In short, vegan baking measurements work best by weight. For example, one cup of all-purpose flour is about 120 g, one cup of sugar is about 198 g, and one stick of butter is 113 g. In addition, a vegan egg swap is 1 tablespoon of ground flax plus 3 tablespoons of water, and plant milk replaces dairy milk cup for cup.
Vegan Baking Measurements Converter
First, enter a weight in grams, and the converter shows the same amount in ounces, pounds and kilograms. For example, 227 g is one cup of butter or one cup of milk on the King Arthur weight chart.
Overall, plant-based recipes ask more of your measuring than ordinary recipes do. First, every swap replaces something that did a job: eggs bind and hold air, butter adds fat and tenderness, and milk adds moisture. Next, each replacement carries its own water, fat and sugar, so a small error shows up quickly in the crumb. In other words, small errors matter more here.
In short, vegan baking measurements are easiest to control with a kitchen scale. Also, our guide to measuring ingredients by weight explains why grams beat cups. In addition, our post on measuring baking powder and baking soda covers the small amounts that decide how a vegan cake rises.
Because accuracy matters, the weights below come from the King Arthur ingredient weight chart. Meanwhile, the egg swap amounts come from an Arizona State University nutrition article and a Wholesome Yum egg substitute guide.
Core Ingredient Weights for Vegan Baking
First, these weights apply to almost every plant-based recipe, because flour, sugar, fat and liquid are still the base. Also, the ounce values use 1 oz = 28.35 g. As a result, you can convert most recipes with this one table.
| Ingredient | Volume | Weight (metric) | Weight (US) |
|---|---|---|---|
| All-purpose flour | 1 cup | 120 g | 4.2 oz |
| Granulated sugar | 1 cup | 198 g | 7.0 oz |
| Brown sugar, packed | 1 cup | 213 g | 7.5 oz |
| Powdered sugar, unsifted | 1 cup | 113 g | 4.0 oz |
| Cocoa powder, unsweetened | 1/2 cup | 42 g | 1.5 oz |
| Butter or vegan butter | 1/2 cup (1 stick) | 113 g | 4.0 oz |
| Coconut oil | 1/2 cup | 113 g | 4.0 oz |
| Vegetable oil | 1 cup | 198 g | 7.0 oz |
| Milk (dairy) | 1 cup | 227 g | 8.0 oz |
| Baking powder | 1 tsp | 4 g | 0.14 oz |
| Baking soda | 1/2 tsp | 3 g | 0.11 oz |
Recommended Tools for Vegan Baking Measurements
First, a digital scale does the most work here, because it measures sticky flax gel, applesauce and oil without a mess. Meanwhile, a set of measuring spoons handles baking powder and flax, and nesting cups cover the plant milk. As a result, one small kit covers every swap on this page.
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Egg Replacements by Measurement
First, each swap below replaces one large egg. Therefore, a recipe that calls for three eggs needs three times the amount. Because the water in each swap is measurable, the table also gives its weight, using 227 g per cup of water from the King Arthur chart. Also, the last column shows where each swap works best.
| Egg swap (per egg) | Amount | Metric | Works best in |
|---|---|---|---|
| Flax egg | 1 Tbsp ground flaxseed + 3 Tbsp water | 3 Tbsp water = 44 mL (about 43 g) | Cookies, muffins, brownies, pancakes |
| Applesauce | 1/4 cup unsweetened | 59 mL | Quick breads, muffins, cupcakes |
| Mashed banana | 1/4 cup ripe | 59 mL | Muffins, cakes, pancakes |
| Aquafaba (chickpea liquid) | 3 Tbsp | 44 mL | Meringue, mousse, custard-style recipes |
| Water, baking powder and oil | 2 Tbsp water + 2 tsp baking powder + 1 tsp oil | about 28 g water + 8 g baking powder + 4 g oil | Cookies, quick breads, brownies |
For example, a recipe with three eggs needs 3 Tbsp of ground flax and 9 Tbsp (133 mL) of water. Alternatively, it needs 3/4 cup (177 mL) of applesauce. Likewise, three egg swaps made with baking powder need 24 g of baking powder in total.
How to Convert a Recipe Using Vegan Baking Measurements
- List the animal-based ingredients. First, mark every egg, stick of butter and cup of milk in the recipe.
- Convert the rest to grams. Then use the weight table above for flour, sugar and cocoa, so only the swaps stay in volume.
- Choose an egg swap by job. Pick flax or chia for binding, but choose applesauce for moisture and aquafaba for foam.
- Multiply by the number of eggs. Then write the total on paper before you start mixing.
- Replace butter by weight. Next, swap 113 g of vegan butter for each 113 g stick of butter.
- Replace milk cup for cup. Then measure 1 cup (237 mL) of plant milk for 1 cup of dairy milk.
- Weigh as you go. Finally, put the bowl on the scale, press tare, and add each ingredient in turn.
