Common Ingredients Substitutions - Baking Edition

Baking is a science, and missing even a single ingredient can sometimes feel like a recipe for disaster. But fear not! With this handy guide, you can substitute common baking ingredients and save your sweet or savory creations from ending up in the trash. This is the first post in our Ingredient Substitutions Series, so stay tuned for more kitchen hacks.

Why Substitutions Matter in Baking

Baking often relies on precise measurements and ingredient interactions to achieve the perfect rise, texture, and flavor. Missing an ingredient might seem catastrophic, but many substitutions can replicate the original ingredient’s role with minimal impact. Whether you’re dealing with dietary restrictions, an empty pantry, or a creative experiment, knowing these swaps can save the day.

Common Substitutions for Baking Ingredients

Leavening Agents

Baking Powder

Substitute: 1 teaspoon of baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar.

• Why It Works: Baking powder contains both an acid (often cream of tartar) and a base (baking soda), which react when combined with moisture or heat to release carbon dioxide. This gas creates air pockets, making baked goods rise. Replacing it with baking soda and cream of tartar replicates this reaction.
• Tip: If your recipe includes acidic ingredients like buttermilk or yogurt, use 1/4 teaspoon baking soda and reduce the acidic liquid by 1/2 cup.

Baking Soda

Substitute: 1 teaspoon baking soda = 4 teaspoons baking powder.

• Why It Works: Baking soda is a highly concentrated base. When combined with an acidic ingredient like yogurt or lemon juice, it produces carbon dioxide. Baking powder can mimic this effect, but since it contains other compounds, more is needed for the same reaction.

Egg Replacements

Eggs add structure, moisture, and leavening to baked goods.

Substitute: 1/2 mashed banana + 1/2 teaspoon baking powder. Perfect for quick breads and muffins, but it adds a slight banana flavor.

• Why It Works: The natural sugars in bananas add moisture and sweetness, while the starch helps bind ingredients together. The baking powder compensates for the leavening lost when eggs are omitted.

Flaxseed Mixture: 1 tablespoon ground flaxseed + 3 tablespoons water. Ideal for vegan baking.

• Why It Works: When flaxseed absorbs water, it forms a gel-like consistency, similar to egg whites. This gel acts as a binding agent in recipes like muffins and pancakes.

Silken Tofu: 1/4 cup pureed tofu. Great for dense cakes like brownies.

• Why It Works: Tofu's protein structure helps create stability in baked goods, similar to eggs. Its neutral flavor makes it ideal for dense cakes like brownies.

Flour Substitutes

Cake Flour Alternative: For 1 cup, use 1 cup all-purpose flour minus 2 tablespoons, then add 2 tablespoons cornstarch.

• Why It Works: Cake flour is finely milled and lower in protein than all-purpose flour, resulting in lighter, softer baked goods. Adding cornstarch reduces the protein content of all-purpose flour, mimicking the effect.

Self-Rising Flour: Combine 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.

• Why It Works: Self-rising flour already contains a leavening agent and salt. Adding baking powder and salt to all-purpose flour replicates this mixture.

Sweeteners

Brown Sugar Alternative: For 1 cup, mix 1 cup white sugar + 1/4 cup molasses (reduce other liquids by 1/4 cup).

• Why It Works: Molasses adds moisture and a distinct caramel flavor, which mimics the properties of brown sugar. The reduction in liquid maintains the right consistency in the batter.

Honey Substitute: Use 1 1/4 cups sugar + 1/3 cup water.

• Why It Works: Honey is naturally liquid and sweeter than sugar. Combining sugar with water restores the necessary moisture for recipes that rely on honey's liquidity.

Butter and Oil

Unsalted Butter Substitute: Use 1 cup shortening or 7/8 cup vegetable oil.

• Why It Works: Butter contains both fat and water, which help create tender textures. Shortening and oil provide the fat needed for moisture, though recipes may lack butter's signature flavor.

Vegetable Oil Replacement: For 1 cup, try 1 cup applesauce or mashed bananas. These healthier swaps may slightly alter texture and flavor.

• Why It Works: Applesauce and bananas replace the moisture and fat content of oil while adding natural sweetness. This works well in recipes like muffins, though it may create a denser texture.

