So it’s pretty crazy close to THE events of this season. You’re baking special gifts or hosting a get together. Your recipe calls for a chocolate you don’t have (or maybe didn’t know existed)…Or, you’re out of butter…Or, a loved one has declared vegan status…Or you don’t have the right baking pan.

Here are more midnight substitution hacks for your baking success! 

#3: Baking vegan tutorial. Think plants as source of all ingredients you’ll use.

• All grain and legume flours, sugar (beet or cane), stevia, maple syrup, yeast, vegetable oils, shortening, chocolate, nuts…ARE vegan. 
• Gluten will matter for structure, so, only wheat, rye and barley flours will contribute gluten structure, so include at least 75% wheat flour if possible for best results.  But need Gluten-free? We offer guides in our glossary
• Subbing for dairy ingredients (milk, sour cream, butter, yogurt) matters. Flavors, browning, thickness of batter, nutrients (protein, calcium, minerals, Vit D) and texture will vary when you substitute nut or grain-based milks for dairy milk.  There is no real 1:1 substitution.  Soy milk may give you the best result. Remember to “match” fat contents or may need to add a tablespoon of oil to balance.
• Vegetable fats (canola, coconut, soy) for butter.  Learn from the pros

 #2: Oh no! I’m Out of…

• Butter:  ½ cup butter = ½ cup shortening + 3 tsp. water
• Eggs: 1 large egg = 3 Tablespoons flax meal mixed with 1 T. water or ¼ cup soft tofu (best for recipes calling for no more than one or two eggs)
• Brown sugar: ~1 cup = 1 cup granulated sugar “creamed” with 1-2 Tablespoons molasses
• Buttermilk: 1 Tablespoon distilled white vinegar or lemon juice stirred into 1 cup milk OR 1 cup milk plus 1 teaspoon cream of tartar
• Heavy cream: Equal amount evaporated milk (not skim)

#1:  The chocolate the recipe requires.

• Unsweetened: 1 oz = 3 tablespoons unsweetened cocoa powder + vegetable oil OR 1.5 oz. bittersweet or semi-sweet chocolate minus 1 Tablespoon sugar in the recipe
• For large amounts of chocolate required, the cocoa/oil option shouldn’t replace all the chocolate—it will affect the texture.
• Bittersweet or semi-sweet: 1 oz = 1 oz chips OR 2/3 oz unsweetened + 2 tsp. sugar added

Let nothing stop the great baking you’ll share!