Baking Substitutions
Have you ever started baking only to realize you’re out of an important ingredient?
These baking substitutions can help you finish your recipe without making another trip to the grocery store.
Whether you need a butter substitute, an egg replacement, or a swap for buttermilk, these kitchen tips cover the most common baking ingredient substitutions you’ll actually use.
Why Baking Substitutions Matter
Running out of an ingredient doesn’t always mean you have to scrap your recipe. Many pantry staples can replace common baking ingredients while still giving you delicious results.
Keep in mind that baking is a science, so substitutions work best when they’re made thoughtfully. Some swaps may slightly change the texture, flavor, or appearance of your baked goods.
What are common baking substitutions?
Butter Substitutes
If your recipe calls for 1 cup of butter, try one of these alternatives:
- 1 cup margarine
- 1 cup vegetable shortening
- ¾ cup vegetable oil
- ¾ cup coconut oil
- 1 cup applesauce (best for muffin recipes, cakes, and quick breads)
Egg Substitutes
Need to replace an egg? These easy swaps work well in many baked goods.
For 1 large egg, use one of the following:
- ¼ cup unsweetened applesauce
- ¼ cup mashed banana
- ¼ cup plain yogurt
- ¼ cup pumpkin puree
- 1 tablespoon ground flaxseed + 3 tablespoons water (let sit for 5 minutes)
- Commercial egg replacer, according to package directions
Best for: Muffins, brownies, pancakes, quick breads, cakes
Buttermilk Substitute
No buttermilk? Make your own in just a few minutes.
For 1 cup buttermilk:
- Add 1 tablespoon lemon juice or white vinegar to a measuring cup.
- Fill the rest of the cup with milk.
- Let it sit for 5-10 minutes before using.
Baking Powder Substitute
If you’re out of baking powder, combine:
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
This equals 1 teaspoon baking powder.
Baking Soda Substitute
If you don’t have baking soda, you can use:
- 4 teaspoons baking powder for every 1 teaspoon baking soda
Keep in mind this may slightly affect the texture and rise.
Brown Sugar Substitute
For 1 cup brown sugar, combine:
- 1 cup granulated sugar
- 1 tablespoon molasses
Or you can make your own brown sugar. No molasses? You can use plain white sugar in many recipes, although you’ll lose some of the rich caramel flavor.
Self-Rising Flour Substitute
To make 1 cup self-rising flour, combine:
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Cake Flour Substitute
For 1 cup cake flour:
- Measure 1 cup all-purpose flour.
- Remove 2 tablespoons.
- Replace with 2 tablespoons cornstarch.
- Whisk well before using.
Heavy Cream Substitute
For 1 cup heavy cream, mix:
- ¾ cup milk
- ¼ cup melted butter
This works well in many baking recipes, though it won’t whip like heavy cream.
Sour Cream Substitute
Replace 1 cup sour cream with:
- 1 cup plain Greek yogurt
- 1 cup plain yogurt
- 1 cup buttermilk (for some recipes)
Milk Substitutes
Most recipes work well with these alternatives:
- Almond milk
- Oat milk
- Soy milk
- Coconut milk
- Evaporated milk (diluted with equal parts water)
Choose unsweetened varieties for the closest results.
Vanilla Extract Substitute
If you’re out of vanilla extract, try:
- Equal amount of maple syrup
- Equal amount of bourbon or dark rum
- Almond extract (use only half the amount)
Cornstarch Substitute
Replace 1 tablespoon cornstarch with:
- 2 tablespoons all-purpose flour
- 1 tablespoon arrowroot powder
- 1 tablespoon tapioca starch
Cocoa Powder Substitute
For 3 tablespoons cocoa powder, use:
- 1 ounce unsweetened baking chocolate
Reduce the fat in your recipe by 1 tablespoon to compensate.
Honey and Maple Syrup Substitutions
1 cup honey = 1 cup maple syrup
or
1 cup maple syrup = 1 cup honey
The flavor will vary slightly, but both work well in many baked goods.
Tips for Successful Baking Substitutions
- Measure ingredients carefully.
- Use room temperature ingredients when the recipe calls for them.
- Only substitute one ingredient at a time if possible.
- Expect slight differences in flavor and texture.
- Read through the recipe before starting so you can plan substitutions ahead of time.
Yes. In most cake, muffin, and quick bread recipes, you can replace butter with about ¾ as much vegetable oil. Cookies may spread more and have a different texture.
Sometimes. While many substitutions work very well, you may notice small differences in flavor, texture, color, or rise depending on the ingredient you’re replacing.
Unsweetened applesauce replaces butter or oil by adding moisture while reducing fat. It’s best for cakes, muffins, brownies, and quick breads, though baked goods may be slightly denser. For the best results, many bakers replace only half of the butter or oil with applesauce to maintain a light, fluffy crumb.
Replace ½ cup shortening with ½ cup butter, ½ cup margarine, ½ cup coconut oil, or ⅜ cup vegetable oil. Butter is the most common substitute and adds great flavor.
More Baking Resources You’ll Love
If you’re looking to become a more confident baker, be sure to check out these helpful guides: