Cooks have options now when it comes to lightening up cakes. We suggest substituting apple sauce for the same amount of cooking oil called for in yellow or white cake recipes. Fold or stir in the apple sauce, but do not over mix. Over mixing can lead to a rubbery texture to the finished product. This substitution also works conveniently with cake mixes packaged in boxes. Meanwhile, switch out an equal amount of pureed prunes for the oil called for in chocolate cake recipes or chocolate-based mixes. Again, we advise that you not over mix the cake batter when using pureed prunes. Lastly, look for Splenda No Calorie, Granulated that’s a diabetic-friendly alternative to baking with plain sugar.
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