Substitutes for vanilla extract

Vanilla extract substitutes

Vanilla extract adds flavour, not structure, so any swap is about taste. Vanilla paste or a bean is the closest match; maple syrup, bourbon or almond extract change the flavour.

What vanilla extract does

Adds vanilla flavour and rounds out sweetness in baked goods and desserts. It is used in small amounts, so the flavour of the swap matters more than its volume.

Quick reference

SubstituteAmount
Vanilla bean paste 1 tsp vanilla bean pasteper 1 tsp vanilla extract
Whole vanilla bean (seeds scraped) Sources vary⅓ vanilla beanper 1 tsp vanilla extract
Pure maple syrup 1 tsp pure maple syrupper 1 tsp vanilla extract
Bourbon, brandy or rum Sources vary1 tsp bourbon, brandy or dark rumper 1 tsp vanilla extract
Almond extract ½ tsp almond extractper 1 tsp vanilla extract
Vanilla powder Sources vary½ tsp vanilla powderper 1 tsp vanilla extract

When the substitute matters

  • For custards and ice cream, use vanilla bean paste or a scraped bean.
  • For cookies and cakes, maple syrup or bourbon works one for one.
  • Use only half as much almond extract; it is much stronger.
  • In puddings and custards, do not leave vanilla out.

The substitutes, in detail

Vanilla bean paste

Amount: 1 tsp vanilla bean paste per 1 tsp vanilla extract

Equal amount. Nielsen-Massey, Food Network and Hershey's all say 1:1.

Best for

  • custards
  • cakes
  • cookies
  • ice cream

What changes

The closest match, and it adds visible vanilla seeds. Nielsen-Massey notes paste is slightly thicker.

  • vegan
  • dairy-free
  • egg-free
Sources: Nielsen-Massey Vanillas·Food Network·Hershey's

Whole vanilla bean (seeds scraped)

Amount: ⅓ vanilla bean per 1 tsp vanilla extract

Sources vary

Food Network and Nielsen-Massey both equate the seeds of one whole bean with 1 tablespoon of extract, so 1 teaspoon of extract is about 1/3 of a bean. Land O'Lakes is close: one 8-inch bean equals 2 to 3 teaspoons of extract. Other charts differ: North Dakota State uses a 1-inch piece per teaspoon, and Colorado State equates half a bean with 1 tablespoon.

  1. Split the bean lengthwise and scrape out the seeds.
  2. Add the seeds where the extract would go. If the recipe heats a liquid such as milk or cream, you can also simmer the split pod in it and remove it before using.

Best for

  • custards
  • ice cream
  • cream-based desserts

What changes

Strong vanilla flavour with visible specks.

  • vegan
  • dairy-free
  • egg-free
  • gluten-free
Sources: Food Network·Nielsen-Massey·Land O'Lakes·North Dakota State University Extension·Colorado State University Extension

Pure maple syrup

Amount: 1 tsp pure maple syrup per 1 tsp vanilla extract

Equal amount. Food Network and Hershey's both say 1:1.

Best for

  • pancakes
  • oatmeal
  • cookies
  • quick breads

What changes

A sweet, caramel-like maple flavour instead of vanilla.

  • vegan
  • dairy-free
  • egg-free
  • gluten-free
Sources: Food Network·Hershey's

Bourbon, brandy or rum

Amount: 1 tsp bourbon, brandy or dark rum per 1 tsp vanilla extract

Sources vary

Food Network says 1:1. Hershey's says 1 to 2 teaspoons of bourbon, brandy, whisky or rum per teaspoon of extract.

Best for

  • cakes
  • cookies
  • brownies

What changes

A warm, oaky flavour that adds complexity rather than vanilla. It contains alcohol.

  • vegan
  • dairy-free
  • egg-free
Sources: Food Network·Food Network·Hershey's

Almond extract

Amount: ½ tsp almond extract per 1 tsp vanilla extract

Half the amount, because almond extract is much stronger. Food Network and Hershey's agree.

Best for

  • cakes
  • cookies
  • fruit desserts

Not for

  • recipes where an almond flavour would clash

What changes

A distinct almond flavour, not vanilla. Check the label if you are cooking for a nut allergy.

  • vegan
  • dairy-free
  • egg-free
Sources: Food Network·Hershey's

Vanilla powder

Amount: ½ tsp vanilla powder per 1 tsp vanilla extract

Sources vary

Sources disagree. Food Network says 1/2 teaspoon powder per teaspoon of extract; Nielsen-Massey says the same amount. Start with 1/2 teaspoon.

Best for

  • dry mixes
  • cookies
  • cakes

What changes

Adds vanilla flavour without any liquid.

  • vegan
  • dairy-free
  • egg-free
Sources: Food Network·Nielsen-Massey Vanillas

Don't use

  • Leaving vanilla out of puddings and custards

    America's Test Kitchen found cakes and cookies acceptable without vanilla, but pudding tasted too eggy without it.

How we source this

Each swap is backed by at least two independent sources, including a test kitchen, university extension service or product maker. The amounts replace one unit of the original ingredient and do not work in reverse. See the full source list.

Sources

Related substitute pages