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Substitutions


Substitutions

Substitutions are one of the things I've struggled with a lot. I see a recipe I like but it'll only take one ingredient with which I'm unfamiliar or do not have in my cupboards to mean I look for a different recipe instead. I don't know why it never clicked that I could just find a substitute ingredient!
If I ever need a gluten free recipe, I'll simply search for 'gluten free recipes', but I think it'd be a lot easier to know the substitutes for various common ingredients and adapt recipes I already know and love.

Going vegan means the recipes and ingredients I've become familiar with over about 10 years of baking, will be changed up and I will need to familiarise myself with their substitute vegan counterparts. So I too will be checking back to this list a hell of a lot - got to get my cake fix! 
These substitutions aren't all vegan though, I've included all different kinds of substitutions for all different kinds of diets, so whatever your diet, check back to this list if you ever find yourself short an ingredient!

 

1 Egg: 

              - 2 ½ tablespoons of powdered egg substitute plus 2 ½ tablespoons water
                   - ¼ cup liquid egg substitute
  (To Emulsify)
                   - ¼ cup silken tofu pureed
                   - 3 tablespoons mayonnaise
                  
- half a banana mashed (or other fruit) with ½ teaspoon baking powder
                     (adds extra sweetness)
                   - Apple sauce, apple butter, pumpkin puree with ½ teaspoon baking powder
         (To Bind)        
                   - 1 tablespoon powdered flax seed soaked in 3 tablespoons water
                     (gives nutty flavour)
                   - 2-3 tablespoons arrowroot powder B            
                   - ¼ cup tofu pureed with 1 tablespoon flour
                   - 2-3 tablespoons whole wheat flour
                   - 1 tablespoon chia seeds mixed with 3 tablespoons water
                   - 1 tablespoon xantham gum, agar agar or guar gum
          (To Rise)
                   - 1 teaspoon baking soda and 1 tablespoon apple cider vinegar or lemon juice
                   - 1 tablespoon powdered flax seed soaked in 3 tablespoons water with ¼ baking
                      powder
                   - 3 tablespoons coconut milk with 1 teaspoon baking powder
                   - ¼ cup carbonated water
                   - 1 ½ tablespoons oil with 1 ½ tablespoons water and 1 teaspoon baking powder

        


Butter 1 cup:  

                                  - flax seed oil: 3 tablespoons for 1 tablespoon butter
                                  - 1 cup coconut oil
                                  - vegan shortening
                                  - 1 cup applesauce or pureed fruit
                                  - 1 cup various vegan butters
                          (Salted)
                                 
- 1 cup margarine
                                  - 1 cup shortening plus ½ teaspoon salt
                                  - 7/8 cup vegetable oil plus ½ teaspoon salt
                                  - 7/8 cup lard plus ½ teaspoon salt
                     (Unsalted)
                                  - 1 cup shortening
                                  - 7/8 cup vegetable oil
                                  - 7/8 cup lard



 Buttermilk 1 cup: 

                                            - 1 cup plain yogurt
                                            - 1 tablespoon lemon juice or vinegar with enough milk to
                                              make 1 cup
                                            - any non-dairy milk with 1 teaspoon apple cider vinegar
                                               or melon juice



Shortening 1 cup:

                               - 1 cup butter or margarine




Flour 1 cup:

                        (Plain)
                                - 1 cup Gluten free flour substitutes
                                - 1 cup rice flour with
½ cup tapioca starch
                                -
¼ cup Coconut flour (soaks up moisture; add one egg for every ounce of
                                  coconut flour used)
                                - 1 cup Almond flour
                                -
¾ cups cornstarch, potato starch or arrowroot
                                - 1 cup plus 2 tablespoons cake flour
                                -
¾ cups whole wheat flour (plus 1- 2 teaspoons of liquids for cakes,
                                  more for breads)

              (Self Raising)
                                
- 1 cup plain flour 1
½ teaspoons baking powder and ¼ salt
                       (Pastry)

                                 -
½ cup plain flour with ½ cake flour
                         (Cake)

                                 - remove 2 tablespoons from 1 level cup plain flour and add
                                   2 tablespoons cornstarch
(High Protein Flour Blend)
                                
- 1
¼ cups bean or legume flour (e.g. soy, chickpea, navy bean)
                                   with 1 cup medium weight flour (e.g. brown rice, sorghum) and 

                                   1 cup light starch (e.g. tapioca, corn starch, potato starch)
(Self Raising Flour Blend)
                                
