Baking With Pure Steiva

Baking By CJSmith Updated 24 Mar 2020 , 3:21pm by SandraSmiley

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CJSmith Posted 19 Mar 2020 , 11:47pm
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Hi, everyone!

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!

https://www.twopeasandtheirpod.com/lemon-blueberry-loaf-cake/?fbclid=IwAR0xn0qcUAFqA1CLSBe7iHsI5TFTho5kKqXwOskRPFf9fAW7OkpG6fmq6v0

6 replies
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kakeladi Posted 20 Mar 2020 , 4:09pm
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SandraSmiley Posted 20 Mar 2020 , 11:38pm
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kakeladi Posted 21 Mar 2020 , 1:26pm
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SandraSmiley Posted 22 Mar 2020 , 2:47am
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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.

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Laetia Posted 22 Mar 2020 , 1:56pm
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SandraSmiley Posted 24 Mar 2020 , 3:21pm
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