Sugar Substitute Converter
Replace sugar with honey, maple syrup, brown sugar, molasses or sweeteners and adjust the liquid.
Replace sugar
Sugar to replace: g ( Cup)
Honey
g
Lower the oven by about 15 °C
About 2/3 cup per cup of sugar. Browns faster and keeps bakes moist.
Maple syrup
g
Lower the oven by about 15 °C
About 3/4 cup per cup of sugar. Mild flavor; browns faster.
Agave syrup
g
Lower the oven by about 15 °C
About 2/3 cup per cup of sugar. Sweeter than sugar; browns faster.
Grape molasses (pekmez)
g
Lower the oven by about 15 °C
About 3/4 cup per cup of sugar. Strong, fruity flavor: try replacing half the sugar first.
Date syrup
g
Lower the oven by about 15 °C
About 3/4 cup per cup of sugar. Rich caramel flavor: try replacing half the sugar first.
Brown sugar
g
Same weight as white sugar. Adds moisture and a caramel note.
Coconut sugar
g
Same weight as white sugar. Slightly less sweet, with a caramel taste.
Stevia and erythritol baking blend
g
Cup-for-cup blends replace sugar 1:1. Check the package; bakes may be paler and drier.
All amounts are approximate starting points. Taste and adjust, especially in delicate cakes.
Good to know
- Sugar does more than sweeten: it adds moisture, browning and structure. Replacing only half of it is a safe first step.
- Liquid sweeteners brown faster, so lower the oven by about 15 °C and check the bake a little early.
- Add a pinch of baking soda (about 1/4 teaspoon per cup of syrup) when a recipe with honey or molasses has no acid, to balance the flavor and help it rise.
- Meringues, caramel and jam rely on sugar for structure and setting, so substitutes rarely work there.