Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  
  

Vegan Baking Substitutions and Replacements for Ingredients

Vegan Baking Substitutions and ReplacementsSometimes you just don't have the right ingredients on hand that your recipe calls for or you don't feel like shelling out hard earned funds for something you're just going to use a small amount of. Walk how many blocks in the snow at 2am to get cake flour? Yeah right. This Baking Substitution page (it lives permanently under the Resources tab) is here to help and will be constantly updated as new baking substitutions are found. If you have any conversions you'd like to have listed here to help bakers around the world, please let us know about them.

Chocolate Substitutions

ChocolateSubstitutionNotes
3 Tablespoons cocoa powder, dutch processed3 Tablespoons natural unsweetened cocoa powder + 1/8 teaspoon baking soda 
3 Tablespoons cocoa powder, natural unsweetened3 Tablespoons dutch processed cocoa powder + 1/8 teaspoon cream of tartar, white vinegar or lemon juice 
1 ounce unsweetened baking chocolate3 Tablespoons cocoa powder + 1 Tablespoon Regular Vegan Butter, margarine, Vegan Shortening or store bought shortening or coconut oilMelt ingredients together and whisk until smooth.
1 ounce semisweet baking chocolate½ teaspoon unsweetened baking chocolate + 1 Tablespoon sugarMelt ingredients together and whisk until smooth.
1 Tablespoon carob powder1 Tablespoon cocoa powder 

Egg Substitutions

For egg substitutions please check out the extensive Egg Replacer section.

Emulsifier Substitutions

EmulsifierSubstitutionNotes
1 teaspoon liquid soy lecithin or liquid sunflower lecithin2 ¼ teaspoons soy lecithin powderThis substitution is done by weight. 1 teaspoon liquid soy lecithin weighs 5 grams.

Fat Substitutions

FatSubstitutionNotes
1 cup margarine, butter or Vegan Butter1 cup Vegan Shortening or store bought shortening or coconut oil + 2 Tablespoons water 
1 stick margarine, butter or Vegan Butter½ cup Vegan Shortening or store bought shortening or coconut oil + 1 Tablespoon water 
1 stick salted butter1 stick margarine + ¼ teaspoon salt or ½ cup Vegan Butter 

Flour Substitutions

FlourSubstitutionNotes
1 cup all-purpose flour
  • ½ cup cake flour + ½ cup whole wheat flour
  • 1 cup + 2 Tablespoons cake flour
 
1 cup bread flour1 cup all-purpose flour + 1 teaspoon gluten flour 
1 cup cake flour¾ cup + 2 Tablespoons all-purpose flour + 2 Tablespoons cornstarchSince cake flour is only 6 to 8 percent protein, it lends a more tender, soft texture to cakes than all-purpose.
1 cup pastry flour2/3 cup all-purpose flour + 1/3 cup cake flour 
1 cup self-rising flour1 cup all-purpose flour plus 1 ½ teaspoons baking powder and ½ teaspoon salt.You probably won't ever need to use self-rising flour because most recipes worth their salt call for their chemical-based leaveners such as baking powder and baking soda to be added separately. Just in case you do come across this in a recipe though, keep this conversion in mind.
1 cup whole wheat flourcup + 2 Tablespoons flour + 2 Tablespoons wheat germ 


Leavening Substitutions

Leavening AgentSubstitutionNotes
1 teaspoon double acting baking powder½ teaspoon cream of tartar + ¼ teaspoon baking soda + ¼ teaspoon corn starchAs a rule of thumb add 1 teaspoon baking powder and ¼ teaspoon baking soda per 1 cup of flour in cakes.
1 teaspoon cream of tartar2 teaspoons lemon juice or white vinegar 
1, ¼ oz package of active dry yeast
  • 2 ¼ teaspoons active dry yeast
  • 2 ¼ Tablespoons bulk yeast
  • 1 compressed yeast cake
 

Non-Dairy Milk Substitutions

MilkSubstitutionNotes
1 cup buttermilk1 cup non-dairy milk + 2 teaspoons apple cider vinegar or lemon juice.Whisk the ingredients together and let them sit for about 10 minutes so they curdle slightly.
1 cup buttermilk¼ cup silken tofu + ¾ cup water + 1 Tablespoon lemon juice or vinegar + pinch of saltBlend ingredients until smooth.
1 cup evaporated milk1 cup coconut milk 
1 cup cream or half and half¾ cup + 1 Tablespoon soy milk and 3 Tablespoons melted Regular Vegan Butter or margarineWhisk the ingredients together until smooth.

