12 baking substitutions to suit your dietary requirements

February 27, 2018 3 Comments

Bakedin 12 Baking Substitutions to suit your dietary requirements

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.

Substitutes for baking without butter

Using banana instead of butter


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.

If you're a home baker, why not join the Baking Club to receive an exclusive baking kit through your letterbox every month?

Join the Baking Club today!

Replace butter with avocado


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.

Replace butter with yoghurt

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.

Use nut butters instead 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.

Baking substitutes for eggs

Use flax seeds instead of eggs

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.

Replace eggs with apple sauce

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 to use in place of milk in baking

Use water instead of milk

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.  

Replace milk with evaporated milk

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.

Use Nut, Rice or Oat milks in 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.

Use natural yogurt instead of 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.

Substitute for baking powder

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.

Other common baking substitutions

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...

  • Self-raising flour is really just plain flour and baking powder: 160g plain flour + 1 tsp baking powder
  • Caster sugar/icing sugar is a finer version of granulated sugar: put in a blender or food processor and blitz to get caster sugar and blitz finer again for icing sugar

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?

Join the Baking Club today!

Like this? Pin it for later >>

12 Baking Substitutions To Suit Your Dietary Requirements

3 Responses


March 09, 2018

Great suggestions! Icing sugar should also have cornflour added though. I think about 1 Tbsp per cup of sugar?

Iris Shuttleworth
Iris Shuttleworth

March 04, 2018

I am intolerant but not allergic to egg whites and cows milk so this list of substitutes is great. Thank you Bakedin.

Sue Hyson
Sue Hyson

March 02, 2018

My daughter in law is vegan so these hacks are very useful for me as I can now try my baked in recipes with a tweak or two and cook for her too ☺️

Leave a comment

Comments will be approved before showing up.

Also in The Bakedin Blog

8 Top Tips For Baking With Children
8 Top Tips For Baking With Children

February 23, 2021

The rewards of getting your kids cooking at an early age are endless, not only are you teaching them invaluable skills you are also making memories that will last a lifetime. Whilst it’s easy to go into this thinking it isn’t going to be any fun there are lots of ways to help turn your dread into a truly enjoyable bonding experience.

Continue Reading

How To Create The Perfect Bagel
How To Create The Perfect Bagel

February 17, 2021

Bagels are one of the most popular bread items, yet no one really knows the process behind making them. These simple, yet tasty bundles of joy are sure to convince you out of bed in the morning for the perfect breakfast treat.

Continue Reading

How to Make the Perfect Pancakes this Pancake Day!
How to Make the Perfect Pancakes this Pancake Day!

February 11, 2021

Why not try these pancake recipes from the recipe developers here at Bakedin. Whether you prefer the thin Crepe or the fluffy Scotch pancake we have the perfect recipe for you

Continue Reading