Sugarless Cake Recipe Experiment: With and Without Sweeteners

Through my baking journey, I have tried some sugar-free cakes, and posted one of them – the sugarless date cake. One of Feastful Fork’s followers asked me this question:

Hi . For your sugar free date cake can I skip the Splenda altogether and just rely on the dates for sweetness?

I experimented to find out whether it was possible to enjoy this indulgence without adding regular sugar nor sweetener.

Let me tell you, the results were interesting!

At Her Request: Relying on the Natural Sweetness of Dates

For this attempt, I was determined to keep it as natural as possible, I believe that is what she wanted. I intended then to see how much sweetness the dates could offer on its own, so I completely ditched the sugar. Dates are naturally sweet, so I thought, “Why not?”

The process went smoothly, and I was excited to see how it would turn out. When the cake came out of the oven, it smelled heavenly. Slicing into it and taking that first bite, I could tell that it was successful. However, I noticed that while the cake was sweet, it wasn’t quite the same as the date cake I was used to. The texture was a bit dry, and it didn’t rise as much as I had hoped. Oh yes, it was still edible (and honestly, I had no problem finishing that first slice), but it lacked that fluffy, tender crumb that I love in cakes. As for sweetness, the dates did a decent job. I just felt like it needed just a bit more to really shine.

Just to Compare: The Original Cake Recipe with Splenda

This sugarless date cake recipe actually has another tweak. From its classic recipe that called for sugar which I replaced with equal amount of Splenda sweetener, I added added half a cup of powdered milk and half a teaspoon of baking soda to give the cake the boost it needs that regular sugar gives and that Splenda lacks somehow. Both add a nice creaminess, and help with the rise and fluffiness.

It had a nice rise and texture. It wasn’t dry, and the sweetness was right on point, without being overpowering. The powdered milk gave it a subtle richness, and the Splenda did a great job mimicking the sweetness you’d expect from sugar. I’d say this version came pretty close to the original date cake recipe that uses sugar—except, of course, it’s a lot healthier!

The Verdict: A Matter of Preference

So, which version is better? That really depends on what you’re looking for. If you’re trying to cut out sugar entirely and are okay with a mildly sweet, slightly denser cake, then the first version—sweetened only with dates—might be right up your alley. It’s definitely a more natural, less processed option and would be perfect for someone focused on clean eating.

On the other hand, if you’re open to using sweeteners like Splenda and don’t mind a few small additions like powdered milk and baking soda, the original version will give you a fluffier, more traditionally cake-like result. It’s still sugar-free, but it has a richer texture and sweetness that’s closer to the real deal.

In the end, it’s really about what you prefer and what your health goals are. Both versions offer a delicious, guilt-free alternative to the classic date cake, and the best part is, you can experiment and adjust the recipe to suit your taste.

For a quick rundown, here are the two date cake recipes – one without any sweeteners and the other with Splenda; the instructions are almost the same.

• Soak the dates or date paste in hot water and leave them until they are at room temperature. If using dates, skin and deseed them.
• Mix dry ingredients and sift them.
• In a separate bowl, and using an electric mixer on medium-high speed, cream the shortening (or butter, if using) and sweetener for two minutes. Delete the sweetener here for the first version, but cream the shortening still.
• Add the eggs one at a time with a minute interval while continuing to beat at the same speed.
• Add the flour mixture and wet ingredients (pre-soaked dates) alternatively. I do 3 batches of each, adding the vanilla extract in between or last.
• Add nuts, if using, and beat just one round; or fold in the nuts with the batter.
• Pour the cake batter into a greased and floured cake tin, or greased and parchment paper-lined cake tin.
• Bake in a preheated oven for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the tin for 10-15 minutes before transferring it to a wire rack.

Note: If you notice, yes, these recipes do not ask for baking powder.

Here is the recipe card for sugarless date cake (using Splenda)

If you’ve tried making a sugarless date cake or have your own tweaks, I’d love to hear about them! For me, this was a fun little experiment in the kitchen, and I can’t wait to keep exploring more ways to make healthier, but still super tasty, desserts.

Additional Tips

To store leftover date cakes and keep them fresh, here are a few options:

1. Room Temperature (for short-term storage):
   If you plan to finish the cake within 2-3 days, simply store it in an airtight container at room temperature. This will help keep it moist and prevent it from drying out.
2. Refrigeration (for longer storage):
   For storage up to a week, place the leftover date cake in an airtight container and refrigerate it. Chilling the cake will preserve its moisture and extend its freshness.
3. Freezing (for long-term storage):
   If you want to keep your date cake for a longer period, freezing is a great option. Wrap the cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can last for up to a month in the freezer. When you’re ready to eat it, thaw the cake in the fridge or at room temperature.

To preserve moisture in all cases, you can also add a piece of parchment paper between layers or wrap individual slices before freezing them for easy grab-and-go servings.

Frequently-Asked Questions