Unlock the secrets of baking with ingredient substitutes that ensure your desserts turn out perfectly every time! Whether you’re ready to bake but don’t have the ingredients or you need to make a dietary change, this guide will help you navigate those sweet swaps to keep your treats delicious and your baking stress-free.
How to Substitute Ingredients in Baking
When it comes to baking, butter, eggs, cocoa powder and oil are often listed in our favorite dessert recipes. However, we’re here to tell you that if you don’t have these ingredients on hand, you don't always need them! We’ll show you how substitutes can achieve similar and delicious results.
Wet Ingredients:
Butter Substitutes in Baking
Butter adds a rich flavor and a tender texture to dessert recipes, but there are plenty of other alternatives you can use to achieve the same result! Whether you're vegan or reducing saturated fat in your diet, we can help you choose the right replacement.
- Vegetable Oil: Vegetable oil is a good butter substitute that adds fat and some moisture. It works well in recipes like cakes and brownies, and baking times generally stay the same.
• 1 cup butter = ¾ cup vegetable oil
- Avocado: Mashed avocado adds a mild, buttery flavor and healthy fats. It creates a dense, yet moist texture, which is good for brownies and cakes. You may need to adjust the baking time slightly as the avocado can affect how the batter sets.
• 1 cup butter = 1 cup mashed avocado
- Vegetable Shortening: Vegetable shortening provides a similar texture to butter, making baked goods light and flaky. It doesn’t have the flavor of butter, so your baked goods may taste less rich.
• 1 cup butter = 1 cup vegetable shortening
- Greek Yogurt: Yogurt adds moisture and a creamy texture to recipes. It works well in cakes and muffins, making them moist and tender. You might need to adjust the baking time slightly, as yogurt can affect the setting of your batter.
• 1 cup butter = 1 cup Greek yogurt
Egg Substitutes in Baking
Eggs are a key ingredient in many baked goods, providing structure and moisture. If you need to swap out eggs for dietary reasons or simply because you’ve ran out, there are several substitutes that will work just as well.
- Applesauce: Applesauce adds moisture and a subtle sweetness, and it works well in breads, cakes, and muffins. You might find your baked goods denser and slightly less risen, so you may need to adjust leavening agents (i.e. baking powder or baking soda) if necessary.
• ¼ cup unsweetened applesauce = 1 egg
- Aquafaba: Aquafaba is the liquid from a can of chickpeas and is a popular egg substitute. It helps bind ingredients and adds moisture without altering the taste.
• 1 tablespoon = 1 yolk, 2 tablespoons = 1 egg white, 3 tablespoons = 1 egg
- Carbonated Water: Carbonated water adds moisture and a bit of lift due to its bubbles, making it ideal for light and airy baked goods like cakes and muffins. It won’t significantly alter the flavor but can affect the texture, making it slightly lighter.
• ¼ cup carbonated water = 1 egg
- Chia Seeds: This substitute is great for muffins, cakes and cookies, giving a slightly more dense and chewy texture. Baking time might need to be extended due to the thicker batter.
• 1 tablespoon chia seeds + 2-1/2 to 3 tablespoons water = 1 egg
- Flaxseed: Ground flaxseed mixed with water creates a gel-like substance that binds ingredients effectively. This substitute adds a slightly nutty flavor and works well in muffins, cakes and breads. The texture can be denser, so you may need to adjust the baking time.
• 1 tablespoon flaxseed + 3 tablespoons water = 1 egg
- Mashed Banana: Mashed banana provides moisture and natural sweetness, making it suitable for cakes, muffins, and quick breads. It imparts a subtle banana flavor and results in a denser, more cake-like texture.
• ¼ cup mashed banana = 1 egg
- Silken Tofu: Silken tofu adds moisture and binding without altering the flavor very much. It works well in dense cakes, brownies and muffins, giving your treats a smooth texture. There’s typically no need to adjust baking time, but if your batter is thicker, it might need a bit more time in the oven.
• ¼ cup = 1 egg
- Vinegar and baking soda: This substitute works well in recipes that need a bit of lift, such as cakes and cupcakes. You might notice a slight tanginess, so keep in mind the flavor profile of your recipe.
