Does anyone here bake with pure stevia extract powder? There's definitely a trick to it. I've read that you're supposed to use 1/3 cup of applesauce for every teaspoon of stevia to make up for lost bulk. I did this with two baked items last weekend. The Guinness chocolate cake was good, even though I still think it could have been lighter and fluffier. My lemon-blueberry loaf cake on the other hand, fell flat. Below is a link to that recipe. I do think it's odd that the recipe only calls for baking powder and not baking soda. Any feedback is greatly appreciated. Thanks!
I generally do not bake with 100% Stevia, usually add a little bit of sugar, but once I did bake a small cake with all Stevia and I couldn't tell any difference in the way it baked, but I still prefer the taste with a little sugar added.