How to Replace the Sugar in Vegan Baking

[@GretchensVeganBakery]

PSA: **To all the people commenting about how I look & saying I've aged 15 years since going vegan, YES! You are correct! It has been almost 15 years! I have been vegetarian for 14 years and vegan for almost 8 years I am now 50 years old. I do not wear makeup I don't have injections or botox I don't use filters on my videos or photos Everyone gets old it's the natural part of life and I am embracing it the very best that I can! TMI: **At 50 my body is now in absolute hormonal chaos! So with all of this happening, I know I have to cut out the excessive sugar that I have enjoyed my whole life, since this, more than anything is the biggest detriment to my body and my health Anyone who is here to troll or be nasty and negative will be deleted & blocked since I have no space for nasty or negative in my life or on this platform. Great big Thanks to all the supporters & amazing positive open minded, openhearted people here watching this video & following my channel & website! Sugar Free & Reduced Oil Yellow Cake Recipe here www.gretchensveganbakery.com/vegan-vanilla-cake-sugar-free/ Read more about Monk fruit Sugar here foodinsight.org/everything-you-need-to-know-about-monk-fruit-sweeteners/

[@pepekgelikenajembutkeriting]

Have you concern about antinutrients you consume on vegan diet ?

[@tamcon72]

I'm a 50-year-old vegan, too, and I must say you look fabulous!

[@GretchensVeganBakery]

Thank you for this comment it is a topic that many do not know anything about! For those who have never heard of this more recent "buzz word" I have an article that can explain what it is much better tthan me sharonpalmer.com/ask-sharon-worry-antinutrients-foods/

[@mrbidwell]

@@pepekgelikenajembutkeritingdo you have any idea about anti-nutrients in a non-vegan diet?

[@heatherclark117]

I have followed you since the beginning and you are still as beautiful as ever. Thank you for all the info as always and your recipes regular and vegan are amazing!

[@joannaortiz9015]

I’ve found your website years ago before it went vegan. I think you look fabulous! Ignore those haters.

[@trishakhatri8281]

You look amazing Gretchen! You are definitely an authority in the vegan baking world and deserve much more attention and accolades! Loving your video style in the past few months......very relaxing to watch. Stay sweet and positive 😊

[@GretchensVeganBakery]

Thank you Trisha! ❤️

[@thehumblespinster]

Wow this took a lot of work your dedication to this is amazing and thank you so much for doing it. Also you have barely aged a day! I've watched you since your crumb boss days and you've barely changed. Your still just as effervescent as you've always been xxx

[@BlueSky-kt1ps]

This was super helpful. I'm starting to avoid refined sugars and love to bake so this taught me a lot. I need to learn more about erythol...that seems to be in many. Also would love to know about baking with spelt flour. The best cake I ever had was bake with Spelt flour :)

[@charliemcallister1697]

I agree, how RUDE do you have to be to tell someone they have aged, evidently trying to blame in on your vegan choice? Lordy! delete em!

[@GretchensVeganBakery]

Yep, I get it all the time! Sadly it comes with the "social media territory" I've got thick vegan skin though! LOL PS~ thank you so much for the kind & generous support!

[@Sailovesbellydance89]

What a great video!! So informative! Thank you!

[@altctrl777]

Hi from New Zealand 🇳🇿 Thanks for posting this very informative video. I'm pre diabetic and was searching for sugar alternatives to use in my baking. This has answered my questions. P.S: you look fantastic.xxx

[@TigerGreene]

Thank you for making this Gretchen! Such a fantastic, informative, and important video. I learned a lot! I think this new, healthier baking style will open up your channel to a whole new audience who maybe felt the traditional, indulgent recipes weren't what they wanted or needed. I'm sure many of your loyal subscribers and followers will discover something they never even knew they needed. I bet a lot of people will appreciate this new direction - I certainly do! I can't wait to see what you do next!

[@GretchensVeganBakery]

Thank you so much for the positive feedback & encouragement! After making this video I think I have to elaborate (most likely just in written form on my website since I got such varying results from all the sugars so far & I keep testing MORE Sugars even as we speak! LOL I'm kinda obsessed!)

[@TigerGreene]

@@GretchensVeganBakery Awesome! You're very welcome. Have you ever had luck experimenting with baking with tofu or bananas? I wonder if those might help in some scenarios? I used to make a vegan poundcake with bananas many years ago and it was pretty awesome.

