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Healthier Baking with Butter, Egg and Sugar Substitutes


Baking cakes with ingredients

Butter, eggs, and sugar are like the “pillars” of baking, without them baked treats will taste like cardboard or make them as tough as a shoe. They are considered as the flavor boosters of baking. However, most calories also come from them. That’s why most diet books will tell you to stay away from cakes, cookies, and muffins if you’re trying to lose weight. Too bad for someone with a sweet tooth, right? But thanks to the ingenuity of expert bakers, they found ways to substitute butter, egg and sugar with less calorie-heavy ingredients.

Take a look at the butter, egg and sugar substitutes that don’t sacrifice the taste and texture of our favorite baked treats:

Substitutes for Butter in Baking

Butter is the main source of richness and moisture of baked goods. However, every cup of butter has 1,627 calories and 184g of fat. If you’re trying to lose weight, you’ll have a hard time doing so if cookies, cakes and muffins are in your diet.

Butter Substitute #1

Unsweetened Applesauce

Who would have thought that apple sauce can take the place of butter? By using apple sauce, you cut the amount of fat by 184g and the number of calories by 1,550 per cup . This butter substitute works best in cakes.

How to use it:

Replace half of the amount of butter or shortening with apple sauce. For example, if the recipe needs 1 cup of butter, use ½ cup of butter and ½ cup of apple sauce.

Butter Substitute #2

Unsweetened Pumpkin Puree

This butter-substitute is perfect for spice and quick breads, muffins, cakes, pancakes and brownies. Pumpkin puree allows you to save 1500 calories and 184g of fat per cup.

How to use it:

Use pumpkin puree as you’d use the unsweetened applesauce. Cut the amount of shortening in half and replace the other half with pumpkin puree.

Butter Substitute #3

Prune Puree

Prunes have a rich flavor that goes well with chocolates and spices. You can use it for chocolate flavored baked treats, brownies, gingerbreads, and spice cakes. With prune puree, you’ll be able to save 1,365 calories and 184g of fat per cup.

How to use it:

For ready-to-use prune puree, cut the amount of butter, oil or shortening the recipe calls for and substitute it with an equal amount of prune puree. If you don’t have prune puree on hand, you can make your own. Mix 6 Tbsp of hot water with 8oz of jarred prunes in a blender. You’ll have prune puree in a matter of seconds.

Butter Substitute #4

Mashed Bananas

Mashed bananas can be used in place of oil. They work best quick breads, coffee cakes and pancakes.However, because mashed bananas are dense they are not great for baked goods with light and fluffy textures. They also don’t go well with citrus and berry flavors.

How to use it:

For every 1 cup of oil, you can substitute it with ½ cup of mashed banana.

Substitutes for Egg in Baking

Eggs are responsible for giving the light and fluffy texture we all love. Eggs also keep the baked goods from crumbling or falling apart. However, every egg it has 75 calories and 5g of fat. Not only that, eggs are also high in cholesterol.

It’s a good thing that we have these egg substitutes that we can use to make our baked treats healthier.

Egg replacer #1

Unsweetened Applesauce

Unsweetened applesauce can also take the place of eggs in baking. It can serve as a binding agent as well as add moisture to brownies, cakes and quick breads.Unsweetened applesauce saves 50 calories and 5g of fat for every egg.

How to use it:

One egg is equivalent to ¼ cup of applesauce.

Egg replacer #2

Vinegar and Baking Soda

Vinegar and baking soda create a fizz when they come together. This chemical reaction helps your cake rise and have a light texture.

How to use it:

For every egg, use1 tsp baking soda and 1 Tbsp vinegar, preferably apple cider vinegar.

Egg replacer #3

Ground Flaxseed

Now, here’s an egg replacer that’s loves the heart. Ground flaxseeds are rich in Omega-3 and fiber. When you mix it water, it creates a thick and creamy paste that is great for baking. Ground flaxseed has a nutty taste which complements pancakes, waffles, muffins, carrot cake and oatmeal cookies well. By using it, you save 10 calories and 1g of fat for every egg.

How to use it:

Combine 1 Tbsp of ground flaxseed and 3 Tbsp of water for every egg per egg . For best results, mix it in a blender.

Egg replacer #4

Mashed Bananas

Mashed bananas add sweetness and act as a binder. By using it as an egg replacer, you save 20 calories and 5g fat per egg.

How to use it:

One egg is equivalent to ½ cup of mashed bananas.

Egg replacer #5

Silken tofu

When whipped or pureed, silken tofu develops a creamy texture that’s great for baking. It’s great for making cakes, brownies, and custards. It will save you 37 calories and 2g of fat for every egg. It is usually found in Asian food stores or the produce section.

How to use it:

One-fourth cup of whipped or pureed silken tofu is equivalent to 1 egg.

Sugar Substitutes and Ways on How to Reduce the Amount of Sugar in you Recipes

Sugar gives more than just the sweet taste in cakes, cookies, and muffins. It is actually responsible for giving us soft, easy to bite into baked treats. Sugar prevents the flour from creating gluten, a substance that toughens baked foods.

Sugar Substitute in Baking #1

Artificial Sweeteners

Most artificial sweeteners can be used in place of sugar for baked goods. Just always make sure to check the package directions before using them.

Sugar Substitute in Baking #2


Molasses is a popular sugar substitute in baking. In using it in place of sugar, remember this proportion: 1 and 1/3 cup of molasses is equivalent to 1 cup of sugar. But since molasses has a strong distinct taste, it is recommended to replace only ½ of the amount of sugar in the recipe.

Sugar Substitute in Baking #3


Honey is sweeter than sugar. It is recommended that for every cup of sugar you should use ¾ cup of honey + 1 Tbsp. Remember, honey varies in color, too, and this may affect the color of your baked food.

Just another helpful tip: Have a little bit of experiment with your recipes. Try reducing the amount of sugar by ¼ cup and see how it goes. If it works, reduce the amount sugar again next time. Usually, cookies, cakes and pie fillings still taste the same even if the amount of sugar is reduced.

Many people say that anyone can cook, but not everyone can bake. That’s because many consider baking as a science. You need tools, skills, and the best ingredients to pull out a fluffy moist cake or a batch of scrumptious chip cookies. It’s a good thing that we have all these butter, egg and sugar substitutes. They keep our favorite baked treats as delicious but this time, healthier.