How to replace sugar with sweeteners in cakes?

Find out now How to replace sugar with sweeteners in cakes due to the risks it causes to our health, and especially if we consume it in excess, stay tuned for this content!

There are many problems with the consumption of sugar, moderating it helps with weight loss, encouraging the search for a slim body. Because of this, the right thing to do is to replace sugar with healthier choices.

But how do you find substitutes for such a common ingredient? That's why this article lists 8 sweeteners that can be used in your cakes instead of sugar, without losing the sweetness and still contributing to the weight loss process.

See 7 alternatives to replace sugar with sweeteners in cakes

Bee honey

A natural sweetener made by bees, honey is a substitute for sugar. It is a source of nutrients, such as calcium, iron, potassium and magnesium, presenting an enormous antioxidant action.

A product can also help digestion occur better while maintaining your intestinal flora and ensuring that your digestive system generally works well.

Although there is confusion and lack of awareness regarding honey, it has a medium glycemic index and around 46 calories per spoon.

That is, they are small doses that do not stimulate fat production, as happens with sugar.

The other benefit of honey is that, as the body tends to process it better, it is linked to a lower level of ghrelin production (hormone that regulates hunger), when compared to sucrose, which is a good advantage, as we need to eat less food.

Although honey is made up of simple sugars, it also contains complex carbohydrates, which are digested more slowly, depending on the origin of the flowers that the bees use to make it.

However, this product is not recommended for children under 3 years old.

Stevia

Originating from a plant found here in Brazil, Stevia is another naturally occurring sweetener, called Stevia Rebaudiana Bertoni.

Nowadays, we can find it in natural product stores or in supermarkets in the form of drops or powder.

Using a sweetening capacity that surpasses 300 times that of sugar, it is a sweetener that has as one of its best benefits the fact that it is non-caloric.

Stevia's versatility is quite remarkable, as it adapts better to hot or cold foods, because it can maintain stability at high temperatures.

All of these features make it an excellent alternative for replacing sugar in cakes, cookies or pies that require heat during preparation.

In fact, it can be found in different flavors, such as chocolate and vanilla, and there is even an organic version.

Although there is no sugar in the mixture, it is necessary to consume the sweetener in moderation, as an excess amount can cause cases of diarrhea or other contraindications.

Coconut sugar

Coconut sugar is another very good alternative!

Because it has a glycemic index well below the other and when consumed it prevents a high increase in blood glucose levels in our bloodstream, preventing the body from producing too much fat and helping to regulate weight.

This coconut sugar has plenty of nutrients, such as potassium, zinc, iron and calcium. It has an average of 20 calories per teaspoon and is available in health food stores.

However, it should be mentioned that, due to the high fructose content, it is important to use it in moderation, so that excess amounts do not contribute to the accumulation of fat in the liver and weight gain.

Xylitol

Xylitol is an alcohol compound extracted from fruits, vegetables, mushrooms and even seaweed. It has a lower glycemic index and is great for sweetening, much like regular sugar.

Per gram there are around 2.4 calories and, one of the most effective advantages is that it does not harm dental health, reducing the appearance of cavities.

For people with diabetes, it is also a safer option and is an ideal replacement for homemade recipes that usually use white sugar, as well as cakes.

Furthermore, xylitol's action improves the metabolism of lipids and kidney damage, preventing cases of infections and osteoporosis.

molasses

Replace your sugar and start using cane molasses, because this molasses is nothing more than a syrup developed with sugarcane juice, even before it turns into rapadura.

Its appearance is dark, it has an enormous sweetening capacity and it is full of various minerals and nutrients.

However, it is important to know that its consumption must be moderate, because even though it does not go through the refinement process, the same ingredients as white sugar are present in this sweetener.

Furthermore, it contains a large portion of calories, which should not be recommended for people suffering from kidney problems and diabetes.

Brown sugar

Coming from sugar cane, brown sugar is actually generated at a previous stage of white sugar, as it is not processed or refined.

Which allows it to retain its nutrients and minerals as well.

From the point of view of nutritional properties, even though it is healthier, this type of sugar contains the same level of calories as the refined product, therefore, what is recommended is moderate intake, thus avoiding the onset of diabetes.

Erythritol

Just like xylitol, the origin of this sweetener holds the sweetening power of 70% of its sucralose and only 0.2 calories per gram.

Due to its low calorie content, it is recommended as a substitute for sugar in cake preparations, especially in cases of diabetes or those who want to lose weight.

Another benefit is that it does not cause cavities. Therefore, erythritol is purchased in powder form and sold in stores that sell products of this type.

Now you have options on how to replace sugar with sweeteners in cakes and rock it in your kitchen!