[@GretchensVeganBakery]

I prefer those for oil replacements not sugar. Thee only problem with banana is it makes everything taste like banana! LOL

[@TigerGreene]

@@GretchensVeganBakery Very true! Haha

[@FabulousHealthtlc]

This is totally AWESOME!!! Thanks for taking the time to do all the hard work for us. I make oil free, refined sugar free deserts but they are always heavy and stodgy - which I have gotten used to. But I love that you are finding the best way to have your cake, eat it too and be a little healthier. YAY for you Gretchen! Half apple sauce and half oil is a great compromise to get that soft fluffy result. I'll give it a go. Hubs loves your yellow cake recipe. Can't wait to see your new frosting experiment. AND . . . you look FABULOUS! You look just the same as you always have. GORGEOUS!

[@GretchensVeganBakery]

Thank you Terri! ❤️

[@Cjean821]

I just came across your channel and love all that I’ve been binging on. I just read your TMI comment and feel compelled to say that you are so beautiful with great skin. You don’t look old at all, and you aren’t even old! F the haters- they’re most certainly obese and acne scarred and just jealous of your talent 🙄. Keep up your great work and keep blocking the poison! Stay healthy. That’s all that matters!

[@GretchensVeganBakery]

Thank you so much!! I appreciate the comment & welcome to my channel! All recipes are here www.gretchensveganbakery.com/ and I offer round the clock support if you ever need help with a recipe!

[@Cjean821]

@@GretchensVeganBakery thank you very much!!

[@schatzigermany2311]

I love allulose for baking. Erythritol works , but it dries out the baked goods within a day and totally changed the consistency of muffins etc.

[@maestrome2461]

Thank you Gretchen! This was very informative about how to choose the right sugar for what for what recipe a person wants to use it with. I would have never guessed you were 50 oh, eff all those people! You look great! People who come along and complain and throw hate at people online about how they look are particularly revolting in recipe videos. Just another way for shity people to feel good about themselves because they said something should be to someone else. Small people don't listen. You're amazing. Keep up the good work!

[@GretchensVeganBakery]

Thank you Mae! I appreciate that! Yes I know~ sadly those types of people & comments come with the social media territory though! I have grown pretty thick vegan skin over the years putting myself out there like this! XX

[@niteowl8839]

Thank you for this! I appreciate the work you put in everything to help us make amazing results at home. Also you look 👏 amazing 👏.

[@GretchensVeganBakery]

Thank you so much too!

[@jstamps9578]

I think this is your best most interesting and informative video ever. So many of us are facing the dangers of not knowing how to still enjoy delicious baking when faced with our aging metabolisms and need to make a few changes without hating aging. You come into this with all your incredible professional knowledge, experiment and experiment, and give us the reward of still being able to enjoy dessert! You are so cool. I'll be watching and sharing this video a lot. Thank you for doing the work you do experimenting and then showing us the most successful options you find!

[@GretchensVeganBakery]

😍thank you!!

[@gigirachal]

Hello! I'm so glad I found your video and am a new follower. Thank you for this experiment. Who ever said you looked aged is on something. You look amazing!

[@GretchensVeganBakery]

Hi! Welcome & Thank you!! If you need anything feel free to email me!

[@Kelseyveg]

This was great to learn from!!!!! Thank you!

[@NRice34102]

Thank you for the recipe! I look forward to trying it soon. I appreciate all the research & work that it involved. You look amazing! The hateful keyboard bullies who posted negative comments about your appearance are jealous & insecure. Block them, then forget about them!

[@GretchensVeganBakery]

Thank you! & you’re welcome too!

[@byronchandler5000]

Another great video as always, Gretchen. If you were to team up with Fran Drescher, it would be a great comedy night.

[@GretchensVeganBakery]

LOL! Thanks Byron that would be a HOOT!

[@mbcda]

So many good points made! Honestly, we shouldn’t be so hung up on ‘processed’ foods being ‘bad’. It’s all food, and we all have different needs and challenges. Thanks as always for another amazing video!

[@Dlekapj]

Why anyone would comment that you have aged is beyond me!! You are beautiful as always and have aged very gracefully! Love the information in this video. I've been using erythritol ever since watching a video by Dr. McGregor posted one about a tea he makes. Not exclusively, but when I'm going lower calorie. Looking forward to more videos of your 2023 experiments!

