Baking Substitutions

¾ cup neutral oil (150 ml)

Best for cakes and brownies; texture is slightly denser.

1 cup margarine

1 cup coconut oil (solid)

Mild coconut flavor; chill if recipe needs creaming.

1 tbsp ground flax + 3 tbsp water (rest 5 min)

Good binder for muffins and cookies; not ideal for sponge cakes.

¼ cup unsweetened applesauce (60 g)

Adds moisture; reduce other liquid slightly if batter looks wet.

¼ cup mashed banana (60 g)

Adds banana flavor and sweetness.

1 cup milk + 1 tbsp lemon juice or vinegar (rest 5–10 min)

1 cup plain yogurt thinned with a splash of milk

¼ tsp baking soda + ½ tsp cream of tartar

¼ tsp baking soda + ½ tsp lemon juice or vinegar (add with wet)

3 tsp baking powder (omit acidic liquid if recipe had vinegar/lemon)

Not a perfect swap; rise and browning will differ.

1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt

1 cup white sugar + 1 tbsp molasses (mix well)

Light brown: 1 tbsp molasses. Dark: ~2 tbsp.

¾ cup milk + ¼ cup melted butter (for cooking, not whipping)

Equal volume evaporated milk (for sauces)

1 cup plain Greek yogurt

1 cup buttermilk (thinner; reduce other liquid slightly)

2 tbsp all-purpose flour

Cook a little longer to remove flour taste.

1 tbsp potato starch or arrowroot

1 cup maple syrup or light corn syrup

1¼ cups sugar + ¼ cup water (adjust liquids)

1 tsp vanilla paste or seeds from ½ vanilla bean

½–1 tsp almond extract (stronger; use less)