Can you use raw caster sugar in a cake instead of sugar?

No, you shouldn't use raw caster sugar directly in a cake recipe instead of regular granulated sugar. Here's why:

* Moisture content: Raw caster sugar has a higher moisture content than refined sugar. This excess moisture can lead to a cake that is dense, gummy, and doesn't rise properly.

* Molasses content: Raw caster sugar retains more molasses than refined sugar, which gives it a slightly bitter and caramel-like flavor. This flavor might not be desirable in a cake, especially if you are aiming for a clean, sweet flavor.

* Crystal size: Raw caster sugar crystals are generally larger than refined sugar crystals. This can make it difficult to dissolve properly in the batter, leading to a grainy texture.

What you can do instead:

* Refine the raw sugar: You can easily refine raw caster sugar by blending it in a food processor until it becomes a fine powder. This will remove any large crystals and reduce the moisture content.

* Use a different type of sugar: If you're looking for a healthier option, you can try using coconut sugar, maple sugar, or honey in your cake recipe. However, these sweeteners have different properties than granulated sugar, so you may need to adjust the recipe accordingly.

* Use a recipe specifically designed for raw sugar: There are some cake recipes that are specifically designed to use raw sugar. These recipes take into account the unique properties of raw sugar and will result in a delicious and well-baked cake.

Overall, it's best to use regular granulated sugar in your cake recipe unless you are specifically looking for the unique flavor and texture of raw sugar.