How to Replace Sugar With Agave in Baking

Your sweetie pie may not even tell you used agave in your dessert.
i Jupiterimages/Comstock/Getty Images

Cooking a romantic dinner for two tonight? The meal just wouldn't be complete without a sweet treat, but that nagging guilt that follows dessert isn't so romantic. Lucky for you, just because a dessert tastes decadent, doesn't mean it has to be unhealthy. To save the mood and still satisfy your sweet tooth, shun sugar and try a touch of agave instead. Made from the sap of the same plant that produces tequila, naturally sweet agave nectar is an alternative to table sugar.

Replacing Sugar with Agave Nectar

Step 1

thenest article image

Ablestock.com/AbleStock.com/Getty Images

Select your favorite dessert recipe. If this is your first time baking with agave, it's best to work with a recipe that you're already familiar with. Whether it be grandma's famous cookies or your own signature chocolate cake, familiarity with your recipe will help to eliminate the chance of mistakes in substitutions.

Step 2

thenest article image

Jupiterimages/Polka Dot/Getty Images

Check the amount of sugar called for in your recipe. For every 1 cup of sugar, you will be using 2/3 cup agave. Agave is sweeter than sugar, therefore less is needed to produce the same level of sweetness. Agave is also more expensive than sugar so your wallet will thank you for the reduced measurements.

Step 3

thenest article image

Jupiterimages/Photos.com/Getty Images

Now, it's time for some math. Because you are using a wet ingredient to replace a dry ingredient, many bakers recommend reducing other liquids in the recipe by a total of 1/4 to 1/3 cup. That means, if your recipe calls for 1/2 cup oil, you now only need to add 1/4 cup. Alternatively, you could also add 1/4 to 1/3 cup of dry ingredients to restore the balance without subtracting any liquids. This will produce more batter, but since when is having more of something sweet a bad thing?

the nest

×