The only list of Baking Substitutions you’ll ever need. Everything from Butter and Egg substitutes to Oil substitutes and more! If you're stuck without an ingredient or just want to make your recipe a little healthier, try one of these options.
It's happened to us all. We're mid recipe, and you reach for the baking powder only to discover you're out. Knowing a few main baking substitutions can be very useful if you find yourself in this situation.
Alternatively, a time might come when you have to bake for someone with specific allergies, and your pantry might be out of a key ingredient. This guide will help.
You might also want to make a few healthier substitutions, or maybe you enjoy mixing things up and doing them a little differently now and then.
Whatever your reasons, having a few tricks up your sleeve is always a good idea!
Here are some excellent baking substitutions you can try in your kitchen, whether you’re making Brownies from scratch, Oatmeal Cookies, or a Chocolate Trifle.
You'll also want to know all the best tips for taking your baking to the next level!
Unless otherwise noted, use the same amount of the substitute as the ingredient you’re replacing.
Baking Substitutions for Eggs (per egg)
Choose based on the flavors you are trying to create.
- ¼ Cup Silken Tofu
- 1 Tablespoon Ground Flax Seed plus 3 Tablespoons Water
- ¼ Cup Unsweetened Applesauce
- 3 ½ Tablespoons Gelatin Mix (1 Cup Boiling Water + 2 Teaspoons Gelatin)
- ½ Cup Mashed Banana
Baking Substitutions for Oil (per cup)
What you use will depend on if your dish is sweet or savory.
- Fruit Puree
- Sour Cream
- Yogurt
- Banana
- Melted Butter
- Coconut Oil
- Unsweetened Apple Sauce
Baking Substitutions for White Flour (per cup)
When substituting something for white flour, the rule is to mix different types of substitutes together to get the right flavor and texture. At least two but three sometimes is better. Also, use Grams instead of Cups if possible. 140 Grams of any mixture below will equal 1 Cup of Flour.
- Coconut Flour
- Almond Flour
- Cornmeal
- Rice Flour
- Oat Flour
- Rolled Oats
- Soy Flour
- 1:1 Gluten-Free Flour
Baking Substitutions for Granulated White Sugar (per cup)
- ⅔ Cup Agave Nectar*
- ¾ Cup Honey*
- 1 Cup Chopped Dates (puree with 1 Cup of liquid after soaking for 1 hour)
- 1 Cup Mashed Ripe Banana
- 1 Teaspoon Stevia
- 1 Cup Coconut Sugar
*You will need to reduce the liquid in the overall recipe for both of these substitutions.
Baking Substitution for Brown Sugar (per cup)
- 1 Cup Granulated White Sugar + 2 Teaspoons Molasses
Note: Don’t forget to pack brown sugar into measuring cups and spoons. Packing is the standard way to measure brown sugar (but only brown sugar) for all recipes!
Honey Substitute (per cup)
- 1 ¼ Cup Granulated White Sugar + ⅓ Cup Water
- 1 Cup Corn Syrup
- 1 Cup Agave Syrup
Baking Substitutions for Salt (per teaspoon)
- ½ Teaspoon Lemon Juice
- Dulse Seaweed Flakes (to taste)
- Dried Celery Flakes or Powder
Baking Substitutions for Milk
- Almond Milk
- Coconut Milk
- Soy Milk
- Oat Milk
- Rice Milk
Baking Substitutions for Buttermilk (per cup)
- 1 cup Sour Cream
- 1 cup Plain Yogurt + 1 Teaspoon Baking Soda + 3 Tablespoons Butter
- 1 cup milk + 1 Tablespoon Lemon Juice + 3 Tablespoons Butter
Baking Substitutions for Butter
- Vegetable Shortening
- Earth Balance Spread
- Coconut Oil
- Avocado
- Unsweetened Apple Sauce
Baking Powder Substitute(double-acting)
- 1 Teaspoon Baking Powder = ½ Teaspoon Cream of Tartar + ¼ Teaspoon Baking Soda
Baking Soda Substitute
- ¼ Teaspoon Baking Soda = 1 Teaspoon Baking Powder (note: any acidic ingredients in the recipe will have a tangier flavor)
Baking Substitutions for Yeast
- Double Acting Baking Powder
- Equal Parts Baking Soda + Lemon Juice, Vinegar, or Buttermilk
Baking Substitutions for Sour Cream (per cup)
- 1 cup Plain Yogurt + 1 Tablespoon Lemon Juice
- 1 cup Silken Yogurt + 1 Tablespoon Lemon Juice Blended
Baking Substitution for Yogurt
- Sour Cream
Baking Substitutions Cocoa Powder
- Carob Powder
- Cacao Powder
Baking Substitutions Cornstarch (thickening)
- 3 Tablespoons of All-purpose Flour for Every Tablespoon of Cornstarch
- Arrowroot
- Potato Starch
- 2 Tablespoons of Tapioca Flour for every tablespoon of Cornstarch
- 3 Tablespoons of Rice Flour for Every Tablespoon of Rice Flour
As a general note, baking can sometimes be a very finicky or precise operation; not all recipes will come out with the same texture when making certain substitutions.
For More Helpful Tips, Check-Out:
40 Baking Tips for Next Level Baking
Ultimate List of Pantry Staples
How to Stock Your Pantry for Healthy Recipes
Tips for Better Slow Cooking
Helpful Tips
You may need to practice and perfect your favorite recipes with these options. It’s the best way to know if you and your family like your new creation. Think about flavors, texture, and how each ingredient affects the overall recipe when you make substitutions.
When you’re ready to up your cooking and baking game, consider moving towards weighing ingredients overusing measuring cups. You'll ensure accurate and fool-proof results—especially when baking.
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