Comments on: Chocolate Cupcakes: Gluten-Free & Sugar-Free

By: Laura French

Laura French — Wed, 11 Jan 2012 21:12:55 +0000

Can’t wait to try this. I use erythritol and stevia as well. I do find that there are different strength to the stevia and some taste bitter. I love the NuNaturals brand. What kind of stevia did you use for this recipe? I find the amount needed also varies if you are using a liquid, plain powder or stevia extract. The ingredients can be expensive and I hate to waste them so I am asking what kind of stevia and brand you used so I can have a successful first time baking these. Thanks SO much!!

By: Tracy

Tracy — Sun, 13 Mar 2011 20:42:48 +0000

I just wanted to let you know, you are a saint (well almost) for providing this recipe online. I have Candida and haven’t had a chocolate cake (my favorite thing) in over two years. I can’t wait to go make them!

By: muralimanohar

muralimanohar — Sun, 13 Jun 2010 10:37:00 +0000

Thanks for the info on the erythritol. I’ve been using it for my diabetic ds, and I knew it was something that was not to be feared, but I got stuck when I was trying to tell my SIL why, lol. She refuses to consider it, just from the name. My family has been using xylitol for awhile, but for some reason the erythritol is the one becoming more mainstream (it’s one of the ingredients, along with stevia, in Truvia; and also one of the sweeteners, also with stevia, in the new Sobe Lifewater zero calories drinks, and another one I can’t remember…Vitamin Water, maybe?), so it has made it’s way into the family diet. We don’t touch artificial sweeteners, so this is awesome, for us. :p

By: Sara

Sara — Sat, 12 Sep 2009 21:02:19 +0000

Amy, in my experience, erythritol and stevia don’t work great in everything. I think erythritol pairs nicely with chocolate, and it works great anytime it’s being dissolved (like in a cooked pudding or pastry cream).

However, I’m not a fan of using erythritol in cookies (though chocolate cookies might be okay – I need to experiment more with those), because I still detect the cooling sensation of the erythritol. With cookies, I still use a little Splenda, usually paired with erythritol and stevia. My experience has been that when using sugar substitutes, “stacking” them seems to produce the best results. I try to minimize the use of anything artificial, but I do cave (like with cookies) to achieve the results I want.

By: Amy

Amy — Sat, 12 Sep 2009 19:29:00 +0000

Wow! You used stevia and erythritol in baking? I heard rumor it wasn’t possible Now I must explore more!!

By: Sara

Sara — Sat, 12 Sep 2009 16:26:02 +0000

Jen & Peabody – thanks!

Misty – I think they’ll turn out fine. You’ll probably want to use anywhere from 1 cup to 1 1/3 cups of sugar in the cake batter, depending on how sweet you want them. For the frosting, I would just sweeten to taste, based on what you like. I’d love to hear how they turn out!

By: Jen @ MaplenCornbread

Jen @ MaplenCornbread — Sat, 12 Sep 2009 12:48:11 +0000

gluten and sugar free?! WOW these sound incredible!!

By: peabody

peabody — Sat, 12 Sep 2009 06:18:59 +0000

Those look darn awesome to be sf and gf!

By: Misty

Misty — Sat, 12 Sep 2009 03:10:29 +0000

These cupcakes look great. Do you think the final product would differ any if I used organic sugar in lieu of the stevia/erythritol? I am looking for a good tasting cake for my son who has recently been found gluten intolerant.