When it comes to baking, butter is often the VIP. I’m talking flaky croissants, golden cookies, and rich brownies. But what happens when butter is off the table? With the right butter substitute for baking, you can adapt your favorite recipes that still taste just as delicious.
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Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
Baking is a universal love language, and butter is often the heart and soul of our favorite treats. But sometimes, it’s just not an option. Whether you’re an alpha-gal suddenly forced to give up dairy, a health-conscious baker, or are simply staring at an empty butter dish with panic in your heart, don’t worry. There are plenty of butter substitutes for baking that can save the day without sacrificing flavor or texture.
In This Article
Why Butter — And Butter Substitutes — Are Necessary
Butter does more than add flavor to baked goods. It plays a crucial role in their structure, texture, and appearance. Here are some key reasons why butter (or a suitable replacement) is necessary in dairy-free cooking:
- Flavor and Texture: Butter adds rich flavor and a creamy taste that helps create a tender, melt-in-your-mouth texture.
- Leavening and Moisture: It helps baked goods rise while keeping them soft and moist.
- Binding Agent: Butter acts as an emulsifier, helping blend and stabilize ingredients.
- Browning and Flavor Development: It enhances the final product’s color and overall taste.
Common Butter Substitutes
When using a butter alternative, keep in mind that it may change the texture or flavor of the dish. Not all swaps are created equal. Some work perfectly, while others need a little tweaking.
Vegan Butter
Plant-based butter closely mimics the taste and texture of traditional butter. Typically made from oils like coconut, avocado, or olive, vegan butter is an excellent substitute for real butter. Use it as a 1:1 replacement in cookies, cakes, and pastries for baked goods with the same soft texture as butter.
Sage Advice: In case you’re wondering, margarine and vegan butter are not the same thing. What’s the difference? Vegan butter is completely dairy-free while some margarine may include whey or small amounts of dairy.
Vegetable Oil
Vegetable oil provides fat like butter but lacks its water content. This means that this substitute for butter can make baked goods more dense. Use ¾ cup of oil for every one cup of butter the recipe calls for. It is best for cakes, quick bread, muffins and savory dishes. It also works for sautéing, stir-frying, frying and sauces.
Olive Oil
Olive oil has a distinct, slightly fruity flavor that adds depth to baked goods. Use ¾ cup of oil for every one cup of butter in your recipe. For baking, use extra virgin or light olive oil. It works best in recipes that call for melted butter like cakes, muffins, and quick bread.
Coconut Oil
With its high fat content, coconut oil is a great 1:1 butter substitute. Always measure it in its solid form unless the recipe calls for melted butter. Coconut oil works best as a substitute for butter in cookies, cakes, quick bread, and pie crusts.
"My favorite alternative to butter is coconut oil. I add it to my morning porridge or when making pancakes and realize that we are out of butter."
Applesauce
Unsweetened applesauce lowers the fat content, acts as a binder, and helps add moisture. Due to the lack of fat, the final product will be denser. Use ½ cup of applesauce for every cup of butter in your recipe. It works best in cakes, muffins, quick breads, and pancakes.
Buttermilk
Buttermilk provides moisture and a subtle tangy flavor. It works as a 1:1 substitute for butter in cake, muffin, and quick bread recipes.
Sage Advice: For a dairy-free option, make vegan buttermilk at home by mixing plant-based milk with vinegar or lemon juice. Boom. Done.
Vegetable Shortening
Shortening is a solid fat with a higher melting point than butter, affecting texture. It works as a 1:1 replacement but has a slightly different taste. Vegetable shortnening works best in cookies, pie crusts, and frostings.
Greek Yogurt
Plain Greek yogurt provides moisture, protein, and a creamy texture. Use ½ cup of Greek yogurt for every 1 cup of butter in baking recipes calling for more than ½ cup of butter. Greek yogurt works best in cakes, muffins, quick breads, and pancakes.
Sage Advice: If you’re an alpha gal who avoids dairy, try Kite Hill’s Greek style plant-based yogurt. It’s made with almond milk and soy and works well in dairy-free baking.
Avocado
Avocado has a similar fat content to butter. It also has a very neutral flavor, so using it as a dairy-free baking ingredient doesn’t affect the flavor of the recipe. Use it as a 1:1 substitute for butter in cakes, muffins, quick breads, and brownies.
Pumpkin Puree
Pumpkin acts as a binder, just like butter. However, it can impact the flavor and color of your recipe, so be sure that pumpkin is a good fit for your recipe before substituting ¾ cup of pumpkin for a cup of butter. Pumpkin puree works best in cakes, muffins, quick bread, and pancakes.
Bananas
Mashed bananas provide natural sweetness and moisture. Use ½ cup of mashed banana for every 1 cup of butter. This butter substitute works best in cakes, muffins, quick breads, and brownies.
Sour Cream
Sour cream adds richness and moisture to your baked goods. Use ½ cup of sour cream for every cup of butter, and add it with the wet ingredients. Sour cream works best in cakes, muffins, quick bread and pancakes.
Sage Advice: If you’re an alpha gal who avoids dairy, it’s easy to make vegan sour cream for baking. Simply add one tablespoon of lemon juice to a cup of coconut milk and let it sit for a few minutes. Stir to incorporate, then use like traditional sour cream.
Nut Butters
Peanut butter, almond butter, and cashew butter are all great substitutes for butter. For every cup of butter, add ½ cup of nut butter and ½ cup of oil. Nut butters will result in a denser baked goods so they are best for cookies and bars.
Seed Butters
Seed butters like tahini (sesame seed butter) and pumpkin seed butter add flavor, moisture, and healthy fat to baked goods. Use ½ cup of seed butter for every cup of butter in cookies and bars .
Silken Tofu
Blended silken tofu adds protein and moisture to baked goods. For best results, use unflavored, unsweetened tofu. Drain it and pat it try with a paper towel, then place it in a blender until it is smooth and creamy. Use ½ cup of pureed tofu for every cup of butter.
When adding tofu to a recipe, add it to the wet ingredients. You may need to add more baking powder or baking soda so your baked goods rise properly. Silken tofu works best in cakes, muffins, quick bread, and cookies.
Delicious Ways to Bake without Butter
Most butter substitutes will slightly alter the flavor or texture of the final product. The best approach is to experiment with different alternatives until you find one that works for your needs.
What’s Your Favorite Butter Substitute for Baking?
Have you tried any of these butter swaps? Do you have a favorite go-to alternative that I don’t list above? Share your best baking tips, favorite substitutions, or even your funniest baking fails in the comments below!
Portions of this article originally appeared on Food Drink Life.
