How to Use Raw Sugar in Baking: A Guide for Bakers

Are you sick and weary of baking with refined sugar? Are you searching for a more wholesome option to give your delicacies a distinctive flavour? Look no further than raw sugar! Turbinado sugar, sometimes referred to as raw sugar, is lightly processed sugar. It has a light brown colour and a mild molasses flavour. In this post, we’ll show you how to prepare delectable desserts that will sate your sweet desire by using raw sugar in baking.

What is Raw Sugar?

To make raw sugar, the juice from sugar cane or sugar beets is extracted first. Then, the ingredients are boiled to make syrup with a thick consistency. The molasses is subsequently taken out of this syrup using a centrifuge, leaving behind raw sugar crystals. The natural molasses and minerals inherent in sugar cane are retained better in raw sugar since it has undergone less processing than white sugar. It has a distinctive flavour and texture as result, which might improve your baked items.

How to Measure Raw Sugar?

Remember that raw sugar weighs more and is coarser than white sugar when measuring. Use a kitchen scale in place of measuring cups to ensure precise measurements. White sugar weighs roughly 200 grammes per cup, compared to about 220 grammes for raw sugar. Use measuring cups if you don’t have a scale, but pack the raw sugar tightly to get consistent results.

How Raw Sugar can Substitute for Normal Sugar in Baking?

In most baking recipes, raw sugar can be used in place of white sugar. But, keep in mind that it has a different flavour and consistency. The texture of your baked items may change since raw sugar has a slightly higher moisture content than white sugar due to the presence of molasses. Use a 1:1 ratio and, if necessary, reduce the liquid volume of your recipe when swapping raw sugar for white sugar.

How to Use Raw Sugar in Baking?

  • Cookies: You may give your cookies a crispy texture and caramel flavour by adding raw sugar. To produce a distinctive flavour character, add it to recipes that call for brown sugar. For a tasty variation, try using raw sugar in peanut butter cookies or muesli raisin cookies.
  • Cakes: Dense cakes with a dense texture, such as pound cake or carrot cake, can be made with raw sugar. It produces a golden tint and a little molasses flavour. Use it in recipes that call for white sugar, but be aware that it could change the cake’s texture.
  • Pies: To give pie fillings a caramel flavour and a golden colour, raw sugar can be added. Use it in recipes where brown sugar or a blend of brown and white sugar is called for. For a tasty twist, try adding raw sugar to an apple or pumpkin pie.


A versatile ingredient like raw sugar can improve the taste and texture of your baked items. It gives your sweets a distinctive flavour profile and is a healthier substitute for refined sugar. With the help of this instruction, you may add raw sugar to your baked goods and make delectable desserts. They will satiate your sweet craving.


  1. How is raw sugar different from white sugar?

Ans: Raw sugar is a sugar that has been minimally treated and keeps more of the natural molasses and minerals contained in sugar cane. It is a popular ingredient for baked goods because of its natural light brown colour and mild molasses flavour. White sugar, in contrast, is heavily molasses and minerals to produce a pure, white colour.

  1. Can I use raw sugar in any baking recipe?

Ans: Most baking recipes can use raw sugar in place of white sugar, but keep in mind that it has a different flavour and texture. For instance, raw sugar can give cookies a crisp texture and a caramel flavour, and it can give thick desserts like carrot cake or pound cake a subtle molasses flavour and a golden colour. It’s crucial to adhere to a manual or recipe when using raw sugar in a particular recipe to ensure precise proportions and repeatable outcomes.

  1. Can raw sugar replace brown sugar in baking recipes?

Ans: The majority of baking recipes do allow for the substitution of raw sugar for brown sugar. The molasses presence of raw sugar makes it a natural substitute for brown sugar because brown sugar is white sugar that has had molasses added back in. Use a 1:1 ratio and, if necessary, reduce the liquid amount of your recipe when swapping raw sugar for brown sugar.

  1. Why raw sugar is a healthier alternative to white sugar?

Ans: Since it contains more of the molasses and minerals naturally present in sugar cane, raw sugar is frequently seen as a healthier option to white sugar. Iron, calcium, and potassium are some of these minerals that have health benefits. Also, raw sugar has a lower glycemic index than white sugar, which makes blood sugar rises less likely to occur when it is consumed.

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