I love to bake; I've been baking for decades and have made a wide assortment of baked goods for family, friends, fundraisers, and more. As a baker, one thing you quickly learn is the need to be able to make substitutions if you don't have what you need on hand. This is a list of my favorite baking swaps. I encourage you to print this out and either keep it in a binder or tape it to the inside of your baking cupboard so you always have it handy.
Note: The chart below assumes ingredients are organic, whole fat, or best quality as needed.
| Ingredient | Amount | Substitution |
|---|---|---|
| Arrowroot Powder | 1 Tbsp | 1 Tbsp flour or cornstarch |
| Baking Powder | 1 tsp | 1/2 tsp cream of tartar + 1/4 tsp baking soda |
| Baking Soda | 1/2 tsp | 2 tsp baking powder |
| Brown Sugar | 1 cup | Light - 1 cup sugar + 1 Tbsp molasses Dark - 1 cup sugar + 2 Tbsp molasses |
| Butter | 1/2 cup | 1/4 cup applesauce or Greek yogurt 1/3 cup + 2 tsp pumpkin puree |
| Buttermilk | 1 cup | 1 cup milk + 1 Tbsp vinegar (let sit 5 minutes) |
| Cream Cheese | 8 oz | 8 oz ricotta |
| Cream of Tartar | 1/4 tsp | 1/2 tsp lemon juice |
| Egg | 1 | 1 Tbsp ground flaxseed + 3 Tbsp hot water 2 Tbsp arrowroot + 3 Tbsp hot water 3 Tbsp aquafaba 1/4 cup applesauce or mashed banana or yogurt |
| Half and Half | 1 cup | 1 Tbsp melted butter + 1 cup milk |
| Honey | 1 Tbsp | 1 Tbsp maple syrup or molasses or golden syrup or silan (date syrup) |
| Lemon Juice | 1 tsp | 1/2 tsp apple cider vinegar |
| Mayonnaise | 1 cup | 1 cup sour cream or plain Greek yogurt |
| Milk | 1 cup | 1 cup alternative milk 3/4 cup heavy cream + 1/4 cup water |
| Olive Oil | 1 cup | 1 cup avocado oil or coconut oil or melted butter |
If you find yourself regularly making substitutions to recipes you use often I encourage you to write directly in the cookbook or on the recipe card so you always have the needed substitutions available.
Don't forget to also grab a copy of my free Kitchen Conversions handout!
