Baking Substitutions

Flax egg

1 tbsp ground flax + 3 tbsp water (let sit 5 min)

Chia egg

1 tbsp chia seeds + 3 tbsp water (let sit 5 min)

Mashed banana

¼ cup

Adds sweetness, best for sweet recipes

Applesauce

¼ cup unsweetened

Adds moisture, best for cakes and muffins

Silken tofu

¼ cup blended

Commercial egg replacer

Follow package directions

Yogurt

¼ cup

Adds moisture and tenderness

Mayonnaise

3 tbsp

For rich, moist cakes

Coconut oil

1 cup (solid or melted to match recipe)

Vegetable oil

¾ cup

For moist cakes, not for creaming

Applesauce

½ cup

Reduces fat, may change texture

Greek yogurt

½ cup

Keeps baked goods moist

Avocado

1 cup mashed

Works well in chocolate recipes

Vegan butter

1 cup

Oat milk

1 cup

Creamy, neutral flavor

Almond milk

1 cup

Light, slightly nutty

Soy milk

1 cup

High protein, good for baking

Coconut milk

1 cup

Rich, adds coconut flavor

Water + butter

1 cup water + 1 tbsp butter

Emergency substitute

Milk + lemon juice

1 cup milk + 1 tbsp lemon juice (let sit 5 min)

Milk + vinegar

1 cup milk + 1 tbsp white vinegar (let sit 5 min)

Yogurt + milk

¾ cup yogurt + ¼ cup milk

Non-dairy milk + acid

1 cup plant milk + 1 tbsp lemon juice

Whole wheat flour

¾ cup + 2 tbsp

Denser, nuttier flavor

Almond flour

1 cup

Needs binding agent, stays moist

Oat flour

1⅓ cup

Make by blending oats

Gluten-free flour blend

1 cup

Look for 1:1 baking blends

Coconut flour

¼ to ⅓ cup

Very absorbent, needs extra liquid

Honey

¾ cup (reduce other liquids by ¼ cup)

Sweeter, adds moisture

Maple syrup

¾ cup (reduce other liquids by 3 tbsp)

Coconut sugar

1 cup

1:1 replacement, slight caramel flavor

Stevia

1 tsp (follow package)

Much sweeter, may affect texture

Erythritol

1⅓ cup

70% as sweet, good for keto

Coconut cream

1 cup

Refrigerate can, use thick part

Evaporated milk

1 cup

Not as rich

Milk + butter

¾ cup milk + ¼ cup melted butter

For sauces and baking

Cashew cream

1 cup (blend soaked cashews with water)

Baking soda + cream of tartar

¼ tsp baking soda + ½ tsp cream of tartar

Baking soda + acid

¼ tsp baking soda (recipe must have acid like yogurt/lemon)