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7 Sucanat Substitutes: Bake Better with These Subs

One time, we were cooking brownies and realized we were out of sugar—total disaster, right? That’s when a friend saved the day by suggesting sucanat.

Now, if you’re like us, you might be thinking, “What on earth is sucanat?” Well, it’s a type of unrefined cane sugar. It’s a lifesaver for bakers, offering a rich, molasses-like flavor.

Highlighting the gems here: Finding the right sucanat substitute can turn a kitchen flop into a tasty triumph.

Ready to bake better? Here’s our guide to seven sucanat substitutes that can work magic in your recipes.

7 Easy Substitutes for Sucanat

Here’s our list of sucanat substitutes, so you can keep baking even when the pantry is less than stocked. And don’t worry—we’re not sending you in search of some obscure, hard-to-find ingredients.

1 – Brown Sugar

First up, let’s chat about brown sugar. Ever been in our shoes, baking brownies without a single grain of sugar left in the house? Yeah, it’s a nightmare. Brown sugar comes to the rescue here.

It’s got this rich, caramel-like taste that works wonders for your baked goodies. Swap it in a 1:1 ratio for sucanat. With brown sugar, our cookies tasted even richer, with a nice chewiness. Its molasses content gives it depth, just like sucanat.

Need more info on substitutes? Check out our full guide on brown sugar substitutes. You’ll bake better, trust us!

2 – Maple Syrup

The last time we ran out of sucanat, we grabbed maple syrup. It was sitting in the pantry, calling to us. Maple syrup adds a smooth, sweet taste to cookies and cakes. It’s got this deep, woodsy flavour. Use it as a 3/4 cup substitute for every 1 cup of sucanat.

Heads up: reduce any other liquids in the recipe by a quarter cup. The syrup brings moisture, so adjustments are key. Our brownies were soft and rich. Want more info? Check out our guide on maple syrup substitutes.

3 – Honey

In case we ever run out of sucanat, honey is there to save our baking day. Honey brings a floral, sweet flavor to our goodies.

Use in a 3/4 cup for each cup of sucanat. Swap it in and see the magic. Don’t forget to lower other liquids by a couple of tablespoons.

Our cakes came out moist and sweet. It adds a hint of floral notes. For more sweet ideas, check out our complete guide on honey substitutes.

4 – Coconut Sugar

Coconut sugar is our secret weapon for adding a touch of caramel flavor. It’s not quite as sweet as sucanat, but it has a rich taste that works wonders in baked goods.

Use it in a 1:1 ratio for sucanat. We love it in cookies and cakes. The texture’s slightly coarser, but that’s easily fixed by mixing well.

In our experience, it gives everything a hint of tropical goodness. Curious about other options? Check out our guide on coconut sugar substitutes. You’ll love experimenting with new flavors. The sweetness might be subtler, but it’s oh-so delish.

5 – Date Syrup

In terms of flavor, date syrup’s like a sweet caramel hug with a slight fruity twist. It’s sweet yet complex, making it a brilliant sucanat replacement. We use it in a 3/4 cup:1 cup ratio, but reduce other liquids by a quarter cup to balance the moisture.

Tried it in our brownies—wow! Soft and chewy with that unique date richness. Perfect. Wonder how it stacks up against others? Our detailed guide on date syrup substitutes has the lowdown.

Using date syrup really levels up our baked goodies. Give it a shot.

6 – Molasses

The conundrum had us scratching our heads: how do you replace sucanat? Molasses was our hidden gem. Molasses has a strong, rich flavor.

It’s packed with depth, adding a unique complexity to our baked goodies. It’s thicker and heavier, so you can use it in a 1:1 ratio with sucanat.

This ratio works wonders in cookies and cakes. Our treats came out moist and full of that deep, vibrant taste. Molasses is a brilliant substitute for sucanat. Curious about more substitutes? Check our molasses substitutes guide for more info.

7 – Muscovado Sugar

Last but definitely not the least, we’ve got muscovado sugar as our sucanat substitute. Muscovado has a deep, molasses-like taste, making it a standout in our pantry. It’s brown sugar’s cooler cousin, with a rich, moist texture that adds a lot of flavor to desserts.

Use it in a 1:1 ratio for sucanat. We love it in cookies, cakes, and even our morning oatmeal. The darker the muscovado, the more intense the taste. We first swapped it when baking banana bread and were blown away by the depth it added.

For more on muscovado sugar, check our guide on muscovado sugar substitutes.