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baking with splenda

hotoynoodle Nov 16, 2010 04:38 PM

don't stone the heretic, but i need info on how to sub splenda for sugar. am needing to bake for somebody insulin-resistant~~ me. :(

i have made nigella's clementine cake many times and since it is already flour-free, was wondering if it would work as well with splenda instead of sugar? will it rise? or will it be thin and dense and icky?

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  1. todao RE: hotoynoodle Nov 16, 2010 06:46 PM

    Based on the recipe I've reviewed, the only ingredients that provide structure to this cake are the eggs and sugar. Because Splenda lacks the structural integrity you might expect from sugar I believe you'd end up with a dense/icky cake. But if you've got the courage to try it and let us know how it works out we might all learn something from your followup report.

    1 Reply
    1. re: todao
      hotoynoodle RE: todao Nov 16, 2010 06:50 PM

      lol, my fears wrought large. we shall see.

    2. lynnlato RE: hotoynoodle Nov 17, 2010 03:38 AM

      Splenda has a baking specific product called Splenda for Baking. It is equal parts sugar and Splenda. You can simply sub half the sugar in the recipe for Splenda and you may be able to maintain that structure.

      6 Replies
      1. re: lynnlato
        hotoynoodle RE: lynnlato Nov 17, 2010 03:15 PM

        i'm needing to bake without flour and without sugar. not "some" sugar, sorry.

        1. re: hotoynoodle
          Dcfoodblog RE: hotoynoodle Nov 17, 2010 03:23 PM

          You can use all Splenda baking sugar.

          1. re: Dcfoodblog
            goodhealthgourmet RE: Dcfoodblog Nov 17, 2010 03:26 PM

            as the OP pointed out, sugar isn't an option. Splenda for baking is half sugar.

            1. re: goodhealthgourmet
              lynnlato RE: goodhealthgourmet Nov 17, 2010 04:41 PM

              GHG, I think Dcfoodblog is saying that simply Splenda is a fine substitute for this recipe (based on his previous post below). I don't think he was referring to Spenda for Baking.

              No flour and no sugar - can you even call it "cake"? :-) Sorry, as a type 1 diabetic, I completely empathize. Good luck hotoynoodle! Let us know how you fair!

              1. re: lynnlato
                Dcfoodblog RE: lynnlato Nov 18, 2010 10:23 AM

                Thanks lynnlato for clarifying. You are correct. I didn't realize there's a Splenda for baking that is half Splenda/Half sugar. What I use is Splenda Granulated which is made to be an equivalent substitute for sugar but is all Splenda.

                1. re: Dcfoodblog
                  goodhealthgourmet RE: Dcfoodblog Nov 18, 2010 03:51 PM

                  gotcha - the way you worded it saying "baking sugar" i thought you were talking about the 50/50 blend. sorry!

      2. d
        Dcfoodblog RE: hotoynoodle Nov 17, 2010 11:44 AM

        For the clementine cake, it's a great substitute. Made it fine. In fact added splenda-sweetened cream cheese frosting on top.

        1. j
          jujuthomas RE: hotoynoodle Nov 18, 2010 10:26 AM

          I frequently bake with splenda, no problem. but most of the time i'm using recipes developed using splenda, not putting into recipes developed using sugar.

          4 Replies
          1. re: jujuthomas
            lynnlato RE: jujuthomas Nov 18, 2010 11:01 AM

            I used to make cheesecakes with splenda but quickly tired of them. Do you have a preferred cake recipe that use are fond of? I'd love to try a cake too.

            1. re: lynnlato
              jujuthomas RE: lynnlato Nov 18, 2010 11:29 AM

              Most of my baking these days is quick breads to use up bananas, zukes, etc. I don't bake a nearly as much anymore, since we started weight watchers... most of the cakes I make are "cheater" varieties due to lack of time - cake mix w/ can of diet soda... cake mix w/ pumpkin puree. (baked goods are a "trigger food" of mine so it's better not to have them around.)
              i can post my banana bread recipe later, if you'd like to try it. it's gotten rave reviews from the family.

              1. re: lynnlato
                hotoynoodle RE: lynnlato Nov 18, 2010 12:25 PM

                just a mouthful of cheesecake is enough for me and i know that splenda lends itself well to those sorts of desserts. same for mousse and custard.

                ah well. i've made good almond cakes without flour and with splenda, so will just stick with a proven recipe.

                1. re: hotoynoodle
                  lynnlato RE: hotoynoodle Nov 18, 2010 01:29 PM

                  jujuthomas, I've got a great banana and zucchini bread recipes. Yea, I also avoid them and only bake them on the infrequent occasion. I typically use half whole wheat flour and less sugar. I'm more of a savory treat kind of gal, but I'll gladly take a couple extra units of insulin on that rare occasion for a lovely small slice of cheesecake or layer cake - yummm. :)

                  hotoynoodle, I'd love to have your almond cake recipe if you don't mind sharing.

            2. c
              colfaxBee RE: hotoynoodle Nov 18, 2010 12:06 PM

              I tried making some sweets with splenda (for a diabetic family member) and found it to be pretty awful. I used the baking splenda which is kind of gross since it's bulked up with sawdust or something to make it volume-wise comparable to sugar. I found another sugar substitue at a health food store that worked and tasted much better. I forget what it's called, but it comes in a bag and was kind of pricey ($12/lb) but worth it.

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