Substitutions -- Vegan and Regular

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Kittencal (ADMIN)
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Joined: Sat Sep 03, 2011 9:58 am

Substitutions -- Vegan and Regular

Post by Kittencal (ADMIN) » Wed Aug 21, 2013 11:53 am

Chocolate substitutions:

3 tablespoons cocoa powder, dutch processed : 3 tablespoons natural unsweetened cocoa powder + 1/8 teaspoon baking soda.

3 tablespoons cocoa powder, natural unsweetened: 3 tablespoons dutch processed cocoa powder + 1/8 teaspoon cream of tartar, white vinegar or lemon juice.

1 ounce unsweetened baking chocolate: 3 tablespoons cocoa powder + 1 tablespoon regular Vegan Butter, margarine, Vegan shortening or store bought shortening or coconut oil.. Melt ingredients together and whisk until smooth.

1 ounce semisweet baking chocolate: 1/2 teaspoon unsweetened baking chocolate + 1 tablespoon sugar..Melt ingredients together and whisk until smooth.

Egg Substitutions:

Emulsifier: 1 teaspoon liquid soy lecithin or liquid sunflower lecithin , 2 1/2 teaspoons soy lecithin powder (This substitution is done by weight. 1 teaspoon liquid soy lecithin weighs 5 grams).

Fat Substitutions:
1 cup margarine, butter or Vegan Butter: 1 cup Vegan Shortening or store bought shortening or coconut oil + 2 tablespoons water.

1 stick (1/2 cup) margarine, butter or Vegan Butter: 1/2 cup Vegan Shortening or store bought shortening or coconut oil + 1 tablespoon water.

1 stick (1/2 cup) salted butter: 1 stick margarine + 1/4 teaspoon salt or 1/2 cup Vegan Butter .

Flour Substitutions:

1/2 cup cake flour + ½ cup whole wheat flour: 1 cup + 2 tablespoons cake flour.

1 cup bread flour : 1 cup all-purpose flour + 1 teaspoon gluten flour.

1 cup cake flour: 3/4 cup + 2 tablespoons all-purpose flour + 2 Tablespoons cornstarch ( Since cake flour is only 6 to 8 percent protein, it lends a more tender, soft texture to cakes than all-purpose).

1 cup pastry flour: 2/3 cup all-purpose flour + 1/3 cup cake flour.

1 cup self-rising flour: 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and ½ teaspoon salt. (You probably won't ever need to use self-rising flour because most recipes worth their salt call for their chemical-based leaveners such as baking powder and baking soda to be added separately. Just in case you do come across this in a recipe though, keep this conversion in mind).

Leavening Substitutions:

1 teaspoon double acting baking powder: 1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda + 1/4 teaspoon corn starch (As a rule of thumb add 1 teaspoon baking powder and 1/4 teaspoon baking soda per 1 cup of flour in cakes).

Non Dairy Milk Substitutions:

1 cup buttermilk : 1 cup non-dairy milk + 2 teaspoons apple cider vinegar or lemon juice (Whisk the ingredients together and let them sit for about 10 minutes so they curdle slightly).

1 cup buttermilk: 1/4 cup silken tofu + 3/4 cup water + 1 tablespoon lemon juice or vinegar + pinch of salt (Blend ingredients until smooth).

1 cup evaporated milk: 1 cup coconut milk.

1 cup cream or half and half: 3/4 cup + 1 tablespoon soy milk and 3 tablespoons melted Regular Vegan Butter or margarine (Whisk the ingredients together until smooth).

Spice and Flavoring Substitutions:

1 teaspoon allspice: 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 nutmeg.

1 teaspoon apple pie spice: /2 teaspoon cinnamon, 1/4 nutmeg, 1/8 teaspoon allspice, 1/8 teaspoon cardamom .

1/4 cup coffee: 2 tablespoons instant espresso powder + 3 tablespoons hot water (Whisk with a fork until espresso powder is dissolved).

1 tablespoon minced ginger: 1 1/2teaspoons ginger powder + ½ teaspoon lemon juice.

1 teaspoon pumpkin pie spice: 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves .

1 teaspoon table salt: 1 1/2 teaspoon kosher salt (Kosher salt crystals are bigger and take up more space).

1 vanilla bean: 1 tablespoon vanilla extract OR 1 ½ teaspoons vanilla powder.

1 lemon: 3 tablespoons lemon juice.

1 teaspoon dried herbs : 2 teaspoons fresh herbs.

Sweetener Substitutions:

1 cup agave syrup: 1 1/3 cup sugar (Agave syrup is about 40 percent sweeter than sugar. It is about as sweet as maple syrup and honey).

1 cup dark corn syrup: 1 cup dark agave syrup OR 3/4 cup light corn syrup + 1/4 cup light molasses.

1 cup light corn syrup: 1 cup amber agave syrup OR 1 1/4 sugar + 1/3 cup water.

1 cup honey: 1 1/3 cup sugar OR 1 cup maple syrup.

1 cup light brown sugar: 1 cup white sugar + 1 tablespoon molasses (brown sugar is just white sugar that has had molasses added back to it. So why buy brown sugar when you can just have one type of sugar on hand and add molasses as you see fit? Put the white sugar and molasses in a food processor and give a it a couple pulses to make brown sugar).

1 cup dark brown sugar: 1 cup white sugar + 2 tablespoons molasses.
If you can eat, you can make it!

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