Ingredient Substitutions

Find a substitute for an ingredient you have run out of. Search common swaps for eggs, butter, buttermilk, baking powder, sugar, milk and more, each with the right ratio and a note on when it works best. Built for the moment you are mid-recipe and missing one thing.

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12 matches

Egg

for 1 large eggBaking
  • 1/4 cup unsweetened applesauceBest in cakes and muffins; adds moisture.
  • 1 tbsp ground flaxseed + 3 tbsp waterRest 5 minutes to gel. Good for cookies and breads.
  • 1/2 mashed ripe bananaAdds banana flavour; best in sweet bakes.
  • 3 tbsp aquafaba (chickpea water)Whips like egg white; good for meringue-style bakes.

Butter

for 1 cupFats
  • 1 cup margarineDirect one-to-one swap.
  • 7/8 cup vegetable oilFor cakes and quick breads, not for creaming.
  • 1 cup coconut oilSolid at room temperature; good for pastry.
  • 1 cup unsweetened applesauceCuts fat in cakes; texture will be softer.

Buttermilk

for 1 cupDairy
  • 1 tbsp lemon juice or vinegar + milk to make 1 cupRest 5–10 minutes until it curdles.
  • 3/4 cup plain yogurt + 1/4 cup milkThin to a pourable consistency.
  • 1 cup milk + 1.75 tsp cream of tartarStir well before using.

Baking powder

for 1 tspLeavening
  • 1/4 tsp baking soda + 1/2 tsp cream of tartarMix and use right away.
  • 1/4 tsp baking soda + 1/2 cup buttermilkReduce other liquid in the recipe by 1/2 cup.

Baking soda

for 1 tspLeavening
  • 3 tsp baking powderBaking soda is about 3× stronger; reduce other acids/salt.

Granulated sugar

for 1 cupSweeteners
  • 1 cup packed brown sugarAdds moisture and a hint of molasses.
  • 3/4 cup honey, reduce liquid by 1/4 cupLower oven temp by about 15 °C / 25 °F.
  • 3/4 cup maple syrup, reduce liquid by 3 tbspAdds maple flavour.

Brown sugar

for 1 cupSweeteners
  • 1 cup granulated sugar + 1 tbsp molassesMix until evenly coloured; use 2 tbsp for dark brown.

All-purpose flour

for 1 cupFlour
  • 1 cup + 2 tbsp cake flourFor a more tender crumb.
  • 1 cup minus 2 tbsp, sifted, for cake flourReplace removed flour with 2 tbsp cornstarch.
  • 1 cup AP + 1.5 tsp baking powder + 1/4 tsp salt for self-raisingMix thoroughly.

Cornstarch (thickener)

for 1 tbspThickeners
  • 2 tbsp all-purpose flourWhisk into a slurry first to avoid lumps.
  • 1 tbsp arrowroot powderAdds a glossier finish; add near the end of cooking.

Milk

for 1 cupDairy
  • 1 cup any unsweetened plant milkSoy or oat milk behave most like dairy in baking.
  • 1/2 cup evaporated milk + 1/2 cup waterReconstitutes to roughly whole milk.

Sour cream

for 1 cupDairy
  • 1 cup plain Greek yogurtOne-to-one; slightly tangier.
  • 1 cup crème fraîcheRicher and less tangy.

Vanilla extract

for 1 tspFlavour
  • 1 tsp maple syrupMild, works in most sweet bakes.
  • Seeds from 1/2 vanilla beanUse the pod to infuse milk or sugar too.

Swaps get you a good result but rarely behave identically. In baking, expect small changes to texture or rise, and follow the note when a substitute alters the liquid or leavening.

How to use it

  1. 1

    Search the ingredient

    Type what you are out of, like "egg" or "buttermilk". Matching entries appear as you type.

  2. 2

    Pick a swap

    Each result lists one or more substitutes with the ratio to use and a note on when it works.

  3. 3

    Adjust the recipe

    Some swaps change the liquid or leavening, so read the note and tweak the rest of the recipe to match.

When it comes in handy

Out of an ingredient

Find a workable swap from what is already in your cupboard rather than running to the shop.

Allergies and diets

Replace eggs, dairy or butter with an alternative that suits a dietary need.

Learning what works

Understand why a swap works and what it changes, so you can improvise with confidence next time.

Instant, exact & 100% in your browser

The conversion runs right here in your browser using exact, standard factors. Nothing you type is sent to a server, there is no sign-up and no limit, and once the page has loaded it keeps working even with no connection.

Frequently asked questions

What can I use instead of an egg in baking?
It depends on what the egg is doing. For moisture and binding in cakes and muffins, a quarter cup of unsweetened applesauce or a mashed half banana works per egg. For structure, a tablespoon of ground flaxseed mixed with three tablespoons of water and left to gel is reliable. Aquafaba, the liquid from canned chickpeas, whips up for meringue-style bakes.
How do I make buttermilk if I have none?
Stir one tablespoon of lemon juice or white vinegar into a cup of milk and let it sit for five to ten minutes until it thickens and curdles slightly. That acidity is what buttermilk brings to a recipe, so the soured milk behaves the same way for pancakes, biscuits and cakes.
Are substitutions exact?
They get you a good result, but a swap rarely behaves identically to the original. Texture, flavour and rise can shift a little, so the notes flag when a substitute changes the liquid or the leavening. For baking especially, expect a small difference and adjust the rest of the recipe as the note suggests.
Does this work offline and is anything sent to a server?
The calculation runs entirely in your browser, so nothing you type is sent anywhere, and once the page has loaded it keeps working with no connection. There is no sign-up and no limit on how many conversions you make.