Sugar substitutes for baking include honey, maple syrup, molasses, agave nectar and artificial sweeteners. The appropriate substitute depends on the type of baked product and may alter the texture and flavor.
Honey and maple syrup are not appropriate substitutes in recipes that require creaming, or beating together butter and sugar. Honey is best in recipes that result in a soft, moist cake product. Maple syrup is sweeter than sugar and best for caramels and candy recipes. Barley malt syrup and molasses both have intense flavors but may substitute for sugar in cookie recipes.
Additional alternatives include agave nectar and artificial sweeteners. It is possible to substitute Stevia for an equal amount of refined sugar. Do not use aspartame-containing sweeteners.