Free Printable Ingredient Substitution Charts
Quick-reference substitution charts you can print or save. Each chart shows the best substitute with exact ratios. Click "Print This Chart" for a clean, printer-friendly version.
Ultimate Substitution Chart
The 25 most commonly substituted cooking and baking ingredients with their best replacement and exact ratio.
| Ingredient | Best Substitute | Ratio | More |
|---|---|---|---|
| Buttermilk | Milk + Lemon Juice | 1 cup milk + 1 tbsp lemon juice | +5 more |
| Eggs | Flax Egg | 1 tbsp ground flaxseed + 3 tbsp water per egg | +5 more |
| Heavy Cream | Coconut Cream | 1 cup coconut cream per 1 cup heavy cream | +5 more |
| Butter | Coconut Oil | 1 cup coconut oil per 1 cup butter | +5 more |
| Milk | Oat Milk | 1 cup oat milk per 1 cup milk | +4 more |
| Sour Cream | Plain Greek Yogurt | 1 cup Greek yogurt per 1 cup sour cream | +4 more |
| Cornstarch | Arrowroot Powder | 1 tsp arrowroot per 1 tsp cornstarch | +4 more |
| Brown Sugar | White Sugar + Molasses | 1 cup white sugar + 1 tbsp molasses for light brown; 2 tbsp for dark brown | +4 more |
| Cream Cheese | Mascarpone | 1 cup mascarpone per 1 cup cream cheese | +5 more |
| Baking Powder | Baking Soda + Cream of Tartar | 1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar | +5 more |
| Vanilla Extract | Vanilla Bean Paste | 1 tsp vanilla extract = 1 tsp vanilla bean paste | +4 more |
| Yogurt | Sour Cream | 1 cup sour cream per 1 cup yogurt | +4 more |
| Honey | Maple Syrup | 1 cup maple syrup = 1 cup honey | +5 more |
| All-Purpose Flour | Whole Wheat Flour | 3/4 cup whole wheat flour per 1 cup all-purpose flour | +5 more |
| Coconut Oil | Butter | 1 cup butter per 1 cup coconut oil | +4 more |
| Maple Syrup | Honey | 1 cup honey = 1 cup maple syrup | +4 more |
| Lemon Juice | Lime Juice | 1 tbsp lemon juice = 1 tbsp lime juice | +4 more |
| Cream of Tartar | Lemon Juice | 1 tsp cream of tartar = 2 tsp lemon juice | +4 more |
| Shortening | Butter | 1 cup + 2 tbsp butter per 1 cup shortening | +4 more |
| Condensed Milk | Evaporated Milk + Sugar | 1 cup evaporated milk + 1 1/4 cups sugar | +4 more |
| Ricotta | Cottage Cheese (blended) | 1 cup blended cottage cheese per 1 cup ricotta | +4 more |
| Mascarpone | Cream Cheese + Heavy Cream | 8 oz cream cheese + 1/4 cup heavy cream | +4 more |
| Self-Rising Flour | All-Purpose Flour + Baking Powder + Salt | 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt per 1 cup self-rising flour | +3 more |
| Cake Flour | All-Purpose Flour + Cornstarch | 7/8 cup (14 tbsp) all-purpose flour + 2 tbsp cornstarch per 1 cup cake flour | +3 more |
| Powdered Sugar | Blended Granulated Sugar | 1 cup granulated sugar + 1 tbsp cornstarch, blended until powdery | +3 more |
Baking Substitution Chart
Essential baking substitutes for flours, leaveners, fats, sugars, dairy, and eggs with notes on how each swap affects your baked goods.
| Ingredient | Best Substitute | Ratio | Notes |
|---|---|---|---|
| Butter | Coconut OilVGF | 1 cup coconut oil per 1 cup butter | Use refined coconut oil for a neutral flavor or virgin for a slight coconut taste |
| Eggs | Flax EggVGF | 1 tbsp ground flaxseed + 3 tbsp water per egg | Mix and let sit 5 minutes until gel-like |
| Buttermilk | Milk + Lemon JuiceGF | 1 cup milk + 1 tbsp lemon juice | Let sit 5-10 minutes until curdled |
| Heavy Cream | Coconut CreamVGF | 1 cup coconut cream per 1 cup heavy cream | Refrigerate canned coconut milk overnight, then scoop the solid cream from the top |
| Milk | Oat MilkV | 1 cup oat milk per 1 cup milk | Creamy texture and neutral flavor |
| Sour Cream | Plain Greek YogurtGF | 1 cup Greek yogurt per 1 cup sour cream | The closest substitute in both flavor and texture |
| All-Purpose Flour | Whole Wheat FlourV | 3/4 cup whole wheat flour per 1 cup all-purpose flour | Denser and nuttier in flavor |
| Cake Flour | All-Purpose Flour + CornstarchV | 7/8 cup (14 tbsp) all-purpose flour + 2 tbsp cornstarch per 1 cup cake flour | The classic DIY substitute |
| Self-Rising Flour | All-Purpose Flour + Baking Powder + SaltV | 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt per 1 cup self-rising flour | The most reliable substitute |
| Cornstarch | Arrowroot PowderVGF | 1 tsp arrowroot per 1 tsp cornstarch | Works 1:1 as a thickener |
| Baking Powder | Baking Soda + Cream of TartarVGF | 1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar | The classic homemade baking powder |
| Baking Soda | Baking PowderVGF | 1 tsp baking soda = 3 tsp baking powder | Baking powder already contains an acid, so no additional acid is needed |
| Cream of Tartar | Lemon JuiceVGF | 1 tsp cream of tartar = 2 tsp lemon juice | Provides acidity to activate baking soda |
