One of the ways that our family started moving towards more whole foods was to move away from white sugar and start baking with honey, sucanat, and other sweeteners. Now, instead of making my Homemade Jello, Homemade Chocolate Chips, and Gluten Free Cupcakes with granulated sugar, I needed to move to other, more wholesome sweeteners.

If you’ve been wondering about baking with honey or baking with maple syrup, or what to do about substituting sugar in your baked goods or other sweet (or not-so-sweet) dishes, then this post should help.

One of my pet peeves (and probably yours too) is running out of something when you are in the middle of the recipe.

And one of my best time and money-saving cooking and baking tips is learning how to substitute one thing for another.

That way you’re not running out to the store at the last minute because you ran out of something. You spend extra time (a lot), extra money on gas, more money than usual because you are making a last minute purchase, plus you might end up buying other things that you don’t need, which really add up.

You know how it goes – you’re making a dessert that calls for honey and all you have is a granulated sweetener, or vice versa. So you get in the car (if you have kids this takes an inordinate amount of time), head to the store, run into traffic, get to the store and grab what you need, in addition to grabbing some other stuff that caught your eye.

About an hour later (at the earliest) you’re back home ready to move on with your recipe, but you’re wiped out now and really don’t feel like finishing anything anyways.

Well, one of the easiest things to substitute in recipes is sweeteners.

Now, I am a reforming sugar-aholic. I used to eat sugar all. the. time.

I once even worked in an ice cream parlor.

Bad idea. Ahem.

I basically would come home and tell my mother that I wouldn’t be needing dinner because I was full from sampling anything and everything (yes we were allowed to do that).

Anyway, I don’t bake quite as much these days since we are focusing on vegetables and animal proteins more and more in our quest to deal with adrenal fatigue, but I still enjoy making whole grain (or non grain) treats (like Chocolate Chia Pudding or Berry Mousse) that require some sweetening.

And I know that a lot of my readers are using traditional sweeteners (hopefully the healthier options of honey, maple syrup, sucanat, and the like) and that these substitution and baking tips would be useful for you.

So when you need to substitute a liquid for a granulated sweetener, how do you do that quickly and easily?

It’s fairly simple, actually.

Mainly, you just need to make up for, or take away from, the liquid part of the liquid sweetener, when adding it to a recipe, and adjust a little for the different sweetness of the sweeteners you are substituting.

Now of course, if the recipe we are talking about is a dish with very little sweetener (like my Focaccia Flax Bread), then it really doesn’t matter. Just substitute one sweetener for another and don’t worry about it.

Additionally, with some non-baking recipes like

you can use whatever sweetener you wish (liquid or granulated). The result won’t differ that much regardless of which sweetener you use.

I love forgiving recipes, don’t you :-)?

However, when you are dealing with a sweet baked good, then here is what you need to do:

# How to Substitute Sweeteners

1. **Honey and maple syrup are sweeter than sugar**

So use less honey (about 1/2 – 3/4 cup) for each cup of sugar.

2. **Substituting Liquid for Granulated:**

**When substituting a liquid for a granulated sweetener** (e.g. using honey when the recipe calls for sucanat or brown sugar), **for every 1 cup of honey, subtract 1/4 cup of liquid from the recipe** (that means also, for every 1/4 cup of honey, subtract 1 Tbsp of liquid).

3. **Substituting Granulated for Liquid:**

The converse is then, **when substituting a granulated for a liquid sweetener** (e.g. using sucanat or coconut sugar when the recipe calls for maple syrup or honey), **for every 1 cup of sweetener, add 1/4 cup of liquid from the recipe** (that means also, for every 1/4 cup of honey, add 1 Tbsp of liquid).

4. **Reduce Oven Temp for Honey or Maple Syrup**

If baking with honey or maple syrup, **reduce the oven temperature by 25 degrees Fahrenheit**, since maple syrup and honey will tend to caramelize and burn faster than granulated sweeteners.

5. **Add Baking Soda to Honey and Maple Syrup**

Since maple syrup and honey are somewhat acidic, when baking, you will need to **add 1/4 – 1/2 tsp baking soda per cup of honey or maple syrup** to the batter so it will rise.

6. **Baking with Stevia**

If you’d like to use stevia in your baking and cooking, check out Stevia-What It Is and How to Use It for helpful tips.

Stevia is super sweet. In general, 1/32 of a tsp is the equivalent of 1 teaspoon of sugar. However, it is a little tricky to bake with it.

Pretty simple, isn’t it?

I use these tips whenever I have run out of the sweetener I need (which isn’t often, since I purchase my sweeteners in bulk – like everything else :-)), but more often when I am trying out a new recipe and want to use the least expensive sweetener that I have. Then if the recipe isn’t a winner, I’ve spent less money on it than I would have otherwise.

Soon I’ll go into more details of my thoughts about sugar, some more detailed information on sweeteners (including nutritional information and alternative sweeteners as well).

Stay tuned!

*How about you? Do you have a time or money saving baking tip to share?*

Hi Adrienne,

I chanced upon your site when searching for information on using pure maple syrup as a substitute for white sugar.

Question: Have you ever tried doing this in a recipe that does not call for any liquid other than whites of eggs?

Recipe I’m trying to do this with is:

Flourless Chocolate Souffle by Shifra Klein

12 oz bittersweet choc.

6 large yolks

12 egg whites

1 cup sugar

Any chance you would know if I can use pure maple syrup in this recipe without a complete disastrous result?

Hmmm…I would follow the suggestions in the post. I think it would work. Maybe try a smaller batch and see?

