Whether it’s for health reasons or you just simply ran out – here’s my list of substitutes to get you baking!
Is that really butter?
Try substituting canola oil or coconut oil for up to half the butter in cakes or other baked goods. Replacing some of the butter with oil also reduces the overall saturated fat in a recipe.
When baking you can also substitute half the amount of butter in your recipe for mashed avocado. If you substitute the whole amount, you'll end up with flatter results. To help you figure out how much you'll need, it helps to know that one avocado yields about three-quarters of a cup.
I ran out of buttermilk!
Swap 1 cup milk mixed with 1 tablespoon lemon juice or vinegar for each cup of buttermilk. Plain yogurt also will work as a buttermilk substitute.
Milk substitutes – the list is endless these days! coconut milk and coconut cream are my faves. Or try soy, almond, oat or rice milk.
Eggs-citing swap!
Banana: Banana adds lots of moisture and some extra sweetness in muffins and cakes, so you need to adjust the sugar amount in your recipe. Try swapping ½ to 1 mashed banana as a replacement for 1 egg.
Egg Substitute Mix: To replace 1 egg: Mix 2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc).
No Sour Cream?
Swap it for plain yoghurt – cup for cup!
I need brown sugar!
Brown sugar has a nutty, caramelized flavour. Swap it with 1 cup of caster sugar and 2 tablespoons molasses.
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