Vanilla Extract Substitutes

Looking for the best Vanilla Extract Substitute when you’re out of vanilla or just want a different flavor? These easy substitutes for vanilla extract include 17+ simple options for cookies, cakes, drinks, desserts, and more!

Have you ever gotten halfway through making a batch of chocolate chip cookies only to discover the vanilla extract bottle is empty? Been there! Or maybe you have vanilla, but you’re looking for a substitute for vanilla extract because you want something alcohol-free, less expensive, or just a little different.

The good news is that there are LOTS of possibilities. I’ve put together more than 17 of my favorite Vanilla Extract Substitutes, including several options that will still give you vanilla flavor and others that will take the recipe in a slightly different but equally delicious direction.

The best replacement really depends on what you’re making.

If vanilla is a background flavor in a big chocolate cake (like this Brownie Cake) or batch of cookies, you generally have a lot more flexibility. If you’re making vanilla ice cream, vanilla cake, or something where vanilla is THE main flavor, you’ll probably want a substitute such as vanilla bean paste, vanilla powder, vanilla bean, or imitation vanilla that actually tastes like vanilla.

And sometimes? You can just leave it out. Yep, really.

What I Love About These Vanilla Extract Substitutes

• You probably already have several options at home. Maple syrup, honey, spices, coffee, citrus, almond extract, rum, bourbon, and other flavored extracts are all possibilities depending on the recipe. There’s no need to abandon those cookies just because the vanilla bottle is empty. Check your pantry and refrigerator before making an emergency grocery-store run.
• There are substitutes that still give you plenty of vanilla flavor. Vanilla bean paste, vanilla powder, vanilla beans, imitation vanilla, and vanilla essence are some of the closest options when you really want that classic vanilla taste. Some aren’t necessarily cheaper than pure vanilla extract, but they can be great to keep around for baking. Vanilla bean paste is one of my favorites when those pretty little vanilla bean specks are a bonus.
• You can completely change the flavor of a recipe. Almond extract, maple extract, lemon zest, bourbon, rum, coffee, and spices won’t necessarily taste like vanilla, but that’s not always a bad thing! Chocolate recipes are especially forgiving because so many flavors pair well with chocolate. Think of your missing vanilla as an excuse to experiment.
• Different options work for different recipes. A good vanilla extract substitute for cookies may not be your best choice for vanilla frosting or ice cream. Likewise, a splash of bourbon might be great in a cake but not appropriate for everyone eating it. Having a big list of alternatives makes it easier to choose the right one for your particular recipe.

What Does Vanilla Extract Do in Baking?

Vanilla extract is primarily used for flavor. It can add warmth, sweetness, aroma, and depth to everything from cookies and cakes to frosting, brownies, pudding, pancakes, and drinks. You can even make your own homemade vanilla extract, but you’ll generally need to start a few months in advance.

Even when a recipe isn’t technically vanilla-flavored, vanilla extract can help round out the other ingredients. Chocolate is a great example. A chocolate cake may only contain a teaspoon or two of vanilla, but that little bit can complement the chocolate and give the finished dessert more depth.

The good news is that because vanilla is generally used in relatively small amounts, replacing it usually doesn’t create the same structural problems you’d encounter when substituting major baking ingredients such as flour, eggs, or butter.

You still need to choose your replacement carefully, but you’ve got options.

17+ easy and simple vanilla substitutes to choose from…

VANILLA EXTRACT SUBSTITUTES

1. MAPLE SYRUP
Maple syrup is one of the easiest vanilla extract substitutes because a lot of people already have it in the kitchen. It obviously tastes like maple rather than vanilla, but the warm, sweet flavor works surprisingly well in many cookies, cakes, muffins, pancakes, quick breads, and other baked goods.

For a recipe that only calls for a small amount of vanilla extract, you can generally start by replacing it with an equal amount of maple syrup. Use real maple syrup if you want a stronger natural maple flavor. Pancake syrup will give you a somewhat different result.

Keep in mind that maple syrup also adds sugar and liquid, although a teaspoon or two generally isn’t enough to dramatically alter most recipes.

2. EXTRACTS
Almond extract is one of my favorite flavored extracts and a great option when you don’t mind changing the flavor. But be careful! Almond extract can taste much stronger than vanilla extract, so I wouldn’t automatically use it in equal amounts.

Start with a smaller amount, such as about half the vanilla called for, and add more when appropriate. Almond works especially well with cherries, chocolate, vanilla, berries, nuts, and many Italian-inspired desserts.

Rum, coconut, lemon, orange, strawberry, maple, root beer, peppermint, coffee, and other extracts can all add flavor. Maple extract, for example, can be a fun alternative in autumn baked goods.

