Why use this calculator
Running out of an ingredient mid-recipe is frustrating. This calculator provides tested substitutions with exact ratios so you can keep baking without a trip to the store.
How to use it
Select the ingredient you need to replace and enter the amount called for in your recipe. The calculator shows the best substitute plus alternatives with adjusted quantities.
The formula
Substitution ratios are based on established baking science for equivalent moisture, fat, leavening, and binding properties
Worked examples
Replace 2 eggs
Use 1/2 cup applesauce, or 2 mashed bananas, or 6 tbsp aquafaba
Replace 1 cup buttermilk
Use 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes
When people use it
- Adapting recipes for dietary restrictions such as vegan or dairy-free
- Emergency substitutions when missing an ingredient
- Reducing fat or sugar in recipes for healthier versions
- Accommodating food allergies in baking
Tips
- Test substitutions in a small batch before committing to a large recipe
- Liquid sweeteners like honey require reducing other liquids and lowering oven temperature
- Egg substitutes work best in recipes calling for 3 or fewer eggs
- Some substitutions change flavour or texture, so choose based on the type of baked good
Questions people ask
- Can I use multiple substitutions in the same recipe?
- It is best to substitute only one or two ingredients at a time. Multiple substitutions compound changes to texture and flavour, making results unpredictable.
- Which egg substitute is best for cookies vs cakes?
- For cookies, flax eggs (1 tbsp ground flax + 3 tbsp water) work well. For cakes, applesauce or aquafaba provides better lift and moisture.