Your guide to smart baking substitutes

Standard baking substitutes

Wet ingredients

230g butter = 220ml cooking oil

1 whole egg = 30ml water with 3ml baking powder

5ml lemon juice = 3ml vinegar

240ml clotted cream = 240ml Mascarpone cheese = 240ml Crème Fraiche

120ml liquid glucose = 120ml golden syrup

250ml maas = 250ml milk with 20ml lemon juice or vinegar

250ml sour cream = 250ml plain yoghurt

250ml buttermilk = 250ml low fat milk with 20ml lemon juice /15ml vinegar

Dry ingredients

15ml cornflour = 30ml cake flour

20ml baking powder = 10ml cream of tartar + 5ml baking soda

5ml cream of tartar = 15ml lemon juice = 3ml tartaric acid

30g chocolate = 50 – 60 ml + 10ml butter/margarine

10g instant dry yeast = 25g fresh yeast

240ml raisins = 240ml chopped dry fruit or dates

250ml sugar = 200ml honey = 200ml golden syrup

Healthy baking substitutes

Brownies
1 cup flour = 1 cup pureed black beans
1 cup butter = 1 cup pureed avocado
1 cup oil = 1 cup mashed banana

Biscuits, sweet breads and cakes1 cup flour = 1 cup high bran flour

2 Tbs sugar = ½ tsp vanilla extract

Chocolate baked goods
1 cup butter = ¾ prunes + ¼ cup boiling water (blended)

Muffins, cakes, biscuits, anything nutty1 Tbs butter = 3 Tbs flaxseed powder + 1 Tbs water (allow to sit for 10 mins)

Any type of baking
1 cup flour = wheat bran flour

Reprinted with permission of and provided by Snowflake.