You’re all set to make your favourite cake recipe and you suddenly realize you’re out of a key ingredient. Don’t fret; there are many quick-fix replacements or substitutions (and even a few vegan baking hacks!) that will save you from running out to the grocery store for just one thing.
Please note that this list is not for those ingredients when adapting to allergy sensitivities to wheat, dairy and egg or those following a gluten-free, dairy-free or vegan diet. Check out these videos on replacing dairy and baking without wheat flour or this video with tips for making flourless pies and tarts.
1. Cake and Pastry Flour
Not everyone has this in their pantry, but don’t let that stop you. For every 1 cup of cake or pastry flour, measure out 1 cup of all-purpose flour, spoon out 2 Tbsp of that flour, replace it with 2 Tbsp of cornstarch and then sift. Your cakes and cookies will be just as tender and delicate as if you used the real thing.
Alternatively, try Anna Olson’s recipe for Red Velvet Cake where she uses all-purpose flour instead of cake or pastry flour.
2. Unsweetened Chocolate
Most bakers have a stash of good semisweet chocolate in the cupboard, but not always unsweetened. To replace 1 oz (1 square) of unsweetened chocolate, stir 3 Tbsp of cocoa powder with 1 Tbsp of vegetable oil.
No unsweetened chocolate, no problem. Try Anna Olson’s recipe for Classic Devil’s Food Cake where she uses cocoa powder and brewed coffee to replace the rich flavour of unsweetened chocolate.
This has to be the most common substitution considering most people probably wouldn’t buy a litre of buttermilk for a recipe that calls for just ½ cup. Though real buttermilk is preferred, you can replace every 1 cup called for in a recipe with 1 cup of 1% or 2% milk mixed with 2 tsp of lemon juice or vinegar.
Since I do prefer using real buttermilk in baking, I use any leftovers to make low-fat ranch dressing, in pancake or crêpe batter, or use it to marinate pork chops or chicken, before coating in the meat in breadcrumbs and baking.
Try Anna Olson’s recipe for Chilled Corn, Peach and Basil Buttermilk Soup
4. Egg Whites
Using the liquid from a tin of chickpeas can replace egg whites when whipped for a muffin, waffle or another quick bread recipe. I recommend using low-sodium chickpeas. On the flavour side, I do find this an ideal option in recipes with a robust flavour profile: anything with spices, or fruit as lead tastes, otherwise you might notice the hint of chickpea flavour of this add-in.
Try Anna Olson’s recipe for White Chocolate Cranberry Mousse Tart
5. Brown Sugar
It’s time to make oatmeal cookies and you open your brown sugar container only to find the sugar is a solid rock. No fear, you can replace 1 cup of brown sugar with 1 cup of granulated sugar plus 1 Tbsp of molasses.
Try Anna Olson’s recipe for Oatmeal Raisin Sandwich Cookies
If you’re baking without using nuts, there are some substitutes you can try. Whether you’re baking for someone with an allergy, or just don’t have them on hand, don’t fret about replacing nuts with these tips.
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