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Best Sugar Substitutes for Baking with Free Chart

The Best Sugar Substitutes for Baking & FREE Substitutes Chart!

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Easily find the best sugar substitutes for baking with my free downloadable sugar substitutes chart! 

Hi Bold Bakers!

My Bold Baking style is all about giving you the confidence to bake anytime, anywhere. In this Bold Baking Bootcamp episode, I want to share useful tips and techniques on how to become a bigger and Bolder Baker including the best sugar substitutes for baking. This Sugar Substitutes post, video and chart will help you find the best alternatives to white sugar so you can keep on baking no matter your dietary preferences.

Last week I shared a Free Downloadable Weight Conversion Chart that allows you to easily convert ingredients from cups to grams to ounces in your recipes. Growing up in Ireland if a recipe was in cups then I couldn’t make it. So, no matter what metric you use or country you live in you should never come across a recipe now that you can’t make. With Bigger Bolder Baking having such an international audience it’s really important to me that not only my recipes, but all recipes are accessible to you. Preferably, they would all be my recipes. Smiley face.

[ For information on how to replace eggs in your baking be sure to check out my free downloadable egg substitute chart. ]

What are the best sugar substitutes for baking?

Nowadays people like to use more all natural sugars, some of my favorites being maple syrup, stevia, agave and honey. Since creating this chart I’ve discovered 2 other sugar substitute brands I really like, Lakanto Sweetener and Swerve. Lakanto brand offers both liquid and powdered sugar replacements while Swerve is a great alternative dry sweetener.

How to substitute 1 cup of sugar

To replace 1 cup of white sugar you can substitute it for 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia.

How to use liquid sweetener

Take care to fully read the chart because there are tips below the measurements about adjusting  the liquid used in the recipe if you choose to use the liquid sugars like agave, honey or maple syrup. Likewise if you use stevia, you will also need to make adjustments to make up the weight of the sugar left out.


Sugar Substitutes, Best Sugar Substitutes, Sugar Substitutions, Best Sugar Substitutes Chart, Gemma Stafford, Bigger Bolder Baking, Bold Baking Bootcamp, Bold Baking Basics

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Diana Grace Condino on June 12, 2019 at 2:40 am

    How many lemon juice should you put on example of 2 cups of fruits?

    • Gemma Stafford on June 12, 2019 at 2:15 pm

      Hi Diana Grace! I am not sure for what application you would need the lemon juice in fruit. But if you are using this to keep the fruits from browning, you will need a teaspoon or two. That should do the trick. Hope this helps! Gemma 😊

  2. Donna Sabean on June 10, 2019 at 9:37 am

    My chocolate cake recipe which is gluten free takes 1 & 3/4 cups of sugar how do I replace it with honey or something else & how much do I use?

    • Gemma Stafford on June 11, 2019 at 8:50 am

      Hi Donna! You can absolutely use my sugar substitute guide chart to help you there ( It is a little bit of math, all corresponding amounts are in the chart, but you can substitute the sugar with honey, maple syrup or agave syrup. Happy baking! Gemma 😊

  3. Len on May 16, 2019 at 9:19 am

    Out of curiosity – would your chart change if I were to use a stevia/erythritol mix like Truvia? If so – how much?

    • Gemma Stafford on May 17, 2019 at 2:15 am

      Hi Len,
      these new age sugar substitutes are really great and in general, they are substituted 1:1 for regular sugar.
      Stevia and Monk fruit extracts can also be used, but when they are the bulk provided by sugar needs to be replaced in a recipe, usually with a fruit puree like apple sauce. They are super for drinks though, where they can be used alone.
      Alcohol sugars like erythritol are a great alternative to sugar, but they are less sweet, and so stevia and monk are included to boost the sweetness. However, some bakers will use alcohol sugars on their own, if you like less sweet things. The downside is that these substitute sugars tend not to caramelize so well, and that can affect some bakes, the flavor, color and the crisping for instance.
      I hope this is of help,
      Gemma 🙂

  4. Pooja Dey on April 28, 2019 at 1:05 pm

    Hello Gemma,

    I m a big fan of ur recipes…it comes out very well…can u please show one of your cookie recipe substituting sugar to get more clear idea of using the liquid in it.

    Thanks in advance
    Pooja Dey

    • Gemma Stafford on April 30, 2019 at 8:14 am

      Hi Pooja,

      Really glad you like my recipes. So you want to leave out sugar completely? I don’t recommend that as you will not get the same result as I did.

      If you want to use alternative sugars however please see my sugar sub chart


      • Pooja Dey on April 30, 2019 at 9:11 am

        Hi Gemma,

        Pleasure u responded to my query but I want you to show one of your cookie recipe with the sugar substitute. No sugar only with sugar substitute


        • Gemma Stafford on May 1, 2019 at 6:02 pm

          got you!

          Ok leave it with me and i’ll see what I can do 🙂


          • Pooja Dey on May 1, 2019 at 8:53 pm

            Thank you Gemma

  5. Joann on April 18, 2019 at 11:23 pm

    I need to substitute one half cup white sugar with honey I mean not sure how to do it

    • Gemma Stafford on April 19, 2019 at 6:02 am

      Hi Joann,
      Just brush the measuring cup with oil before measuring and the honey will slide. Honey is a liquid ingredient. When substituting honey in recipes calling for 1 cup or more of sugar reduce the other liquids in the recipe by ¼ cup for every 1 cup of honey. It is recipe dependant too. Cookies may prefer less liquid sugar than regular sugar, you will need to experiment a bit!
      Gemma 🙂

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