ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Tips for cooking with Splenda

Updated on May 13, 2011
Baking with Splenda is actually pretty straightforward.
Baking with Splenda is actually pretty straightforward. | Source
Hefty D28100 Soak Proof Tableware, Foam Plates, 8-7/8" dia. (Pack of 100)
Hefty D28100 Soak Proof Tableware, Foam Plates, 8-7/8" dia. (Pack of 100)

Sometimes for sweetening drinks, buying packets is the best choice. They take the guesswork out of measuring small amounts and are good to have on hand.


The Basics

Maybe I don't even need this section. Splenda is a brand name (among a few others that are emerging) for a chemical called sucralose, which is a sugar derivative in which chemical groups have been substituted in order to prevent digestion by the body's enzymes. I could go on at length about the chemistry, but this is an article about baking. Chemistry class comes another day, I'm afraid. But, I digress.

There are a few basic properties that Splenda has as opposed to sugar:

  1. Higher melting point
  2. Greater sweetness
  3. Lack of extractable caloric energy

The last point there is crucial. Why else do all of this, if it had no fewer calories than sugar?!

Where can it be used?

There are a few areas where Splenda can be whole-hog substituted for sugar, in my experience, while there are also areas where it's as useless as throwing talcum powder into your recipe. And, as always, there is the grey area in between. Following are some of the dos and do-nots when it comes to applications.

Splenda can be fully substituted for sugar in a few special cases. The most obvious is when it is used for rote sweetness and nothing but. A prime example is making drinks: An iced tea, regardless of what some people may say about an "after-taste", will taste near-as-makes-no-difference the same whether it is sweetened with Splenda or regular sugar. Another application is simple cakes and baked goods, i.e. ones where the sugar is employed to provide sweetness primarily and not texture.

On the other hand, Splenda is totally useless where sugar is used for bulk. This includes cases such as fudge or meringue, where the sugar is required specifically to provide a given final texture. Also, anything requiring "caramelization" of the end product will turn out horribly if Splenda is substituted. Trust me. That was the worst fudge that I have ever made, and I don't care to repeat it...

This can be done with pulled sugar, but don't even TRY it with an artificial sweetener.
This can be done with pulled sugar, but don't even TRY it with an artificial sweetener. | Source

About uses in baking

The most common use of Splenda in baking is simple cakes. However, if you follow the recipe word-for-word and simply substitute Splenda, even maintaining the bake time, you will end up with a very attractive and nice-smelling piece of driftwood. Something good and solid, possibly oak or ironwood. Whatever. The point is, it will be inedible. There are a few factors that you have to account for when doing a full-substitution of sugar for Splenda.

The first consideration is leavening. If the recipe calls for 1 teaspoon of baking powder or soda, you would do well to nearly double it - at least 1.75 teaspoons, if not 2 exactly. The main reason for this is complex, but it hinges on the fact that Splenda has a higher melting point than sugar and is less able to dissolve in water. Sugar would typically dissolve in the water/liquid and form little bubbles in the baked good when it melts, which would harden up (think like melted sugar that hardens up after cooling preserving its shape, as in the picture above) and provide the "fluff" to a baked good.

Unfortunately for the home cook, Splenda does not melt as readily, so the above cannot happen. Thus, you need some kind of acid/base reaction to pick up the slack. Recipes with milk do this naturally as milk is slightly acidic, but if a cake recipe calls for straight water, a splash of vinegar may be necessary (not much, though - <1 teaspoon per cup is sufficient).

Chicago Metallic Professional Non-Stick Springform Pan, 9-Inch
Chicago Metallic Professional Non-Stick Springform Pan, 9-Inch

This type of pan is incredibly useful for baking cakes. I can't believe people actually baked cakes BEFORE they came out...


Light and fluffy chocolate cake

To prove a point about the leavening thing, I have here one of my favourite recipes of all time for chocolate cake. It always turns out perfectly every time and, in a nine-inch pan, 1/6 of the cake (that is not a typo) has only 158 calories (neither is that a typo). Plus, it tastes darn good. An important note: BE PATIENT with the egg addition and milk addition. They will take a while, but if you rush them, the cake comes out lumpy and tough. Words spoken from experience...

  • 9-inch cake pan (I highly recommend a spring form unit here; they are cheaply available if you do not have one and are extremely useful for this purpose)
  • 1 cup all purpose flour
  • 1 cup Splenda
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking soda (this amount is already doubled! DO NOT ADD 2 TEASPOONS!)
  • 1/2 cup skim milk
  • 2 large eggs
  • 1/4 cup (4 tablespoons) light margarine
  • 2 teaspoons instant coffee granules
  • 2 teaspoons pure vanilla extract
  1. Preheat oven to 350 degrees and prepare the 9-inch spring-form cake pan, using cooking spray.
  2. Measure out cocoa powder, flour, Splenda and baking soda; whisk together in a large bowl until fully incorporated.
  3. Add margarine. Cut into the dry ingredients until the texture resembles moist sand (I use a fork turned sideways to do this). This may take a while, but it's worth it.
  4. Add eggs. Again, cut into dough until it forms a dough ball much like cookie batter. You WILL NOT be able to stir it; keep cutting until it holds together/stops being crumbly. It takes a few minutes.
  5. Add milk, vanilla and coffee granules. Now comes the REALLY slow part. In order to keep the flour from agglutinating (i.e. stringy) and getting tough, you have to gently, with short strokes, fold the wet ingredients into the dough ball. After they are fully incorporated, mix normally until fully incorporated and most of the lumps are gone. The batter should be relatively runny (almost pourable, but not totally liquid either). Pour the batter into your prepared pan.
  6. Bake for 12 minutes. I am not kidding with this. If it is a bit jiggly yet, put it in for a couple more minutes. The best you can do is use a wooden skewer; if it comes out with little-to-no material stuck on it (from the centre of the cake), then it's done. 12 minutes seems short, so maybe my oven is acting up, but the skewer method never fails. The top of the cake should be glossy.



Well, I hope my little tutorial about the uses of Splenda has been helpful. Ultimately, this is still a relatively new ingredient to mess around with and thus there will be new uses/lacks-there-of to be discovered for the foreseeable future. Happy baking!


    0 of 8192 characters used
    Post Comment

    No comments yet.


    This website uses cookies

    As a user in the EEA, your approval is needed on a few things. To provide a better website experience, uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

    For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at:

    Show Details
    HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
    LoginThis is necessary to sign in to the HubPages Service.
    Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
    AkismetThis is used to detect comment spam. (Privacy Policy)
    HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
    HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
    Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
    CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
    Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the or domains, for performance and efficiency reasons. (Privacy Policy)
    Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
    Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
    Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
    Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
    Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
    VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
    PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
    Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
    MavenThis supports the Maven widget and search functionality. (Privacy Policy)
    Google AdSenseThis is an ad network. (Privacy Policy)
    Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
    Index ExchangeThis is an ad network. (Privacy Policy)
    SovrnThis is an ad network. (Privacy Policy)
    Facebook AdsThis is an ad network. (Privacy Policy)
    Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
    AppNexusThis is an ad network. (Privacy Policy)
    OpenxThis is an ad network. (Privacy Policy)
    Rubicon ProjectThis is an ad network. (Privacy Policy)
    TripleLiftThis is an ad network. (Privacy Policy)
    Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
    Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
    Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
    Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
    ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
    Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)