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Best Substitutes for Rum (in baking) — What to Use Instead

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Rum Extract: 1/2-1 tsp extract per 1 tbsp rum — Concentrated flavor without alcohol. Available in baking aisle.

Vanilla Extract + Molasses: 1 tsp vanilla + 1/2 tsp molasses per 1 tbsp rum — Mimics dark rum flavor in cakes and frostings.

Overview

Top substitute for rum (in baking): Rum Extract (1/2-1 tsp extract per 1 tbsp rum). Concentrated flavor without alcohol. Available in baking aisle. Plus 2 more alternatives.

Key Details

  • Rum Extract: 1/2-1 tsp extract per 1 tbsp rum — Concentrated flavor without alcohol. Available in baking aisle.
  • Vanilla Extract + Molasses: 1 tsp vanilla + 1/2 tsp molasses per 1 tbsp rum — Mimics dark rum flavor in cakes and frostings.
  • Apple Juice + Almond Extract: 1 tbsp apple juice + 1/4 tsp almond extract — Light, sweet substitute. Works for rum cake and rum balls.

Why This Matters

  • Rum (in baking) may need substituting due to dietary restrictions
  • Running out of an ingredient mid-recipe is common
  • Allergies or preferences may require alternatives

How To

  1. 1Best overall substitute: Rum Extract at 1/2-1 tsp extract per 1 tbsp rum
  2. 2Consider what role the ingredient plays in the recipe
  3. 3Test substitutes in small batches first
  4. 4Adjust other ingredients as noted for best results

Tags

substitutessugar-subrum-in-bakingingredient-swapcooking-tips

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Frequently Asked Questions

The best substitute is Rum Extract at 1/2-1 tsp extract per 1 tbsp rum. Concentrated flavor without alcohol. Available in baking aisle.