- Add 1
½ teaspoons baking powder and ½ teaspoon salt for every 1 cup
                                   of the high protein flour blend



                        

Arrowroot 2 teaspoons: 

                                                       - 1 tablespoon cornstarch



Sugar 1 cup: 


                                - ¾ cup honey - reduce other liquids in recipe by ½ cup, and decrease
                                  oven temperature by 25 degrees
                                - 1
cup molasses
                                -
¾ cup pure maple syrup - reduce liquid in recipe by 3 tablespoons and
                                   add
¼ teaspoon baking soda per cup used
                                - 1 cup maple syrup       
                                - 1
cups brown rice sugar - reduce liquid in recipe by 2 tablespoons              
                                - 1 cup raw cane sugar
                                - 1 cup coconut sugar
                                - 1 cup applesauce
                                - 1 cup dried fruits, blended if desired
                                - 1
cups barley malt extract - reduce liquid in recipe by ¼ cup and add
                                 
¼ teaspoon baking soda per cup used                            
                                - 1
cups brown rice syrup - reduce liquid in recipe by ¼ cup and
                                  add
¼ teaspoon baking soda per cup used
                                - 1 cup date sugar dissolved in hot water
                                -
cup agave - reduce other liquids in recipe by ¼ cup if replacing
                                  white sugar, by 2 tablespoons if replacing brown sugar
                                -
½ cup stevia (pyure bakeable blend)
                                - 1 cup sucanat
                                - 1 cup medjool dates pureed with
½ - 1 cup hot water to form a thick paste
                       (Caster)
                               
- blend 1 cup granulated sugar a little until it is finer, but not powdery
                                - 1 cup turbinado suger or cane sugar
                          (Icing)
                                - blend 1 cup granulated sugar with 1 tablespoon cornstarch until consistency
                                  is
powdery
                                - blend
1/5 cup artificial sweetener with 2/5 cups powdered milk and 2/5 cups
                                  cornstarch until
consistency is powdery            
                                - blend 2 packets of stevia with 1 cup arrowroot powder or potato starch until
                                  consistency is powdery. Use 1 cup of this mixture.
                                - blend 1 cup coconut sugar with 1 tablespoon arrowroot powder until

                                  consistency is
powdery

                  (Demerara)
                                - 1 cup light brown sugar
                                - 1 cup turbinado sugar

                 (Turbinado)
                               
- 1 cup light or dark brown sugar

                (Muscovado)
                               
- 1 cup dark brown sugar or demerara sugar
                                - 1 cup granulated sugar with 2 tablespoons molasses or treacle
                                - 1 cup granulated sugar with 1 tablespoon molasses or treacle
                                  (for light muscovado sugar)

              (Light Brown)
                               
-
1 cup granulated sugar with 1 ½ tablespoons molasses
                                -
½ cup dark brown sugar with ½ cup granulated sugar
               (Dark Brown)
                               
- 1 cup light brown sugar with 1 tablespoon molasses
                                - 1 cup granulated sugar with
¼ cup molasses




Molasses 1 cup:

                                   - ¾ cup granulated sugar with ¼ cup water
                                   - ¾ cup brown sugar with 1 teaspoon cream of tartar
                                   - 1 cup honey, dark corn syrup or maple syrup




Baking Soda 1 teaspoon:


                                                         - 4 teaspoons double acting baking powder
                                                         - 1 teaspoon potassium bicarbonate with teaspoon salt




Baking Powder 1 teaspoon: 

                                                                  - ¼ teaspoon baking soda plus
                                                                    ½ teaspoon cream of tartar
                                                                  - ¼ teaspoon baking soda plus ½ cup buttermilk
                                                                    (decrease liquid in recipe by ½ cup)
                                                                  - ½ teaspoon cream of tartar with
                                                                    ¼ teaspoon baking soda and ½ teaspoon cornstarch



Yeast Active-Dry:  

                         - equal parts baking soda and lemon juice equivalent to amount of yeast required 




Cocoa Powder 3 tablespoons:

                        (Semisweet)
                                     - 1 ounce baking or dark chocolate
                                     -
½ cup chocolate chips
                                     -
3 tablespoons raw cacao powder
                                     - 3 tablespoons carob powder

                   (unsweetened)
                                     
- 3 tablespoons dutch processes cocoa powder with
⅛ teaspoon cream of
                                        tartar and white vinegar or lemon

                        (Processed)
                                      -
3 tablespoons natural unsweetened cocoa powder with ⅛ teaspoon baking soda

