Sugar Substitutes

Out of 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 sugar between cups, grams, or ounces first? Open the sugar converter.

What to use instead of sugar

  • Caster Sugar

    Ingredient swap

    1 cup granulated = 1 cup caster sugar

    Caster sugar swaps 1:1 by volume for granulated sugar and dissolves faster thanks to its finer grain, which helps in meringues and delicate sponges. They weigh close per cup (220 g caster vs 201 g granulated), so measure by weight for the most exact match.

    See caster sugar substitutes →

  • Brown Sugar

    Ingredient swap

    1 cup granulated = 1 cup brown sugar

    Brown sugar swaps 1:1 by volume for granulated sugar and adds moisture and a caramel note from its molasses. Packed, it weighs more per cup (220 g vs 201 g), so weigh it when you want the texture and sweetness to land the same.

    See brown sugar substitutes →

  • Raw Sugar

    Ingredient swap

    1 cup granulated = 1 cup raw sugar

    Raw sugar swaps 1:1 by volume for granulated sugar with a coarser crystal and faint molasses taste. It can leave a little crunch in delicate bakes, so dissolve it into the wet ingredients first when you want a smooth, even crumb.

    See raw sugar substitutes →

Frequently Asked Questions

What can I substitute for sugar?
There are 3 workable substitutes for sugar, depending on what you have on hand and which property of sugar matters most for your recipe. The closest swap is usually 1 cup granulated = 1 cup caster sugar. 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 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 sugar converter
How do I measure 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 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 sugar converter

Other ingredient and produce substitutes

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