Dairy Products

Buttermilk Replacement: Combine 1 tablespoon vinegar or lemon juice with enough milk to make 1 cup. Let sit for 5 minutes to curdle.

• Why It Works: The acid in vinegar or lemon juice reacts with milk proteins, causing it to curdle slightly. This mimics the tangy flavor and acidity of buttermilk, essential for activating baking soda in recipes.

Heavy Cream Substitute: Use 3/4 cup milk + 1/3 cup melted butter or 1 cup evaporated milk.

• Why It Works: Heavy cream is rich in fat, which contributes to the tenderness of baked goods. Adding melted butter to milk increases the fat content, closely replicating heavy cream's properties.

Chocolate Options

Unsweetened Chocolate: Replace 1 ounce with 3 tablespoons cocoa powder + 1 tablespoon butter or oil.Semisweet Chocolate Chips: Swap with 1 ounce unsweetened chocolate + 4 teaspoons sugar.

• Why It Works: Cocoa powder contains the same chocolate flavor as unsweetened chocolate but lacks the fat. Adding butter or oil compensates for the missing fat, ensuring the texture and richness remain consistent.

Binding Agents

Cornstarch

Substitute: 1 tablespoon arrowroot powder or potato starch.

• Why It Works: Cornstarch and its substitutes thicken mixtures by absorbing water and forming a gel. This gel holds batters together and creates smooth, creamy textures in fillings or sauces.

Xanthan Gum

Substitute: 1 tablespoon ground chia seeds or flaxseed soaked in 2 tablespoons water.

• Why It Works: Xanthan gum stabilizes and thickens gluten-free batters. Chia and flaxseed gels provide a similar binding effect, ensuring baked goods hold their shape.
  

Tips for Successful Baking Substitutions

1. Understand the Role of the Ingredient: Every ingredient in baking serves a purpose. Eggs add structure, fats provide moisture, and leavening agents help baked goods rise. Match substitutions to the role of the ingredient.
2. Adjust Liquids Carefully: Substituting wet ingredients like buttermilk or yogurt may require balancing the liquid ratio in your recipe.
3. Expect Minor Differences: Substitutions can slightly alter flavor or texture. For example, using applesauce instead of oil makes baked goods denser, while banana substitutes add a fruity note.

Gluten-Free Baking Substitutions

Gluten-free baking can be tricky because gluten provides structure and elasticity to baked goods. Without it, recipes often turn out crumbly or dense. These substitutions can help you achieve a satisfying texture while keeping your treats gluten-free.

Flour Substitutions

All-Purpose Flour Substitute: Use a 1:1 gluten-free flour blend (with xanthan gum included) or a mix of 1/2 cup almond flour + 1/2 cup tapioca flour for 1 cup all-purpose flour.

• Why It Works: Gluten-free flour blends often contain xanthan gum or guar gum, which mimic the elasticity and binding properties of gluten, helping the dough hold together. Almond flour adds density and richness, while tapioca flour contributes lightness and elasticity, balancing the texture.

Cake Flour Alternative: Combine 3/4 cup gluten-free all-purpose flour + 1/4 cup cornstarch.

• Why It Works: Cake flour is lighter and lower in protein than all-purpose flour. Cornstarch reduces the protein content of the gluten-free flour blend, resulting in a softer, more delicate crumb suitable for cakes and pastries.

Thickening Agents

Cornstarch Substitute: Use 1 tablespoon arrowroot powder or potato starch.

• Why It Works: Both arrowroot and potato starch absorb moisture quickly and form a gel when heated, thickening sauces or fillings in a way that closely resembles cornstarch. Arrowroot is especially good for acidic dishes or freezing.

Arrowroot Powder Alternative: Substitute with 1 tablespoon tapioca flour.

• Why It Works: Tapioca flour acts as a thickener by gelatinizing at lower temperatures, creating a smooth and glossy finish. Its neutral flavor and elasticity make it an excellent replacement for arrowroot in gluten-free baking.

Binding Agents

Xanthan Gum: For 1 teaspoon, use 1 tablespoon ground chia seeds or ground flaxseed soaked in 2 tablespoons water.

• Why It Works: When chia seeds or flaxseeds absorb water, they form a gel-like consistency, acting as a natural binder to hold dough together. This prevents crumbling in gluten-free baked goods, similar to how xanthan gum works.

