
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) and millimetre (mL) measurements have been rounded to the nearest 5, except for smaller measurements such as tablespoons.
Flours
1 cup flour (plain, all-purpose or self-raising) | 125g |
1 cup spelt flour | 120g |
1 cup gluten-free flour blend | 160g |
1 cup rice flour | 160g |
1 cup blanched almond meal | 100g |
1 cup oat flour | 90g |
1 cup buckwheat flour | 120g |
1 cup chickpea flour | 160g |
1 cup tapioca starch | 120g |
1 cup corn starch | 110g |
1 cup cocoa or raw cacao powder | 100g |
Sweeteners
1 cup cane sugar | 200g |
1 cup coconut sugar | 160g |
1 cup brown sugar | 190g |
1 cup applesauce | 245g |
1 cup icing or powdered sugar | 100g |
1 cup rice malt syrup | 400g |
1 cup maple syrup | 340g |
1 cup pitted dates | 200g |
Liquids
1 cup water | 240mL |
1 cup plant-based milk, such as almond, soy or coconut | 250mL |
1 cup light-tasting vegetable oil, such as sunflower or rapeseed | 250mL |
1 cup coconut cream | 240mL |
1 cup aquafaba | 240mL |
Fats etc
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 vegan chocolate, melted | 220g |
1 cup roughly chopped chocolate or chocolate chips | 100g |
Dairy substitutes
1 cup plant-based yoghurt, such as coconut, soy or almond | ~180g |
1 cup silken tofu | 250g |
1 cup firm silken tofu( ‘medium’ or ‘traditional’ tofu) | 260g |
Nuts
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 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 | 15mL |
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 |
I hope that helps! Let me know if you have any questions xo
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 :).