February 27, 2018 3 Comments
If your diet doesn't allow for butter, eggs or milk, you can still get your cake fix no matter what with these common baking substitutions.
Read on and we'll let you in on a few secrets on possible variations to the common baking ingredients to help you out. You could also use some of these ideas in your day to day baking, some options can reduce the fat levels in your cakes by up to 40%. Give it a try, you might be surprised.
What you'll need - Equal weight of banana to what is required in the recipe
Bananas that are ripe and over ripe are best as they are soft and full of natural flavours and sugars. Weigh out the banana without the skin into a bowl, using a fork or potato masher, mash the bananas until almost smooth. You could also blend the bananas until smooth.
Then follow the recipe as normal but using the bananas instead of butter. Bananas are brilliant for bakes such as brownies and cookies, in which the rise of the cake isn't paramount, but moisture is. Using Bananas will add a hint of flavour to your bake but sometimes you can use this to your advantage.
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What you'll need - Equal amount of mashed avocado, without skin or stone, to replace the butter
You can use a fork or potato masher to mash the avocado until smooth or even a blender. You can then use this in a recipe the same way you would the butter. Replacing butter for avocado is a great way of lowering the fat in your diet when snacking on treats. Avocados are often described as having high fat but it is actually high in monounsaturated fat – the heart-healthy kind – which helps to lower bad cholesterol and raise good cholesterol.
What you'll need - If you require 100g butter you will only need 50g yoghurt
The best types of yogurts to use are plain natural, greek or free of/ low fat. Yogurt is a great substitute when baking muffins and cakes. Yogurt can great a taste of creamy luxuriousness but with substantially lower fat than that of butter.
What you'll need - Equal weight of nut butter to what was required of butter
Most nut butters can be used to replace butter in recipes. Some nut butters can be great for adding in extra essential protein into your treats but can also just simply add that extra nutty twist to your favourite bakes.
What you'll need - 1 tbsp ground flax seeds + 3 tbsp boiling water = 1 egg
Simply take your flax seeds, grind them down in a blender, pestle and mortar or just with a sandwich bag and rolling pin. Put them in a bowl, add the boiling water and stir. Place the mixture into the fridge for around 15 minutes, until thick and viscous. Use this mixture in the recipe the same way you would an egg.
What you'll need - 2 tbsp water + 1 tsp oil + 2 tsp Baking Powder = 1 egg
This is a simple case of whisking together all the ingredients and using in a recipe in the same way you would the egg.
What you'll need - 60g smooth applesauce = 1 egg
Use the apple sauce in the recipe the same you would eggs. Bear in mind the sweetness of the apple sauce as you may need to omit a small amount of the sugar to avoid making it sickly sweet.
What you'll need - 230ml water + 1½ tsp butter = 230ml milk
This is a great option as most of us have water readily available to us at all time and the butter adds the slight creaminess to the mix. In some cases, milk is part of the flavouring, so you might want to think about adding a touch of vanilla or alternative flavouring to reduce the chance of blandness.
What you'll need - 100ml evaporated milk + 100ml water = 200ml milk
If my family is anything to go by, we always had a tin of this in the pantry cupboard ready for a spontaneous dessert or just incase we ran out of custard powder. So you might have used up that last drop of milk, but you still have that tin in cupboard to use in your baking.
What you'll need - Using the same amount of milk alternative as the recipe requires
This is a brilliant replacement as there is minimal affect to the recipes outcome but the milk can sometimes add a hint of flavour to the mix, such as coconut or almond milk.
What you'll need - Use in the recipe the same way you would the milk
This is great for cakes but avoid using in a saucepan or adding direct heat as yoghurt tends to curdle or split when high heat is added.
What you'll need - baking soda, cream of tartar and cornflour
If you find yourself asking 'what can I use instead of baking powder?' it's likely you've got all the right ingredients in your cupboard already!
Simply mix ¼ tsp baking soda + ½ tsp cream of tartar + cornflour.
And one last handy hack, when you have run out of a certain store cupboard essential, you might find out you are still ok - don't run to the supermarket just yet! Many products in the baking cupboard are actually just a combination of things you already have labelled up as something else...
Do you know of any other baking substitutions? We'd love to hear your ideas in the comments!
If you like baking at home, you'll LOVE our baking kits delivered monthly as part of our Baking Club. Why not give it a go today?
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