[wildflower]

Hi,<br><br><br><br>
I wanted to bake some vegan muffins. Most of the recipes I can find calls for sugar. I was wondering if it would be OK to replace sugar with say, date syrup, or maple syrup? Would it taste just as sweet, and would the the cakes turn out the same?<br><br><br><br>
Thanks.

 

[hippymama]

I only use honey for sugar. You can use any kind of sweetener, but the sweetness may vary. I find that darker sweeteners are tastier, so you may want to use a tad less. Also note that if you use a liquid sweetener, your dough will be wetter. I don't think it matters in cakes, but cookies will be soft and flat.

 

[wildflower]

ah ok cool <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=""> thanks. i'm vegan so i dont eat honey, but i buy maple syrup and date syrup sometimes. the real stuff..which is usually very dark. so i'll keep that in mind.<br><br><br><br>
thanks! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title="">

 

[hippymama]

I know I'm in minority with the honey -it was a well researched decision btw. This site inspired me to read up on honey processing. I buy mine directly from the local honey farmer.<br><br><br><br>
I have used many different sweeteners, and this was my experience. YMMV. If your dough comes out to wet, add a bit of flour to thicken it up.

 

[Spidergrrl]

I also use barley malt/rice malt syrup that i bought at the HFS as a sweetener in baked goods. It is thick like molasses.

 

[*Sunflower*]

You can replace the sugar with maple syrup, agave nectar, brown rice syrup, etc, but you have to reduce the other liquids so the batter doesn't come out too wet.

 

[wildflower]

the muffins did not rise! and they were uncooked inside, starting to go REALLY brown on the outside. so i think i had them at the wrong temperature. they also sunk in the middle! <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=""> sooo upset. dont think i got the quanitities of the liquids right.<br><br><br><br>
this was the recipe i used:<br><br><br><br><a href="http://www.veganfamily.co.uk/muffin.htm" target="_blank">http://www.veganfamily.co.uk/muffin.htm</a><br><br><br><br>
except i replaced the white flour with wholemeal. it didnt say if it was to be self-raising or plain. i only have plain. so thats what i used. and i used date syrup as opposed to the sugar.

 

[ketivnilloc]

if you used whole wheat flour instead of white flour, then it won't rise. you need to use half white flour, and half whole wheat flour for it to rise appropriately. and using a liquid sweetener to replace sugar usually won't work very well.

 

[rabid_child]

If you're using liquid sweeteners, depending on the sweetener, you need to reduce the amount of other liquid in the recipe and increase the amount of baking soda otherwise it throws off the acid/base balance in the recipe and it won't rise.<br><br><br><br>
Google sugar replacements and it should tell you how much of what you need to replace sugar.<br><br><br><br>
Just out of curiousity, why do you want to use other sweeteners?