[@GretchensVeganBakery]

Thanks Linda! Yes this was word for word what the person said! That (among other things I won't mention) I'd aged 15 years since going vegan! I was like, hmmm this is exactly spot on since it's been close to 15 years that I'd been veg & also close to the same time since putting myself in the spot light on social media! LOL

[@ltyrell405]

I don't really like sweeteners, I usually reduce sugar in recipes by 25% as they are often too sweet :)

[@abbyisnormal]

I have used many of the granulated sugar subs I.e Truvia, Swerve and Lankanto monk fruit and they are all pretty good but my new favorite is King Arthur Sugar Substitute for Baking. I can only find it on Amazon.

[@GretchensVeganBakery]

Oooh I'll have to try that!

[@tamcon72]

They should have it at the King Arthur website?

[@GretchensVeganBakery]

I'm going to check it out!

[@mrbidwell]

I’m pretty excited about this experimentation, I’ve been secretly hoping that Gretchen would try this. Would love to see using dates for a chocolate cake or something darker that could work

[@GretchensVeganBakery]

Thanks! I plan to expand on this. I am still gathering more sugars, experimenting with more recipes. It's a lengthy process

[@angeliclight-h8h]

Hi i would like to make a pound cake but i do not want to uses sweetners or sugar what can i use instead for my cake taste good and moist thank you

[@jennyholding5272]

Really interesting. I want to make macadamia cookies with replacement natvia…truvia. Would I need to add a bulking agent? Skimmed milk powder or more almond flour?

[@SusanGraham-t2x]

I bake Raisin Bran muffins! I was going to use all stevia instead of pure sugar but after watching your video, I am not so sure! They are awfully sweet with the regular amount of sugar so do you think I should just cut the sugar in half? Many people do use applesauce for the oil so I want to try that also! Can you comment on that? I am now afraid to use just pure stevia. The only thing I use stevia in is my coffee and I love it!

[@GretchensVeganBakery]

Yes, so substituting the entire amount of sugar in a recipe with something like Stevia is not recommended. Stevia is definitely even sweeter than sugar, but not only that it changes the texture of the bake really drastically. It is recommended to only substitute half of the amount of the sugar in the recipe with Stevia. But you could definitely reduce the total amount of sugar that is called for if you find that it is already too Sweet. For example, if the entire recipe calls for one cup of sugar, I would only reduce it by one quarter of a cup and then using half Stevia and half granulated for that remaining 3/4 of a cup Similarly, I will typically replace the oil with half applesauce as well. I feel like replacing the entire amounts with sugar, substitutes and oil substitutes really changes the texture not to my liking.

[@abbyisnormal]

And by the way, you look fantastic!

[@GretchensVeganBakery]

Thanks Donna

[@Chef4Funn]

You look great and you don't even need makeup! I am really curious about the monk fruit sugar. Does it impart a noticable flavor difference? I've never had monk fruit itself, so I have no idea how it tastes. Also curious if it could be used for pretty much anything you would use regular granulated sugar. I know I could google it, but I'd rather get the info from a trusted source. Thank you!

[@GretchensVeganBakery]

Thank you! Yes! Monk Fruit sugar is the closest in taste and texture as granulated sugar, it is almost identical in grain. I ran out yesterday and made this recipe again with all Stevia (the 1:1 bake blend) absolutely terrible! The cake was heavy, bread like texture, the aftertaste with Stevia is unbearable to me. With MonkFruit I find no aftertaste at all! I also put a spoon of MonkFruit in my cereal once in a blue, so this is straight raw Monk Fruit and there is no taste difference to me! The only thing I find different is that is doesn't dissolve like regular sugar, but for custards and batters this is fine since the heat will dissolve it. But I make a salad dressing that requires sugar, and I use Monk fruit~ and this is where I find it just won't dissolve.

[@Chef4Funn]

@@GretchensVeganBakery Awesome, thank you! :)

[@tamcon72]

Do not go raw vegan, Gretchen! [entreaty from my own experience!] I worked as a personal chef a few years ago for plant-based gluten-free clients who had a sweet tooth but who couldn't have refined sugar. I wish I'd had this illuminating tutorial a few years ago, because the trial-and-error process, my God! I found a product called Swerve at a local bulk store, and preferred it to the other low-glycemic products, as it was neutral and dissolved well in gluten-free batters. It's also expensive and hard to find, but I recommend that people try it if they can find it, to compare it to the Lakanto products. Thanks for posting!

