Reply to Turning a cake recipe from sweet to savory

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[quote=Anonymous][quote=Anonymous]Not sure why I'm the first one posting this, but here goes.

OP, there isn't really an easy substitute for sugar in a sweet cake recipe. As others have pointed out, sugar plays a huge role in texture, which is something you've indicated you want to maintain.

You can substitute type of sugar (e.g., apple sauce or banana for white sugar), but the substitution will likely change the chemistry of the recipe and therefore the texture.

You can also muck about with coconut or almond flour, or adding alcohol, eggs/oil, etc. in an effort to reduce the amount of white sugar in the recipe while maintaining a similar texture.

But, again, you will likely only be able to exactly replicate the texture of the cake you're making by replicating the current ingredient list.

There are a number of examples online of bakers attempting to reduce sugar in various recipes and what they did to try and maintain texture with less sugar. I would suggest searching for these so you can see what previous bakers tried and what the results were. You can decide for yourself how these options might work (or not) with your recipe.[/quote]

Thank you!![/quote]

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