Sugar-free cake? Stevia? Xylitol?

[Hedgehog]

Has anyone had success making sugar-free cakes? I don't mean with grape juice or dates to sweeten, I mean with sugar substitutes like stevia or xylitol. This is really for my 7yo ds, who for various reasons eats a sugar-free diet.

 

I made a chocolate dump cake today, and substituted the sugar with stevia. But it came out rather tough on the outside, although moist within, and there's a slight odd after-taste (which we may have to accept).

 

Any tips? Good recipes or websites? Other suggestions for sugar substitutes which keep their sweetness when cooked at ~350 F?

 

TIA!

[Chocolate Rose]

I use a combo of erythritol and stevia glycerite. I use a lot of recipes from this blog: http://mariahealth.blogspot.com/

 

If you go here: http://mariahealth.blogspot.com/2012/03/lemon-bars-and-why-we-over-eat.html and scroll down a bit, she shows amounts for substituting.

 

My family doesn't seem to notice I'm using a sugar sub when I use the erythritol/stevia glycerite combo. But, when I use Truvia (my other favorite sub) they can tell. I was ordering these online, but found out earlier this week that Super Supplements carries both of these items.

[specialmama]

I have gone sugar free before and subbed Splenda or Stevia. Stevia sometimes leaves a yucky aftertaste (we found) but we could never tell the difference when using Splenda.