Substitute Honey for Sugar: Do the Swap! [Plus Recipe]

Did you know that honey is naturally low GI? Because honey slowly releases energy, you don’t get the spikes—and inevitable crashes—that you get with processed sugar. It’s the reason I did the swap. It’s why I substituted honey for sugar.

Since I switched to substituting honey in everything, from my morning cuppa coffee to my occasional baked treats, I’ve had more energy than ever before, and I haven’t had an afternoon nap in years.

Tips to Substitute Honey for Sugar

Here are some tips and tricks to do the swap in your baking*…

1. Use Less Honey than Sugar

Because honey is naturally sweeter than sugar, reduce the amount of honey you’re swapping out in your recipe. As a general guide, for every cup of sugar, substitute 1/2 to 2/3 cup of honey.

2. Reduce the Liquids

Since honey is already liquid and sugar is not, reduce the total amount of liquids in the recipe to counter the extra liquid from the honey. As a general guide, for every cup of honey you’re using, subtract 1/4 cup of other liquids from the recipe.

3. Reduce the Temperature

The higher sugar content in honey means it caramelises and therefore burns faster than sugar. To ensure that whatever you’re baking doesn’t brown too quickly, lower the heat and keep a watchful eye. As a general guide, reduce the temperature of the oven by at least 5°C and check on it more regularly.

4. Add a Touch of Bicarbonate Soda

As honey is naturally acidic, the bicarbonate soda balances out the acidity and allows the baked goods to rise properly. As a rule, add 1/4 teaspoon of bicarbonate soda for every 1 cup of honey added to your recipe.

*Please Note:

This is just a general guide and may not work in every recipe. Some experimentation may be required to successfully swap out sugar for honey.