Baking Basics: Common Baking Substitutions
Baking Basics is back!
A few weeks ago I asked for feedback on what you would like to see featured in future Baking Basics installments, and the response was overwhelming – you wanted substitutions! While I am always a staunch advocate of cooking or baking a recipe exactly as written the first time through before attempting substitutions, I know that sometimes life can throw you a curveball. Maybe your grocery store is already closed and you need to make something for the next morning, or you’re stuck at home in a snowstorm and are just dying to bake something. Life happens!
SO, today I’m sharing with you some of the most common and helpful baking substitutions. Please note that while these will work most of the time, it’s totally possible (likely, even) that using any of these could result in slightly altered taste/texture of your baked goods. If there are substitutions not listed here that you are interested in, leave a comment below and I’ll add them!
Happy Baking! xo
Common Baking Substitutions
Baking Powder
1 teaspoon baking powder = ¼ teaspoon baking soda + ½ teaspoon cream of tartar + ¼ teaspoon cornstarch
Baking Soda
½ teaspoon baking soda = 2 teaspoon baking powder
Butter
1 cup salted butter = 1 cup margarine
1 cup salted butter = 1 cup vegetable shortening + ½ teaspoon salt
1 cup salted butter = 7/8 cup lard + ½ teaspoon salt
1 cup unsalted butter = 1 cup salted butter = 1 cup vegetable shortening = 1 cup lard *minus* ½ teaspoon salt from recipe
Buttermilk
1 cup buttermilk = 1 tablespoon lemon juice or white vinegar + enough milk to make 1 cup. Let stand for 5 minutes
1 cup buttermilk = 1 cup plain yogurt
Cake Flour
1 cup cake flour = ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch
Chocolate
1 ounce unsweetened chocolate = 3 tablespoons natural unsweetened cocoa powder + 1 tablespoon unsalted butter, vegetable oil or shortening
Cocoa Powder
3 tablespoons natural unsweetened cocoa powder = 1 ounce unsweetened chocolate + reduce fat in recipe by 1 tablespoon
3 tablespoons Dutch-process cocoa powder = 3 tablespoons natural unsweetened cocoa powder + ⅛ teaspoon baking soda
Eggs
1 egg = ¼ cup applesauce
1 egg = 1 tablespoons ground flaxseed + 3 tablespoons water
1 egg = ¼ cup silken tofu pureed
1 egg = 3 tablespoons mayonnaise
1 egg = ½ banana mashed with ½ teaspoon baking powder
Half-and-Half
1 cup half-and-half = ½ cup whole milk + ½ cup heavy cream
Lyle’s Golden Syrup
1 cup Lyle’s Golden Syrup = 1 cup light molasses
1 cup Lyle’s Golden Syrup = 1 cup light corn syrup
Milk
1 cup whole milk = ½ cup evaporated milk + ½ cup water
1 cup whole milk = 1 cup skim milk + 2 tablespoons melted butter or margarine
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Pumpkin Pie Spice
1 teaspoon pumpkin pie spice = ½ teaspoon ground cinnamon + ¼ teaspoon ground ginger + 1/8 teaspoon ground allspice + 1/8 teaspoon ground nutmeg
Sour Cream
1 cup sour cream = 1 cup plain yogurt
Vanilla Beans
1 vanilla bean = 2½ teaspoons vanilla extract
Vegetable Oil
1 cup vegetable oil = 1 cup applesauce = 1 cup fruit puree
Vegetable Shortening
1 cup vegetable shortening = 1 cup butter
1 cup vegetable shortening = 1 cup margarine
Yeast
1 envelope (¼-ounce) active dry yeast = 2¼ teaspoons active dry yeast
1 envelope (¼-ounce) active dry yeast = 2¼ teaspoons rapid-rise yeast
1 envelope (¼-ounce) active dry yeast = ⅓ of a 2-ounce cake yeast
Additional Requests?
If there are other substitution questions you have not listed above, leave them in a comment below and I’ll update this page as I answer them!
