Baking Substitutions Guide
Find substitutes for 30+ common baking ingredients — eggs, butter, buttermilk, flour, sugar, chocolate, and more. Search by ingredient or filter by vegan, dairy-free, and easy swaps.
30 substitutions
1 egg
→ 3 tbsp aquafaba (chickpea liquid)
1 egg
→ 1 tbsp ground flaxseed + 3 tbsp water (rest 5 min)
1 cup buttermilk
→ 1 cup milk + 1 tbsp white vinegar or lemon juice (rest 5 min)
1 cup buttermilk
→ 1 cup plain yogurt
1 tsp baking powder
→ ¼ tsp baking soda + ½ tsp cream of tartar
1 cup cake flour
→ ¾ cup + 2 tbsp all-purpose flour + 2 tbsp cornstarch
1 cup bread flour
→ 1 cup all-purpose flour + 1½ tsp vital wheat gluten
1 cup all-purpose flour
→ 1 cup + 2 tbsp cake flour
1 cup self-rising flour
→ 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt
1 cup sugar
→ ¾ cup honey (reduce other liquids by ¼ cup, lower oven temp by 25°F)
1 cup sugar
→ ¾ cup maple syrup (reduce liquid by 3 tbsp)
1 cup brown sugar
→ 1 cup white sugar + 1 tbsp molasses
1 cup powdered sugar
→ 1 cup + 1 tbsp granulated sugar, blended until fine
1 cup butter
→ 1 cup coconut oil (solid)
1 cup butter
→ ¾ cup vegetable oil
1 cup whole milk
→ ½ cup evaporated milk + ½ cup water
1 cup whole milk
→ 1 cup oat milk or almond milk
1 cup heavy cream
→ ¾ cup whole milk + ¼ cup melted butter
1 cup sour cream
→ 1 cup plain full-fat yogurt
1 oz unsweetened chocolate
→ 3 tbsp cocoa powder + 1 tbsp butter or oil
1 cup chocolate chips
→ 1 cup carob chips
1 tbsp cornstarch (thickener)
→ 2 tbsp all-purpose flour
1 tsp vanilla extract
→ ½ tsp vanilla powder or 1 tsp vanilla bean paste
1 cup cream cheese
→ 1 cup mascarpone
1 cup vegetable oil (in baking)
→ 1 cup unsweetened applesauce (for moisture)
2 tbsp active dry yeast
→ 1½ tsp instant yeast
½ tsp cream of tartar
→ 1 tsp lemon juice or white vinegar
1 cup pumpkin purée
→ 1 cup mashed sweet potato
1 cup honey
→ 1¼ cup sugar + ¼ cup water
1 tsp lemon zest
→ ½ tsp lemon extract
About baking substitutions
Baking is a science — every ingredient plays a functional role. Eggs provide structure, moisture, and leavening. Butter adds fat, flavour, and tenderness. Understanding what each ingredient does helps you choose a substitute that maintains the desired result. Substitutions work best in forgiving recipes like quick breads, muffins, and cookies; they are harder in delicate recipes like chiffon cakes or soufflés.
What can I substitute for eggs in baking?
The best egg substitute depends on the role eggs play in the recipe. For binding and moisture, 3 tablespoons of aquafaba (the liquid from canned chickpeas) or 1 tablespoon of ground flaxseed + 3 tablespoons water (let sit 5 minutes) both work well. For leavening, consider using additional baking powder. In most cookies and quick breads, either substitute works reliably.
How do I substitute for buttermilk?
The classic substitute is 1 cup of milk with 1 tablespoon of white vinegar or lemon juice — stir and let sit for 5 minutes until it curdles slightly. The acid is what matters in buttermilk recipes; it reacts with baking soda to create leavening. Plain yogurt also works as a 1:1 substitute and provides the same acidic environment.
Can I substitute honey for sugar?
Yes, but with adjustments. Use ¾ cup honey for every 1 cup sugar, reduce other liquids by ¼ cup, and lower the oven temperature by 25°F / 15°C (honey browns faster). Honey also adds its own flavour, so it works best in strongly flavoured recipes like gingerbread or banana bread where the honey taste complements the recipe.
