Sugar free cakes

[Sussan Estela Olaya]

Hi Nazneen Nasseri.

It would be a bit complicated to change or replace Chef Bachour’s recipes with a sugar-free version, as these recipes are formulated so that each ingredient is balanced. It’s not just about swapping the type of sugar; all the other ingredients would need to be replaced, and finding substitutes for sugar would be even more challenging, especially with the types of recipes the chef creates, such as entremets, which require precise formulation. Keep in mind that sugar in a recipe doesn’t only serve to add sweetness; it also helps to stabilize and provide moisture to the preparations.

In any case, you could check out our course “Desserts for a Healthier Diet.”

https://www.scoolinary.com/es/courses/cocina-basica-casa-postres-saludables

This version is only available in Spanish, but you have the option to watch the videos with substitutes in English or another language, and we can assist you with translating the recipe you want to prepare.

Best regards.

scoolinary.com

Postres saludables: veganos, gluten free y sin azúcar

Descubre los postres clásicos de la pastelería tradicional, con un giro vegano, gluten free y sin azúcar añadida.

[Nazneen Nasseri]

Hello thank you fornrhe quick reply. I did like all the recipe in English, but first now brownie, carrot cake, chocolate cake and banana bread if possible. Are they all sugar free?

[Sussan Estela Olaya]

Hi Nazneen Nasseri

Here is the translation of the recipes you requested. If you have any other questions, feel free to reach out and I’ll be happy to help.

Basic Home Cooking Course: Desserts for a Healthier Diet, Recipes by Solange Martínez

This recipe is from the lesson: Brownies

Ingredients

150g of flour

1 cup of chocolate wafers or chips (55% cocoa or more)

1/2 cup + 1 tbsp coconut oil

1 1/3 cups Lakanto Classic or xylitol

150ml plant-based milk

1/4 cup water

1 tsp salt

3 tbsp cocoa powder

Preparation

Place the chocolate wafers and plant-based milk in a bowl; melt them. If using a microwave, do it in 20-second intervals. Then, mix in the coconut oil.

In another pan, dissolve the sweetener in the water. Add to the previous mixture and stir.

Sift the dry ingredients and fold them into the mixture with a spatula.

Pour the batter into a low mold lined with parchment paper. Bake at 180°C (350°F) for 20-25 minutes.

Basic Home Cooking Course: Desserts for a Healthier Diet, Recipes by Solange Martínez

This recipe is from the lesson: Carrot Cake

Cake

(Watch recipe in video)

Ingredients

2 cups grated carrots

4 eggs*

1/2 cup Lakanto Classic or xylitol

1 cup Lakanto Golden, coconut sugar, or panela

1 cup coconut oil

1 tsp salt

Mixed nuts

2 1/4 cups all-purpose, whole wheat, chickpea, or rice flour

1 tsp vanilla extract

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

(*Can be replaced with 4 tbsp flaxseeds soaked in 1 cup of water)

Frosting

200g vegan cream cheese

2 cups powdered Lakanto or xylitol

1 tsp vanilla

1/4 cup coconut oil or melted vegan butter

Preparation

Mix the eggs with the sweeteners. Then, add the oil and vanilla.

Fold in the grated carrots with a spatula.

Sift the dry ingredients and add them to the mixture.

Grease and flour your pan, then pour in the batter. Bake at 170°C (340°F) for 30 minutes.

Decorate once the cake is cooled.

Frosting

Mix all frosting ingredients in a mixer. If the texture isn’t smooth, blend it.

Refrigerate for 20 minutes.

Basic Home Cooking Course: Desserts for a Healthier Diet, Recipes by Solange Martínez

This recipe is from the lesson: Chocolate Cake

Ingredients

1/2 cup Lakanto Golden, coconut sugar, or panela

1 tsp vanilla extract

1 cup sunflower or melted coconut oil

3 tbsp white vinegar, apple cider vinegar, or lemon juice

2 cups plant-based milk

3 eggs*

1 tsp salt

1 tsp baking soda

1 tbsp baking powder

1 1/4 cups cocoa powder

2 1/2 cups sifted flour

(*Can be replaced with 3 tbsp ground flaxseeds + 9 tbsp water)

Vegan Fudge

2 1/2 cups 70% dark chocolate

1/2 cup plant-based milk

Preparation

Mix the milk with the vinegar and let it sit for 5 minutes.

Sift the flour, baking powder, cocoa, salt, and baking soda.

In another bowl, beat the eggs with the sweetener. Add the vanilla and oil, then the milk and vinegar mixture.

Add the dry ingredients and beat well.

Pour the batter into a pan and bake at 170°C (340°F) for 40 minutes or until a toothpick comes out clean.

Let the cake cool before cutting.

When the cake is cool, pour the fudge over it and decorate with grated chocolate.

Vegan Fudge

For the fudge, melt the chocolate in a double boiler.

Add the milk and mix until smooth.

Basic Home Cooking Course: Desserts for a Healthier Diet, Recipes by Solange Martínez

This recipe is from the lesson: Banana Bread

Ingredients

2 cups rice flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

4 eggs

2 mashed bananas

1 banana for decoration

1 cup Lakanto Golden, coconut sugar, or panela

1 tsp vanilla extract

1/2 cup sunflower oil

Preparation

Preheat the oven to 170°C (340°F).

Blend the eggs and Lakanto in a blender. Add the mashed bananas, oil, and vanilla.

Gradually add the sifted dry ingredients, mixing with a spatula.

Grease a metal pan and line it with parchment paper. Fill the pan, leaving about 2 cm from the top. Optionally, decorate the top with banana slices.

Bake for 30-40 minutes.

[Nazneen Nasseri]

Thanks a ton. I will surely try them out

[Sussan Estela Olaya]

Great! I hope you can share the results, and you know that if you have any other questions, I’ll be here and happy to help you out.

Best regards.

[Nazneen Nasseri]

Question, for some honey is not suggested what can I use as substitute for sugar free and what will be the amount we should use instead of honey

[Sussan Estela Olaya]

Hi Nazneen Nasseri

To replace honey in sugar-free dessert recipes, you can use options suitable for those looking to avoid both honey and sugar. Here are some alternatives and their approximate ratios:

▪️Sugar-free agave syrup (if allowed in your case):

Ratio: Use the same amount as honey (1:1).

Note that it is less thick than honey but can provide a sugar-free sweetness.

▪️Date syrup with no added sugar:

Ratio: Use 1:1 in place of honey.

Ideal for recipes where a slight date flavor won’t interfere.

▪️Liquid erythritol or dissolved xylitol:

Ratio: 1:1 or adjust to taste.

These calorie-free sweeteners do not affect blood sugar levels and are an excellent choice for desserts.

Additional Tip: Keep in mind that some of these options may alter the flavor or texture of the final dessert, so it’s good to try small amounts and adjust as needed.

I hope this information helps.

Best regards.