How to Replace Stevia for Sugar in Baking Cakes
Stevia is a natural, calorie-free alternative to sugar.
Stevia is a natural, non-nutritive sweetener extracted from the leaf of the
stevia plant. More than 200 times sweeter than sugar, stevia extract can be
substituted into baked goods if another food is used to replace the lost bulk
that the sugar would have added. Replacing sugar in your diet can help control
diabetes and aid in weight loss, according to MayoClinic.com. Substituting sugar
is most effective when used as part of an overall healthy diet and regular
Substitute 1 cup of sugar for 18 to 24 stevia sweetener packets, 1/3 to 1/2 teaspoon
of undiluted stevia powder or 1 teaspoon of a liquid stevia extract. Choose the amount
based on how sweet you wish your cake to be.
Replace the lost bulk of the sugar. For each 1 cup of sugar substituted, use 1/3 cup
of a bulking agent. Potential healthy bulking agents include: egg whites, apple sauce,
fruit puree or yogurt. Fruit juice or water may also be used in some cases. If one of
these bulking agents is already being used -- such as a banana in a banana nut cake --
simply increase the amount of that ingredient in the recipe. The batter should flow
smoothly and be neither too liquid nor too chunky.
Follow the same guidelines to replace sugar in the icing you will apply to your finished
cake. However, some icings rely almost entirely on sugar and will not be viable when stevia
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