16 brilliant baking substitutions for common ingredients will make your baking endeavors hic-cup free!
We’ve all been there – you’re in the middle of whipping up a batch of cookies or muffin batter, only to realize you’re missing a key ingredient. Before you throw in the towel (or contemplate a late-night grocery run), try one of these brilliant baking substitutions instead! From egg swaps to dairy-free switches and more, these kitchen hacks will let you bake up a storm while making good use of common items already in your pantry.
1. Mayo for Eggs and Oil
Out of eggs? Sub in equal parts mayo (3 Tbsp per egg) to keep things rich and moist while adding fat and binding power. Top brownie hack!
2. Greek Yogurt for Sour Cream or Oil
Plain Greek yogurt stands in perfectly for sour cream in batters, while also subbing for oil to make tender cakes, muffins and quick breads.
3. Avocado Puree for Butter or Oil
Hello, super moist baked goods! Use avocado puree as a 1:1 swap to replace butter and oil in brownies, cookies and other treats.
4. Flax “Eggs” for Real Eggs
For an easy vegan egg sub, mix 1 Tbsp ground flax with 3 Tbsp water per egg needed. Let it gel up while you prep other ingredients.
5. Aquafaba for Egg Whites
The liquid from canned chickpeas or other beans can be whipped up into fluffy peaks to use anywhere you need egg whites, like meringues.
6. Nut Butters for Butter or Oil
Almond, cashew, and other nut butters add density and moisture to baked goods as a tasty 1:1 swap for butter or oil. Go nutty!
7. Silk Yogurt for Dairy Milk
Take advantage of the ultra-smoothness of plant-based yogurts like soy, almond or coconut to substitute for milk in batters.
8. Coconut Cream for Heavy Cream
Looking for a dairy-free cream sub? Use coconut cream (the thick, rich stuff that rises to the top) to make baked goods super indulgent.
More of 16 Brilliant Baking Substitutions…
9. Plant Milks for Dairy Milk
From oat milk to coconut milk, just about any non-dairy milk can work as a 1:1 cow’s milk substitute for baking. Whole versions are best.
10. Beans for Butter or Oil
Trust us – pureed white beans or chickpeas make muffins, breads and brownies fudgey and rich while slashing fat and adding fiber!
11. Applesauce or Mashed Bananas for Butter/Oil
For incredibly moist, nutrient-dense sweets, swap all or half the fat for pureed fruit like applesauce, pumpkin or mashed banana.
12. Baby Food Prunes for Butter/Oil and Eggs
Yep, grab the prunes! Those little baby food pouches work wonders as an egg replacer and butter/oil sub to moisten treats.
13. Dates for Refined Sugar
Blitz up sticky, sweet dates with water or plant milk to use as a maple-syrup like liquid sugar substitute that packs in fiber.
14. Oat Flour for White Flour
Out of white flour? Make oat flour by blitzing rolled oats to use in cookies, muffins, breads and more for extra nutrition.
15. Black Bean Brownie Batter
Say goodbye to cakey brownies by simply blending up black beans with other ingredients for super fudgy, nutrient-packed brownie perfection.
16. Baked Veggie Purees for Oil
Smash up baked sweet potato, pumpkin or carrots and use to replace up to half the oil in baked goods for melty, nutrient-dense moistness.
With all these creative, good-for-you baking substitutions in your back pocket, your future is filled with healthier and more economical baking than ever before! From vegan swaps to dairy-free alternatives, sneaky veggie purees and more, these brilliant hacks ensure your baking can proceed as planned no matter what ingredients you’re missing. Who knew you could use chickpea liquid to make meringues or black beans to make fudgy brownies? With these simple swaps, even kids can get in on the fun of making better baked goods. Stop running out to the store last-minute and start raiding your pantry for tasty and innovative substitution solutions!
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