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I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with liquid stevia concentrate at a very small fraction of the original sugar. If I do that though, then around half of the dry ingredients would be removed from the recipe.

How would I adjust such a recipe? Would I reduce the eggs and liquid oil part proportionally to how much of the dry part has been removed? Anything else that I would need to take into consideration? For example, since the sugar is not soluble in the liquid part, I'm thinking it must also bring certain physical properties to the cake.


I noticed that if I replace the sugar with an erythritol / xylitol blend, then the end result is very similar to the sugar product, so maybe there's a similar bulking agent I could use instead of the sugar? Polyols add sweetness as well, so they wouldn't work for this purposein conjunction with the stevia concentrate, it would ideally have to be something neutral.

I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with liquid stevia concentrate at a very small fraction of the original sugar. If I do that though, then around half of the dry ingredients would be removed from the recipe.

How would I adjust such a recipe? Would I reduce the eggs and liquid oil part proportionally to how much of the dry part has been removed? Anything else that I would need to take into consideration? For example, since the sugar is not soluble in the liquid part, I'm thinking it must also bring certain physical properties to the cake.


I noticed that if I replace the sugar with an erythritol / xylitol blend, then the end result is very similar to the sugar product, so maybe there's a similar bulking agent I could use? Polyols add sweetness as well, so they wouldn't work for this purpose, it would ideally have to be something neutral.

I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with liquid stevia concentrate at a very small fraction of the original sugar. If I do that though, then around half of the dry ingredients would be removed from the recipe.

How would I adjust such a recipe? Would I reduce the eggs and liquid oil part proportionally to how much of the dry part has been removed? Anything else that I would need to take into consideration? For example, since the sugar is not soluble in the liquid part, I'm thinking it must also bring certain physical properties to the cake.


I noticed that if I replace the sugar with an erythritol / xylitol blend, then the end result is very similar to the sugar product, so maybe there's a similar bulking agent I could use instead of the sugar? Polyols add sweetness as well, so they wouldn't work in conjunction with the stevia concentrate, it would ideally have to be something neutral.

3 added 314 characters in body
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I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with liquid stevia concentrate at a very small fraction of the original sugar. If I do that though, then around half of the dry ingredients would be removed from the recipe.

How would I adjust such a recipe? Would I reduce the eggs and liquid oil part proportionally to how much of the dry part has been removed? Anything else that I would need to take into consideration? For example, since the sugar is not soluble in the liquid part, I'm thinking it must also bring certain physical properties to the cake.


I noticed that if I replace the sugar with an erythritol / xylitol blend, then the end result is very similar to the sugar product, so maybe there's a similar bulking agent I could use? Polyols add sweetness as well, so they wouldn't work for this purpose, it would ideally have to be something neutral.

I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with liquid stevia concentrate at a very small fraction of the original sugar. If I do that though, then around half of the dry ingredients would be removed from the recipe.

How would I adjust such a recipe? Would I reduce the eggs and liquid oil part proportionally to how much of the dry part has been removed? Anything else that I would need to take into consideration? For example, since the sugar is not soluble in the liquid part, I'm thinking it must also bring certain physical properties to the cake.

I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with liquid stevia concentrate at a very small fraction of the original sugar. If I do that though, then around half of the dry ingredients would be removed from the recipe.

How would I adjust such a recipe? Would I reduce the eggs and liquid oil part proportionally to how much of the dry part has been removed? Anything else that I would need to take into consideration? For example, since the sugar is not soluble in the liquid part, I'm thinking it must also bring certain physical properties to the cake.


I noticed that if I replace the sugar with an erythritol / xylitol blend, then the end result is very similar to the sugar product, so maybe there's a similar bulking agent I could use? Polyols add sweetness as well, so they wouldn't work for this purpose, it would ideally have to be something neutral.

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Substituting sugar with a liquid stevia concentrate in a cake

I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with aliquid stevia concentrate at a very small fraction of the original sugar. If I do that though, then around half of the dry ingredients would be removed from the recipe.

How would I adjust such a recipe? Would I reduce the eggs and liquid oil part proportionally to how much of the dry part has been removed? Anything else that I would need to take into consideration? For example, since the sugar is not soluble in the liquid part, I'm thinking it must also bring certain physical properties to the cake.

Substituting sugar with a concentrate in a cake

I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with a concentrate at a very small fraction of the original sugar. If I do that though, then around half of the dry ingredients would be removed from the recipe.

How would I adjust such a recipe? Would I reduce the eggs and liquid oil part proportionally to how much of the dry part has been removed? Anything else that I would need to take into consideration? For example, since the sugar is not soluble in the liquid part, I'm thinking it must also bring certain physical properties to the cake.

Substituting sugar with a liquid stevia concentrate in a cake

I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with liquid stevia concentrate at a very small fraction of the original sugar. If I do that though, then around half of the dry ingredients would be removed from the recipe.

How would I adjust such a recipe? Would I reduce the eggs and liquid oil part proportionally to how much of the dry part has been removed? Anything else that I would need to take into consideration? For example, since the sugar is not soluble in the liquid part, I'm thinking it must also bring certain physical properties to the cake.

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