Food & Cooking
Baking Substitutions
Out of eggs, butter, or milk? Get scaled substitute amounts and notes on how each swap changes your bake.
Baking Substitutions
Inputs
Results
Replacing
2.00 egg
Option 1: Applesauce + baking powder
- 0.50 cup applesauce
- 1.00 tsp baking powder
Best for muffins, quick breads, cakes.
Option 2: Flax egg
- 2.00 tbsp ground flax
- 6.00 tbsp water (let sit 5 min)
Best for cookies, pancakes, denser bakes.
Option 3: Mashed banana
- 0.50 cup mashed banana
Adds sweetness and banana flavor.
How to use this
Substitutions change both structure and flavor. Eggs bind, milk hydrates, butter adds fat and flakiness — every swap is a trade-off somewhere. Use the note under each option to pick the swap that fits your bake.
Amounts scale linearly with the quantity you enter. The notes stay the same.
Formula
scaled_sub = sub_per_unit × (your_amount ÷ base_amount)
Base amount is 1 cup for most ingredients, 1 for eggs, 1 tsp for baking powder.
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Formula
scaled = sub_per_unit × (your_amount ÷ base_amount)