Recipe Calls for Butter (1 cup)
- 1 Cup Margarine
- 1 Cup Canola Oil: tons of Omega-6’s
- 1 Cup Canned Pumpkins (best in spiced breads, cakes, muffins, breads and pancakes)
- 1 Cup Prune Puree (best in chocolate baked goods, gingerbread and spice cakes): adds a rich flavor
- 1 Cup Applesauce (also works for oil substitute): reduces fat and calorie content and makes cakes fluffier and moister
- ½ Cup Bananas (good in breads, cakes, and pancakes): adds fiber and moisture
-1 Cup Mashed Avocado (great with chocolate): still provides fat for baking, but it’s the unsaturated heart-healthy kind
Recipe Calls for 1 Egg
- 2 Egg Whites: eliminates the fat and cholesterol an egg yolk contains
- 1 tsp Baking Soda + 1 tbsp Vinegar (apple cider vinegar works best): save 70 calories and 5 g fat per egg
- 1 tbsp Flaxseed + 3 tbsp Water: tons of omega-3 fatty acids plus add fiber
Recipe Calls for Mayonnaise
- Low Fat Plain Yogurt: slashes fat and calories with no change in taste.
Recipe Calls for Frosting
- Sprinkle Powdered Sugar
Recipe Calls for All Purpose Flour (1 Cup)
- ½ cup Whole Wheat Flour: increases fiber content and can’t taste the difference! Use less because it makes the food heavier. Spelt, kamut, rye, buckwheat can also be used for those who are allergic or sensitive to wheat.
Recipe Calls for Baking Chocolate (1 ounce)
- 3 tbsp Cocoa Powder + 1 tbsp Olive or Vegetable oil
Recipe Calls for 1 Cup Sugar (775 calories per cup!)
- ½ cup Agave Nectar or Stevia: MUCH sweeter than sugar, so use half of what the recipe calls for.
Try these healthy baking alternatives to make this Sour Cream Pound Cake. Originally there are 250 calories per serving, but with the healthy switches you can slice that calorie count in half!
For more healthy cooking substitutions, see this great list from the Mayo Clinic.
Do you have any tips or tricks for healthy baking? Share them here!
[Updated May 2013]