Substitute for Sugar in Cake: Moist and Naturally Sweetened
When making cake, the best substitute for granulated sugar is Honey. Honey keeps cake incredibly moist and tender. Use 3/4 the amount since honey is sweeter than sugar. Reduce other liquids by 3 tablespoons per cup of honey and lower oven temperature by 25F to prevent over-browning. Sugar sweetens cake, tenderizes the crumb, helps retain moisture, and contributes to browning. Creaming sugar with butter creates air pockets for a lighter texture. The substitute must provide sweetness and ideally some of sugar's tenderizing and moisture-retaining properties.
Best Substitute
Honey
3/4 cup honey per cup of sugar
Honey keeps cake incredibly moist and tender. Use 3/4 the amount since honey is sweeter than sugar. Reduce other liquids by 3 tablespoons per cup of honey and lower oven temperature by 25F to prevent over-browning.
What else can I use instead of granulated sugar in cake?
Brown Sugar
1 cup packed brown sugar per cup of granulated sugar
Direct 1:1 swap. Adds moisture and caramel flavor. Cake will be slightly denser and moister. Darker color.
Maple Syrup
3/4 cup maple syrup per cup of sugar
Reduces other liquids by 3 tbsp. Creates a moist cake with warm maple flavor. Lower oven temp by 25F.
Coconut Sugar
1 cup coconut sugar per cup of granulated sugar
Direct 1:1 swap. Darker color and mild caramel taste. Works best in spice cakes, chocolate cake, and carrot cake.
Frequently Asked Questions
What can I use instead of sugar in cake?
Honey (3/4 cup per cup of sugar) makes very moist cake. Reduce other liquids by 3 tablespoons and lower oven temp by 25F. Brown sugar and coconut sugar both work as direct 1:1 swaps with deeper flavor.
Can I reduce the sugar in a cake recipe?
You can reduce sugar by 25% without major changes. Beyond that, the cake will be less tender, less moist, and will not brown as well. Sugar tenderizes the crumb and retains moisture, so reducing too much creates a drier, tougher cake.