You are jonesing to bake something but don’t have all ingredients you need on hand. No worries! There are oodles of Easy Baking Substitutions that you can use so that you bake that recipe you are drooling over without running to the store!

Easy Baking Substitutions

There is nothing more annoying or frustrating then when you get the baking bug and go to make a recipe only to discover that you are missing something. Maybe you are short an egg. Or baking powder. Or whatever. You don’t have it and you want to bake!

And sometimes running to the store to grab that one silly ingredient just isn’t going to happen.

It happens to us all. But, fear not, there are tons of easy peasy baking substitutions to make your baking dreams a reality, even you don’t have exactly everything on hand.

An important thing to remember when using east baking substitutions..

Baking is a science. Recipes are written specifically for the ingredients listed in the recipe. When you use a baking substitution, even a recommended one, it can alter the end product a bit. Maybe in rise. Or in texture. And while a substitute will still help you create a yummy baked good in a pinch, it might not be *exactly* the same as when you use the ingredients listed in the recipe.

Heck, or you might find that you like the recipe better with the substations! Who knows!? But just keep this little fact in mind when switching out ingredients!

Egg baking substitutions

Whether you are out of eggs or need to skip the egg in a recipe because of an allergy or food preference, there are multiple easy baking substitutes for eggs that work in most recipes.

  • 1 large egg = 1 tablespoon ground flaxseed + 2.5 tablespoons water (allow the mixture to sit for 5 minutes before using to gel!) 
  • 1 large egg = 1 tablespoon chia seeds + 2.5 Tbsp water (allow the mixture to sit for 5 minutes before using to gel!) 
  • 1 large egg = 1/4 cup unsweetened applesauce
  • 1 large egg = 1/4 cup mashed banana

Note: I have found that in baking recipes that are nut butter based (like these almond butter zucchini muffins or this avocado chocolate bread) that using an egg replacement creates for a very different texture. In fact, I don’t suggest using egg replacements in these types of recipes, as the end result is so drastically different.

Baking soda substitutions

Quick heads up: baking soda and baking powder are NOT the same thing. Both are leavening agents, but both working in a baking recipe in very different ways. Baking soda, for example, needs to be activated by an acid (think lemon juice or vinegar) in order to create the rise in a baked good, while baking powder creates rise all on its own and does not need an acid.

If you find yourself fresh out of baking soda while mid-recipe, here are some quick and easy substitutes to help you out!

  • 1 teaspoon baking soda = 3 teaspoons baking powder + omit any added salt
  • Replace flour in the recipe with self-rising flour and omit leavening agent.

Baking powder substitutions

  • Replace flour in the recipe with self-rising flour and omit leavening agent.
  • 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
  • 1 teaspoons baking powder = 1 teaspoon baking soda + 1 1/2 teaspoon vinegar OR lemon juice

Oil baking substitutes

Maybe you are trying to adapt a favorite family recipe, make favorite recipe healthier or are just out of the oil you typically use when baking, but if you are mid recipe and are in an oily-pinch, try out one of these easy substitutes.

  • 1 cup vegetable oil = 1 cup melted butter, or melted ghee, or coconut oil or avocado oil 
  • 1 cup oil = 1/2 cup oil + 1/2 applesauce or mashed banana
  • 1 cup oil = 1 cup applesauce or mashed banana*

*This will change the fat content of your baked good and may result in a baked good sticking to a pan or liners. If replacing oil with a fruit puree, be sure to grease your baking pan or use a silicone baking dish to prevent sticking.

Milk product baking substitutes

Whether you are simply out of milk or need to make a recipe dairy-free due to allergies or dietary needs, there are oodles of ways to replace milk in a baking recipe.

  • 1 cup regular milk = 1 cup unsweetened almond milk or unsweetened oat milk or unsweetened soy milk
  • 1 cup regular milk = 1 cup unsweetened oat milk
  • 1 cup regular milk = 1 cup unsweetened soy milk
  • 1 cup regular milk = 1 cup unsweetened rice milk
  • 1 cup heavy cream = 1 cup canned full-fat coconut milk
  • 1 cup heavy cream = 1 cup milk + 2 tablespoons cornstarch OR arrowroot powder (whisk together before adding to a recipe)
  • 1 cup heavy cream = 1 cup plain yogurt (not Greek)
  • 1 cup of buttermilk = 1 cup plain yogurt (not Greek yogurt)
  • 1 cup buttermilk = 1 cup milk + 1 tablespoon white vinegar OR lemon juice

Flour baking substitutes

I saved this one for last because it is, by far, the trickiest thing to substitute in a recipe. Mainly because products that are labeled “flour” are not one-in-the-same. And since flour is the base of a recipe, changing out the flour used from the flour recommended in a recipe can drastically change the outcome of a baked good.

If you are out of a certain flour or can’t eat a certain kind of flour for dietary reasons, I honestly would say that, 9 time out of 10, your best bet is finding a different recipe. There I said it. Not all recipes are going to work with all kinds of flour. And I can’t promise any magical swaps.

Buttttttt. With that said, there are a few swaps that I have had success with in MOST recipes.

  • 1 cup whole wheat flour = 1 cup oat flour*
  • 1 cup white whole wheat flour = 1/2 cup whole wheat flour + 1/2 cup all purpose flour
  • 1 cup white whole wheat flour = 1 cup 1-for-1 Gluten Free Flour Blend
  • 1 cup all purpose flour =1 cup bread flour

* oat flour creates for a denser bake since it is naturally gluten free.