etc etc.

Lorraine Pascale has also published a book that has recipes for lighter versions.

Jen

Horace

I use Truvia in my cakes and stick in about 2 level dessert spoons, no one has complained about my cakes yet. Truvia is a natural sweetener made from Stevia Leaf.

PasturesNew

Just give up the cakes, you know it makes sense

S-Iam

If you love baking, then it may be worth you investigating Paleo baking as it tends to use natural sugars such as maple syrup, coconut sugar or honey rather than "normal" sugar. So whist these are still technically "sugar" some would argue that they are better for you. As the recipes also tend to avoid wheat flour, it is a totally different way of cooking / baking.

The library may have Paleo cookbooks or diet books with recipes which you could borrow. Also, there are some brilliant blogs out there containing some fantastic recipes.

Although I haven't had the time or energy to experiment as much as I'd like, most of the recipes I have tried have been lovely. The chocolate cake recipe I now use, uses a relatively small amount of maple syrup instead of normal sugar and the cake is sooo moist.

I remember on another thread someone asking a similar question. One of the replies was to look at the British diabetic website. I haven't done this myself yet, but it may be worth a look.

Hth

Ps In my opinion life's too short to give up cake completely As long as it's kept as a treat I personally think there is room in a healthy diet for cake, especially homemade cake with no additives or preservatives. Well, that my excuse and I'm keeping to it

marmiterulesok

Thanks for all your suggestions.

I do have a favourite 'go to' all in one rich fruit cake recipe and I once made it without the sugar.It tasted just the same TBH.

I do agree,life's too short to give up cake.

I have some stevia in powered form but haven't used any yet.

Out,_Vile_Jelly

I would never say home baking is "healthy" as such, but when I make a cake, I know it contains free range eggs, organic butter and Fair Trade sugar. And of course no additives; how on earth do cakes on supermarket shelves last so long?

If the rest of your diet is balanced, I wouldn't worry TOO much about sugar in baked treats. Unless you're devouring a tray of Nigella's brownies with every meal, cake in moderation is fine IMO. I would personally rather have "real cake" less often than a virtuous but less tasty version every day.

natlie

You could try doing welshcakes and scones - things that use less sugar or you can have a look at Davina's new cookbook - something about sugar free diet
Nat

marmiterulesok

Out,_Vile_Jelly wrote: »

I would never say home baking is "healthy" as such, but when I make a cake, I know it contains free range eggs, organic butter and Fair Trade sugar. And of course no additives; how on earth do cakes on supermarket shelves last so long?

If the rest of your diet is balanced, I wouldn't worry TOO much about sugar in baked treats. Unless you're devouring a tray of Nigella's brownies with every meal, cake in moderation is fine IMO. I would personally rather have "real cake" less often than a virtuous but less tasty version every day.

I agree with everything you say.I love the fact that I know exactly what's in my cakes,and that there are few/no additives.

I do have a very sweet tooth,and I think my skin,my energy levels and lots more,no doubt,would benefit from less sugar.I don't tend to buy processed foods,but there's always room for improvement.
It's just that lately,and for a while,I've been going through a very trying time of binge eating sweet and savoury foods,and one slice of cake is not enough.It's really getting me down.It's a vicious circle and I'm miserable.

I enjoy baking for others too,sharing.

7roland8

Well I always use less sugar than the recipe states - cutting down gently and you will get used to it - I can easily half or more the amount of sugar.