Out of Vanilla Extract? Try One of These Substitutes (2024)

Just remember one thing: flavor comes first. Focus on finding asubstitution that will add impactful flavor to your bake:citrus zest,spices like cinnamon andcardamom,and other flavorful ingredients like espresso powder,instant coffee, orpure maple syrup. (Note that you’ll need to account for syrup’s sweetness and adjust the recipe accordingly.) You can also play around with other extracts, likepeppermint oralmond extract. (Note that these extracts are much more potent than vanilla—substitute¼ tsp. per 1 tsp. vanilla.)

Those aren’t the only vanillasubstitutions that work, though. Here are a few more swaps to keep in your back pocket.

Vanilla bean paste orwhole vanilla beans:

Thebest vanilla extract substitute is actually an upgrade.Vanilla bean paste orwhole vanilla beans will intensify the flavor of your baked goods and should be used wherever a more substantialvanilla essence is desired (like incustard,Bundt cake,buttercream, orshortbread). As a bonus, they’ll speckle the final product with eye-catchingflecks.Use 1 tsp.vanilla bean paste per 1 tsp.vanilla extract (a 1:1substitution), or the scraped seeds from 1vanilla bean per 1 Tbsp.vanilla extract. Once you’ve scraped the seeds, don’t throw out that pod: Infuse it intocrème anglaise (the base forice cream), store it in a jar of granulated sugar to make vanilla sugar, or use it to make homemade vanilla extract.

Note that these ingredients can be quite expensive and should be used judiciously. Don’t bother usingwhole vanilla beans inchocolate cake, where the chocolate will mask the vanilla pod’s nuanced floral flavor.

Call upon the spirits:

Want to experiment with flavor? Try using liquor inplace of vanilla extract. Barrel-aged spirits likebourbon,brandy, anddark rum make great substitutes for vanilla extract, as their oakyflavor profiles will impart a similar warmth. Or change course completely by swapping in a liqueurlikeFrangelico (a hazelnut liqueur that’ll give your bake anutty flavor),Pernod (an anise-flavored liqueur that’ll add licorice-like undertones), orGrand Marnier (an orange liqueur that’ll brighten any bake). If you havevanilla liqueur (likethis one from Kahlúa), all the better. Use your choice of spirit or liqueur as a 1:1substitute for theamount of vanilla called for in the recipe,keeping in mind the sweetness of your sub.Read more onhow tobake with liqueurs, spirits, or fortified wines, then go raid your liquor cabinet. Then finish your boozy bake with a dollop ofAngostura whipped cream.

Alcohol-free vanillasubstitutes:

Since vanilla extract is used in such small quantities in most recipes, thealcohol content of the final product is generally not considered high enough to have any significant effects. But if you want to bake without alcohol, there are a few great booze-free vanilla options on the market.

Vanilla powder—made from either dried vanilla or vanilla extractives, plus a base to help control its potency—has all thedepth of flavor of vanilla extract, but none of the alcohol. It’s an easy swap:Usevanilla powder as a 1:1substitute forvanilla extract in any recipe(incorporate it with the rest of the dry ingredients).Pure ground vanilla (also sometimes referred to as vanilla powder), like the Tanzanian ground vanilla from Burlap & Barrel, is a more potent (and more expensive) option; use half the amount when substituting for vanilla extract. Note that products labeled “Bourbon vanilla” usually have no relation to whiskey. Rather, this is a variety of vanilla named for Île Bourbon, a former name for the island of Réunion off the coast of Madagascar.

Since they’re dried,these powders are a wonderfully versatile vanilla extract substitute. Combine them with granulated or powdered sugar to makevanilla-flavored sugar, which you can use to coatdoughnuts orsnickerdoodles. If you prefer yourvanilla extract in liquid form, shop our favoritealcohol-freevanilla extracthere.

Now get back to baking: