The correct measurement of ingredients can hugely impact whether a recipe works or not! Below I’ve listed some common vegan baking ingredients (with lots of gluten-free ingredients).
I’ve tested all the recipes on Rainbow Nourishments using grams (unless otherwise stated) so, if you can, invest in a good scale!
Note that gram (g) measurements have been rounded to the nearest 5, except for smaller measurements such as tablespoons.
Flours
1 cup plain all-purpose flour or self-raising flour
125g
1 cup spelt flour
120g
1 cup gluten-free all-purpose flour
160g
1 cup rice flour
160g
1 cup almond flour (blanched almond meal)
100g
1 cup oat flour
90g
1 cup buckwheat flour
120g
1 cup chickpea flour
85g
1 cup potato starch
150g
1 cup corn starch (corn flour in Australia/UK)
120g
1 cup tapioca starch
120g
1 cup cocoa or raw cacao powder
100g
Sweeteners
1 cup cane sugar
200g
1 cup brown sugar
190g
1 cup coconut sugar
160g
1 cup applesauce
245g
1 cup powdered sugar (icing sugar)
100g
1 cup maple syrup
340g
1 cup molasses
340g
1 cup rice malt syrup
340g
1 cup pitted dates
200g
Liquids
1 cup water
240g
1 cup plant-based milk, such as almond, soy or coconut
250g
1 cup neutral oil (liquid)
250g
1 cup coconut cream
240g
1 cup aquafaba
240g
Fats
1 cup nut butter
250g
1 cup coconut oil, melted
240g
1 cup coconut butter, melted
255g
1 cup melted cacao butter
220g
1 cup vegan butter
225g
1 cup roughly chopped chocolate or chocolate chips
170g
Additional ingredients
1 cup plant-based yogurt, such as coconut, soy or almond
230g
1 cup pumpkin puree
225g
1 cup silken tofu
250g
1 cup firm silken tofu (‘medium’ or ‘traditional’ tofu)
260g
Nuts and Seeds
1 cup cashews
130g
1 cup almonds
160g
1 cup hazelnuts
160g
1 cup raw buckwheat
220g
1 cup pistachios
170g
1 cup sunflower seeds
110g
1 cup pumpkin seeds (pepitas)
120g
1 cup pecans
100g
1 cup walnuts
120g
1 cup peanuts
150g
Grains and seeds
1 cup rolled oats
120g
1 cup desiccated coconut
80g
1 cup flaked coconut
60g
1 cup shredded coconut
80g
1 cups brown rice puffs
15g
1 tablespoon chia seeds
12g
Fruit
1 medium-size banana
~120g
1 medium-size apple
~180g
1 cup raspberries, fresh or frozen
125g
1 cup strawberries, fresh or frozen stems removed
120g
1 cup blueberries, fresh or frozen
150g
1 cup fresh berries of choice, such as blueberries, raspberries or strawberries
150g
1 cup mango chunks, fresh or frozen (approx. 1 medium-size mango)
100g
1 cup passionfruit puree (approx. 8 medium-size passionfruit)
250g
1 cup chopped pineapple, fresh or canned
165g
1 cup pitted cherries, fresh or frozen
150g
1 cup papaya, chopped in 1″ pieces
145g
Condiments
1 cup jam
320g
1 cup vegan cream cheese
240g
1/4 cup nutritional yeast
12g
1/4 cup soy or tamari sauce
60g
Common temperatures
100°C
210°F
150°C
300°F
160°C
320°F
170°C
340°F
180°C
350°F
190°C
375°F
200°C
390°F
Some extra notes:
There are 4 tablespoons in 1/4 cup and 16 tablespoons in 1 cup
There are 3 teaspoons in 1 tablespoons
I hope that helps! Let me know if you have any questions x
Hi Anthea! Will the baking time (minutes) change if I were to change the size of the baking tin? For instance, I would like to make your Zebra Bundt Cake (440g AP flour) in three or four 4-inches baking tin.
Was wondering if the baking time will decrease? Since I’m making into three or four smaller cakes instead of one big cake?
Hope to hear from you soon 🥰 love your cake recipes! Have made two so far and they were a hit 😙
Hi JL! If you want to divide the bundt cake into 3-4 baking tins, yes you will need to reduce the baking time. I haven’t baked in 4-inch tins before, but I’d check them at around the 25 minute mark. At this stage, I would just look at the cakes through the oven door before opening as the cakes might need a bit more time (and I don’t want your cakes to deflate) 🙂
Hypothetically, if you want to bake a cake in a similar sized tin (for example an 8-inch loaf cake in a 9-inch loaf pan), I’d decrease the baking time by only 5 minutes or so. I hope that helps! I’m so glad that you baked a couple of my recipes and enjoyed them too 🥰! Thanks soo much for your support x
Thanks so much.
I have just made two batches of cup cakes with chopped up apricots, muscatel raisins sprinkled with chopped up walnuts. For some reason I had forgotten how much flour I normally use. They turned out extremely pale hardly risen, and a sticky doughy consistency.
Now I have all weights in grammes and mils.
Fingers crossed for this batch.
Thanks again.
I have spent many, many hours looking for conversion of those frustrating “cup” ingredients to grams! It is so much easier to add everything to my scales in grams; yet many recipes do not do metric conversions:(.
This is the most helpful, comprehensive page I have yet found.
Thank you, thank you, thank you! Printed this out so that I no longer need to ask Professor Google for weight measurements when a recipe doesn’t include them.
Hi Anthea! Will the baking time (minutes) change if I were to change the size of the baking tin? For instance, I would like to make your Zebra Bundt Cake (440g AP flour) in three or four 4-inches baking tin.
Was wondering if the baking time will decrease? Since I’m making into three or four smaller cakes instead of one big cake?
Hope to hear from you soon 🥰 love your cake recipes! Have made two so far and they were a hit 😙
Hi JL! If you want to divide the bundt cake into 3-4 baking tins, yes you will need to reduce the baking time. I haven’t baked in 4-inch tins before, but I’d check them at around the 25 minute mark. At this stage, I would just look at the cakes through the oven door before opening as the cakes might need a bit more time (and I don’t want your cakes to deflate) 🙂
Hypothetically, if you want to bake a cake in a similar sized tin (for example an 8-inch loaf cake in a 9-inch loaf pan), I’d decrease the baking time by only 5 minutes or so. I hope that helps! I’m so glad that you baked a couple of my recipes and enjoyed them too 🥰! Thanks soo much for your support x
Thanks so much.
I have just made two batches of cup cakes with chopped up apricots, muscatel raisins sprinkled with chopped up walnuts. For some reason I had forgotten how much flour I normally use. They turned out extremely pale hardly risen, and a sticky doughy consistency.
Now I have all weights in grammes and mils.
Fingers crossed for this batch.
Thanks again.
I have spent many, many hours looking for conversion of those frustrating “cup” ingredients to grams! It is so much easier to add everything to my scales in grams; yet many recipes do not do metric conversions:(.
This is the most helpful, comprehensive page I have yet found.
Thank you very much:).
I 100% agree and definitely think that grams is easier (and more accurate)! I’m so glad you found this page useful 🙂
Thank you, thank you, thank you! Printed this out so that I no longer need to ask Professor Google for weight measurements when a recipe doesn’t include them.
I think Professor Google is exhausted from all my weight measurement questions too haha. It’s my pleasure and happy baking :).