Tips for Gluten-Free Success

• Add Extra Moisture: Gluten-free flours absorb more liquid than wheat-based flours due to their fine texture and lack of gluten structure. Add an extra tablespoon of liquid (milk, water, or oil) to ensure the right consistency. Adding extra liquid ensures the batter doesn’t dry out, resulting in moist and tender baked goods.
• Experiment with Blends: Combining multiple gluten-free flours (like almond, rice, and oat flour) often produces better results than using just one. No single gluten-free flour perfectly replicates wheat flour. Combining flours like almond (rich and dense), rice (neutral and light), and oat (soft and chewy) creates a more balanced texture.
• Rest the Batter: Allowing the gluten-free batters and doughs to rest gives the starches in gluten-free flours time to hydrate, which improves texture, reduces grittiness, and creates a smoother batter for even baking.

Dairy-Free Baking Substitutions

Whether you're lactose intolerant, allergic to dairy, or following a vegan diet, these dairy-free substitutions allow you to enjoy baked goods without compromising on flavor or texture.

Milk Substitutes

Whole Milk Substitute: Use 1 cup almond milk, soy milk, coconut milk, or oat milk. For recipes requiring a thicker consistency, try canned coconut milk.

• Why It Works: Non-dairy milks replicate the liquid content of milk while adding a mild flavor. Almond milk and soy milk are neutral, while coconut milk adds creaminess and richness. Their similar viscosity ensures they integrate well into batters and doughs.

Buttermilk Alternative: Combine 1 cup dairy-free milk (like almond or soy) with 1 tablespoon vinegar or lemon juice. Let sit for 5 minutes to curdle.

• Why It Works: The acid in vinegar or lemon juice reacts with the proteins in dairy-free milk, creating a tangy, slightly thickened liquid that mimics buttermilk. This acidity helps activate baking soda for proper leavening.

Cream Substitutes

Heavy Cream: Use 1 cup canned coconut cream or 3/4 cup almond milk + 1/4 cup melted coconut oil or vegan butter.

• Why It Works: Coconut cream’s high fat content closely resembles heavy cream, providing richness and creaminess. When combined with almond milk and vegan butter, the mixture replicates both the texture and fat content of heavy cream.

Whipped Cream: Use a dairy-free whipped topping or whip chilled coconut cream.

• Why It Works: Chilled coconut cream whips into a light, airy texture similar to traditional whipped cream. The fat content stabilizes the structure, making it a reliable non-dairy alternative.

Butter Substitutes

Salted Butter: Replace with 1 cup vegan butter or 7/8 cup coconut oil + 1/2 teaspoon salt.

• Why It Works: Vegan butter mimics the fat and water ratio of traditional butter, maintaining the same texture in baked goods. Coconut oil adds moisture and richness while providing a slightly nutty flavor.

Unsalted Butter: Substitute with 7/8 cup vegetable oil or 1 cup shortening.

• Why It Works: Vegetable oil provides the necessary fat for moist baked goods, while shortening mimics butter’s solid texture, making it suitable for cookies and pastries.

Cheese Substitutes (for Cheesecakes and Frostings)

Cream Cheese: Use 1 cup dairy-free cream cheese or 1 cup blended silken tofu + 1 tablespoon lemon juice for tang.

• Why It Works: Dairy-free cream cheese is formulated to mimic the creamy texture and tanginess of traditional cream cheese. Blended silken tofu provides a similar creamy base, while lemon juice adds the acidity needed for flavor balance.

Ricotta Cheese: Replace with 1 cup pureed cashews or dairy-free ricotta.

• Why It Works: Cashews, when soaked and blended, create a smooth, creamy consistency that mimics ricotta’s texture. Dairy-free ricotta alternatives are often made from almonds or soy, providing a comparable taste and creaminess.

Tips for Dairy-Free Baking

• Mind the Fat Content: Fats add richness and moisture to baked goods. Coconut milk or cream has a high fat content, making it a great stand-in for dairy cream in recipes like custards or cakes.
• Consider Flavor Profiles: Different non-dairy milks contribute unique flavors. Almond and cashew milk are neutral, working well in most recipes, while coconut milk adds a distinct tropical note that enhances specific desserts like pies and cakes.
• Use Vegan Butter for Texture: Vegan butters replicate the consistency and flavor of dairy butter, allowing for flaky crusts and tender cookies. Their fat content is similar, so they integrate seamlessly into most recipes.

