We’ve all been there before. You crack open a recipe book because you’re in the mood to do some baking when suddenly you realize you don’t have one or two of the ingredients. Not a problem! Most ingredients can easily be substituted with other items you might already have in your fridge or pantry without affecting the texture or taste of whatever you’re planning on baking.

Here is a list of common substitutions that are possible, and a more extensive chart can be found at http://www.ereplacementparts.com/blog/this-for-that-baking-substitutions/
Dairy-free substitutions are also included for our vegan friends out there 🙂

1 tsp Baking powder = ¼ tsp baking soda + ½ tsp vinegar or lemon juice (Note: make sure to add this into your batter as the final step since the leavening power of the baking soda/vinegar mixture will decrease the longer it sits)

1 cup Buttermilk = 1 cup milk + 1 tbsp vinegar (Note: this substitution works for all types of milk i.e. cow, soy, almond, etc)

1 cup half and half cream = 1 tbsp melted butter + 1 cup whole milk  OR ¾ cup dairy-free milk + ¼ cup canola oil

1 cup butter = ¾ cup oil OR 1 cup applesauce + 2 tbsp oil

1 ounce square of chocolate = 3 tbsp cocoa + 1 tbsp shortening OR 3 tbsp cocoa + 1 tbsp vegetable oil

1 cup self-rising flour = 1 cup all-purpose flour + 1 tsp baking powder + ½ tsp salt + ¼ tsp baking soda

1 cup sour cream = 1 cup plain yogurt OR 1 cup pureed silken tofu

1 cup sugar = 1 cup brown sugar (Note: this may result in a more golden coloured product since brown sugar is darker than regular white sugar)

1 egg = ¼ cup pureed fruit or vegetable OR ¼ cup silken tofu OR 1 tbsp ground flax seeds + 3 tbsp water