You’re halfway through making a stunning cake, hands covered in flour, when disaster strikes: the baking powder container is empty. Don’t panic! No need to rush to the supermarket. Your kitchen likely already holds simple and effective solutions to make your batter rise.
Whether out of necessity, a preference for more natural ingredients, or to suit a specific diet, replacing baking powder is a piece of cake. Follow this guide to discover the best alternatives, exact measurements, and usage tips.
Table of Contents:
Understanding the Role of Baking Powder to Replace It Better
Before diving into the alternatives, let’s understand how it works. Baking powder is a mix of three components. If you’re a professional baker and want to explore its uses, technical limitations, or the best alternatives in a bakery setting, check out our article dedicated to baking powder in professional baking.
- A base (usually baking soda).
- One or more acids (cream of tartar, phosphate, etc.).
- A stabilizer (like starch) to prevent a premature reaction.
When exposed to moisture and heat, the base and acid react to produce carbon dioxide (CO₂). These tiny gas bubbles make your cakes rise and give them that airy, fluffy texture.
Our mission? Recreate that magical reaction using everyday ingredients.
The Most Effective Alternatives to Replace Baking Powder
Here are the most common substitutes, with the quantities needed to replace 1 packet of baking powder (about 11 g or 2 teaspoons).
1. The Winning Combo: Baking Soda + an Acid
This is the most reliable and widely used solution. Baking soda alone isn’t enough—it needs an acidic partner to activate.
How it works: The chemical reaction between the baking soda (base) and the acid instantly releases CO₂.
Crucial tip: This reaction happens immediately. Once wet and dry ingredients are mixed, bake right away to avoid losing the rising power.
- With lemon juice or white vinegar:
- Ratio: 1 tsp baking soda + 2 tsp lemon juice or white vinegar.
- Best for: Cakes where the slight acidic taste will be masked (lemon, chocolate, or very sweet recipes). White vinegar is very neutral.
- With plain yogurt, buttermilk, or kefir:
- Ratio: 1 tsp baking soda + 125 g plain yogurt (or the same amount of buttermilk/kefir). Don’t forget to subtract this liquid from the other ingredients in your recipe.
- Best for: Muffins, pancakes, and cakes that benefit from extra moisture and softness.
- With cream of tartar:
- Ratio: 1 tsp baking soda + 2 tsp cream of tartar. This is the closest formula to homemade baking powder!
- Best for: All recipes. It’s the most neutral-tasting option.
2. Whipped Egg Whites: Ultimate Lightness
This method is mechanical rather than chemical. You manually incorporate air.
How it works: By whipping the egg whites, you trap thousands of air bubbles. Folding them gently into the batter allows the air to expand during baking, helping the cake rise.
Crucial tip: Fold in the whipped egg whites at the end using a spatula, lifting the mixture gently to avoid breaking the air bubbles.
- Ratio: 2 to 3 stiffly beaten egg whites.
- Best for: Sponge cakes, génoises, soufflés, and very airy cakes.
3. Aquafaba: A Surprising Vegan Alternative
Aquafaba is the cooking liquid from chickpeas (the one in canned chickpeas). It’s a perfect vegan substitute for whipped egg whites.
How it works: Like egg whites, aquafaba can trap air when whipped, creating a stable foam.
Crucial tip: Use an electric mixer to beat the aquafaba until stiff peaks form.
- Ratio: Liquid from one can of chickpeas (about 150 ml), whipped. This is roughly equivalent to 3 egg whites.
- Best for: Vegan recipes like chocolate mousse, meringues, and light cakes.
4. Beer or Sparkling Water: For Light Batters
The gas in these beverages can help aerate certain batters.
How it works: The CO₂ already present in the drink gives an immediate leavening effect.
Crucial tip: Replace part of the liquid in your recipe (milk, water) with beer or sparkling water.
- Ratio: Replace about half of the recipe’s liquid.
- Best for: Crêpes, waffles, pancakes, and fritters. Beer adds a unique flavor—great for savory batters.
Summary Table of Alternatives
| Alternative | Quantity to Replace 1 Packet | Usage Tips | Best for… |
| Baking Soda + Lemon/Vinegar | 1 tsp baking soda + 2 tsp acid | Mix and bake immediately. | Cakes, muffins |
| Baking Soda + Yogurt/Buttermilk | 1 tsp baking soda + 125 g yogurt | Adjust liquid in the recipe. | Muffins, pancakes, moist cakes |
| Whipped Egg Whites | 2 to 3 egg whites | Gently fold in at the end. | Sponge cakes, airy cakes, mousses |
| Whipped Aquafaba (Vegan) | Liquid from 1 can of chickpeas | Beat to stiff peaks with mixer. | Vegan recipes, mousses, meringues |
| Beer or Sparkling Water | Replace part of the liquid | Do not overmix batter. | Crêpes, waffles, fritters |
Frequently Asked Questions
Can I use baking soda on its own?
No. Without an acidic ingredient to neutralize it, baking soda will leave an unpleasant soapy and bitter taste. Also, the leavening reaction will be very weak.
What’s the difference between baking powder and baker’s yeast?
Baking powder is a fast-acting chemical leavening agent used for cakes. Baker’s yeast is a living microorganism (a fungus) that works through fermentation—a slower process ideal for bread, brioche, and yeasted doughs. They are not interchangeable.
What about natural sourdough?
Sourdough is a fantastic alternative, but like baker’s yeast, it works through long fermentation. It’s great for bread and some brioche, but unsuitable for a quick cake that needs an immediate rise.
Next time, keep these tricks in mind. You now have all the tools you need to replace baking powder!