• 1 tablespoon vinegar + 1 teaspoon baking soda = 1 egg
- Water, oil and baking powder: This combination provides moisture and leavening, making it a suitable substitute for light and fluffy baked goods because it mimics the binding and leavening of eggs.
• 1-1/2 tablespoons water + 1-1/2 tablespoons vegetable oil + 1 teaspoon baking powder = 1 egg
- Yogurt: Plain yogurt adds moisture and richness, making it ideal for cakes, muffins, and breads. It can make your baked goods slightly denser and moister. Typically, there is no need to adjust baking time, but the texture might be a bit different, so monitor the doneness of your baked goods closely.
• ¼ cup of yogurt = 1 egg
Oil Substitutes in Baking
Lots of dessert recipes call for vegetable oil as a key ingredient because it provides much needed moisture and richness to your treats. If you're looking to replace the oil in your recipes, there are several substitutes you can use.
- Melted Butter: Melted butter adds a rich flavor and creates a slightly denser texture in baked goods. Be mindful that melted butter can alter the texture, potentially making it a bit more dense or crumbly.
• 1:1, 1 cup vegetable oil to 1 ¼ melted, cooled butter
- Ghee: Ghee, or clarified butter, adds a nutty, rich flavor to your recipes. It gives a similar texture to oil but with a deeper and richer flavor profile.
• 1:1, 1 cup vegetable oil to 1 cup ghee
- Coconut Oil: Coconut oil works well in cakes, cookies and brownies, making them moister. The texture may be slightly different due to the solid nature of coconut oil at room temperature, so make sure it’s melted before mixing.
• 1:1, 1 cup vegetable oil to 1 cup coconut oil
- Olive Oil: It works well in savory baked goods or those where the olive flavor will complement the recipe. Olive oil may slightly alter the flavor profile, but the texture will generally remain similar to using vegetable oil.
• 1:1, 1 cup vegetable oil to 1 cup olive oil
- Avocado Oil: Avocado oil offers a neutral flavor and is high in monounsaturated fats. It provides a similar texture and moisture level as vegetable oil.
• 1:1, 1 cup vegetable oil to 1 cup avocado oil
- Shortening: Shortening can make baked goods very tender and flaky. It lacks the flavor of oil or butter but provides a light, airy texture.
• 1:1, 1 cup vegetable oil to 1 cup shortening
- Greek Yogurt: Greek yogurt adds moisture and a slight tanginess and works well in cakes and muffins. This substitute will alter the texture slightly, making it denser with a bit of creaminess. You may need to adjust the baking time slightly, as yogurt can affect how the batter sets.
• 1:1, 1 cup vegetable oil to 1 cup Greek yogurt
- Apple Sauce: Apple sauce adds moisture and a hint of sweetness. It works well in recipes for cakes and muffins, making them moist and slightly denser. The texture might be more cake-like and less crumbly.
• 1:1, 1 cup vegetable oil to 1 cup apple sauce
- Mayonnaise: Use good-quality mayonnaise, which includes eggs, oil, salt, lemon juice, and vinegar. When using mayonnaise, ensure you adjust the recipe if it already calls for both egg and oil, as the mayonnaise will cover both roles.
• 1:1, 1 cup vegetable oil to 1 cup good mayonnaise
Butter vs. Oil in Brownies, Cakes, and Cookies
When choosing between butter and oil as substitutes, consider the following:
- Flavor: Butter adds a rich, creamy flavor that oil doesn’t have. If you're using oil as a substitute, the flavor of your baked goods may be slightly less rich.
- Texture: Butter contributes to a tender, more flaky texture, especially in cookies and pastries. Oil tends to create a more moist and denser texture.
- Moisture: Butter provides both fat and moisture, while oil adds only fat. If you're using oil or a different substitute, you might need to adjust other ingredients to make up for the difference in moisture.
Vanilla Extract Substitutes in Baking
Vanilla extract is a common ingredient in lots of desserts because it adds a subtle, sweet flavor to your recipes. If you need to substitute this ingredient, there are several other options that you can consider.
- Almond Extract: Almond extract provides a strong, nutty flavor that is more intense than vanilla. It works well in cookies, cakes and pastries. Be aware that the flavor will be distinctly different, so it may not be the best for all recipes.
• 1 teaspoon of vanilla extract to ½ teaspoon of almond extract.
