The Complete Baking Substitutions Guide
Published 9 February 2026
Out of a key ingredient? Cooking for someone with allergies? This guide covers the most common baking substitutions with exact ratios. No guesswork required.
Dairy-Free Substitutions
Butter Alternatives
- Margarine — 1:1 swap. Choose one with at least 80% fat for baking. More butter substitutes →
- Coconut oil — 1:1 swap. Use solid for pastry. May add subtle coconut flavour.
- Olive oil — ¾ cup per 1 cup butter. Best for savoury bakes.
- Applesauce — ½ cup per 1 cup butter. Low-fat option for muffins and quick breads.
Milk Alternatives
- Oat milk — 1:1 swap. Creamiest plant milk, best for baking. More milk substitutes →
- Almond milk — 1:1 swap. Thinner, works well in most recipes.
- Soy milk — 1:1 swap. Closest to whole milk in protein.
Cream Alternatives
- Coconut cream — 1:1 swap. Whips well when chilled. More cream substitutes →
- Cashew cream — blend soaked cashews with water for a neutral cream.
Gluten-Free Substitutions
- Almond flour — 1:1 but add a binder (egg or xanthan gum). Dense, moist results. More flour substitutes →
- Coconut flour — only ¼ cup per 1 cup flour + extra liquid. Very absorbent.
- Rice flour — ¾ cup per 1 cup flour. Best combined with a starch for baking.
- Oat flour — 1:1 swap. Make your own by blending rolled oats. Check it's certified GF.
Egg Substitutions
Eggs serve three main roles in baking: binding, leavening and moisture. Choose your substitute based on what the egg is doing in the recipe.
| Substitute | Ratio (per egg) | Best For |
|---|---|---|
| Ground flaxseed + water | 1 tbsp + 3 tbsp water | Binding (cookies, muffins) |
| Chia seeds + water | 1 tbsp + 3 tbsp water | Binding (similar to flax) |
| Mashed banana | ¼ cup per egg | Moisture (cakes, muffins) |
| Applesauce | ¼ cup per egg | Moisture (cakes, brownies) |
| Baking powder + vinegar | 1 tsp BP + 1 tbsp vinegar | Leavening (cakes) |
| Silken tofu (blended) | ¼ cup per egg | Binding + moisture |
Sugar Substitutions
- Honey — ¾ cup per 1 cup sugar, reduce other liquids. Adds moisture and browning. More sugar substitutes →
- Maple syrup — ¾ cup per 1 cup sugar. Similar to honey with distinct flavour.
- Coconut sugar — 1:1 swap. Less processed, caramel notes.
- Stevia — follow package directions. Very sweet, use sparingly. May affect texture.
Frequently Asked Questions
What is the best egg substitute for baking?▼
The best egg substitute depends on the recipe. For binding: 1 tbsp ground flaxseed + 3 tbsp water per egg. For moisture: ¼ cup applesauce or mashed banana per egg. For lift: 1 tsp baking powder + 1 tbsp vinegar per egg.
Can I use oil instead of butter in baking?▼
Yes! Use ¾ cup of oil for every 1 cup of butter. Olive oil works well in savoury bakes, while vegetable oil is best for neutral-flavoured cakes and muffins. Note that the texture will be slightly different — more moist and less flaky.
What is the best gluten-free flour for baking?▼
A blend of rice flour, tapioca starch and potato starch (many shop-bought GF blends use this) gives the best results. Almond flour works well for denser bakes like brownies. Coconut flour is very absorbent — use only ¼ cup per 1 cup of regular flour.
Browse all ingredient substitutions →