Eggs, flour, a whisk and cake on top of a granite counter.

Substitutions

Eggs, flour, a whisk and cake on top of a granite counter.Eggs, flour, a whisk and cake on top of a granite counter.

SUBSTITUTIONS

Baking and cooking are what you make them – literally. But you don’t always readily have the ingredients a recipe calls for. Don’t run to the store just yet. See below for a common list of substitutes.

And remember: baking may be a science, but every recipe has its variables. While this list will help guide you, take it with a grain of salt (or sugar, what have you).

Common Baking Substitutions

Acids

Vinegar

1 tbsp = 1 tbsp lemon juice

Broths

Broth

1 cup prepared broth or canned broth = 1 cup prepared bouillon cube

Dairy

Buttermilk

1 cup = 1 cup plain yogurt

1 cup = 1 tbsp of white vinegar or 1 tbsp of lemon juice + enough milk to equal 1 cup; mix and let sit for 5 minutes

Half-and-Half

1 cup = ½ cup whole milk and ½ cup heavy cream

Crème Fraiche

1 cup = 1 cup heavy cream and 1 tbsp plain yogurt

Milk

1 cup = ½ cup evaporated milk and ½ cup water

Sour Cream

1 cup = 1 cup Greek yogurt

Mayonnaise

1 tbsp = 1 tbsp sour cream or Greek yogurt

Eggs

Eggs

1 egg = ¼ cup applesauce

Fats

Butter

1 cup = 1 cup Becel® Original, Buttery Taste, Olive Oil, Vegan, Avocado Oil, Salt-Free, or Light margarine (Tip: when baking, opt for any blend but Light, as the fat content differs.)

Vegetable Oil

1 cup = 1 cup applesauce

Vegetable Shortening

1 cup = 1 cup Becel® Original, Buttery Taste, Olive Oil, Vegan, Avocado Oil, Salt-Free, or Light margarine (Tip: when baking, opt for any blend but Light, as the fat content differs.)

Flours

Cake Flour

1 cup = ¾ cup all-purpose flour and 2 tbsp cornstarch

Pastry Flour

1 cup = 1 tbsp cornstarch and 1 cup all-purpose flour

White Flour

1 cup = ¾ cup of white flour and ¼ cup whole wheat flour

Grains

Breadcrumbs

If used as a filler: ½ cup = ½ cup ground oats

If used as a topping or coating: ½ cup = ½ cup of crushed oven toasted rice cereal

Spaghetti Noodles

1 cup cooked = 1 cup julienned or spiralized zucchini, summer squash, celeriac, jicama and/or sweet potato

Leaveners

Baking Soda

½ tsp = 2 tsp baking powder

Spices

Fresh Herbs

1 tbsp = 1 tsp dried herb

Pumpkin Pie Spice

1 tsp = ½ tsp ground cinnamon and ¼ tsp ground ginger and 1/8 tsp all spice and 1/8 tsp ground nutmeg

Vanilla Bean

1 vanilla bean = 2 ½ tsp vanilla extract

Sugars

Brown Sugar

1 cup = 1 cup white sugar and 1 tbsp molasses

*Note: substituting white sugar and molasses for brown sugar may result in textural changes to your baked goods.

Unsweetened Chocolate

1 oz = 3 tbsp cocoa powder and 1 tbsp butter

Cocoa Powder

3 tbsp = 1 oz chocolate

Molasses

1 cup = ¾ cup brown sugar

*Note: substituting brown sugar for molasses may result in textural changes to your baked goods.

Gluten-Free Baking Substitutions

Flours

All Purpose Flour

1 cup flour = 1/2 cup rice flour, 1/4 cup tapioca starch/flour and 1/4 cup cornstarch or potato starch; optional to add 1 tsp xanthan gum

Grains

Bagels

1 bagel = 1 rice cake

Breadcrumbs

1 cup = 1 cup ground oven toasted rice cereal

Couscous

1 cup = 1 cup polenta or quinoa

Crackers

1 cracker = 1 gluten-free cracker

Croutons

1 tbsp = roughly 2 tsps chopped nuts

Flour Tortillas

1 tortilla = 1 corn tortilla

Granola

½ cup = ½ cup chopped nuts

Cooked Pasta

1 cup = 1 cup julienned or spiralized zucchini, summer squash, celeriac, jicama and/or sweet potato

Pizza Crust

1 pizza crust = 1 cauliflower shredded crust

Sauces

Soy Sauce

1 tbsp = 1 tbsp tamari

Sugars

Frosting

1 tbsp = 1 tbsp meringue

Lactose-Free Baking Substitutions

Buttermilk

1 cup = 1 cup plain soy yogurt

Dairy Milk

1 cup = 1 cup soy or nut milk

Evaporated Milk

1 cup = 1 cup plain soy yogurt

Heavy Cream

1 cup = 1 cup coconut cream

Sour Cream

1 cup = 1 cup vegan sour cream

Yogurt

1 cup = 1 cup soy yogurt

Nut-Free Baking Substitutions

Nuts

1 tbsp = 1 tbsp seeds

Nut Butter

1 tbsp = 1 tbsp sunflower seed butter

Vegan Baking Substitutions

Dairy

Grated Cheese

1 oz = 1 oz nutritional yeast

Milk

1 cup = 1 cup soy milk

Sour Cream

1 cup = 1 cup vegan sour cream

Yogurt

1 cup = 1 cup soy yogurt

Eggs

Eggs

1 egg = 1 tbsp ground flaxseed plus 3 tbsp water

1 egg = ¼ egg substitute/replacer

1 whole egg = 3 tablespoons aquafaba

1 egg white = 2 tablespoons aquafaba

Fats

Butter

1 cup = 1 cup Becel® Vegan margarine

Mayonnaise

1 tbsp = 1 tbsp Hellmann’s® Vegan mayonnaise

Meat

Beef/Chicken Stock

1 cup = 1 cup vegetable broth

Meat

3 oz = 3 oz tofu or tempeh

Sugars

Honey

1 tbsp = 1 tbsp agave syrup

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