Vegan Baking Measurements for Butter and Oil
First, a stick of butter weighs 113 g, equal to 1/2 cup or 8 tablespoons. As a result, one tablespoon is about 14 g. A vegan butter stick sold in the same size also weighs 113 g, so you can swap it by weight.
However, oil is different. For instance, one tablespoon of vegetable oil weighs about 12 g, while one tablespoon of butter weighs about 14 g. In other words, the same spoonful does not carry the same weight. For that reason, use oil only where the recipe lists oil, and use the amount in the recipe. Therefore, weigh fats instead of scooping them.
| Fat | 1 tablespoon | 1/2 cup | 1 cup |
|---|---|---|---|
| Butter or vegan butter | about 14 g | 113 g | about 226 g |
| Coconut oil | about 14 g | 113 g | about 226 g |
| Vegetable oil | about 12 g | about 99 g | 198 g |
Plant Milk and Other Liquids
In fact, most recipes swap plant milk for dairy milk cup for cup. Meanwhile, dairy milk weighs 227 g per cup, and a plant milk comes close to that. However, brands differ somewhat in density, so weigh the milk when the recipe lists grams. Also, the table below lists the weight of each cup size.
| Dairy milk | Metric volume | Weight on the chart |
|---|---|---|
| 1/4 cup | 59 mL | about 57 g |
| 1/2 cup | 118 mL | about 114 g |
| 1 cup | 237 mL | 227 g |
- First, weigh flour and sugar: 1 cup is about 120 g and 198 g.
- Next, one egg equals 1 Tbsp ground flax plus 3 Tbsp water.
- Instead, applesauce replaces an egg at 1/4 cup (59 mL).
- Likewise, a butter stick and a same-size vegan stick both weigh 113 g.
- Also, oil weighs less than butter per spoonful.
- Finally, multiply every swap by the number of eggs in the recipe.
Common Vegan Baking Measurements Mistakes
Do
- Weigh flour instead of scooping it.
- Multiply each egg swap by the egg count.
- Let flax gel rest for five minutes.
- Pick the swap that matches the job.
- Keep the same brand of vegan butter.
Don’t
- Replace every egg with the same swap.
- Pack flour into a cup.
- Assume a spoon of oil equals a spoon of butter by weight.
- Skip the scale for baking powder.
- Change two swaps in one test batch.
Honest Limits of Egg and Butter Swaps
Overall, these swaps are approximate. For example, eggs do several jobs at once, and no single replacement matches all of them. Moreover, results change with the recipe, the flour and the oven. In short, treat the amounts here as a reliable starting point, and bake a small test batch before you make a large or special-occasion bake. In addition, cakes with three or more eggs are the hardest to convert, because the eggs hold the structure.
When to Check Ingredient Labels
However, vegan does not mean allergen-free. For example, plant milks, flax and nut oils can contain nuts, soy or seeds. Therefore, read every label when you bake for a guest with an allergy, and ask them what they can eat.
Frequently Asked Questions
What are the basic vegan baking measurements for flour and sugar?
For example, one cup of all-purpose flour is about 120 g, and one cup of granulated sugar is about 198 g, according to the King Arthur weight chart.
How do I replace one egg in vegan baking?
First, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, and rest it for five minutes. Alternatively, use 1/4 cup of unsweetened applesauce.
How many grams is a tablespoon of vegan butter?
A tablespoon of butter or vegan butter weighs about 14 g, because a 113 g stick holds 8 tablespoons.
Can I use oil instead of butter in vegan baking measurements?
Only when the recipe lists oil, because a tablespoon of oil weighs about 12 g, compared with 14 g for butter, so a swap changes the batter.
How much aquafaba replaces one egg?
Use 3 tablespoons of aquafaba per egg, which is about 44 mL. Also, it works best in meringue and mousse-style recipes.
Is plant milk measured like dairy milk in vegan baking?
Yes, most recipes swap it cup for cup, but a cup of dairy milk weighs 227 g, so weigh plant milk when a recipe gives grams.
How many flax eggs do I need for three eggs?
Therefore, you need 3 tablespoons of ground flax and 9 tablespoons of water, which is about 133 mL of water.
What is the best scale setting for vegan baking measurements?
Use grams, because they are finer than ounces. Next, press tare after each bowl, and add each ingredient in turn.
How much baking powder is in a water, baking powder and oil egg swap?
As a result, the swap uses 2 teaspoons of baking powder per egg, which is about 8 g, with 2 tablespoons of water and 1 teaspoon of oil.
Can I convert any recipe to vegan baking measurements?
For example, many cookies, muffins and quick breads convert well. However, recipes that need three or more eggs for structure are harder to change.
The Bottom Line on Vegan Baking
To sum up, good vegan baking measurements start with a scale. Next, weigh the flour at about 120 g a cup, swap each egg with a matching amount, and replace butter by weight, stick for stick.
Finally, use the converter above for grams, ounces and pounds, test one swap at a time, and write down what works. As a result, that record turns a lucky bake into a repeatable recipe.
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