Substitutions Measurements

Dry & Wet Substitutions

This list is in no way exclusive. Let us know which substitutions you like best in the comments.

Dry Ingredients

Baking Powder
(1 tsp)

1/2 tsp cream of tartar + 1/4 tsp baking soda

Baking Soda
(1/4 tsp)

1 tsp baking powder
(any ingredients that are acidic will have a tangy flavor)

Brown Sugar, Dark
(1 c)

1 c granulated sugar + 2 T molasses
1 c light brown sugar

Brown Sugar, Light
(1 c)

1 c granulated sugar + 1 T molasses
1 c dark brown sugar

Chocolate, Semi-sweet
(1 oz)

3 T cocoa powder

Cocoa Powder
(1/2c)

1/2 c Dutch process cocoa + replace baking soda w 2x req baking powder

Flour, Cake
(1c)

1 c flour + 2 T cornstarch

Flour, Self Rising
(1 c)

1 c all purpose flour + 1 1/2 t baking powder + 1/4 t salt

Gelatin
(1:1)

Salt, Iodized
(1/2 tsp)

3/4 t kosher salt

Salt, Kosher
(1 tsp)

1/4 t iodized salt

Sugar
(1 c)

Wet Ingredients

Buttermilk
(1c)

1 c yogurt
1 c milk + 1 T vinegar or lemon juice (let mixture sit 10 min before using)
Dairy free – 1 T lemon juice or lime juice or apple cider or vinegar or white vinegar + up to 1 c unsweetened soy milk. (Stir and let rest for up to 10 min before using)

Butter
(1:1)

Coconut oil
Applesauce
1:1 weight Pumpkin puree
1:1 volume Butternut squash puree
Sweet potato puree
1 c: 1/2 c Avocado
Vegetable oil
Nut butter
1:1 (unless requires cold butter use 1:1 weight) Plant-based butter
Tahini

Half and Half
(1c)

1/2 c whole milk + 1/2 c heavy cream

Heavy Cream
(1/4c)

1/2 c cashews + 1/2 c filtered water (best for sauces & stews)
Coconut milk

Honey
(1:1)

1 c: 3/4 c Agave nectar
1 c: 3/4 cMaple syrup
1:1 Brown rice syrup
1:1 Coconut nectar
1:1 Monk fruit

Lemon Juice
(1/2 tsp)

Large pinch to 1/4 t cream of tartar
1/4 t apple cider vinegar

Sour Cream
(1c)

1 c plain yogurt

Vanilla Extract
(1 tsp)

1 t burbon or rum

Whole Milk
(1 C)

1 c skim or low-fat milk + 2 T melted butter
coconut milk

Yogurt
(1 c)

1 c sour cream

Meat

Tofu
(General)

Tempah
(General)

Seitan

Beef
Chicken

Jackfruit

Pulled pork

Eggs

Depending on your desired result, the list of egg substitutions varies.

1 egg =

1/4 c fruit puree (applesauce, pumpkin, squash, banana, etc.)
- Adds moisture, best for cakes, quick breads, & brownies
1 t baking soda + 1 T vinegar
1/4 c plant based yogurt
Aquafaba – chickpea brine, found within cans of chickpeas
- Best for meringue, macarons, & pavlovas
1/4 c silken tofu + pinch of baking powder
- Best for cakes & brownies
Tapioca, corn starch, potato starch, or arrowroot powder
- Best for thickening, like pumpkin pie filling
3 T mayonnaise + 3 T water (not to use for egg whites)
1 T ground flaxseed + 3 T water (not to use for egg whites)

Contents hide

1 Dry & Wet Substitutions

2 Dry Ingredients

2.1 Baking Powder (1 tsp)

2.2 Baking Soda (1/4 tsp)

2.3 Brown Sugar, Dark (1 c)

2.4 Brown Sugar, Light (1 c)

2.5 Chocolate, Semi-sweet(1 oz)

2.6 Cocoa Powder (1/2c)

2.7 Flour, Cake (1c)

2.8 Flour, Self Rising (1 c)

2.9 Gelatin (1:1)

2.10 Salt, Iodized (1/2 tsp)

2.11 Salt, Kosher (1 tsp)

2.12 Sugar (1 c)

3 Wet Ingredients

3.1 Buttermilk (1c)

3.2 Butter(1:1)

3.3 Half and Half (1c)

3.4 Heavy Cream (1/4c)

3.5 Honey (1:1)

3.6 Lemon Juice (1/2 tsp)

3.7 Sour Cream (1c)

3.8 Vanilla Extract (1 tsp)

3.9 Whole Milk (1 C)

3.10 Yogurt (1 c)

4.1 Tofu(General)

4.2 Tempah (General)