BAKE ON!
Check out more posts in the Baking Basics series:
5 Mistakes to Avoid When Preparing a Recipe
Flour 101: The Definitive Guide to the Different Types of Baking Flours
Cocoa Powder 101: Natural Unsweetened vs Dutch-Process
Baking Soda vs. Baking Powder: Everything You Need to Know!
Your blog is fantastic, and I wanted to share a little trick I use in my recipes. Sometimes, when I’m making fudge cake or pound cake, I substitute eggs with mayonnaise. It’s a game-changer! I add 1/4 cup of mayonnaise for each egg, and it gives the cakes such a delightful taste and texture. Keep up the great work on your blog!
Something has happened to the supply chain for gluten! I want to start baking bread in my bread machine but can’t find gluten on the shelves of any store. Is there a substitute for gluten. I bought xanthan but adding it to a bread recipe is formatted for gluten free flour. I am using bread machine flour and my recipes all call for more gluten. What’s a substitute.
I have a recipe that I love for chocolate cake (right moisture/crumb). I wonder if I could turn this perfect cake into another flavor (like a yellow or vanilla cake). The 2 things that make it chocolate is 1c of cocoa powder, and 1 pkg of chocolate pudding. So I can sub the chocolate pudding for vanilla pudding, but if I take out the 1c of cocoa powder, what would I put in it’s place?
How do I sub butter for shortening?
Can I subsitute soy butter that my grandson has instead of peanut butter (allergy) to make peanut butter cookies?
Hi Isobel, I think you would have better luck using a peanut butter substitute (not sure if you have tree nut allergies), like almond butter, cashew butter or Sunbutter.
I found a very old recipe calling for the use of ammonia, what can I substitute for it?
You can substitute baking powder 1:1 for ammonia.
I have a recipe that uses a box of Jello Tapicoca Cook and Serve Pudding. Cant find anymore . Is there some sort of substitution using regular tapioca instead?
I have a question what is the substitution of 1/2 tsp baking powder?
Please i need a help 😔
Can you use cooking coconut oil in place of butter if you don’t have any for bread recipes. Would it be a 1 to 1 ratio?
For bread, yes, I thinkt that would work just fine.
I love all these ideas! I sometimes forget that one ingredient when baking and don’t realize halfway through, these will definitely help.
Another substitute I use is instead of vanilla extract I use the same measurement of honey or vanilla almond milk, works great if you’re out and I think tastes better!
Thanks for your ideas :)
I found an interesting recipe for microwave cake in a cup but it’s for a chocolate cake. Do you think I can substitute something for the cocoa powder to make a different flavored cake?
Trying to modify a brownie recipe. Can coconut oil be replaced for oil and can almond flour replace regular flour?
My husband is very fond of a recipe for white bread that calls for eggs. How can I substitute eggs for part of the liquid and shortening in other recipes?
Very informative. Looking for a sub for whey protein concentrate in a keto bagel recipe. Thanks
Please suggest vegan substitutes for buttermilk (can I use water and lemon combination?) and milk.
Hi Akriti, It really depends on what it’s being used for and in what recipe. Some vegan substitutes (almond milk, cashew milk, coconut milk, etc.) do not have the fat content necessary.
Is there a substitute for cream cheese when baking a cake?
Hi Rita, It really depends on the type of cake and the how the cream cheese is being used.
Thank you so much for this very needed list of baking substitutions. An important one for me is animal-based gelatin. What are the vegan alternatives for this thickening agent?
Thank you!
Hi Viviane, The most common one I’ve seen (although never tried) is agar-agar. It should be used in a 1:1 ratio to powdered gelatin.
Can I substitute Coconut oil for butter OR vegetable oil. I have a recipe for coconut-lime sugar cookies that has both unsalted butter and vegetable oil. I thought the coconut oil would boost the coconut flavor.
Nannette, Without having tried it I couldn’t say for sure, but I think the coconut oil should work in place of the vegetable oil.
