Vegan Baking Substitution Calculator — Butter, Egg, Honey

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Butter in the recipe g

Your plant fat: fat per 100 g

Your plant fat: water per 100 g

Eggs in the recipe

Honey in the recipe g

Your syrup's Brix maple ≈ 66, agave ≈ 75

Flour in the recipe g — to see the effect on hydration

Enter what the recipe asks for and what is on your labels, then press Calculate.

From the book — Chapter 10. Amount needed = what you want ÷ the replacement's fraction of it. Butter is about 82% fat and 16% water; a tub spread is nothing like it. One egg is 45 g of aquafaba.

Use the fat per 100 g from your own block, and the Brix (or sugar per 100 g) from your own syrup. Everything stays in your browser — no sign-up, nothing stored.