The Ultimate Guide to Baking Ingredient Substitutes

Did you know your cakes and cupcakes can also be healthy or even 100% vegan? Yup, we aren’t kidding. You can make cakes without eggs and flour as well. All you have to do is find the right substitutes and in this guide, we’ll tell you all about them.

Baking Ingredients Substitute Guide

The Ultimate Guide to Baking Ingredient Substitutes

1. Flour

If you want to give your cakes a healthy twist I would suggest replacing flour or maida with whole wheat flour. Not only will it add some more nutrients and fiber to the mix but also lower the chances of diabetes or and heart problems.

In fact, if you love making banana bread or muffins, the use of whole wheat flour gives a new flavor profile that I am sure you will love. But if not, you can further experiment with nut flour, almond flour, etc.

Many of you may not know this but almond flour is packed with protein, fiber, and omega-3s. Furthermore, it is gluten-free and low in carbs and tastes great in brownies and cookies.

2. Sugar

One of the most natural ways of replacing sugar is with mashed bananas. The only thing to keep in mind when using mashed bananas is to use less milk or water as bananas add moisture and you do not want your pancakes and cakes to be mushy, right?

But if you do not happen to like the flavor of bananas, Stevia is hands down the best option. It is available both in liquid and contains little calories but this isn’t a straight swap as Stevia is sweeter.

The ideal measurement would be to add in 1 teaspoon of liquid stevia for 1 cup of sugar. Also, stevia has a taste of its own thus it is best to use yogurt, apple sauce or ingredients that provide moisture and improve taste along with it.

You can also replace sugar with agave or honey. Here’s more about Agave.

Tip: Using stevia does make stuff healthy but can be tricky to use due to the flavor and difference in measurement and thus, is something only professional bakery courses can help you master.

 

 

3. Butter and Oil

Mashed bananas aren’t just great sugar substitutes but can also replace oil and butter. The main purpose of butter and oil is to add some fat content to the cake and mashed bananas do just that, except they are healthier and also add a yummy flavor.

Similarly, even Avocado puree is another great substitute rich in not just healthy fats but also  omega-3 and vitamin E which, in turn, can help lower cholesterol.

Once again, remember to use more of wet ingredients along with these substitutes so your cake has the right amount of moisture.

Another great replacement for butter and oil is Greek Yogurt. Usually, it is half the amount of butter used but make sure you do your trials and comment below what worked best for you.

Also Read: How to Pair Walnuts in the Tastiest Ways

4. Eggs

If you are making Chocolate Marble Cake then flax seeds are the ideal substitute (trust me, vegan cakes hardly get any tastier). Flax seeds are rich in both Omega-3 and essential fatty acids which means they are just as healthy as eggs if not more.

If you are a commercial baker and do not want to increase cake prices, a commercial egg replacer should do the trick. Though flavorless, it does exactly what an egg does and can be used in cookies, cakes, muffins, cupcakes, etc.

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