Ready to Experiment?

Baking with substitutions isn’t just about saving your recipe—it’s an opportunity to experiment and discover creative ways to make delicious treats. Whether you’re out of baking powder or need a dairy-free option, this guide has you covered.Stay tuned for Part 2 of our Ingredient Substitution Series, where we’ll explore swaps for cooking staples like herbs, spices, and dairy.

FAQs About Baking Substitutions

1. Can I use baking soda instead of baking powder?

Yes, but you’ll need to add an acid to activate it. For every teaspoon of baking powder, use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar. If your recipe already includes an acidic ingredient like buttermilk or yogurt, adjust the liquid accordingly.

2. What’s the best substitute for eggs in cookies?

The best egg substitute for cookies depends on the texture you want:

• Chewy cookies: Use 1/4 cup applesauce or 1/4 cup mashed banana per egg.
• Crispy cookies: Use 1 tablespoon ground flaxseed + 3 tablespoons water per egg.
• Neutral taste: Use 1/4 cup pureed silken tofu.

3. Can I substitute all-purpose flour with gluten-free flour in any recipe?

Yes, but the results may vary. For the best outcome, use a 1:1 gluten-free flour blend with xanthan gum, as it provides the elasticity and binding properties of gluten. You may also need to add extra liquid and allow the batter to rest for better hydration.

4. Can I replace butter with oil in baking?

Yes, use 7/8 cup of vegetable oil to replace 1 cup of butter. Keep in mind that oil lacks butter’s water content and flavor, so your baked goods may turn out slightly denser and less rich in taste. For a healthier alternative, use 1 cup applesauce or mashed bananas, though the texture and flavor will be affected.

5. What’s the best dairy-free substitute for heavy cream?

The best substitute for heavy cream is canned coconut cream. It has a similar fat content and whips well for frostings and toppings. For recipes requiring liquid cream, mix 3/4 cup almond milk with 1/4 cup melted coconut oil or vegan butter.

6. Can I use honey instead of sugar in baking?

Yes, but honey is sweeter and more liquid than sugar, so adjust your recipe:

• Use 3/4 cup honey for every 1 cup of sugar.
• Reduce the liquid in the recipe by 2-4 tablespoons.
• Lower the baking temperature by 25°F to prevent over-browning.

7. What’s the best substitute for buttermilk?

Combine 1 cup of milk (dairy or non-dairy) with 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes to curdle. This substitute works well in pancakes, cakes, and other recipes that need the acidity to activate baking soda.

8. Can I make self-rising flour at home?

Yes! For every cup of self-rising flour, combine:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt.

9. What can I use instead of chocolate chips in baking?

You can substitute chocolate chips with:

• Chopped chocolate bars
• Cocoa nibs
• Peanut butter chips
• White chocolate or butterscotch chips
• Dried fruit like cranberries or raisins for a different twist.

10. What’s the best substitute for milk in baking?

Non-dairy options like almond milk, soy milk, oat milk, or coconut milk work well. Choose based on the flavor you want—almond and soy are neutral, while coconut milk adds richness.

11. Can I substitute cornstarch with another thickener?

Yes, use 1 tablespoon of arrowroot powder, potato starch, or tapioca flour for every tablespoon of cornstarch. These alternatives work well for thickening sauces, fillings, or soups.

12. How do I make vegan whipped cream?

Chill a can of full-fat coconut milk or cream overnight. Scoop out the solidified cream and whip it with a hand mixer until fluffy. Add a sweetener or vanilla extract for flavor.

13. What can I use instead of brown sugar?

Mix 1 cup white sugar with 1/4 cup molasses to mimic the texture and flavor of brown sugar. Alternatively, use coconut sugar for a healthier option, though the taste will be slightly different.

14. Can I use applesauce in place of oil?

Yes, use a 1:1 ratio (1 cup applesauce for 1 cup oil). This works best in moist recipes like muffins, cakes, and quick breads. Note that applesauce makes baked goods denser and less rich in flavor.

15. What’s the best substitute for cream cheese in frosting?

Use dairy-free cream cheese for a vegan option or blend 1 cup silken tofu with 1 tablespoon lemon juice for a creamy, tangy alternative.