Lesson 1Sugar alcohols and polyols: digestive tolerance, browning and caramelisation limitations, best-use percentagesThis section focuses on sugar alcohols used in diet cakes, including erythritol, xylitol, and maltitol. You'll learn digestive tolerance, impact on browning and caramelisation, and safe usage ranges to balance taste and comfort.
Overview of common baking polyols and formsDigestive tolerance and labelling considerationsBrowning and caramelisation limits with polyolsSetting percentage caps for home formulationsCombining polyols with fibres and sweetenersMinimising cooling effect and crystallisationLesson 2Alternative flours and fibres: whole-grain flours, oat flour, almond flour, coconut flour, inulin, psyllium — absorption and structure implicationsLearn how alternative flours and fibres change absorption, structure, and nutrition in diet cakes. Compare whole-grain, oat, almond, and coconut flours, plus inulin and psyllium, and see how to rebalance liquids, fats, and leavening.
Comparing gluten and non-gluten flour behavioursWhole-grain and oat flour in lighter sponge cakesAlmond and coconut flour: fat and absorptionUsing inulin for bulk, fibre, and mild sweetnessPsyllium husk for binding and crumb structureHydration and mixing tweaks for new flour blendsLesson 3Sweetener properties and usage: stevia, erythritol, xylitol, monk fruit, allulose — sweetness intensity, hygroscopicity, cooling effect, bake stabilityGain a practical guide to stevia, erythritol, xylitol, monk fruit, and allulose. Compare sweetness levels, hygroscopicity, cooling effect, and bake stability so you can choose the right sweetener or blend for each style of diet cake.
Relative sweetness versus table sugarStevia and monk fruit: potency and off-notesErythritol and xylitol: cooling and crystallisingAllulose: browning, spread, and softnessManaging hygroscopicity and water activityBake tests and troubleshooting off texturesLesson 4Fat replacers and healthier fats: swapping butter for yoghurt, applesauce, olive oil, nut butters — mouthfeel and shelf-life effectsExplore how to replace butter with lower-calorie fats while protecting flavour, moisture, and shelf life. Learn when to use yoghurt, fruit purées, oils, or nut butters, and how to adjust formulas to keep cakes tender, not greasy or dry.
Comparing fat content and calories of common replacersUsing yoghurt and kefir for moisture and tangFormulating with fruit purées like applesauce or bananaChoosing olive, canola, or avocado oil for cakesNut butters for richness, protein, and satietyImpact on mouthfeel, staling, and shelf stabilityLesson 5Natural humectants and moisture carriers: fruit purées, applesauce, mashed banana, glycerin — preserving softness with less sugarDiscover how natural humectants keep low-sugar cakes moist and soft. Learn to use fruit purées, applesauce, banana, glycerin, and syrups, how they bind water, affect sweetness and browning, and how to balance them with starch and fat.
How humectants bind water and slow stalingFormulating with applesauce and mixed fruit puréesUsing mashed banana for sweetness and bodyGlycerin and sugar-free syrups in home bakingBalancing humectants with flour and leaveningAvoiding gumminess and underbaked centresLesson 6Protein enrichment options: whey protein, milk protein isolate, pea protein, Greek yoghurt — solubility and impact on crumbUnderstand how to enrich diet cakes with protein while keeping a soft, pleasant crumb. Compare whey, milk isolates, plant proteins, and Greek yoghurt, and learn hydration, mixing, and baking adjustments to avoid toughness or dryness.
Protein’s effect on crumb, chew, and satietyWorking with whey and milk protein concentratesUsing pea and other plant proteins in battersIncorporating Greek yoghurt without curdlingAdjusting liquids and fats for added proteinPreventing dense, rubbery, or dry protein cakesLesson 7Low-calorie and non-nutritive sweetener blends: balancing flavour, bulking agents, and textureThis section explains how to design sweetener blends that mimic sugar’s sweetness, bulk, and texture. You'll combine low-calorie sweeteners with fibres, starches, and polyols to improve mouthfeel, browning, and overall flavour balance.
Why single sweeteners rarely behave like sugarPairing high-intensity sweeteners with polyolsUsing fibres and resistant starches for bulkTuning sweetness curves and aftertaste maskingTexture, spread, and crumb with different blendsIterative testing and recording blend formulasLesson 8Leavening and structure enhancers when sugar/fat reduced: egg whites, emulsifiers (lecithin), hydrocolloids (xanthan gum, guar) and their dosingLearn how to maintain rise and crumb when sugar and fat are reduced. This section covers egg white foams, chemical leaveners, emulsifiers, and hydrocolloids, plus dosing guidelines to avoid collapse, gumminess, or dry, crumbly textures.
Role of sugar and fat in aeration and structureWhipping and folding egg whites for stable volumeAdjusting baking powder and baking soda levelsUsing lecithin and other emulsifiers in battersHydrocolloids: xanthan, guar, and blends in cakesDosing tips to prevent gumminess or collapse
