"Instead of using artificial sweeteners, I prefer natural ones like honey. I avoid using sugar-free, unless and until the customer especially orders for one. I implement simple methods to make my bakes healthier, like substituting refined flour with oats and bran," says Bhansali.

Bhansali also does oat and whole wheat pancakes. "I start it on a pan and finish it up in a oven," says the baker. She claims that her pumpkin and pomegranate muffins are a good source of energy, while her squash muffins are good for diabetes.

Although, some bakers say they feel the demand for healthy bakes are less but nonetheless, they stock it to cater to all demands. "I do only a handful low-cal bakes since the demand is too

less. But I do it on customers request, using honey as a sweetener," says Bayiravi Mani, owner of Bee the Baker.

The Gurgaon-based home baker does whole wheat banana cake with honey as the sweetener and whole wheat almond chocolate biscotti, with no butter or oil in it.

Nadia Suryakanth, owner of the Cup-n-Cake another bakery based in Gurgaon says that since demand for sugar-free cakes in her bakery is only 5 per cent, she chooses to do it only on request.

"I'm still working on sugarless bakes; as of now we do apple and carrot cupcakes. I've had sugar free desserts and I personally don't like it much. A diabetic or a person with a sweet tooth will anyway be drawn to the sweet cakes."

"It's basically the family members of the diabetic who orders such cakes for him or her. When such orders come, I do it using brown sugar. But again, in India we do not use pure brown sugar. So I'm still working on it," says Suryakanth.

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