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If you’ve ever gone to bake a recipe and realized you’re out of an ingredient, use this list to help! This list of baking substitutions will help you substitute for eggs, butter, milk, flour, sugar and all the important things you need when you’re making a recipe.
Refer to this list whenever you need or use the printable list below to keep in your kitchen.
We all have that time when you start a recipe and don’t have an ingredient. What do you do if I don’t have baking soda? How do I replace butter in baking? We’ve all wondered about these and other common baking substitutions…now you have a comprehensive list you can refer to when making any baking recipe.
Baking Substitutions for Eggs
In place of 1 large egg, use:
- 3 tablespoons mayonnaise
- 1/4 cup applesauce
- 1 tablespoon ground flaxseed + 3 tablespoons water; let sit 5 minutes before using
- 2 large egg yolks
- 2 large egg whites
- 3 tablespoons egg substitute
Note: substituting eggs will change texture and result of the end product.
Baking Substitutions for Butter and other Fats
In place of 1/2 cup unsalted butter (1 stick), use:
- 1/2 cup vegetable oil
- 1/2 cup vegetable shortening
- 1/2 cup coconut oil, liquid
- 1/2 cup salted butter (reduce salt in recipe by 1/4 teaspoon)
Baking Substitutions forDairy
- 1 cup buttermilk = 1 tablespoon white vinegar or lemon juice, plus enough milk to make 1 cup
- 1 cup whole milk = 1 cup skim or nonfat milk plus 2 tablespoons melted butter
- 1 cup heavy whipping cream = 2/3 cup whole milk plus 1/3 cup melted butter
- 1 cup half and half = 1/2 cup whole milk plus 1/2 cup heavy cream
- 1 cup sour cream = 1 cup plain yogurt (regular or greek)
- In most cases you can substitute regular cow’s milk with a non-dairy substitute (like almond milk or soy milk) in a 1:1 ratio. (One place this will NOT work is when making pudding from pudding mix.)
- Sweetened Condensed Milk (14 ounce can): 1 cup instant nonfat dry milk + 2/3 cup granulated sugar + 1/2 cup boiling water + 3 tablespoons melted unsalted butter (process in food processor or blender until smooth)
- 1 cup evaporated milk = 1 cup half and half or 1 cup light cream or 1 cup whipping cream
Baking Substitutions forSugar
- 1 cup Brown Sugar = 1 tablespoon molasses plus 1 scant cup granulated sugar, stir
- 1 cup Powdered Sugar = 1 cup granulated sugar plus 1 tablespoon cornstarch, blend until fine in blender
- 1 cup Granulated Sugar = 1 cup Splenda = 24 packets Splenda = 1/2 cup Splenda sugar blend
- 1 cup Granulated Sugar = 1 cup brown sugar OR 1 1/4 cups powdered sugar OR 3/4 cup honey
- 1/2 cup Honey = 1/2 cup agave nectar, maple syrup, or corn syrup
- 1 cup light corn syrup = 1 cup dark corn syrup OR 1 cup honey or 1 cup granulated sugar (but increase liquid by 1/4 cup)
- 1 cup dark corn syrup = 3/4 cup light corn syrup + 1/4 cup molasses
Baking Substitutions forFlour
- 1 cup Cake Flour = 3/4 cup all-purpose flour plus 2 tablespoons cornstarch
- 1 cup Self-rising flour = 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt
- 1 cup Bread flour = 1 cup all-purpose flour (but the texture will change)
- 1 tablespoon cornstarch = 1 1/2 tablespoons all purpose flour
Baking Substitutions for Baking Soda and other leaveners
- 1 teaspoon Baking powder = 1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda
- 1/4 teaspoon Baking soda= 1 teaspoon baking powder
- 1/4 teaspoon = 1/2 teaspoon lemon juice
Baking Substitutions forChocolate
- Cocoa powder: 1/4 cup cocoa powder = 1 ounce unsweetened chocolate
- 1 ounce semi-sweet chocolate = 3 tablespoons cocoa powder + 3 tablespoons granulated sugar + 1 tablespoon melted butter or oil
- 1 ounce semi-sweet chocolate = 1 ounce unsweetened chocolate + 1/2 teaspoon granulated sugar
Baking Substitutions forOats
- 1 cup quick cooking oats = 1 cup regular old fashioned oats (pulse once or twice in blender or food processor)
Baking Substitutions forSpices:
- Pumpkin Pie Spice: 1 teaspoon = 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/8 teaspoon each clove and nutmeg
- Allspice: 1 teaspoon = 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/4 teaspoon clove
Baking Substitutions forCitrus:
- Lemon Juice: 1 teaspoon lemon juice = 1/2 teaspoon apple cider vinegar or white vinegar
- Lemon Zest: 1 teaspoon lemon zest = 1 teaspoon orange or lime zest OR 1/2 teaspoon lemon extract
- Orange Juice: 1 cup orange juice = 1 cup reconstituted frozen concentrate
- Orange Zest: 1 teaspoon orange zest = 1 teaspoon lemon or lime zest
- Lime Juice: 1 tablespoon lime juice = 1 teaspoon lemon or orange juice
- Lime Zest: 1 teaspoon lime zest = 1 teaspoon lemon or orange zest
GET THE PRINTABLE LIST HERE
Am I missing something? Let me know in the comments and I’ll add it!
Last Updated on March 23, 2020
