Alyssa Rimmer, post author

May 25, 2015 at 8:01pm

Definitely worth a try with the flour! I also do that but haven't tried it in a cake. For the sugar substitute, I'm not sure about Splenda because I haven't used it in baking, but if they suggest it as a 1:1 substitute, I say go for it! You could also use something like xylitol or Swerve Sweetener. Let us know what you end up trying! - Alyssa
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.