We’ve all been there—you’re mid-recipe and suddenly realize that you’re out of a key ingredient. No need to panic. The good news is that many baking substitutions can save the day without compromising taste or texture.

Here are ten reliable, tested baking substitutions and why they work:

1. Egg Substitute (For Binding, Leavening, or Moisture)

• For Leavening: 1 egg = 1 ½ Tbsp water + 1 ½ Tbsp oil + 1 tsp baking powder
• For Binding: 1 egg = 1 Tbsp ground flaxseed + 3 Tbsp water – let sit 5 minutes
• For Moisture: 1 egg = ¼ cup mashed banana or fruit puree (e.g. applesauce)

Why it works: Flaxseed can act as a binder in this substitution while adding moisture. Banana or fruit puree adds extra moisture to baked goods that eggs normally provide. Baking powder, oil, and water offer the leavening action required in many recipes for a rise in products.

2. Buttermilk

• 1 cup buttermilk = 1 Tbsp lemon juice or vinegar + 1 cup milk (minus 1 Tbsp) – let sit for 5 minutes

Why it works: The acid reacts with baking soda to leaven baked goods like pancakes and cakes.

3. Baking Powder

• 1 tsp baking powder = 1/4 tsp baking soda + 5/8 tsp cream of tartar

Why it works: Baking powder is essentially baking soda + acid. This version replicates the chemical reaction that results in leavening.

4. Cake Flour

• 1 cup cake flour = 1 cup sifted all-purpose flour – 2 Tbsp

Why it works: Cake flour has less protein than all purpose, so you will need less all purpose flour to create a lighter more tender product.

5. Brown Sugar

• 1 cup brown sugar = 1 cup granulated sugar + ¼ cup molasses

Why it works: Brown sugar is simply granulated sugar with molasses. This substitution restores the deep flavor and moisture.

6. Heavy Cream

• 1 cup heavy cream = 3/4 cup milk + 1/3 cup butter (melted)

Why it works: This combination mimics the fat content of cream, which helps add richness in recipes. This substitution is intended for baking as it will not whip.

7. Butter

• 1 cup butter = 1 cup margarine
• 1 cup butter = 3/4 cup oil

Why it works: Margarine has the same ratio of fat to non-fat ingredients, so we’re able to swap it 1:1 for butter. Oil adds moisture, though it may slightly alter the texture. Use only in recipes where butter isn’t key for structure.

8. Cornstarch (as a thickener or for tender texture)

• 1 Tbsp cornstarch = 2 Tbsp all-purpose flour
• 1 Tbsp cornstarch = 1 Tbsp tapioca starch – use 1:1 as a gluten-free option

Why it works: Flour also acts as a thickening agent and helps bind ingredients. Cornstarch thickens more efficiently as it’s pure starch, so you’ll need more flour when using it as a replacement for cornstarch.

9. Molasses

• 1 cup molasses = 3/4 cup sugar + 1 ¼ tsp cream of tartar + increase liquid by 5 Tbsp

Why it works: These substitutions replicate molasses’ sweetness and add the acidity molasses usually contributes. It also aids in browning and leavening of your baked product.

10. Sour Cream (for richness and moisture)

• 1 cup sour cream = 1 cup plain Greek yogurt

Why it works: Greek yogurt has a similar fat content and acidity, helping maintain moisture and a tender crumb in cakes, muffins, and quick breads.

Quick Tips:

• Always test substitutes in small batches before committing to a full recipe.

• Check for flavor impact. Some substitutes (like olive oil or Greek yogurt) may slightly alter flavor—use milder versions for delicate bakes.
• Watch liquid ratios. Some swaps add more moisture (e.g., applesauce or honey), so you may need to reduce other liquids slightly.
• Don’t swap more than 2–3 ingredients at once. Too many changes can throw off texture or rise—especially in delicate baked goods.