This recipe was intended to be low sodium to begin with and one of the advantages of making a recipe from Cooking Light Magazine
is they give you the nutritional information, including the sodium. The recipe used baking soda, baking powder and some salt. The quantities were relatively small and when spread out over the entire 8” cake, the sodium was 290mg for a serving that was 1/10 of the cake. While this would fit into my 1,500mg one day a week sodium count, if I was going to bake a cake I figured I would want and deserve more. So I used the baking soda, but substituted a low sodium baking powder and used a salt substitute. Many products that are sodium free use potassium chloride in place of sodium chloride. I am told that too much potassium is not good for me either, but this one day a week my doctor said I can use more potassium if needed. The reason I say if needed is because this particular product is relatively low in potassium and spread out across the entire cake it is not significant at 27mg.
- I used a 2x portion of Mrs. Dash Table Blend in lieu of the table salt in the dough recipe.
- I used Hain Featherweight Sodium Free Baking Powder.
This coffee cake gave no hints that it was sodium free. Everyone loved it and several had seconds. In my case since I had reduced the sodium by leaving out the salt and baking powder, I helped myself to a guilt-free 1/8 of a cake serving vs. the 1/10 mentioned in the recipe. This was the first recipe I have made from Cooking Light Magazine (
together with the two sides I made today from the same issue) and I will say I am impressed so far. If I didn’t tell someone they were low sodium, I don’t think they would have guessed it themselves. Good (healthy) for me and my guests and Good (tasty) for my guests and me = win win.