[@GretchensVeganBakery]

Thanks for the tip! LOL Yeah It took me a really long time to get this done because I re-filmed and re-focused my main point 3 times! As I got through testing so many different sugars and combinations I realized that should not be my topic! The real topic becomes UNREFINED or ZERO CALORIE? Once people answer that question for themselves the baking science question becomes liquid or granular and powder like Stevia...uggh no thanks not for me! LOL

[@EphesianRose]

Yes two staples of vegan cooking I’m not a fan of are 1) mushrooms and in baking, 2) dates…I’m also trying to settle on 3) which plant-based milk I like in whatever variation…and in what context.

[@GretchensVeganBakery]

Oooh I love mushrooms, but I hear ya on the dates, I am slowly converting & opening my mind to them~ they really are not as offensive as I wanted to believe LOL! I use soy milk in my baking because it is the only one that will sour like mock buttermilk~ but many people use oat nowadays too

[@reshmanair870]

lovely. V good choice going vegan. I am trying . but hvnt been able to go fully vegan

[@kejingjing1870]

More informative videos like this please. Loved how much I learned. I've been starting to experiment with adjusting recipes to make it my own. I would love a video about how to make different desserts using honey. When I make ice cream it always freezes so much harder then store bought. But I read that using honey or corn syrup would make it softer. However, I haven't tried it yet.

[@GretchensVeganBakery]

Hi Thank you! As a vegan I would not use honey, but you are correct in that using an invert sugar like glucose or corn syrup will prevent sugar crystallization. Good work keep experimenting! It's FUN!

[@ltyrell405]

I think you look fantastic, you also have a beautiful head of hair, just ignore and block nasty commenters, they are not worth wasting your time thinking about! I found that from about the age of 53 I started to pile on the pounds, and at the same time lose a lot of energy and feel exhausted, it was a horrible double whammy as feeling exhausted I was craving carbs but my metabolism had slowed right down so eating in the same way as I had previously, I just put on a lot of weight which was also depressing and made me feel that I had aged suddenly and felt really unhealthy. It took me almost 10 years to feel able to cut right down on calories and portion size and eat less than half of what I was used to because my body just simply wasn't needing that amount of calories to burn off! I have been baking gluten free for years due to intolerances, I avoid eggs and replace them with flax flour mixed with water which seems to work well to bind cake, and I try to reduce sugar in recipes when possible :)

[@GretchensVeganBakery]

Thank you & yes to all that! Hormones going bonkers since almost 2 years now (48) I’m just now getting a grip on the fatigue & lethargy. Everything that I used to do in my younger years like controlling calories and working out harder has all been working against me. I’ve just discovered intermittent fasting since January, and have cut out a good portion of my sugar but more importantly, the breads and the pastas because other than those three things my diet is very healthy but yes, the cravings and metabolism!!! 😵‍💫 Anyway thank you for your kind & thoughtful comments 🥰

[@picantesworld7723]

Hey Gretchen phenomenal video explaination. As I mentioned many times about my friend who has sjogren's a really crazy autoimmune disease. She cannot have anything from a cow, whether it's meat or milk. It causes significant inflammation and damages over time. So she basically does a lot of vegan stuff, "dairy" impossible meat etc. I mention to her a long time ago about regular sugar that it has animal or beef marrow I maybe wrong. I recall you mentioning it years ago, which is why you use vegan sugar. Now she doesn't like sugar substitutes the after taste. I made cranberry sauce Keto using Allulose and she tried it and there was no after taste. Allulose behaves like sugar and is great for sauces, jams, jellies etc. Monkfruit recrystallization occurs.. I learned the hard way 😂. You should try Allulose. Thanks again ❤️🙂

[@GretchensVeganBakery]

Hi Chris yes I remember you saying that! the sugar is processed through bone char so that makes it not vegan but I don’t know how much that would affect her. So funny I just bought a bag of Allulose! I will be testing it for sure my first thoughts though because it is powdered it is not going to react the same as a granulated sugar substitute which is why I love the Monkfruit so much but I could be wrong so back to the test kitchen I go!! 😆

[@picantesworld7723]

@@GretchensVeganBakery 😂😂 Wish ya luck. I'm ready and waiting for the results 🙂

[@roger12393]

Do you have a substitution chart for the Monk Fruit Sweetener? I definitely do not think it is a one to one substitute for sugar. I have made a cake with the 1 to 1 sub and it came out terrible. Thanks.

