Diabetic Sugarless Applesauce Cake

Baking By bakingupastorm Updated 16 Apr 2015 , 6:30pm by albert-L

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bakingupastorm Posted 13 Jul 2006 , 5:52pm
post #1 of 3

I am making the diabetics sugarless applesauce cake found in the recipes here on CC.

My question is what would be a good brown sugar twin? I have found the brown sugar that Splanda makes. Would that work as my brown sugar twin?

Also the recipie calls for 3/4 c brown sugar twin and on the Splenda package it says that half of the Splenda can be used when substituting. So do I use the full 3/4 c of Splenda or do I cut that in half?

Thank you CC buddies!


2 replies
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JoAnnB Posted 13 Jul 2006 , 11:54pm
post #2 of 3

Sugar twin and Brown sugar twin are brand names for sugar substitute. Spenda brown sugar is half real sugar.

Depending on the diabetic, you may not want to use that product.

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albert-L Posted 16 Apr 2015 , 6:30pm
post #3 of 3

Hello bakingupastorm,

There are several options for you here but I would go for 
a sugar alcohol such as erythritol over sucralose (splenda).

Splenda recommend to substitute only 25% of the sugar and reduce the baking time by few minutes.

On the other side, you can substitute your brown sugar by erythritol as it does not break down under heat like sucralose.

Hope it helps,


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