Sugar in cakes

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Phyllis

Sugar in cakes

I wonder if anyone can help?
I like cakes but find them too sweet plus I would like to eat less sugar. If I reduce the sugar in the recipes should I replace it with something (e.g more flour) or will it make no difference to the 'cakeiness' or 'spongieness' of the cake. Has anyone tried reducing sugar in cakes recipes?

Thank you! Phyllis

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Welshcookie

Sugar in cakes

Cakes are one of the few things that cannot be mucked about with too much. Definitely do not add more flour, you will upset the proportions.

You don't mention the kind of cakes you want to alter. You can certainly just reduce the sugar in fruit cakes.

You can use Splenda or Truvia; there will be recipes on their websites.

Good luck.

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SonyaK

Sugar in cakes

I often reduce the sugar when I make cakes, but not so much that it needs replacing!
I might use 3/4 cup instead of 1 cup, for instance. Doesn't seem to make any difference to the texture, but I guess it depends how drastically you want to reduce it!!

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Anastasia

Sugar

I also have been known to reduce the sugar in a cake but not by a huge amount as it doe alter the proportions .
I would never take out more that 10%

 
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