Vanilla extract is a baking necessity, adding flavor to countless sweet treats. But what happens when you’re in the middle of a recipe and realize you’re out? Don’t worry, bakers; there are many easy
Whether you have a different extract on hand, some pantry staples or even a touch of another spice, there are several options available. In this article, we’ll explore a variety of substitutes, along with tips on using them for the best results in your baking.
Why vanilla extract is necessary
Vanilla extract gives certain qualities to baked goods and desserts. Here are some reasons why vanilla extract is needed:
- It adds flavor.
- It adds moisture to give baked goods their soft, fluffy texture.
- It enhances the flavor of other ingredients and adds depth. Without it, the other flavors taste flat and bland.
Common vanilla extract substitutes
Vanilla extract substitutes can change a recipe’s flavor, texture or consistency. Having the exact ingredient a recipe calls for is ideal, but only sometimes possible.
Vanilla bean
Use the inside, soft pods of a
Vanilla essence
Vanilla essence doesn’t have a flavor as strong as
Vanilla powder
Vanilla powder is made of dehydrated ground
Vanilla almond milk
Vanilla almond milk can replace the
Vanilla sugar
Vanilla sugar is one of the most common substitutions. To use it, you will have to reduce the amount of the other sugars you add to the recipe. Use three times more vanilla sugar than the amount of
Vanilla liquor
The alcohol in
Vanilla syrup
Vanilla-flavored syrup is best for cocktails, iced tea and baked goods. It can be used as a one-for-one replacement for
Almond extract
Almond extract has a strong almond flavor but can be used as a
Other flavored extracts
Other extracts will also change the overall flavor of whatever you’re making. Orange, peppermint or coffee extract work well in chocolate cake and other baked goods. Start out by substituting half a teaspoon for every teaspoon of
Citrus zest
Citrus zest doesn’t taste like
Pure maple syrup
Maple syrup has a sweet flavor and aroma similar to
Honey
Honey is a common pantry staple that most people have on hand. It adds a bright floral sweetness to desserts and can enhance the texture of baked goods. Honey may alter the taste slightly, and your baked goods may turn out denser and stickier. It browns faster than
Coffee
Brewed coffee, espresso powder or instant coffee works best as a substitute for
“Instead of
— Michelle, Honest and Trulyvanilla , whenever I bake anything chocolate, I use room-temperature espresso or strong brewed coffee. It makes the chocolate taste richer and deeper, and it’s a quick and easy swap.”
Bourbon
Bourbon and
Brandy
Brandy is sweeter than bourbon and
Rum
Vanilla rum works best, but any dark rum will do. Dark rum is smoky, sweet, spicy and works well with rich flavors such as pineapple and coconut. Rum can be used as a one-for-one replacement for
Final thoughts
When using a
Heidi is a Certified Elementary School Teacher in the Inland Northwest and has been teaching for 17 years. She is also a vintage recipe blogger at Real Life of Lulu, where she focuses on recipes that are at least 50 years old, many from her grandparents’ kitchens. When she isn’t teaching or baking, she loves spending time with her husband and three kids.