Baking substitutes

Our ultimate guide to swapping things around when baking.

OUT NOW

 

Whether you’ve run out of baking powder, need to bake for a vegan or just want to learn more about how you can use different ingredients in baking, knowing how to substitute is the key to making baking easy!

Baking soda substitute

Baking soda, also known as bicarbonate or bicarb soda, is a pure leavening agent. It is an alkaline and commonly used in recipes that mix together moisture and an acidic ingredient (such as lemon juice, chocolate, buttermilk or honey) together to make batter rise. Bicarb soda leaves a tangy flavour if overused, so should be sifted very well.

The best substitute for baking soda is baking powder. However, baking soda is three to four times more powerful than baking powder, so if you need baking powder and only have bicarb on hand, you will need to increase the amount of acidic ingredients in your recipe to offset bicarb’s power.

For example, if the recipe calls for 1 tsp of baking powder, substitute it with 1/3-1/2 tsp of bicarb soda and add an additional 1 tsp of lemon juice or vinegar to offset acidity.

Alternatively, you can make your own baking powder by mixing 1 part bicarb soda with 2 parts cream of tartar, and then add to the mixture as you would baking powder.

Baking powder substitute

The best substitute for baking powder is baking soda. While they are not the same thing, they are both leavening agents, so you can substitute one for the other as long as you adjust quantities. However, baking soda is a much stronger leavening agent than baking powder, so you will need to reduce the amount of baking soda you use when substituting it for baking powder. 

Use a 3:1 ratio for substituting baking soda for baking powder. For example, 1/3 tsp baking soda for every 1 tsp baking powder.

If you’re making a basic recipe like cookies, egg whites can be used as a substitute for baking powder. 

To do this, measure your egg whites in a measuring cup, then remove the same amount of a liquid ingredient from your recipe. Whip the egg whites until firm peaks and then gently fold them through your batter. When substituting baking powder for egg whites, the more air you can add to your batter, the better.

Egg substitute for baking

If you’re baking egg-free, vegan, or have just run out of eggs, there are plenty of easy substitutes – and you probably already have the ingredients you need in the pantry. 

The first step for substituting eggs is to determine what role the eggs play in your recipe. Are they acting as a binder, a leavening agent, or both? It is also important to remember that when a recipe calls for three or more eggs, it’s best not to substitute them out. Instead, search for a similar recipe that has been designed to be egg-free – that way you will know your egg-free recipe will still turn out well. Check out our collection of egg-free recipes here.

Egg substitutes for binding

Banana

To achieve the binding effect of the eggs, try mashing up bananas, using the ratio of 1/4 cup banana for every egg. However, be aware that this solution is best for chocolate, and bold flavoured dishes that will mask and/or compliment the flavour of the banana.

Apple puree

Similar to bananas, 1/4 cup apple puree in your muffins, cakes and bakes can be a perfect replacement for eggs. If your recipe relies on the egg for leavening, try adding 1/2 tsp of baking powder to the mix as well, as this will give you a slight raising effect.

Egg replacer

Available in most supermarkets, these commercial, dry egg replacement mixes are usually a blend of different starches that are then mixed with water to mimic the structure of the eggs. To replicate both the binding and leavening properties of eggs, this is the best option for your cooking.

Chia seeds or ground flaxseed

To make the equivalent of one egg, mix 1 tbsp chia seeds or flaxseed meal with 3 tbsp water and set aside for 10 minutes or until thick.

Egg substitutes for leavening

When we talk about eggs as a leavening agent, we’re referring to a mechanical leavening. Ingredients that are mechanical leaveners are mechanically changed to create tiny air bubbles and help baked goods rise by releasing the gas that’s trapped in the product, like when you whip egg whites. Other kinds of leaveners used in baking are chemical leaveners (baking soda and baking powder) and biological leaveners (like yeast). 

Eggs are used as leaveners for recipes like biscuits and cakes. If you’re making a biscuit or cake recipe without eggs, you can substitute:

• 1 egg for 1/4 cup (60ml) natural yoghurt
• 1 egg for 1/4 cup (60ml) buttermilk
• 1 egg for a mixture of 1 tbsp vegetable oil, 1 tbsp water and 1 tsp baking powder

Is substitution of ingredients possible in baking?

Yes, sometimes it is possible to substitute ingredients in baking. However, using a different ingredient in place of another can affect the taste, texture and rise of your bake. Make sure you research which ingredient is going to work best as a substitute, and understand the job of the ingredient you are substituting.

For more on baking substitutes, follow these links:

Flour substitutes

Sugar substitutes

What are the common ingredient substitutions for baking?

Here is a list of the most common substitutes for baking and cooking.

Buttermilk

Make your own buttermilk by mixing 1 cup of skim milk with 1 tbsp of fresh lemon juice.

Self-raising flour

Simply add 2 tsp of baking powder to every cup of plain flour. For more on substituting flours, click here.

Sour cream

In a pinch, you can replace sour cream with yoghurt.

Ricotta cheese

Soft tofu is a good substitute for ricotta. It can be crumbled over salad or stir-fries. It can also be scrambled like eggs, shaped into patties and pureed and then added to soups or sauces. You can also make your own ricotta from scratch with this cheat’s recipe.

Eggs

To make the equivalent of one egg, mix 1 tbsp of chia seeds or ground flaxseed with 3 tbsp water and set aside for 10 minutes or until thick.

Sugar

Swap coconut sugar 1:1 with regular sugar in baking and in cooking. Coconut sugar has a comparatively lower GI and fewer carbohydrates than white sugar. See more sugar substitutions here.

Wine

In savoury recipes, replace the wine with an equal amount of chicken or beef stock. In sweet recipes, replace the wine with an equal amount of clear fruit juice mixed with 2 tsp vinegar.

Fresh herbs

You can usually substitute 1 tbsp of fresh herbs with 1/2 tsp of ground dried herbs.

Spaghetti

Long thin strands of zucchini make a delicious substitute for spaghetti. It’s a lower calorie option too!

Dried breadcrumbs

Try substituting dried breadcrumbs with crushed crackers, cornflakes or even potato chips.

More baking tips

Baking ideas for kids

Delicious ways to use up lemons

Simple cake recipes that keep us happy

Your cooking conversion sheet

Originally published as Baking substitutes