Check out my free baking swaps printable! If you are fresh out of ingredients needed for baking, or want a baking substitute, check out my list below. Learn recipe substitutions you can use for your baking needs.
I am always looking for substitution of ingredients. Whether we don’t have the item on hand, or I just want a healthier alternative. These are nice to know.
Feel free to print this 3 page printable for healthy baking swaps in the kitchen!
Why You Will Appreciate This Free Printable Baking Swaps
Free – Free printables, that you can use in your kitchen! Tape on the back side of your cabinet door or stick inside your favorite cookbook!
Good Information – Not sure if there is a substitute for what you don’t have on hand? This baking substitution chart is a quick guide to reference.
Great For Beginner Bakers – Are you knew in the kitchen? If so, this is a great guide to help keep you on track for creating tasty recipes!
Pantry Essential Swaps – Check out these pantry essential swaps that you might have stashed in your cupboard. Use the ingredients you have instead of running to the store.
Where to Print Baking Swap Printable
I share healthy baking swaps and classic baking swaps so you have a master list of items you can swap in your recipes.
Baking Substitutes List
Vanilla Beans Substitute
- 1 vanilla bean = 2½ teaspoons vanilla extract
- 1 cup chocolate = 1 cup cacao nibs
Vegetable Shortening Substitutes:
- 1 cup vegetable shortening = 1 cup butter
- 1 cup vegetable shortening = 1 cup margarine
Vegetable Oil Substitute
- 1 cup vegetable oil = 1 cup applesauce = 1 cup fruit puree
- 1 cup half-and-half = ½ cup whole milk + ½ cup heavy cream
- 1 cup whole milk = ½ cup evaporated milk + ½ cup water
- 1 cup whole milk = 1 cup skim milk + 2 tablespoons melted butter or margarine
- 1 cup whole milk = 1 cup soy milk, 1 cup almond milk, 1 cup plant based milk of choice
- 1 cup buttermilk = 1 tablespoon lemon juice or white vinegar + enough milk to make 1 cup. Let stand for 5 minutes to thicken
Sour Cream Substitute
- 1 cup sour cream = 1 cup plain yogurt
Cake Flour Substitute
- 1 cup cake flour = ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch
Baking Soda Substitute
- ½ teaspoon baking soda = 2 teaspoon baking powder
Baking Powder Substitute
- 1 teaspoon baking powder = ¼ teaspoon baking soda + ½ teaspoon cream of tartar + ¼ teaspoon cornstarch
- 1 cup salted butter = 1 cup margarine
- 1 cup salted butter = 7/8 cup lard + ½ teaspoon salt
- 1 cup salted butter = 1 cup vegetable shortening + ½ teaspoon salt
- 1 cup salted butter = 1 cup ghee + 1/2 teaspoon salt
- 1 cup salted butter = 3/4 cup olive oil + 1/2 teaspoon salt
- 1 cup flour = 1 cup black bean puree
- 1 cup flour = 1/3 cup oat flour
- 1 cup flour = 3/4 cup wheat flour
- 1 cup sugar = 3/4 cup honey
- 1 cup sugar = 1/2 cup banana, mashed
- 1 cup sugar = 3/4 cup maple syrup
- 1 whole egg = 1/2 cup mashed banana
- 1 whole egg = 1/4 cup Greek yogurt (plain)
- 1 whole egg = 1/4 cup applesauce
Baking soda can be swapped with baking powder, I share the measurements for how to convert above.
You can swap butter for shortening when baking cakes, cookies, etc. It is a 1 to 1 swap, so 1 cup butter swaps for 1 cup shortening.
Butter is the most common substitute. Use real butter for swapping, it is a 1 to 1 ratio.
Honey is a 1:1 ratio swap, and brown sugar use 3/4 cup per 1 cup of molasses in a recipe.
You can use margarine to swap the butter in baking cookies, ghee, or oil. But, the biggest thing is swapping butter will alter the flavor and the texture of the cookies.