Baking Substitutes Calculator

Find the perfect ingredient replacement for your baking needs with accurate amounts and texture notes

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Ingredient to Replace

Amount (egg(s))

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Eggs provide structure, moisture, and leavening. Use flax/chia eggs for binding, aquafaba for airy textures, and banana/applesauce for moisture.

For flaky pastries, use solid fats like coconut oil. For moist cakes, oil or applesauce works well. Vegan butter is the most direct swap.

Gluten-free flours often need binders like xanthan gum. Coconut flour absorbs more liquid, so adjust recipes accordingly.

Liquid sweeteners like honey and maple syrup require reducing other liquids. Sugar alcohols may cause a cooling sensation.