I’m having 16 people over so trying a small batch is an excellent suggestion Thank you so much.

Okay, I made a sample batch and used half coconut sugar (found out that coconut sugar has lower GI than white sugar) and half pure maple syrup. Texture is perfect. Not as sweet as white sugar, but healthier :). Thank you soooooooooooo much for your advice.

Yea!!!

I think your math is wrong. In step 3, the converse should be to add 1/3 of liquid. Not 1/4. Then you have 4/3. If you then subtract 1/4 again, you are back at 3/3 = 1.

Hi there. The point is that for every cup of honey you are converting, you need to increase or decrease the liquid in the recipe by approx. 1/4. It’s not a perfect science as I have seen other bloggers say to decrease / increase by 1/2 cup. But this is the ratio I have seen most often. Does that make sense or am I missing something? Thanks!

No sorry, you are right. I read 1/4th of the liquid, but you wrote 1/4 cup. This is correct 🙂 Sorry for the confusion.

Oh good – thanks :).

Hi, I’ve been fasting refined sugar for quite awhile now. My family is not. I have been experimenting for the last several years on the “perfect” natural sugar substitution for baking and this is what I’ve discovered:

exchange for each cup of white sugar I use (in a pre-sprayed glass measuring cup) 1/3 cup of honey and 1/3 cup of pure maple syrup plus 1/4 cup (using a dry measure) of the Stevia Cup By Cup…it comes in a green bag. Not those little packets of Stevia. The combo of the 1/3 + 1/3 + 1/4 has proven to be the perfect exchange for white sugar. If the recipe calls for brown sugar, I use this: 1/4 cup honey plus 1/4 cup maple syrup plus 1/4 cup molasses….that would be for like, chocolate chip cookies…where about a half cup of brown sugar is called for. I have substituted a mixture of just maple syrup and molasses (1/3 + 1/3) and it works well, also. I have been experimenting with natural sweeteners for about 7 years now and this is the best I’ve got, texture-wise. My desserts always end up a little more dense, but my family has grown to really love (not just endure) my homemade goodies. Hope this helps.

Thank you and sorry for not responding sooner – I’ve been swamped.

.This is awesome!! Thanks for passing on your experimentations!

Hi there, I was wondering what the conversion is from honey to stevia granules (sugar size)?

Sorry but I don’t know what stevia granules are.

I’m sorry, but I’m terrible at math. I want to replace 1/3 cup honey with erythritol… so w/ your conversion, would I add my erythritol, then 1.5 tablespoons of water? Thanks!

Hi there. So sorry for the delay. I’ve been swamped. I’m coming up with 1 1/3 T. Hope that helps! But eryth is much less sweet so you will need to increase how much you add of that sweetener.

Can I substitute raw honey for confectioners sugar in a fudge recipe, it calls for 5 cups of confectioners sugar! I could experiment myself, but if you have the conversion, I rather not waste the honey! Hard time for bees and all! Thank you

Hi there. If 1.5 cups of granulated yields about 2 cups powdered, then figure for 5 cups confectioners you are talking about 3 3/4 cups granulated and go from there. Hope that helps!

I’m not very good with math, so even wng ith you showing me this, I still can’t figure out how much liquid

sweetener to use when it calls for 2/3 cup of white granulated sugar, or 1/3 cup of sugar. Can you help me

learn this in a real simple way, or just give me the answers? I’m making chocolate ice cream tomorrow,

and I really need help. I’ve read all the convertings but I still have a hard time figuring it out.

Thanks, I really do appreciate all the help you can give me.

Are you wanting to use honey? Or maple syrup?

There’s a recipe I want to make that calls for 1/2 cup of honey. It’s at this site: https://bakeandbemerry.wordpress.com/2013/08/14/black-bean-chocolate-cupcakes-with-chocolate-chips/

I never liked honey in any chocolate recipe! I’d rather use coconut sugar. How would I use coconut sugar in place of honey in this recipe?

Hi there. You would consider coconut sugar to be granulated sugar and convert accordingly. Sounds great!

I’m still not sure what to make of that. It would be great if someone can fill in the blank: 1/2 cup honey = ______

coconut sugar.

I would try 6 T of the coconut sugar and then add in about 1/8 cup liquid. Hope that helps.

It’s 2016 and I’m confused! I’ve re-read the blog post & went through all the comments, hoping somone would make it easier. Still confused… Adrienne, I don’t understand why you would need to add 1/8 cup liquid (in the above example)? I thought Avram was asking to convert liquid honey to granulated sugar. Why would we need to add liquid? Could you please clarify. Thanks.

You need to subtract liquid if moving honey to granulated. Hope that helps :).

Awesome post! I’m always looking for ways to sub in honey/agave/maple syrup instead of sugar. Those unhealthy little things… One question, when you said to add 1/4 cup of liquid for every cup of sweetener (granulated for liquid), what does that mean exactly? Do I add in an extra 1/4 cup of liquid in the recipe eg. extra 1/4 cup of milk?

Yes, that’s correct :). Thanks for the kind words!

Is butter considered a liquid? My dilemma is that the only wet ingredients in my recipe are vanilla, eggs and butter.

Hmmmm…not typically but you could try reducing it a bit to see how the recipe goes.

Thank you for this very helpful post! I just recently discovered your blog with your post about Natural Dishwasher Rinse Aid. And now this! Both worked like a charm. You definitely have a new fan here in Michigan! Thanks again.

Yea! Glad to “meet” you :).