| Brown Sugar | White Sugar + MolassesVGF | 1 cup white sugar + 1 tbsp molasses for light brown; 2 tbsp for dark brown | Mix thoroughly until evenly combined |
| Powdered Sugar | Blended Granulated SugarVGF | 1 cup granulated sugar + 1 tbsp cornstarch, blended until powdery | Process granulated sugar in a blender or food processor for 1-2 minutes until fine and powdery |
| Honey | Maple SyrupVGF | 1 cup maple syrup = 1 cup honey | The closest liquid substitute in terms of consistency and sweetness |
| Maple Syrup | HoneyGF | 1 cup honey = 1 cup maple syrup | The closest 1:1 swap in terms of consistency and sweetness |
| Vanilla Extract | Vanilla Bean PasteVGF | 1 tsp vanilla extract = 1 tsp vanilla bean paste | A 1:1 swap that adds visible vanilla bean specks |
| Shortening | ButterGF | 1 cup + 2 tbsp butter per 1 cup shortening | Use slightly more butter to compensate for its water content (20%) |
| Coconut Oil | ButterGF | 1 cup butter per 1 cup coconut oil | The closest swap in terms of behavior-both are solid at room temperature |
| Yogurt | Sour CreamGF | 1 cup sour cream per 1 cup yogurt | Higher in fat, less tangy |
| Condensed Milk | Evaporated Milk + SugarGF | 1 cup evaporated milk + 1 1/4 cups sugar | Heat evaporated milk and sugar over medium heat, stirring until sugar dissolves and mixture thickens slightly |
Vegan Substitution Chart
Top 25 ingredients with vegan alternatives. Only plant-based substitutes are shown with exact ratios for easy reference.
| Ingredient | Vegan Substitute | Ratio | Best For |
|---|---|---|---|
| Onion | ShallotsV+10 | Same amount (1:1) | General use |
| Scotch Bonnet Pepper | Habanero PepperV+8 | Same amount (1:1) | General use |
| Cassava Root | Potato (starchy variety like Russet)V+7 | Same amount (1:1) | General use |
| Oregano | Italian SeasoningV+7 | Same amount (1:1) | General use |
| Sherry | White WineV+7 | Same amount (1:1) | General use |
| Almond Extract | Sliced or Ground AlmondsV+6 | Use 200% | General use |
| Breadfruit | Green BananaV+6 | Same amount (1:1) | General use |
| Callaloo | SpinachV+6 | Use 120% | General use |
| Cherries | Frozen CherriesV+6 | Same amount (1:1) | General use |
| Glutinous Rice Flour | Tapioca Starch + All-purpose FlourV+6 | Same amount (1:1) | General use |
| Kashmiri Chili Powder | Paprika (sweet or Smoked)V+6 | Same amount (1:1) | General use |
| Ramps | ScallionV+6 | Use 400% | General use |
| Rice Flour | All-purpose FlourV+6 | Same amount (1:1) | General use |
| Spelt Flour | All-Purpose FlourV+6 | Same amount (1:1) | General use |
| Umeboshi | Lemon Juice + SaltV+6 | Same amount (1:1) | General use |
| Vietnamese Chili Sauce | SrirachaV+6 | Same amount (1:1) | General use |
| Yacon | JícamaV+6 | Same amount (1:1) | General use |
| Eggs | Flax EggV+5 | 1 tbsp ground flaxseed + 3 tbsp water per egg | muffins, cookies |
| All-Purpose Flour | Whole Wheat FlourV+5 | 3/4 cup whole wheat flour per 1 cup all-purpose flour | bread, muffins |
| Honey | Maple SyrupV+5 | 1 cup maple syrup = 1 cup honey | baking, dressings |
| Agua de Jamaica Base | Dried Hibiscus Flowers (steeped)V+5 | Same amount (1:1) | General use |
| Black Bean Sauce | Hoisin SauceV+5 | Same amount (1:1) | General use |
| Bucatini | SpaghettiV+5 | Same amount (1:1) | General use |
| Chana Dal | Yellow Lentils (masoor Dal)V+5 | Same amount (1:1) | General use |
| Chervil | Fresh Parsley (flat-leaf)V+5 | Same amount (1:1) | General use |
How to Use These Charts
These substitution charts are designed as quick-reference guides you can print and keep in your kitchen. Each chart shows the single best substitute for each ingredient with the exact ratio to use.
For more options, click any ingredient name to visit its full substitution page with all alternatives, dietary labels, flavor notes, and recipe-specific tips. Every ratio is cross-referenced againstUSDA FoodData Central and verified using our testing methodology.
Frequently Asked Questions
Can I print these substitution charts?
Yes. Click the "Print This Chart" button above any chart, or use Ctrl+P (Cmd+P on Mac). The charts are formatted for clean printing on standard letter or A4 paper with no ads or navigation clutter.
How often are these charts updated?
The charts are regenerated every time the site is updated, so ratios and substitutes always reflect the latest data in our database.
What is the difference between the Ultimate and Baking charts?
The Ultimate chart covers the 25 most commonly substituted ingredients across all cooking. The Baking chart focuses specifically on baking ingredients like flours, leaveners, sugars, and fats with baking-specific notes.
Do you have a vegan substitution chart?
Yes. Our Vegan chart lists the 25 ingredients with the most plant-based alternatives, showing only vegan-friendly substitutes with exact ratios.