Anonymous wrote:thanks, all. I'm trying to turn an existing cake from sweet to savory because it has an amazing consistency and mouth-feel, and I want to get that same thing in something not sweet. I don't want to make bread or quick bread. I know all parts of a recipe are like part of a chemical reaction which is why I was wondering what to replace the sugar with. It sounds like it can't be done. : (

Thanks anyway.

Even savory cakes are going to have sugar. Things like consistency and mouthfeel are going to change if you modify a recipe. Find and just follow a different recipe.

Anonymous wrote:thanks, all. I'm trying to turn an existing cake from sweet to savory because it has an amazing consistency and mouth-feel, and I want to get that same thing in something not sweet. I don't want to make bread or quick bread. I know all parts of a recipe are like part of a chemical reaction which is why I was wondering what to replace the sugar with. It sounds like it can't be done. : (

Thanks anyway.

Um. This doesn’t help.

thanks, all. I'm trying to turn an existing cake from sweet to savory because it has an amazing consistency and mouth-feel, and I want to get that same thing in something not sweet. I don't want to make bread or quick bread. I know all parts of a recipe are like part of a chemical reaction which is why I was wondering what to replace the sugar with. It sounds like it can't be done. : (

Thanks anyway.

Anonymous wrote:What is stopping you from just googling “savory cake” and following an existing recipe? They do exist.

https://food52.com/recipes/15524-peter-s-savory-cake

You can try a less sweet cake recipe and add savory herbs that already play well with sugar. I was obsessed with the parsley cake for a while. We’ve done cakes with thyme and with rosemary (great with grapefruit).

Add a cup of sour cream:
https://www.tasteofhome.com/recipes/sour-cream-pound-cake/

You could make cheese biscuits.

Anonymous wrote:Um, a savory cake is called bread. OP you want bread.

LOL.

Um, a savory cake is called bread. OP you want bread.

Anonymous wrote:Is it possible to take an existing cake recipe and make it into a savory cake? What could I substitute for sugar?

Not really -- a cake is typically comprised of carbohydrates (from the flour and sugar), fats (from butter or oil), and proteins (from the eggs and flour). Each of these contributes to the texture of a cake. Sugar is not just for taste, but is hydrophilic, maintaining moisture from the eggs and other liquids in the finished product. If you simply took sugar out of the recipe, you will likely end up with a dry, crumbly product with very little flavor. You would have to play with the proportions of liquid and protein, and even then will end up with a tasteless product because sugar is what contributes to the caramelization of the outside of the cake. You can google some savory quickbreads (i.e. beer and cheese bread), but even those recipes tend to contain a good amount of sugar. You would be better off making a yeasted bread, where time and fermentation leads to the conversion of the basic starches in flour into tastier compounds.

What? Why would you do this?

What kind of dish are you looking to make, maybe then people can help find recipes.

What is stopping you from just googling “savory cake” and following an existing recipe? They do exist.

I don't think this is possible. Sugar plays a role in the texture of the cake, not just flavor, so you have to change more than just the sugar. Maybe look up recipes for savory quick bread and muffins.

Anonymous wrote:Is it possible to take an existing cake recipe and make it into a savory cake? What could I substitute for sugar?

(The recipe involves creaming the butter and sugar, BTW.)

Is it possible to take an existing cake recipe and make it into a savory cake? What could I substitute for sugar?