- Maple Syrup: Maple syrup adds a mild, sweet flavor and a hint of maple. It works well in recipes where a slight maple flavor is desirable. The texture and baking time should remain consistent.
• 1 teaspoon of vanilla extract to 1 teaspoon of maple syrup.
- Flavored Creamer or Milk: Flavored creamer or milk can add both moisture and flavor to your baked goods. The added liquid may require a slight reduction in other liquids in the recipe. The texture will be slightly moister, but the baking time should remain the same.
• 1 teaspoon of vanilla extract to 1-2 teaspoons of flavored creamer or milk.
- Vanilla Sugar: Vanilla sugar adds sweetness as well as a vanilla flavor, so might need to reduce other sweeteners in the recipe to avoid overly sweet results. The texture will remain consistent, and the baking time should stay the same. Mix the vanilla sugar with the other dry ingredients.
• 1 teaspoon of vanilla extract to 1 tablespoon of vanilla sugar.
- Vanilla Bean Paste: Vanilla bean paste provides a delicious concentrated vanilla flavor. It’s ideal for recipes where vanilla is a main flavor. The texture and baking time will remain the same, and the flavor will be more intense.
• 1 teaspoon of vanilla extract to 1 teaspoon of vanilla bean paste.
- Bourbon, Brandy, Whisky, or Rum: These spirits add a rich, complex flavor that complements many desserts and baked goods. The alcohol will evaporate during baking, leaving a subtle flavor. Be aware that the flavor will be different from vanilla, so choose a spirit that goes well with your recipe.
• 1 teaspoon of vanilla extract to 1-2 teaspoons of bourbon, brandy, whisky, or rum.
- Just Leave It Out: Omitting vanilla extract will slightly alter the flavor of your baked goods, but they will still turn out fine! If vanilla is not a key flavor, you can skip it without much impact. The texture and baking time will remain unchanged.
Vegetable Shortening Substitutions in Baking
Vegetable shortening is often used in baking to create tender, flaky textures in pastries and cookies. While it has its benefits, there are many substitutes that can provide similar results.
- Butter: Butter is a common substitute for vegetable shortening, offering a rich flavor and a creamy texture. While it provides a more flavorful result, it may also make your baked goods slightly denser. Use butter in recipes where flavor is key, like cookies and cakes.
• 1 cup vegetable shortening to 1 cup butter.
- Coconut Oil: This is another great alternative, particularly for those seeking a plant-based substitute. It has a slight coconut flavor that can complement certain baked goods like cookies and cakes. Make sure to melt it before mixing as it solidifies at room temperature.
• 1 cup vegetable shortening to 1 cup coconut oil (melted).
- Lard: Lard can be used as a shortening substitute, especially in recipes where flakiness is desired, like pie crusts. It has a neutral flavor, but be mindful that it is an animal-based product, which may not suit vegan or vegetarian diets.
• 1 cup vegetable shortening to 1 cup lard.
- Ghee: Ghee, or clarified butter, provides a nutty, rich flavor while maintaining the desired texture of your baked goods. It works well in recipes that call for both moisture and a subtle depth of flavor.
• 1 cup vegetable shortening to 1 cup ghee.
All-Purpose Flour Substitutions in Baking
All-purpose flour is the backbone of many baked goods, providing structure and texture. But when you're out of this pantry staple or looking for gluten-free alternatives, don't worry! There are plenty of all-purpose flour substitutes and alternatives to all-purpose flour that can save your baking day.
- Oats or Blended Oats: Oats can be a great all-purpose flour substitute when ground into a fine powder. They add a slightly nutty flavor and work well in cookies, muffins and quick breads.
• 1 cup all-purpose flour = 1 1/3 cups oat flour (blended oats).
- Roasted, Blended Almonds: Roasting almonds before blending them into flour enhances their flavor and can be a delicious alternative to all-purpose flour in many recipes, especially in cookies and cakes.
• 1 cup all-purpose flour = 1 cup roasted, blended almonds (may need to add extra egg or binding agent).
- Corn Starch: While not a direct substitute for all recipes, corn starch can be used in combination with other flours or as a thickening agent in certain baked goods.
• Use in combination with other flours or as a partial substitute in specific recipes.
