Healthier baking…

I love to bake.

Much more than I prefer cooking. I think with cakes, cupcakes and cake pops, its the finishing touches and making it all look pretty that I prefer the most. I obviously can’t eat everything I bake or I would be the size of a house.

More so.

So I have decided I will look at some alternative baking ingredients to make baking slightly healthier so that I can occasioanlly have some and the people I give the baking to, won’t be worrying about the calories.

Substitues for eggs: If you are making cakes, cupcakes or brownies you can replace eggs to make healthier versions. You can replace 1 egg with – 70g (1/3 cup) of applesauce OR 60g (1/4 cup) fat free yoghurt OR 1/2 mashed banana OR 60ml (1/4 cup) vegetable oil.

Sweetner instead of Sugar: Now, this one can be controversial depending on your thoughts on aspartemene but if you are OK with it, it is a calorie free alternative to sugar. Here is a conversion chart you can use so you know how much to replace.

                                         Sugar                   Sweetener
  •                                          1 tsp                        1/2 tsp
  •                                       1/4 cup               1/8 cup or 6 tsp
  •                                        1/3 cup                      8 tsp
  •                                        1/2 cup                   1/4 cup
  •                                         2/3 cup                   1/3 cup
  •                                         3/4 cup                    6 tbsp
  •                                        1 cup                      1/2 cup
    Creme Fraiche: You can swap like for like amounts of creme fraiche for marscapone cheese.
    Replacing Buttermilk: To make your own buttermilk and choose what fat level of milk goes into it, you need to add 1 tablespoon of fresh lemon juice to 1 cup of milk (you choose if you have skimmed, semi-skimmed or full fat, but if you’re trying to cut calories, don’t use full fat, obvs). Stir and let it sit for two minutes, then it is ready to be used as buttermilk.

    Olive Oil instead of Butter: This can replace the fat in most baking and cooking. It is high in antioxidents and has more flavour and nutritional value than vegetale oil or rapeseed oils. Here is a conversion chart you can use (found at where it lets you know how much olive oil you can use to replace butter in baking. It is not a good idea to replace butter with olive oil when making cookies though as this can make them flat as it doesn’t cream together as well with the sugar.

    Olive Oil
    Olive Oil
    1 teaspoon
    ¾ teaspoon
    5 mls
    3 mls
    2 teaspoons
    1 ½ teaspoons
    10 mls
    7.5 mls
    1 tablespoons
    2 ½ teaspoons
    15 mls
    12.5 mls
    2 tablespoons
    1 ½ tablespoons
    30 mls
    22.5 mls
    ¼ cup
    3 tablespoons
    60 mls
    45 mls
    ¼ cup
    80 mls
    60 mls
    ½ cup
    ¼ cup + 2 tablespoons
    125 mls
    90 mls
    ½ cup
    160 mls
    125 mls
    ¾ cup
    ½ cup + 1 tablespoon
    185 mls
    140 mls
    1 cup
    ¾ cup
    250 mls
    175 mls
    2 cups
    1 ½ cups
    500 mls
    375 mls

    If you give any of them a go, let me know how you get on. I made some cake pops this afternoon with oilve oil instead of butter and I couldn’t tell the difference.

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