                                                          

Dutch - Process Cocoa 1 ounce:  

                                                                              - 3 level tablespoons unsweetened cocoa powder plus
                                                                                1 pinch baking soda
                                                                              - 1 ounce unsweetened chocolate plus
                                                                                1 pinch baking soda and reduce fat
                                                                                (butter, oil, shortening etc) by 1 tablespoon
                                                                              - 3 tablespoons carob powder



Chocolate 1 ounce

                          (Semisweet)
                                         - 1 ounce unsweetened baking chocolate with 1 tablespoon                                             granulated sugar
                                        
- 3 level tablespoons unsweetened cocoa powder with 3
                                           tablespoons granulated sugar and 1 tablespoon butter,
                                           margarine or shortening.
                                          - 3 tablespoons chocolate chocolate chips
                                          - 1 ounce bittersweet baking chocolate

                          (Bittersweet) 
                                         
- 1 ounce semisweet baking chocolate                          

                       (Unsweetened) 

                                          - 3 level tablespoons unsweetened cocoa powder with
                                            1 tablespoon regular vegan butter, margarine, vegan
                                            shortening or store bought  shortening or coconut oil
                                          - 3 level tablespoons dutch-process cocoa with 1 tablespoon
                                             butter, shortening or oil
                                          -
½ cup unsweetened chocolate chips or morsels and
                                             reduce the sugar in your recipe by
¼ cup and shortening
                                             by 1 tablespoon.

                                 (White) 
                                          - 1 ounce milk chocolate
                                          - 1 ounce white chocolate chips

                                          - 1 ounce vegan white chocolate; 2 teaspoons soy milk powder ground
                                             and sifted with
¼ cup plus 1 tablespoon confectioners sugar and
                                             a pinch of salt. Whisk
cup melted cocoa butter until smooth and
                                             add
½ teaspoon vanilla extract.
                                             Temper the chocolate; bring mixture up to 49 C whisking often, then
                                             pour mixture into a separate bowl, placing in the fridge periodically
                                             and whisking occasionally until the temperature has come down to 26 C
                                             Then pour mixture back into sauce pan and bring to 31 C
                                             (If mixture goes above 32 C, start over)
                                              Pour into a mould a leave to set for 30 minutes in the fridge.




Chocolate Chips (Semisweet) 1 ounce: 

                                                                                      - 1 ounce semisweet baking chocolate
                                                                                      - 1 ounce sweet baking chocolate
                                                                                      - 1 ounce unsweetened unsweetened
                                                                                         baking chocolate with 1 tablespoon granulated sugar
                                                                                       - 1 ounce cacao nibs



Milk 1 cup: 

                               - 1 cup soy milk, rice milk, water or juice
                               - ¼ cup dry milk powder with 1 cup water
                               - cup evaporated milk plus cup
                               - 1 cup fruit juice



Sweetened Condensed Milk:

                               - ¾ cup white sugar with ½ cup water and 1⅛ cups dry powdered milk
                         Bring to a boil, stirring frequently until thickened, about 20 minutes.

                               - Bring 2½ cups soy milk in a pan and in a separate pan, heat 6 tablespoons vegan butter
                                 with ½ cup sugar. Once suage begins to melt, add the milk and a pinch of salt.
                                  Boil gently, stirring, for 5 minutes.



Vegetable Oil 

                                   - 1 cup applesauce
                                   - 1 cup fruit puree






Honey 1 cup:  

                                 - 1 ¼ cups granulated sugar and reduce the liquids in the recipe by 1 cup.
                                   If there are no liquids in the recipe, add ¼ cup plain flour.
                                   However, if sour milk or sour cream is called for,
                                   add 1 pinch baking soda instead
                                 - 1 cup agave



Corn Syrup 1 cup: 

                                             - 1 ¼ cups granulated sugar dissolved in ¼ cup hot water
                                               (or other liquid used in recipe)
                                             - ¾ cup light corn syrup with ¼ cup molasses
                                               (for dark corn syrup)
                                             - 1 cup honey (for dark corn syrup)
                                             - 1 ¼ cups brown sugar dissolved in ¼ cup hot water
                                               (or other liquid used in recipe) (for dark corn syrup)
                                             - ½ cup agave with (up to) cup liquid



Maple Syrup 1 cup:  

                                                 - 1 cup honey
                                                
- 1 cups sugar - increase liquid in recipe by
                                                   3 tablespoons per cup used
                                                 - 1 cup agave



