Substitutions See also: Measurement Conversions
All Purpose Flour (1 cup) = 1 cup + 2 tablespoons cake flour or 1 cup self-rising flour (omit salt and baking powder in recipe) or 1/2 cup cake flour + 1/2 cup whole wheat flour
Cake Flour (1 cup) = 1 cup minus 2 tablespoons all purpose flour
Self Rising Flour (1 cup) = 1 cup all purpose flour + 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda.
Cornstarch (1 tablespoon) = 2 tablespoons all-purpose flour
Butter (1 cup; 2 sticks) = 3/4 cup vegetable oil or1 cup trans-free vegetable shortening
Vegetable Oil = Equal parts mashed banana or equal parts apple sauce or equal parts yogurt. Also, if recipe can handle the taste, pumpkin puree.
Shortening (1 cup) = 1 cup + 2 tablespoons unsalted butter
Baking Powder (1 teaspoon) = 1/2 teaspoon of cream of tartar + 1/4 teaspoon baking soda
Cream of Tartar (1/2 teaspoon) = 1/2 teaspoon lemon juice or white vinegar
Semisweet Chocolate (1 square; 1 ounce) = 1 square (1 ounce) unsweetened chocolate + 1 tablespoon sugar or 3 tablespoons semisweet chocolate chips.
Unsweetened Chocolate (1 square;1 ounce) = 3 tablespoons unsweetened cocoa powder + 1 tablespoon butter, shortening or vegetable oil or1 square/1 ounce/3 tablespoons semisweet chocolate chips minus 1 tablespoon of sugar per ounce.
Dutch-Processed Cocoa Powder (3 tablespoons): = 3 tablespoons regular unsweetened cocoa powder + pinch (1/8 teaspoon) baking soda
Regular Unprocessed Unsweetened Cocoa Powder (3 tablespoons) = 3 tablespoons Dutch-processed cocoa + 1/8 teaspoon cream of tartar, lemon juice or white vinegar or 1 ounce unsweetened chocolate (reduce fat in recipe by 1 tablespoon)
Sugar (1 cup) = 1 cup packed brown sugar or 2 cups sifted confectioners’ sugar
Light Brown Sugar (1 cup) = 1/2 cup sugar + 1/2 cup dark brown sugar or 1 cup sugar (taste will differ)
Dark Brown Sugar (1 cup) = 1 cup white sugar + 1/4 cup light molasses
Dark Corn Syrup (1 cup) = 3/4 cup light corn cyrup + 1/4 cup molasses
Light Corn Syrup (1 cup) = 1 cup sugar + 1/4 cup water
Molasses (1 cup) = 1 cup honey
Honey (1 cup) = 1-1/4 cups sugar + 1/4 cup water
Lemon Juice (1 teaspoon) = 1/4 teaspoon cider vinegar
Half and Half Cream (1 cup) = 1 tablespoon melted butter + milk to measure total 1 cup or 1/2 cup light cream + 1/2 cup whole milk
Buttermilk (1 cup) = 1 tablespoon lemon juice or vinegar + milk to measure total of 1 cup (stir and let stand for 5 minutes) or 1 cup plain yogurt or1 cup of sour cream or 1 cup milk + 1/4 cup buttermilk powder
Milk, Whole (1 cup) = 1/2 cup evaporated milk + 1/2 cup water or 1 cup water + 1/3 cup nonfat dry milk powder.
Heavy Cream (1 cup; not for whipping) = 2/3 cup whole milk + 1/3 cup melted unsalted butter
Egg (1 whole) = 2 egg yolks or2 egg whites or 1/4 cup egg substitute or more ideas for egg substitutions at this site
Sour Cream (1 cup) = 1 cup plain yogurt