Substituting sugar with a liquid stevia concentrate in a cake
I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with liquid stevia concentrate at a very small fraction of the original sugar. If I do that though, then around half of the dry ingredients would be removed from the recipe.
How would I adjust such a recipe? Would I reduce the eggs and liquid oil part proportionally to how much of the dry part has been removed? Anything else that I would need to take into consideration? For example, since the sugar is not soluble in the liquid part, I'm thinking it must also bring certain physical properties to the cake.
I noticed that if I replace the sugar with an erythritol / xylitol blend, then the end result is very similar to the sugar product, so maybe there's a similar bulking agent I could use instead of the sugar? Polyols add sweetness as well, so they wouldn't work in conjunction with the stevia concentrate, it would ideally have to be something neutral.
Best Answer
Use dextrin.
On the theory that dextrin (insoluble fiber) is molecularly similar to sucrose, I made chocolate chip cookies and substituted dextrin 1:1 for all the sugar, sweetening the dough with erythritol (and regular chocolate chips). I used the CVS brand dextrin which is sold with fiber supplements like Metamucil. A brand name for dextrin is Benefiber. It is very much a bulking agent exactly as you request. It has no flavor.
The dough was the right consistency and the end product was more the consistency of shortbread than a toll house cookie, but they were good. No GI issues either.
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Quick Answer about "Substituting sugar with a liquid stevia concentrate in a cake"
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.Can you use liquid stevia in baking?
By replacing the sugar in your baking recipe with a natural liquid stevia extract from SoPure Stevia, you will produce a baked good with the same sweet taste you expect with a fraction of the calories.Can I use liquid stevia instead of sugar?
Stevia can be substituted for sugar in every instance. When baking you can use half the amount of sugar you normally would when using stevia instead. The liquid and powder are best to use when replacing sugar in baked goods. Although, in a few instances sugar is necessary, like when baking breads.Can you replace sugar with stevia in cakes?
When cooking and baking, stevia can be used to replace some or all of the sugar in most recipes. Since most purified stevia leaf extracts are already blended will other ingredients, you don't need to worry about adding extra ingredients (e.g., applesauce, yogurt, egg whites) commonly used when replacing sugar.How do I substitute liquid stevia?
How do I convert sugar to liquid stevia sweetener? Conversions are simple when substituting sugar for SweetLeaf\xae Liquid Stevia Sweet Drops\xae. For example, a recipe using 1 tablespoon of sugar would use 15 drops of Sweet Drops\xae.How to Make Up for Lost Volume in Cake When Substituting Stevia : Diabetic Recipes
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Answer 2
(depending on the cake)
You can fill in the loss of "sugar" bulk with apple sauce, apple juice, egg whites, plain unsweetened yogurt.
From what I can see on the internets, most of the time, recipes use apple sauce.
I suggest looking/searching for a stevia cake recipe on the webs to get the proper replacement ratios.
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