Ask Dr Nerenberg | Health and Fitness

Best way to substitute fruit for sugar in cake/breads?

I have been playing around with recipes for quick breads/cakes. I want to cut out (or down) the oil and sugar and replace them with fruit such as canned pineapple, applesauce, raisins, mashed banana etc. I’ve also been substituting part of the white flour for whole wheat (about 1/3 of the white called for). And I’ve been adding nuts/seeds for added nutrition. My ultimate goal is to have a variety of recipes to keep on hand, so I can make one every few days for snacks and desserts. But, I’m having trouble getting a light cake (due to the wheat flour) and a proper balance of oil/sugar to make up for the fruit. Does anyone have any good recipes or sites with this type of thing? I’m trying to do a pineapple carrot cake today. Most recipes online still have so much sugar. I don’t mind the cakes not being so sweet, but I don’t want the texture to be wrong.

Surprisingly, sometimes you don’t have to make substitutions as you can just use less. For example, in making chocolate chip cookies, a recipe called for 1 cup of white sugar and 1 cup of brown sugar. I only used 3/4 cup of each with no addition to take its place and the cookies turned out just fine. I do this with a lot of recipes, just use less sugar and fat that is called for and it works.

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