Raw Sugar Substitutes

Out of raw sugar? These are the swaps that actually work, with conversion ratios for any recipe size and notes on how each one changes the result.

Need to convert raw sugar between cups, grams, or ounces first? Open the raw sugar converter.

What to use instead of raw sugar

  • Palm Sugar

    Ingredient swap

    1:1 by weight

    Palm sugar matches raw sugar in weight per cup (200 g each) and is similarly coarse. It has a richer, more complex flavour with earthy notes that raw sugar lacks.

    See palm sugar substitutes →

Frequently Asked Questions

What can I substitute for raw sugar?
There are 1 workable substitutes for raw sugar, depending on what you have on hand and which property of raw sugar matters most for your recipe. The closest swap is usually 1:1 by weight. Each option below lists the conversion ratio for any recipe size, plus notes on how the swap changes the texture, flavour, rise, or browning.
Will substituting raw sugar change how my recipe turns out?
Yes, every swap trades one property for another: fat content, moisture, acidity, or protein. The notes on each substitute describe what changes in texture, flavour, rise, or browning, so you can choose the swap that matters least for your recipe. Open the raw sugar converter
How do I measure raw sugar accurately?
Weighing in grams is more reliable than scooping cups, especially when a substitute has a different density from what the recipe expects. The raw sugar converter on this site converts between cups, grams, ounces, tablespoons, and teaspoons, so you can scale a recipe up or down without losing the ratio. Open the raw sugar converter

Other ingredient and produce substitutes

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