Replace sugar in baking

Whether you’re out of sugar, or you want to stop eating industrial sugar, you have to know that sugar can be easily replaced by substitutes. Whatever your motivation is, know that at the end, switch sugar with something else is good for your health!

First of all, at equal weight white sugar can be replaced by sugar cane or whole sugars. You can mix them in your recipes without any worry. These sugars have a slightly caramelized flavor very pleasant in the desserts. If you must continue to use sugar in your recipes, choose complete sugar, which comes naturally with vitamines.

If you have no sugar at all or if you no longer want to use sugar in your desserts (Excellent idea, congratulations!) There are many alternatives much healthier than sugar to sweeten your desserts !

Replace sugar in baking- My french recipe

For all the substitute sugars I can only advise to prefer organic. And I will insist more particularly on dry fruits and reduced juices. In both cases, the amount of water is reduced in order to obtain a concentrated product. By choosing your dried fruits and organic juices, you will also avoid a concentrate of pesticides!

According to your preparation, you may replace sugar by these products:

  • Compotes: Apple / pear / plum / mango. Made home or bought in the trade, provided it is without added sugar.
  • Sweet vegetables: sweet potato / potimarron. Pre-cooked and pureed.
  • Fresh naturally sweet fruits: Banana, strawberry, cherries. Reduced to puree.
  • Dried fruits: grapes, prunes, dates, apricots. Mixed into a pasta.
  • Honey: Better if used raw, it will keep its vitamins and antiseptic properties.
  • Reduced Fruit Juice: Reduce apple, pear or orange juice or bring to a boil to make a syrup. Use sugar-free juices added.


Comparison between sugar substitutes

Glycemic Index Advantages Disadvantages Use


Apple, pear, mango, plums Gently cooked without sugar. 35 Cheap, easy to do yourself.

Provides fiber, vitamins and minerals.

Low sweetening power. At will

Fresh fruits

Bananas, strawberrie,cherries Pureed. Between 25 and 45 Provides fiber, vitamins and minerals. Modifies taste. At will

Dried fruits

Dates, grapes, prunes, apricots.

Mix until a paste is obtained.

Between 30 and 65 Cheap and good sweet power.

Brings fiber, vitamins and minerals.

Modifies texture. At will

Reduced fruit juice

Apple, pear, orange. Bring to a boil for 20 minutes Cheap, easy to do yourself.

Provides fiber, vitamins and minerals.

Low sweetening power. At will


Orange blossom, vanilla, cinnamon, ginger.


Does not modify the texture, but accentuates the sweet taste. No sweetening power. At will

Coconut Sugar


Good sweetness, texture similar to refined sugar.

Good source of antioxidant.

Expansive product.

Rich in fructose, so consumption must be limited.


3,5 oz of coconut sugar = 3,5 oz of sugar


60 High sweetening power.

Raw, it contains many nutrients.

To enjoy its nutrients, do not cook it. Occasionally

1,75 oz of honey = 3,5 oz of sugar



Very strong sweetening power (stronger than sugar) No real information on consequences on our health. Occasionally

0,7 oz of stevia = 3,5 oz of sugar



High sweetening power. Expansive product that can have laxative effects. Occasionally

3,5 oz of xylitol = 3,5 oz of sugar

Complete Sugar

Same sweetening power as refined sugar. A slightly caramelized taste very pleasant.

Contains nutrients, unlike white sugar.

Composition quite close to refined white sugar. Occasionally

3,5 oz of whole sugar = 3,5 oz of sugar

Agave syrup

15 High sweetening power. Behind a health label is an industrial product that disrupts your perception of satiety. The least possible

2,45 oz of agave syrup = 3,5 oz of sugar


High sweetening power. 100% chemical compound. The least possible

0,35 oz of aspartame = 3,5 oz of sugar



High sweetening power. Increases blood sugar levels. The least possible

2,45 oz of fructose = 3,5 oz of sugar