Thank you. I’ll let you know how it turns out. The coconut oil I have is solid. (Don’t know why they call it oil.)
The coconut oil substitution worked well. It was the first and only time I have made the recipe, so I don’t know if the coconut taste was enhanced or not.
I have type 2 an am always looking for substitutes for sweets so that my grandchildren can have them and not worry about all the carbs. I have switched from using brown sugar or even sugar to coconut palm sugar but in baking I am not sure how to do that and would love to know.
I am new to baking an have many recipes are high in carbs and fats, I would like to know how to make them tastes great but also be healthy.
Please any help you could give me would be most welcome.
What does shredded zucchini substitute for? I’ve seen it used along with eggs, oils and butters but not sure what it’s purpose is.
Hi Amber, Are you asking for recipes to use shredded zucchini, or what to use IN PLACE of zucchini?
Amber, I’m allergic to ingested iodine, and I use grated zucchini, salted and squeezed dry, in place of crab meat. Use Old Bay and cracker crumbs or whatever, and fry ’em up! (Can you imagine living in Maryland and not being able to eat hard crabs? Yeesh!)
How do I substitute gluten free flour for self rising flour?
Hi Loreta, For every 1 cup of self rising flour, substitute 1 cup gluten-free flour + 1.5 teaspoons baking powder + 1/4 teaspoon salt.
Thanks for this! I am looking for ways to remove fat (I have gallstones), so applesauce for veg oil is great. Any other fat subs for butter/oil? The egg substitutes help that, too.
Can I substitute 1 cup melted butter for 1 cup vegetable/salad oil? This is for a banana bread recipe
Hi Paula, You could, but it would change the texture of the bread.
Looking for a substitute for molasses. I have both light & dark karo syrup, also honey & brown sugar. Any advice?
Hi Carol, You can try any of these substitutions for 1 cup of molasses:
– 1 cup dark corn syrup, honey or maple syrup.
– 3/4 cup firmly packed brown sugar
– 3/4 cup granulated sugar + 1/4 cup water.
Regular sugar and powdered sugar
If you are tired of your pies boiling over when baked. Just add a generous tablespoon of tapioca (small pearl) to your pie filling before pouring into pie shell. Then bake. The tapioca thickens it up like jam and keeps the juices in the pie….instead of in the bottom of your oven.
Is there a way to make your own marshmallow cream?
Yes! https://www.browneyedbaker.com/homemade-marshmallow-creme-recipe/
How can I make sweetened condensed milk? Or what can I substitute for it? And what can you make when all you have to work with is dry milk, cream cheese, skimmilk, eggs, bread mix, sugar, canned apples, pineapple and flour? How does one bake anything without yeast, baking powder or baking soda? Is that when you resort to sour dough? Is there such a thing as gluten-free sour dough? Thank you for your help!
Hi Denise, Here is a recipe for homemade sweetened condensed milk: http://www.seriouseats.com/2017/10/how-to-make-sweetened-condensed-milk.html. I’m really not sure what I could come up with using that list of ingredients, would need multiple brainstorming and recipe testing sessions! Without yeast or baking soda/powder, you would need to rely on natural leaveners; there are many recipes out there that don’t call for them, just have to search for them! Sourdough could be used for bread-based recipes (bread, waffles, etc.) but probably not for most desserts. I’m not sure if you can make gluten free sourdough (I still haven’t mastered sourdough myself!).
Don’t know if you can answer this but: If you boil all the alcohol out of it, can you use the flavored liquid (or syrup, etc.) and NOT affect an alcoholic?
Hi Anitra, I am not comfortable giving a blanket answer, since everyone is different. If you have an alcoholic in your life whom you are baking or cooking for, I would ask them specifically what type of preparation would be acceptable, if any.
Is there a substitution for Molasses?
Molasses has a very distinct flavor so it’s best to use it when called for, but if you’re in a pinch, then you could substitute brown sugar (3/4 cup for every 1 cup of molasses called for) and add 1 tablespoon of maple syrup.