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Granulated sugar with molasses, adds moisture and rich flavor. Possible Substitutes: White sugar with molasses, Coconut sugar, Honey.

An acid used to activate baking soda and add tanginess. Possible Substitutes: White vinegar, Lemon juice, Buttermilk.

A soft, mild cheese that adds creaminess and tang to frostings and desserts. Possible Substitutes: Neufchâtel, Mascarpone, Soft tofu with lemon juice.

Pureed cooked pumpkin, used for moisture and flavor. Possible Substitutes: Sweet potato puree, Butternut squash puree, Applesauce.

Natural sweetener with distinct flavor, also adds moisture. Possible Substitutes: Maple syrup, Agave nectar, Corn syrup.

Flour that contains bran, germ, and endosperm. Offers a nuttier flavor. Possible Substitutes: All-purpose flour, Spelt flour, Bread flour.

Provides a chocolate flavor in a powder form. Possible Substitutes: Unsweetened chocolate, Carob powder, Dutch-processed cocoa powder.

Enhances flavor and strengthens gluten in dough. Possible Substitutes: Kosher salt, Sea salt, Reduced-sodium alternatives.

The outer peel of the lemon, provides a strong citrus flavor. Possible Substitutes: Orange zest, Lime zest, Lemon extract.

Used for its flavor, tenderness, and creating layers in pastry. Possible Substitutes: Margarine, Shortening, Coconut oil.

Provide structure, leavening, color, and flavor in baking. Possible Substitutes: Flax eggs, Applesauce, Silken tofu.

Adds richness and creates whipped toppings. Possible Substitutes: Coconut cream, Full-fat milk with butter, Silken tofu and soy milk mixture.

A type of nut used whole, chopped, or as a flour base. Possible Substitutes: Walnuts, Almonds, Hazelnuts.

An acid used to stabilize egg whites and prevent sugar crystallization. Possible Substitutes: Lemon juice, White vinegar, Baking powder (if used as leavening).

Whole grain oats that are steamed and flattened, providing texture and nutrition. Possible Substitutes: Quick oats, Steel-cut oats, Crushed nuts or breadcrumbs.

A leavening agent that helps baked goods rise. Possible Substitutes: Baking soda and acid, Yeast, Whipped egg whites.

A flavoring made from vanilla beans soaked in alcohol. Possible Substitutes: Vanilla bean paste, Maple syrup, Almond extract.

Provides sweetness and structure to baked goods. Possible Substitutes: Brown sugar, Honey, Maple syrup.

Also known as confectioners' sugar, used for icings and frostings. Possible Substitutes: Granulated sugar blended to a powder, Sugar-free powdered substitute.

A leavening agent that requires an acid to activate. Possible Substitutes: Baking powder, Potassium bicarbonate and salt, Yeast.

A living organism used to leaven bread and impart flavor. Possible Substitutes: Baking powder, Baking soda with acid, Sourdough starter.

A plant-based fat used as an alternative to butter or shortening. Possible Substitutes: Butter, Vegetable shortening, Margarine.

Provides moisture, flavor, and browning to baked goods. Possible Substitutes: Buttermilk, Almond milk, Soy milk.

Nutty flavor ingredient, used whole, sliced, or as flour. Possible Substitutes: Walnuts, Pecans, Almond flour/meal.

A warm, nutty spice used in sweet and savory dishes. Possible Substitutes: Cinnamon, Mace, Allspice.

A staple in baking, used for various breads, pastries, and other baked goods. Possible Substitutes: Bread flour, Whole wheat flour, Gluten-free flour blends.

Adds moisture and a tangy flavor, used in baked goods and toppings. Possible Substitutes: Plain yogurt, Crème fraîche, Buttermilk.

Small chunks of chocolate, commonly used in cookies and muffins. Possible Substitutes: Chopped chocolate bars, Carob chips, Cocoa nibs.

A sweet and woody spice used in a variety of baked goods. Possible Substitutes: Nutmeg, Allspice, Cardamom.