Spice and Flavoring Substitutions

Spice or FlavoringSubstitutionNotes
1 teaspoon allspice½ teaspoon cinnamon, ¼ teaspoon cloves, ¼ nutmeg 
1 teaspoon apple pie spice½ teaspoon cinnamon, ¼ nutmeg, 1/8 teaspoon allspice, 1/8 teaspoon cardamom 
1 teaspoon citrus zest½ teaspoon citrus oil1 lemon has about 1 ½ teaspoons of zest
¼ cup coffee2 Tablespoons instant espresso powder + 3 Tablespoons hot waterWhisk with a fork until espresso powder is dissolved
1 Tablespoon minced ginger1 ½ teaspoons ginger powder + ½ teaspoon lemon juice 
1 Teaspoon pumpkin pie spice¼ teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves 
1 teaspoon table salt1 ½ teaspoon kosher saltKosher salt crystals are bigger and take up more space
1 vanilla bean
  • 1 Tablespoon vanilla extract
  • 1 ½ teaspoons vanilla powder
 
1 lemon3 Tablespoons lemon juice 
1 teaspoon dried herbs2 teaspoons fresh herbs 

Starch Substitutions

1 Tablespoon arrowroot flour = 2 Tablespoons all-purpose flour = 1 Tablespoon ClearJel = 1 Tablespoon corn starch = 1 Tablespoon potato flour = 1 Tablespoon tapioca flour

Sweetener Substitutions

SweetenerSubstitutionNotes
1 cup agave syrup1 1/3 cup sugarAgave syrup is about 40 percent sweeter than sugar. It is about as sweet as maple syrup and honey.
1 cup dark corn syrup
  • 1 cup dark agave syrup
  • ¾ cup light corn syrup + ¼ cup light molasses
 
1 cup light corn syrup
  • 1 cup amber agave syrup
  • 1 ¼ sugar + 1/3 cup water
 
1 cup honey
  • 1 1/3 cup sugar
  • 1 cup maple syrup
 
1 cup light brown sugar1 cup white sugar + 1 Tablespoon molassesBrown sugar is just white sugar that has had molasses added back to it. So why buy brown sugar like a sucker when you can just have one type of sugar on hand and add molasses as you see fit? Put the white sugar and molasses in a food processor and give a it a couple pulses to make brown sugar.
1 cup dark brown sugar1 cup white sugar + 2 Tablespoons molassesBrown sugar is just white sugar that has had molasses added back to it. So why buy brown sugar like a sucker when you can just have one type of sugar on hand and add molasses as you see fit? Put the white sugar and molasses in a food processor and give a it a couple pulses to make brown sugar.
1 cup maple syrup
  • 1 1/3 cups sugar, increase liquid in recipe by ¼ cup
  • ½ cup maple sugar, increase liquid in recipe by ¼ cup
When converting from sugar to maple syrup reduce your recipe's liquid by 2 to 4 Tablespoons per 1 cup of maple syrup. Maple syrup is slightly acidic, which will deactivate your baking powder if it's not neutralized by other alkaline ingredients like baking soda. This can cause cakes to have issues with rising. When converting to maple syrup in recipes where baking powder is used, add an extra ¼ to ½ teaspoon baking soda to account for maple syrup's acidity. Maple syrup caramelizes at a lower temperature which may cause problems for some recipes. In these cases, decrease oven temperature by 25F (4C) and increase baking times slightly.
1 cup molasses¾ cup dark brown sugar + 1 teaspoon cream of tartar 

Tablespoons image by bobshowrocks via Flickr


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