- Alternative Flours: These flours can be used as substitutes for all-purpose flour, but they're not always directly interchangeable. Each has unique properties that may affect the texture and flavor of your baked goods, so you might need to adjust other ingredients or use them in combination with other flours.
• Almond Flour: 1 cup all-purpose flour = 1 cup almond flour (may need to add extra egg or binding agent).
• Coconut Flour: 1 cup all-purpose flour = 1/4 cup coconut flour + extra liquid.
• Oat Flour: 1 cup all-purpose flour = 1 1/3 cups oat flour.
• Rice Flour: 1 cup all-purpose flour = 7/8 cup rice flour.
• Chickpea Flour: 1 cup all-purpose flour = 3/4 cup chickpea flour.
Baking Soda and Baking Powder Substitutions in Baking
Rise to the occasion! Baking soda and baking powder are leavening agents that give your baked goods that perfect lift and airy texture. There are several baking powder substitutes and substitutes for baking powder and baking soda that can keep your treats rising high.
- Baking Soda and Lemon Juice: The acidity in lemon juice activates baking soda, creating a leavening effect.
• 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon lemon juice.
- Self-Rising Flour: This flour already contains baking powder and salt, making it a convenient substitute.
• Replace the flour in your recipe with self-rising flour and omit the baking powder and salt.
- Whipped Egg Whites: While not a direct substitute, whipped egg whites can add volume and lightness to your baked goods.
• Use in recipes where a light, airy texture is desired (like soufflés or meringues).
- Club Soda: The carbonation in club soda can provide some leavening action in a pinch.
• Replace about 1/4 to 1/2 of the liquid called for in the recipe with club soda.
- Vanilla Bean Paste: Vanilla bean paste provides a delicious concentrated vanilla flavor. It’s ideal for recipes where vanilla is a main flavor. The texture and baking time will remain the same, and the flavor will be more intense.
• 1 teaspoon of vanilla extract to 1 teaspoon of vanilla bean paste.
- Buttermilk: The acidity in buttermilk can activate baking soda, providing a leavening agent.
• 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 cup buttermilk (reduce other liquids in recipe).
It's important to note that while you can use baking soda and baking powder interchangeably, baking powder is about 3 times weaker than baking soda. This means you'll need to use 3 times as much baking powder to get the same leavening effect as baking soda. Keep this in mind when making substitutions!
Cream of Tartar Substitutions in Baking
Cream of tartar is a versatile ingredient in baking, known for stabilizing egg whites, preventing sugar from crystallizing in syrups and frostings, and acting as a leavening agent in baked goods. If you don’t have cream of tartar on hand, don’t worry! There are plenty of substitutes that will help you achieve the same results.
- Baking Powder or Baking Soda: Baking powder already contains cream of tartar, making it a natural substitute. If your recipe calls for both cream of tartar and baking soda as a leavening agent, you can simply replace both with baking powder. Baking soda alone, however, won’t work as a direct replacement unless combined with an acid like lemon juice or vinegar.
• Baking Powder: 1 teaspoon cream of tartar to 1.5 teaspoons baking powder.
• Baking Soda: Use with an acid like lemon juice for similar results.
- Buttermilk: Buttermilk is acidic, which allows it to replicate the stabilizing and leavening effects of cream of tartar. When using buttermilk as a substitute, you may need to reduce the amount of other liquids in the recipe to maintain balance.
• 1/2 cup buttermilk to 1 teaspoon cream of tartar (reduce other liquids accordingly).
- Lemon Juice: Lemon juice, with its acidic properties, works well in place of cream of tartar for stabilizing egg whites and acting as a leavening agent in some recipes. However, its strong flavor might affect the overall taste of your baked goods, so use it in recipes that make sense with this ingredient.
• 1 teaspoon cream of tartar to 1 teaspoon lemon juice.
- White Vinegar: White vinegar is another acidic option that can be used to replace cream of tartar in recipes that need it for leavening or stabilizing purposes. Like lemon juice, vinegar can alter the flavor slightly, but it is a reliable substitute.
• 1 teaspoon cream of tartar to 1 teaspoon white vinegar.
- Yogurt: Plain yogurt, like buttermilk, is a good substitute for cream of tartar due to its acidity. You may need to reduce the other liquids in the recipe to account for the additional moisture from the yogurt.
