Natural Substitutes
13 substitutes across 8 ingredients tagged natural.
Honey
Closest viscosity and sweetness. Slightly thicker and more floral. Not vegan.
Honey
Similar viscosity, distinct honey flavor. May crystallize in some candy recipes.
Mashed Banana
Adds moisture and natural sweetness. Works best in sweet baked goods. Will add banana flavor.
Applesauce
Adds moisture with mild sweetness. Use unsweetened for best results. Makes baked goods denser and more moist.
Maple Syrup
The closest match in terms of texture and liquid consistency. Swaps in at a straight 1:1 ratio in any recipe — baking, dressings, glazes, marinades. You'll get a distinctive maple flavor instead of honey's floral sweetness, which works well in most recipes but will noticeably change the taste profile. Pure maple syrup (not pancake syrup) is what you want here.
Honey
Best substitute in terms of consistency and sweetening power. Adds honey's floral flavor instead of maple's woody notes. Not vegan.
Coconut Sugar
Direct 1:1 swap. Has a caramel-like flavor and slightly lower glycemic index. Darker color will affect appearance of light-colored baked goods.
Honey
Sweeter than sugar so use less. Reduce oven temp by 25°F to prevent over-browning. Adds moisture and distinct flavor.
Maple Syrup
Use pure maple syrup, not pancake syrup. Adds distinct maple flavor. Reduce oven temp by 25°F. Works better in moist recipes.
Stevia
Zero calories but much sweeter — a little goes a long way. Can have a bitter aftertaste in large amounts. Won't caramelize or add bulk.
Applesauce (Unsweetened)
Reduces sugar and adds moisture. Best when replacing only half the sugar in a recipe. Will make baked goods denser.