The important thing to remember is that extracts vary considerably in strength. Don’t assume every extract can replace vanilla in a 1:1 ratio. When you’re unfamiliar with the product, start with a little and add more if appropriate.

3. SPICES
If you’re not concerned about maintaining vanilla flavor, look in your spice cabinet.

Cinnamon, nutmeg, pumpkin pie spice, apple pie spice, cardamom, ginger, and other warm spices can add plenty of flavor to baked goods. This works particularly well in apple, pumpkin, banana, oatmeal, carrot, and fall-inspired recipes.

Spices can be quite strong, though, so you generally don’t want to replace vanilla extract with the same volume of ground spice. Start small.

4. IMITATION VANILLA FLAVORING
If you want vanilla flavor but pure vanilla extract isn’t an option, imitation vanilla flavoring, vanilla essence, or vanilla flavor can be an inexpensive and easy alternative. You’ll generally find it right near the extracts in the grocery store.

Some people prefer the flavor of pure vanilla while others are perfectly happy with imitation vanilla, especially in recipes with a lot of other strong flavors. Check the package for the manufacturer’s suggested substitution ratio.

5. VANILLA BEANS
If money isn’t an issue and you want a strong natural vanilla flavor, vanilla beans are another great choice. Split the bean lengthwise and scrape out those tiny seeds. Vanilla beans can also be used to make homemade vanilla extract.

They’re particularly good in custards, pastry cream, pudding, ice cream, frosting, and other desserts where vanilla is a prominent flavor. Since beans vary in size and potency, there isn’t one perfect conversion for every bean and recipe.

6. VANILLA SUGAR
Vanilla sugar gives you both sugar AND vanilla flavor. It can work nicely in cookies, cakes, coffee, whipped cream, and other desserts.

Since you’re adding additional sugar, you may want to account for that in recipes that use larger quantities. You can also sprinkle vanilla sugar over baked goods for a little extra sweetness and flavor.

7. VANILLA BEAN PASTE
If you want a substitute that still gives you REAL vanilla flavor, vanilla bean paste is one of the best options. Vanilla paste, often called vanilla bean paste, is thick and concentrated and generally contains those lovely little vanilla bean specks.

It’s particularly nice in recipes where you can actually SEE the vanilla, such as frosting, custard, pudding, whipped cream, ice cream, cheesecake, and light-colored cakes and cookies. Brands can vary in concentration and sweetness, so check your particular package for substitution recommendations.

8. VANILLA POWDER 
Vanilla powder is another convenient alternative to liquid vanilla extract. It’s particularly handy when you want vanilla flavor without adding more liquid to a recipe.

Depending on the product, vanilla powder can be made from ground vanilla beans or contain additional ingredients, so check the label.

Different brands can also have different concentrations, so follow the manufacturer’s recommended conversion rather than assuming every vanilla powder works exactly the same way.

9. LIQUOR OR LIQUEUR
My favorite vanilla substitute is using such things as rum, brandy, bourbon, and flavored liqueurs like vanilla vodka. There are so many options and fun flavors of alcohol, and you may already have some in your home.

Bourbon’s caramel and oak notes can be especially good in chocolate, pecan, caramel, and fall desserts. Rum works beautifully with banana, coconut, chocolate, caramel, and warm spices. Chocolate, coffee, hazelnut, orange, almond, and caramel-flavored liqueurs could all work in the right dessert.

For many baked recipes, you can experiment with an equal amount in place of vanilla, although the finished flavor obviously won’t be identical. And remember that adding alcohol may not be appropriate for everyone eating the finished food.

10. ICE CREAM
This one’s a little unusual, but melted vanilla ice cream contains several ingredients that can bring sweetness, creaminess, and vanilla flavor to a recipe. Other ice cream flavors could work too.

This isn’t going to be an ideal substitute for every recipe, but it can be a fun trick in certain sauces, drinks, milkshakes, French toast mixtures, and desserts.

11. COFFEE
Coffee, espresso, or even cappuccino can be a fantastic Vanilla Extract Substitute when you want to boost another strong flavor.

It’s especially good with chocolate. Try a little brewed coffee or espresso in brownies, chocolate cake, cookies, frosting, or other chocolate desserts.

You can also experiment with instant espresso powder, although it is much more concentrated than brewed coffee and shouldn’t be substituted teaspoon-for-teaspoon for vanilla.

Coffee won’t give you vanilla flavor, of course, but it can add a lot of depth.

12. COFFEE CREAMERS & SYRUPS 
Coffee creamers and coffee syrups come in a wide range of flavors and would make a great vanilla extract replacement. Vanilla, caramel, hazelnut, cinnamon, mocha, maple, and seasonal flavors can all be possibilities depending on what you’re making.