• 1/2 cup plain yogurt to 1 teaspoon cream of tartar (reduce other liquids accordingly)
- Leave it Out: If the recipe doesn’t require cream of tartar for leavening, like in cookies or certain frostings, you can omit it entirely. For recipes that rely on cream of tartar for stabilization, like meringues, you'll need a substitute, but for many other baked goods, it’s not always essential.
Cocoa Powder Substitutes in Baking
HERSHEY’S Cocoa Powder is a staple in lots of our most delicious recipes, giving those treats that chocolatey goodness! If you need to substitute cocoa powder, there are several alternatives you can use instead.
- Chocolate Syrup: Chocolate syrup adds sweet moisture and a rich chocolate flavor to your baked treats. You may need to reduce other liquids in your recipe to balance the added moisture from the syrup. For an example of this substitute, make these Easy Chocolate Syrup Brownies and bite into a unique and delectable brownie.
• 1 cup of cocoa powder to 1 cup of chocolate syrup
- Hot Cocoa Mix: Hot cocoa mix contains sugar and milk powder, so using it as a substitute will add sweetness and some creaminess. You may need to reduce the sugar in your recipe for a balanced result.
• 1 cup of cocoa powder to 1 cup of hot cocoa mix, reducing the sugar in the recipe accordingly.
- Chocolate Bars: Melted HERSHEY’S Chocolate bars add a deep, rich chocolate flavor and a super smooth texture. This substitute will make your baked goods denser and moister. You may need to adjust the amount of fat in your recipe since chocolate bars contain cocoa butter. You also might need to adjust the baking time because the batter will be thicker.
• 1 cup of cocoa powder to 4 ounces of melted chocolate bars.
- Chocolate Chips: Similar to chocolate bars, melted HERSHEY’s Chocolate chips add lots of richness. The texture will be denser and moister, with a more pronounced chocolate flavor. Baking time might need to increase due to the thicker batter.
• 1 cup of cocoa powder to 1 cup of melted chocolate chips.
- Chocolate Protein Powder: Chocolate protein powder adds that chocolate flavor along with additional protein. This can be a healthier alternative, but the flavor will be less intense compared to using cocoa powder, and you may notice a slight change in the overall texture of your baked goods.
• 1 cup of cocoa powder to 1 cup of chocolate protein powder.
Sugar Substitutes
Looking for some white or brown sugar substitutes? Avoiding this ingredient can make baking tricky, so we’ve gathered 6 sweet sugar substitutes.
Frequently Asked Baking Questions
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Cake flour has a lower protein content compared to all-purpose flour, making it ideal for tender baked goods like cakes and pastries. The fine texture helps produce lighter, softer results. All-purpose flour, on the other hand, is more versatile and works well for denser baked goods like bread and cookies.
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Both canola oil and vegetable oil can be used interchangeably in most baking recipes. Canola oil has a slightly more neutral flavor, while vegetable oil is usually a blend of oils (such as soybean or corn oil). Both provide moisture and tenderness to baked goods.
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Vegetable oil and shortening can often be used interchangeably, but they yield different results. Vegetable oil keeps baked goods moist and tender, while shortening creates a flakier texture. Shortening is solid at room temperature, whereas vegetable oil is liquid, which can affect the consistency of your batter or dough.
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Shortening is a solid fat made from vegetable oils, often used in baking to create tender, flaky pastries, cookies and pie crusts. It lacks flavor but is prized for its ability to make baked goods light and airy.
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Ghee is a type of clarified butter with the milk solids and water removed, giving it a nuttier, richer flavor. Ghee also has a higher smoke point than butter, making it suitable for high-heat cooking. Butter, on the other hand, contains both milk solids and water, which contributes to its creamier texture and lower smoke point.
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A leavening agent is a substance that causes dough or batter to rise by producing gas bubbles.
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Baking powder and baking soda are both leavening agents, but they work differently. Baking soda is pure sodium bicarbonate and needs an acid to activate it, whereas baking powder contains both an acid and a base, making it a complete leavening system on its own.
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Baking soda helps baked goods rise by reacting with acidic ingredients, releasing carbon dioxide bubbles that expand in the heat of the oven. This reaction lightens and aerates the texture, which is why it’s used in recipes like cakes, muffins and cookies.
