Most recipes for cakes, pies, brownies and cookies call for large amounts of processed white sugar. Substituting raw sugar is a great way to increase nutritional value without sacrificing taste.
According to Sugar in the Raw, you may substitute raw sugar in recipes for an equal quantity of white sugar.
While white sugar is highly processed and stripped of all nutritional value, raw sugar contains calcium, iron, potassium and magnesium. A tablespoon of raw sugar has 33 calories, while a tablespoon of white sugar has 45 calories.
Raw sugar is just as sweet as white sugar, with a hint of molasses flavor. The granules tend to be slightly larger than white-sugar granules.
If you are concerned with changing the taste and texture of your dish, start by replacing only a part of the sugar content of the recipe with raw sugar. For example, instead of one cup of white sugar, try 3/4 cup white sugar and 1/4 cup raw sugar.
According to GlobalGourmet.com, turbinado (a type of raw sugar) is "versatile and accommodating in all manner of cooking and baking."