It’s happened to the best of us: in the middle of a recipe you realize you’ve forgotten a crucial ingredient. With the holiday baking season here, those moments may happen more often, but don’t fret, there are many tried and true substitutions for staple ingredients, and the best part—there’s a good chance they’re already some of these items in your kitchen.
Since the purpose of eggs is to provide moisture and volume, try these substitutes for the same effect: (all substitutes replace one whole egg)
1 TBSP. of ground flax seed and 1 cup of water (blend for 1-2 minutes until it’s a beaten-egg consistency)
1/4 cup of egg substitute
1/4 cup of tofu
1/4 unsweetened applesauce
1/4 cup of canned pumpkin
For one cup of sugar:
3/4 cup of maple syrup*
1 tsp. of Stevia
1 1/4 cup of powdered sugar
*because these add more liquid, decrease the other ingredient liquids by 1-2 TBSP and add a pinch more of baking soda
One cup of butter can be replaced by:
1/2 cup of prune puree (especially good for chocolate or gingerbread desserts)
7/8 cup of canola oil or vegetable oil
1/2 cup of Greek yogurt and a 1/2 cup of butter
1 cup of shortening
1/2 cup unsweetened applesauce
Often required in baking so when you need just a cup, substitute with:
1 cup of milk and a 1 TBSP of lemon juice or vinegar (white, apple cider or rice vinegar)
1 cup of milk and 1/2 TBSP. of cream of tartar (blend well to incorporate the two)
1/4 cup of milk and 3/4 cup of plain yogurt or sour cream (whisk together until smooth)
Other Quick Swaps:
Baking powder can be replaced by equal parts of cream of tartar and baking soda .
Heavy cream can be replaced by equal parts cottage cheese and milk, blended.
1 cup of all-purpose flour can be replaced by 1 cup of pureed black beans
Cake flour can be replicated by using 1 cup of all-purpose flour, remove 2 TBSP and replace them with 2 TBSP of corn starch. Sift a few times to ensure consistency.