My first thought UG is that apparently you can swap sucralose for sugar fairly easily in most recipes, although I haven't tried it. I'll have a look. Also aim for making with wholewheat flour etc to increase the fibre content. You need to slow down the absorption of sugar from the cake or aim to use apple juice and dried fruit.

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.