Brown Rice Syrup 1 cup:

                                                 - ½ cup molasses
                                                
- ¾ cup barley malt syrup
                                                 - ¾ cup honey
                                                 - ½ cup agave with (up to) ½ cup liquid



Golden Syrup 1 cup:

                                                 - ½ cup honey with ½ cup corn syrup or maple syrup
                                                
- ⅔ cup light corn syrup with ⅓ cup molasses
                                                 - 1 cup honey



Cream 1 cup:

                       (Heavy) 
                                 - 1/6 cup (cooled) melted butter with 7/8 cup half and half
                                 -
cup (cooled) melted butter with ¾ cup milk
                                    If using low-fat milk, add 1 tablespoon flour too

                                 - 1 cup plain yogurt
                                 -
½ cup plain yogurt with ½ cup whole milk
                                   (if some taste of fat is preferred)
                                 - 1 cup skim milk with 2 tablespoons cornstarch
                                 - Blend equal parts cottage cheese and non-fat milk powder till smooth,
                                   use 1 cup of this mixture
                                 - 1 cup chilled evaporated milk, add vanilla extract till you have
                                   your desired taste
                                 - 1 cup silken tofu that had been blended until smooth

                                 - Blend silken tofu with unflavoured soy milk until smooth,
                                   use 1 cup of this mixture
                                 - 1
½ cup full-fat coconut milk - allow can to settle for about
                                   30minutes in fridge, cream will rise to top, skim off
                                 -
cup soy, almond or rice milk blended with cup melted dairy free
                                    margarine or oil
                        
(Light)

                                - ¾ cup milk mixed with 3 tablespoons (cooled) melted butter or margarine
                                - 1 cup half and half
                                -
¾ cup heavy cream with ¼ cup milk
                                - 1 cup evaporated milk with 3 tablespoons (cooled) melted butter, margarine
                                  or oil

                                - 1 cup silken tofu that has been blended until smooth
                                -
¾ cup soy, almond or rice milk blended with ¼ cup melted dairy free
                                  margarine or oil

           (Half and Half)
                                - 4 ½ teaspoons (cooled) melted butter with enough whole milk to
                                  equal 1 cup
                                - 1 cup evaporated milk
                                -
½ cup whole milk with ½ cup light cream
                                -
¾ cup whole milk with ¼ cup heavy cream
                                -
cup skim or low-fat milk with cup heavy cream
                                -
½ cup full-fat coconut milk - allow can to settle for about 30minutes in
                                  fridge, cream will rise to top, skim off and blend with
                                 
cup unsweetened or plain soy, almond, rice or oat milk.
                                - Blend ½ cup silken tofu with ½ cup unsweetened or plain soy, rice or
                                  oat milk.

           (Whipping)
                                - ⅔ cup well-chilled evaporate milk, whipped
                                - 1 cup nonfat dry milk powder, whipped with 1 cup ice water
                                -
1 cup full fat coconut milk - allow can to settle for about 30 minutes in fridge,
                                  cream with rise to top, skim off and either add powdered sugar or another sweetener
                                  and vanilla extract to taste or blend with coconut milk.

                                -
1 cup blended silken tofu
                                          - ⅔ cup rice milk with ⅓ cup melted dairy free margarine, soy milk or vegetable oil
                                - 1 cup nut butter
                                - 1 cup pureed avocados




Cream of tartar:  

                               - 2 teaspoons lemon juice or vinegar



Cr√®me Fraiche:  

                               - 1 cup heavy cream with 1 cup plain yogurt
                                 (let mixture stand for 6 hours at room temperature)





Happy Baking!







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4 comments:

  1. Wow, that's really helpful for somebody who prefer to live vegan, Vanisha! I'm gonna remember your post in case I wanna change mine. Thanks for sharing, dear! Enjoy your weekend, Vanisha!

    xoxo Ira
    JOURNAL OF STYLE / BLOGLOVIN

    ReplyDelete
    Replies
    1. Not all the substitutions are vegan so it could still be useful to you if you're ever short an ingredient! - I tried to make it relevant to all diets...I'll add something in to make that clearer hehe thank you, Ira! You too :)X

      Delete
    2. Ohh, you're right! Ooops! :) Sometimes I'm to lazy to go to the supermarket so those substitutions are definitely useful in this case. No worries! It was just me! <3

      xoxo Ira

      Delete
    3. Hehe :) I hope they are! Xx

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