Sugar Substitutes in Baking

In recent years, health awareness among Singaporeans has increased, and non-caloric natural sweeteners have become increasingly sought after by consumers. 

At Delcie’s Desserts and Cakes, we have been selling low-sugar or sugar-free cakes as early as 11 years ago.

In this news segment, Sensitive Chef Delcie uses a variety of sugar substitutes and high-fibre fruits to replace cane sugar while retaining the sweetness of the cake, taste and texture. 

Sugar is a common ingredient in many baked goods, but for those who want to reduce their sugar intake or who have health concerns related to sugar consumption, there are several sugar substitutes available that can be used in baking. In this blog, we will discuss some popular sugar substitutes and how they can be used in baking.

1. Stevia - Stevia is a natural sweetener derived from the leaves of the stevia plant. It is much sweeter than sugar, so a little goes a long way. Stevia can be used in baking, but it can sometimes leave a bitter aftertaste, so it's best to use it in combination with other sweeteners like honey or maple syrup.

2. Monk Fruit - Monk fruit sweetener is a natural sweetener derived from the monk fruit plant. It is much sweeter than sugar, so it can be used in small quantities. Monk fruit sweetener can be used in baking, but it can be expensive and harder to find than other sugar substitutes.

3. Erythritol - Erythritol is a sugar alcohol that is commonly used as a sugar substitute in baking. It has a similar taste and texture to sugar but has fewer calories and does not raise blood sugar levels. Erythritol can be used in most baked goods, but it can sometimes have a cooling effect when used in larger quantities.

4. Xylitol - Xylitol is another sugar alcohol that can be used as a sugar substitute in baking. It has a similar sweetness to sugar and can be used in most baked goods. However, it can be toxic to dogs, so it's important to keep it out of reach of pets.

5. Coconut Sugar - Coconut sugar is a natural sweetener that is derived from the sap of the coconut palm tree. It has a lower glycemic index than sugar, meaning it won't cause blood sugar levels to spike as much. Coconut sugar can be used in baking, but it has a slightly different taste and texture than regular sugar.

When using sugar substitutes in baking, it's important to keep in mind that they can sometimes have a different taste or texture than regular sugar. It may take some trial and error to find the right sugar substitute and amount to use in your baked goods. Additionally, some sugar substitutes may not work as well in certain types of baked goods, so it's important to do some research before substituting sugar in a recipe.

In conclusion, there are several sugar substitutes available that can be used in baking, each with its own unique taste and texture. Whether you're looking to reduce your sugar intake or have health concerns related to sugar consumption, there is a sugar substitute out there that can work for you. Just remember to do some research and experimentation to find the right sugar substitute and amount to use in your favorite baked goods.