Ask a Vegan Baker

Great question HayGurlHayCafe! I haven't baked with stevia before so I can only nudge you in the right direction. The rough substitution is to use 1 cup sugar per teaspoon of liquid or powdered stevia. But there are other variables: some stevia substitutes contain fillers such as maltodextrin that dilute the stevia which would affect the conversion. Also, if you're baking something that contains tart or bitter flavors, you may need to consider increasing sugar content slightly (after calculating your conversion) because it the sweetness will be somewhat diminished in this case.

When baking, sugar melts from its crystallized form and binds to water due to it being hygroscopic. Due to this, it would probably be a good idea to reduce the water content in your recipe. You might want to shoot for 1/2 less water-based-liquid per cup of sugar substituted, although this is a rough guess- pay attention to the consistency of your dough or batter and pay equally close attention to your baked item during baking. I don't expect you to get it in one shot but it should definitely be possible.

Good luck and definitely let me know what you find!