[@GretchensVeganBakery]

I don’t have a chart, but I also don’t sub the entire amount of sugar in the recipe either. My max is now half of the sugar listed for best results

[@roger12393]

@@GretchensVeganBakery Thank you soo much! I really appreciate your advice. Thanks again!!!

[@ltyrell405]

Can I just point out that for insulin dependent diabetes (Type 1 ) you don't have to avoid sugar, you can eat what you want but have to dose your insulin according to your insulin to carbohydrate ratio, you cannot control Type 1 diabetes with diet alone, although very low carb diets can help to reduce blood glucose spikes and potentially lower blood glucose levels generally but it's not for everyone as keto for instance involves consuming enormous anounts of fat. For Type 2 diabetes, diet and lifestyle choices can make a huge difference and in many cases these changes can cure the condition, by cutting right down on sugary, high carb foods and eating more healthily, which is a good idea generally :)

[@carlschmiedeke151]

I just wanna use it for tea, Kool-aid, & cereal, & I want it to taste the same as regular cane sugar will it work,

[@GretchensVeganBakery]

Yes to all of those things, you just have to find the one you like the most. I find Allulose to be very offensive & slightly bitter & it dries out cakes in baking, so I prefer Monk Fruit for everything

[@Sailovesbellydance89]

I'm curious how maple sugar would work. Wonder if it's similar to date sugar

[@GretchensVeganBakery]

I bet it is Maple Sugar is more granuable so I think it would work even better

[@devicakhan6590]

I’m trying to make a cake for diabetic friendly Without sugar instead I want to use dates or beets

[@sparklemotion8377]

How about less sugar because you don't like too much sugar?

[@GretchensVeganBakery]

Good idea! 😃 whatever the reason… there’s a solution 🤓

[@sparklemotion8377]

@Gretchen's Vegan Bakery I didn't word it correctly, it was a question. I haven't watched the video yet, so please tell me it is a stupid question because you answered it in the video.... The screen disappeared, and I took it as a sign to go back to work 🌻🌱🌼👩‍🌾🍅

[@GretchensVeganBakery]

Never a stupid question! I think I did mention in video, & also on my website with the recipe, that you can leave out the added confectioners sugar

[@pjccwest]

When the comments number 69 and you don’t want to change it ❤️

[@mediaglobalpublish]

Beauty and Brains! You look so great, and you are so balanced trying to achieve the best results and seeking healthier alternatives. May the Lord and savior Jesus, the Chris bless you so health, wisdom and joy!

[@GretchensVeganBakery]

Thank you so much for the kind support!

[@LiseBarrett]

❤💜🌺💜❤

[@FunHouseTV]

You’re 50?

[@GretchensVeganBakery]

2023-1973=50

[@FunHouseTV]

@@GretchensVeganBakery oh I was so confused because I thought you were still 49 and 6 months.

[@davidhensley76]

Coconut sugar is good in chocolate recipes. I've aged 16 years since going vegan. 😊

[@GretchensVeganBakery]

Good tip! I can see why it would be! LOL we just keep aging every year I can't understand it!

[@davidhensley76]

@@GretchensVeganBakery As long as I look my age and not my parents' age I'm happy.

[@GretchensVeganBakery]

haha. Don't worry you'll get there! LOL

[@adasuheid7355]

Does sugar not vegan??????

[@GretchensVeganBakery]

@@adasuheid7355 I don’t really understand your question, But I think you were asking “is sugar not vegan?” In the US white granulated sugar is processor, animal bone char, so technically, that would not be vegan. I use an organic vegan sugar for my baking. However, the topic of conversation here is about using unrefined sugars or sugar substitutes to cut down on the calorics and potential adverse effects of a high sugar recipe.

[@Bleideris0]

Its better to find 100% monk fruit

[@anishussain7093]

Do keto or carnivore :)

[@hweta6607]

You are perfect and beautiful 💝😍