9 Baking Substitutes That Actually Work

It can be distressing to find out that you don’t have all the ingredients you need for a dish, but there are many good substitutions that won’t change the taste or texture. It’s easier to change the moisture, fat, and structure of your baked goods so they still rise and brown the way they should when you know how these substitutions operate. The most important thing is to pick substitutes that do the same thing as the original ingredient, like adding richness, binding the batter, or helping it rise in the oven. These nine replacements can give you consistent, pleasant results even when you’re in a hurry if you use the appropriate method.

1. Applesauce instead of oil

Applesauce can be used instead of oil in cakes, muffins, and quick breads since it adds moisture and lowers the amount of fat. It protects the batter from drying out when baking and makes the crumb soft and supple. You can start by replacing half of the oil with applesauce, or you can use applesauce instead of oil in recipes that don’t need a lot of fat to hold them together. Pick applesauce that isn’t sweet so you don’t change the sweetness level. Keep in mind that the end texture may be a little thicker but still good.

2. Yogurt instead of sour cream

Yogurt is a good substitute for sour cream because they both have a comparable tangy taste and wetness. This replacement is great for cakes and loaf breads since the acidity helps the baking soda operate. Plain yogurt keeps the taste from getting too strong and maintains the batter smooth. Greek yogurt can also work, but you may need to add a little water or milk to make it the same thickness as sour cream. This change makes things softer and helps them brown better without changing the taste.

3. Mashed banana instead of eggs

You can use mashed bananas instead of eggs in dishes that need moisture and binding but not lift, such pancakes, brownies, or quick breads. One ripe banana is about the same as one egg, which makes a smooth combination that binds the batter together. The natural sugars in bananas make them brown, which gives them a toasty flavor and a somewhat thicker texture. In lighter pastries, the banana flavor may come through, but in chocolate or spice-based dishes, it mixes in well. This alternative is great for baking with plants.

4. Milk with vinegar instead of buttermilk

Mixing milk and vinegar together makes a reliable buttermilk substitute because the acid curdles the milk a little, giving it the tang and texture needed for baking reactions. This combination enables baking soda work, which makes cakes, scones, and biscuits rise and be soft. Add one tablespoon of vinegar to each cup of milk and let it settle for a few minutes before combining. The outcome won’t be as thick as real buttermilk, but it works nicely and keeps baked items light and fluffy.

5. Lemon juice instead of vinegar

Lemon juice can be used in place of vinegar when a recipe calls for an acidic component to activate baking soda or make the flavor brighter. Its acidity level is almost the same, thus it helps the same chemical reaction, especially in muffins and cookies that require a little boost. Lemon juice also offers a fresh smell that can make fruit-based pastries taste better. When switching, use the same amount of each ingredient and don’t add any extra liquid, as this could change the batter’s balance. When you need acid quickly, this alternative works well.

6. Coconut milk instead of heavy cream

Coconut milk can replace heavy cream in baked dishes that need moisture and richness but don’t need to be whipped. It has natural fats that help keep it creamy, so it’s great for cakes, custards, and fillings. Full-fat coconut milk is the best choice because it has a smoother mouthfeel and a similar thickness. This goes nicely with chocolate, vanilla, and many spices, even though it has a faint coconut flavor. This alternative is great for baking without dairy because it doesn’t change the structure or softness.

7. Ground flaxseed instead of eggs

A blend of flaxseeds makes a gel-like substance that works well as a binder in many baked items. When you mix mixed flaxseed with water, you get a thick mixture that works like eggs to hold things together. This alternative works best in recipes that are thick, such muffins and whole-grain cookies. It doesn’t make things rise, so it shouldn’t be used instead of eggs in light cakes. But it adds fiber and a subtle nutty flavor while keeping the final product moist and together.

8. Cornstarch instead of flour for thickening

When you want to thicken fillings or sauces in pies and pastries, you can use cornstarch instead of flour. It makes a smooth, shiny finish with less of it. It starts working rapidly at lower temperatures and stops flour from getting too thick. Use only half as much cornstarch as you would flour because it thickens better. This alternative makes a clear, solid consistency that works well for creamy fillings and fruit-based sweets without making them too heavy.

9. Baking soda and acid instead of baking powder

If you don’t have any baking powder, you can make a good replacement by mixing baking soda with an acid like vinegar or lemon juice. This mix creates the same bubbles of carbon dioxide that help batter rise. For the greatest results, use one part baking soda with two parts acid. You need to add this mix right away so that the reaction happens in the oven instead of the bowl. It works well in cookies, cakes, and fast breads that need a reliable rise.