Baking Substitutions Chart: Eggs, Butter, Buttermilk and More

Flour, eggs and butter: the baking basics most often swapped. Photo by Lauren Gray on Unsplash (Unsplash License)

It happens to every baker: the oven is preheating and you discover there is no buttermilk in the fridge. This chart lists reliable swaps for the ingredients people run out of most, with exact amounts.

Baking is chemistry, so substitutes can slightly change texture, rise or flavor. They work best in forgiving recipes such as muffins, quick breads, pancakes and cookies. For delicate cakes and pastries, the original ingredient is still the safest choice.

Eggs

Eggs bind, add moisture and help baked goods rise. Each swap below replaces one large egg. Use them when a recipe calls for no more than two eggs.

Substitute	Amount	Best in
Ground flaxseed + water	1 tbsp flax + 3 tbsp water, rested 5 minutes	Muffins, cookies, quick breads
Unsweetened applesauce	¼ cup (60 g)	Brownies, muffins, cakes (denser crumb)
Mashed ripe banana	¼ cup (60 g)	Banana bread, pancakes (adds banana flavor)
Plain yogurt	¼ cup (60 g)	Cakes and muffins
Aquafaba (chickpea liquid)	3 tbsp	Cookies, brownies; whipped for meringues

Butter

Butter adds flavor, tenderness and, in cookies and pastry, structure. These swaps replace 1 cup (227 g) butter.

Substitute	Amount	Notes
Vegetable or light olive oil	¾ cup + 2 tbsp (about 200 ml)	Good in muffins and quick breads; not for flaky pastry or creamed cookies
Coconut oil (solid)	1 cup	Works in most recipes; may add a light coconut flavor
Margarine or baking sticks	1 cup	Choose sticks, not tubs, which contain more water
Half applesauce, half butter	½ cup applesauce + ½ cup butter	Reduces fat; cakes will be moister and denser

Buttermilk and dairy

Missing ingredient	Substitute
1 cup buttermilk	1 tbsp lemon juice or white vinegar + milk to make 1 cup; stir and rest 5–10 minutes
1 cup buttermilk	¾ cup plain yogurt + ¼ cup milk, whisked smooth
1 cup sour cream	1 cup plain Greek yogurt
1 cup heavy cream (for baking, not whipping)	¾ cup milk + ¼ cup melted butter
1 cup whole milk	½ cup evaporated milk + ½ cup water

The lemon-and-milk trick is perfect for our Fluffy Buttermilk Pancakes.

Leaveners and flour

Missing ingredient	Substitute
1 tsp baking powder	¼ tsp baking soda + ½ tsp cream of tartar
1 cup self-rising flour	1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt
1 cup cake flour	1 cup all-purpose flour minus 2 tbsp, plus 2 tbsp cornstarch, sifted together

Baking soda cannot simply replace baking powder: soda needs an acid (such as buttermilk, yogurt or lemon) to work and is about three to four times stronger.

Sugar and chocolate

Missing ingredient	Substitute
1 cup light brown sugar	1 cup granulated sugar + 1 tbsp molasses (2 tbsp for dark brown)
1 cup powdered sugar	1 cup granulated sugar + 1 tbsp cornstarch, blended until fine
1 cup granulated sugar	¾ cup honey; reduce other liquids by about 3 tbsp and lower the oven by 25°F (15°C)
1 oz (28 g) unsweetened chocolate	3 tbsp unsweetened cocoa powder + 1 tbsp butter or oil

Tips for successful swaps

• Change one thing at a time. Several substitutions in one recipe make results hard to predict.
• Measure carefully. Spoon flour into the cup and level it rather than scooping straight from the bag.
• Check early. Recipes with oil, honey or fruit purée may brown faster, so start checking a few minutes early.
• Allergies: if you are baking for someone with a food allergy, check every product label, as some substitutes (such as margarine) may contain milk.

Quick summary: lemon juice plus milk replaces buttermilk, flax or applesauce replaces an egg, and oil can stand in for butter in muffins and quick breads. Swap one ingredient at a time for the best results.

Ready to bake? Try our Classic Lemon Drizzle Cake, or explore more in Kitchen Tips & Guides, Baking Tips and Desserts & Cakes.