Because these products may contain sugar, dairy, oils, thickeners, and other ingredients, they’re better suited to recipes where a small change in liquid or sweetness won’t cause problems.

Drinks, frostings, sauces, puddings, and some baked goods may be good places to experiment.

13. FLAVORED MILK 
Vanilla milk, chocolate milk, almond milk, and other flavored milks can add a subtle boost to certain recipes.

The flavor generally won’t be nearly as concentrated as an extract, so don’t expect a teaspoon of vanilla milk to replace a teaspoon of vanilla extract. Instead, think about replacing some of the milk or other liquid already called for in your recipe with a complementary flavored milk.

14. HONEY 
Honey is another easy pantry ingredient that can add sweetness and its own distinctive flavor. It won’t make your recipe taste like vanilla, but it can brighten up baked goods, sauces, marinades, drinks, and desserts.

Honey pairs especially well with lemon, nuts, fruit, cinnamon, ginger, and other spices.

Because honey is a sweetener as well as a liquid, larger quantities can change a recipe’s sweetness and texture. For the small amount of vanilla used in many recipes, however, a small splash of honey can be worth experimenting with.

15. FLAVORED OILS 
Food-grade flavored oils come in a huge range of flavors and can be VERY concentrated. You’ll find options such as lemon, orange, apple, banana, coconut, and many more.

These are not necessarily interchangeable with vanilla extract in equal quantities. In fact, with some concentrated flavoring oils, you may only need a tiny amount. Follow the manufacturer’s instructions.

16. FRUIT JUICE & FRUIT ZEST 
Fresh fruit and citrus are great ways to add flavor without vanilla.

A little lemon zest, orange zest, lime zest, or fruit juice can brighten cakes, cookies, muffins, frosting, pancakes, and quick breads.

Fresh zest generally provides much more concentrated citrus flavor than juice without adding much liquid.

You can also reduce fruit juice to concentrate the flavor, depending on what you’re making.

Lemon is especially good with blueberries, raspberries, strawberries, coconut, and almond.

17. TEA
Tea can bring surprisingly interesting flavor to recipes.

Chai is an obvious choice because its warm spices work so well in cookies, cakes, muffins, and other baked goods.

Earl Grey, green tea, matcha, and various flavored teas can also work depending on your recipe.

You can steep tea in a liquid already used in the recipe or experiment with strongly brewed tea.

18. FIORI DI SICILIA 
Fiori di Sicilia is a unique flavoring that combines citrus, vanilla, and floral notes.

It’s especially delicious in Italian-inspired baking.

I love the idea of using it in cannoli desserts, cookies, cakes, and sweet breads. It would be great for all my cannoli recipes, such as my popular Cannoli Cake and Cannoli Cookies.

It’s not necessarily easy to find or inexpensive, but a little can go a long way.

19. SODA 
Yep, soda! A little cream soda, root beer, cola, or another flavored soda can bring sweetness and flavor to certain recipes.

I wouldn’t reach for soda as my first Vanilla Extract Substitute in a delicate baking recipe, but it can be a fun option in cakes, sauces, drinks, and desserts where the extra liquid and sugar won’t cause trouble.

Quick Tips for Vanilla Extract Substitutions

• Consider whether vanilla is the main flavor. Vanilla ice cream needs a closer replacement than a chocolate cake with one teaspoon of vanilla.
• Don’t assume every substitute is 1:1. Almond extract, flavored oils, vanilla powder, and other concentrated flavorings can vary greatly in strength.
• Check product labels. Vanilla bean paste, vanilla powder, essence, imitation vanilla, and flavored oils can vary considerably between manufacturers.
• Start small with strong flavors. You can always add more almond extract, citrus zest, spice, or flavored oil, but you can’t easily take it back out.
• Think about the whole recipe. Maple syrup might be fabulous in oatmeal cookies but not necessarily what you want in a delicate lemon cake.
• Remember that some substitutes add sugar or liquid. This isn’t usually a huge concern when replacing only a teaspoon, but it can matter with larger quantities.
• You may not need a substitute at all. When vanilla isn’t the star and the recipe only calls for a tiny amount, leaving it out can sometimes be the simplest answer.

Running out of vanilla extract doesn’t have to stop your baking plans!

Whether you grab maple syrup, almond extract, vanilla bean paste, vanilla powder, honey, imitation vanilla, bourbon, rum, or another favorite flavor, there are plenty of ways to rescue that batch of cookies or cake.

And who knows? Your emergency substitution might turn into your new favorite version.