Incorporating sugar free cake recipes into your cookbooks is easy! Sure, stevia does not ferment like sucrose does, but that's easily compensated by adding a little baking soda to the mix.

Preheat oven to 350°F (180°C). Mix applesauce through vanilla in a large bowl. Whisk together all dry ingredients and stevia in a smaller bowl. Add dry mixture to the wet mixture gradually, stirring until just combined. Stir in the candied ginger. Pour batter into a greased baking dish. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

In a mixing bowl, combine eggs, oil (apple sauce), buttermilk, stevia and vanilla; mix well. Combine flour, cinnamon, baking soda and salt; stir into egg mixture. Stir in pineapple and carrots. Pour into a greased and floured baking pan. Bake at 350°F (180°C) for 30 min or use the toothpick method. Remove to wire rack to cool.

Preheat oven to 350°F (180°C) and grease a loaf pan. In a large bowl, mix together butter/oil, bananas, vanilla, eggs, and milk.In a medium bowl, combine the dry ingredients (flour, soda, stevia, salt). Mix the dry ingredients with the wet ingredients until just combined. Fold in the nuts. Pour into pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan for a couple minutes to set, then remove from the pan and cool completely on a rack.

Preheat oven to 425°F (220°C). Whisk together the powdered milk, cornstarch, stevia powder, cinnamon, and salt in a small bowl; set aside. Place apricots, raisins, and water in a small saucepan over medium heat, and bring to a boil. Boil for 5 minutes, stirring occasionally. Stir in the powdered milk mixture, and cook, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat; stir in white vinegar and butter. Allow to cool for 15 minutes. Turn the filling into a pastry lined pie pan. Cover with top crust. Seal edges, and cut slits in the top crust. Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Remove from oven and allow to cool before slicing.

Place pastry in pie plate. Sprinkle bottom with 2 tablespoons of minute tapioca. Add 2 cups fresh raspberries and sprinkle with 1 tablespoon of stevia. Add 2 more cups of raspberries and sprinkle with 1 more tablespoon of stevia and 1 tablespoon of tapioca and add a sprinkle of nutmeg. Cover with top pie crust and bake until raspberries are bubbling.

Crust:

Preheat the oven to 350°F (180°C). Spray a 9-inch deep dish pie plate lightly with cooking oil and set aside. In a medium bowl, whisk together the almond flour, soda and salt. Add the oil, vanilla, and vanilla stevia and mix until well combined. Turn out into the prepared pie pan and pat into a thin even layer to cover the pan. Press crust firmly with fingers to help it set. Bake for 10 minutes and cool before filling.

Filling:

Preheat the oven to 400°F (200°C). Scrub the yams very well, pat dry, arrange on a baking sheet and bake for 1 hour or until soft. Cool enough to handle. Reset the oven temp to 350°F (180°C). Add the tofu to a food processor and process until smooth. Slice the baked potatoes open and scoop the flesh into the food processor. Discard the skins. Add the orange juice and zest, cinnamon, ginger, cloves and stevia and process until smooth and well incorporated, scraping down the sides, as necessary. Fill the cooled crust with the yam mixture and bake for 30 minutes.Serve warm or chilled.