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Vanilla Extract

Baking

An alcohol-based extract of vanilla beans, used to add warm, floral vanilla flavor to baked goods, desserts, and beverages.

3 substitutes

Substitutes

Vanilla Bean Paste

1:1

Contains real vanilla bean seeds for a more intense, complex flavor. Visible vanilla specks in the finished product. Best quality substitute.

✅Best for: custards, ice cream, pastry cream, cakes

premium

Vanilla Powder

1/2 tsp powder per 1 tsp extract

Ground vanilla beans or extract spray-dried onto a carrier. Intense flavor, alcohol-free, and doesn't dilute batters. Great in dry rubs and dry mixes.

✅Best for: dry spice mixes, hot cocoa, baking

alcohol-free

Maple Syrup

1:1

Adds warm, sweet flavor notes with extra liquid. Reduce other liquids slightly or account for added sweetness. Works in most baked goods.

✅Best for: baked goods, pancakes, French toast

⚠️Not for: recipes where maple flavor would be out of place

vegan

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