Why Baking Substitutions Are Worth Understanding
Unlike cooking, where you can often improvise freely, baking relies on the precise interaction of ingredients. A substitution that works in one context might ruin a cake in another. But many swaps are tried, tested, and genuinely effective — and knowing them gives you the confidence to bake even when your pantry isn't fully stocked.
Here's a practical, science-informed guide to the most common baking substitutions.
Dairy Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Buttermilk (240ml) | 240ml whole milk + 1 tbsp lemon juice or white vinegar — stir and wait 5 min | Creates the same acidity to activate bicarbonate of soda |
| Whole milk | Equal amount of oat milk, soy milk, or almond milk | Oat milk behaves most similarly in baking |
| Double cream | Full-fat coconut cream (chilled) | Works well in ganaches and cream fillings |
| Sour cream | Equal amount of full-fat Greek yoghurt | Direct swap; adds the same moisture and tang |
| Cream cheese | Full-fat Greek yoghurt (drained overnight) | Less rich, but workable in cheesecakes |
Egg Substitutions
Eggs perform multiple roles: binding, leavening, and adding richness. The best substitute depends on what job the egg is doing in your recipe.
| Purpose | Substitute (per egg) |
|---|---|
| Binding (in cookies, bars) | 1 tbsp ground flaxseed + 3 tbsp water (rest 5 min) |
| Binding + moisture | 3 tbsp unsweetened applesauce |
| Leavening (in cakes) | ½ tsp baking powder + 1 tbsp water + 1 tbsp oil |
| Richness and moisture | ¼ of a ripe mashed banana (adds banana flavour) |
| General all-purpose | 3 tbsp aquafaba (liquid from a tin of chickpeas) |
Flour Substitutions
- Self-raising flour: Use 150g plain flour + 2 tsp baking powder per 150g self-raising flour called for.
- Bread flour (in a cake): Plain flour works, though the texture will be slightly different due to lower protein.
- Cake flour: For every 100g cake flour, use 85g plain flour + 15g cornflour, sifted together twice.
- Almond flour: Cannot be swapped 1:1 for wheat flour in most recipes — it behaves entirely differently.
Fat Substitutions
- Butter (in cakes): Equal amount of coconut oil works well, though the flavour changes. The texture may be slightly denser.
- Butter (in cookies): Vegetable shortening can replace butter 1:1, producing a cakier, less flavourful result.
- Oil (in quick breads/muffins): Equal amount of melted butter, or half the amount of Greek yoghurt for a lower-fat version.
Sugar Substitutions
- Caster sugar: Granulated sugar blitzed briefly in a food processor makes a close substitute.
- Brown sugar: White sugar + 1 tsp molasses per 100g creates a very close match.
- Honey for sugar: Use ¾ the amount of honey, reduce other liquids by 3 tbsp per 240ml honey used, and add ¼ tsp bicarbonate of soda.
Leavening Substitutions
- Baking powder (1 tsp): ¼ tsp bicarbonate of soda + ½ tsp cream of tartar.
- Bicarbonate of soda (1 tsp): 3 tsp baking powder (note: this adds more sodium and a slight flavour difference).
A Word of Caution
Substitutions work best in forgiving recipes — muffins, quick breads, and brownies. Delicate bakes like chiffon cake, macarons, or croissant dough are less tolerant of changes. When in doubt, test your substitution in a small batch first rather than risking a showstopper bake.