Volume Conversions for Baking Ingredients

Here’s a handy conversion guide for common baking ingredients—grams, cups, tablespoons, and millilitres all laid out so you can quickly switch between them no matter what units your recipe uses. By the way, if you’re not already using a kitchen scale, you might want to check out this post, all about the reasons you should ditch your measuring cups and switch to a digital kitchen scale. It’s a game-changer that will instantly level up your baking! If you do want to stick to your trusty measuring cups (and no judgment here) the following tables will help you convert baking ingredients from grams and mL to cups and tablespoons. Happy baking!

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Dry Ingredients

Ingredient	1 Cup	1 Tablespoon	1 Teaspoon
All-purpose flour	120 g	7.5 g	2.5 g
Bread flour	120 g	7.5 g	2.5 g
Cake flour	114 g	7 g	2.3 g
Whole wheat flour	120 g	7.5 g	2.5 g
Almond flour	96 g	6 g	2 g
Coconut flour	112 g	7 g	2.3 g
Cornstarch	128 g	8 g	2.7 g
Cocoa powder	94 g	5.25 g	1.75 g
Rolled oats	90 g	5.6 g	1.9 g
Quick oats	85 g	5.3 g	1.8 g

Dry Sugars & Sweeteners

Ingredient	1 Cup	1 Tablespoon	1 Teaspoon
White granulated sugar	200 g	12.5 g	4.2 g
Icing sugar (AKA confectioner’s or powdered)	120 g	7.5 g	2.5 g
Brown sugar (packed)	220 g	13.75 g	4.6 g
Coconut sugar	192 g	12 g	4 g
Demerara sugar	220 g	13.75 g	4.6 g
Turbinado sugar	192 g	12 g	4 g
Muscovado sugar	230 g	14.4 g	4.8 g
Swerve (granular)	192 g	12 g	4 g
Swerve (confectioner’s)	120 g	7.5 g	2.5 g
Monkfruit (granular)	192 g	12 g	4 g
Allulose (granular)	160 g	10 g	3.3 g
Xylitol	190 g	12 g	4 g
Erythritol	192 g	12 g	4 g
Stevia blend (granular)*	~180 g	~11.25 g	~3.75 g

*Weight of Stevia blend per cup varies by brand/manufacturer.

Syrups & Liquid Sweeteners

Ingredient	1 Cup	1 Tablespoon	1 Teaspoon
Honey	340 g	21.25 g	7 g
Maple syrup (pure)	322 g	20 g	6.7 g
Agave syrup	312 g	19.5 g	6.5 g
Corn syrup (light)	328 g	20.5 g	6.8 g
Golden Syrup	320 g	20 g	6.7 g
Brown rice syrup	312 g	19.5 g	6.5 g
Molasses	337 g	21 g	7 g
Glucose syrup	350 g	22 g	7.3 g

Fats & Oils

Ingredient	1 Cup	1 Tablespoon	1 Teaspoon
Butter (salted/unsalted)	227 g	14 g	4.7 g
Ghee/Clarified Butter	205 g	13 g	4.3 g
Lard	205 g	13 g	4.3 g
Shortening	191 g	12 g	4 g
Coconut oil (solid)	192 g	12 g	4 g
Vegetable oil	218 g	13.6 g	4.5 g
Olive oil	216 g	13.5 g	4.5 g
Avocado oil	218 g	13.6 g	4.5 g
Sesame oil	218 g	13.6 g	4.5 g
Margarine	230 g	14.4 g	4.8 g
Vegan butter (e.g. Earth Balance, etc.)*	220-230 g	14-14.4 g	4.7-4.8 g

*Weight of vegan/plant-based butter alternatives varies depending on formulation.

Dairy & Dairy Alternatives (Liquid)

Ingredient	1 Cup	1 Tablespoon	1 Teaspoon
Whole milk	244 g	15.3 g	5 g
2% milk	245 g	15.3 g	5 g
Skim milk	246 g	15.4 g	5 g
Heavy/Whipping cream	238 g	15 g	5 g
Half and half	242 g	15 g	5 g
Buttermilk	245 g	15.3 g	5 g
Evaporated milk	252 g	15.8 g	5.3 g
Sweetened condensed milk	306 g	19 g	6.4 g
Yogurt (plain)	245 g	15.3 g	5 g
Greek yogurt	240 g	15 g	5 g
Sour cream	240 g	15 g	5 g
Cream cheese	227 g	14.2 g	4.7 g
Cottage cheese (4%)	210 g	13 g	4.4 g
Ricotta	250 g	15.6 g	5.2 g
Almond milk (unsweetened)	240 g	15 g	5 g
Soy milk (unsweetened)	243 g	15.2 g	5 g
Oat milk (barista style)	250 g	15.6 g	5.2 g
Coconut milk (carton)	240 g	15 g	5 g
Coconut milk (canned, full fat)	240-260 g	15-16.2 g	5-5.4 g

Dairy & Dairy Alternatives (Powdered)

Ingredient	1 Cup
Butter powder	115 g
Buttermilk powder	120 g
Coconut milk powder (full fat)	90 g
Milk powder (nonfat, AKA dry milk)	120 g
Whole milk powder	130 g
Whey powder	110 g
Sour cream powder	140 g
Cheese powder	100 g
Yogurt powder	130 g

Eggs

Most recipes calling for whole eggs, whites, or yolks intends you to use large eggs (all the recipes on Lowbrow Fancy use large eggs, unless otherwise specified). If you need to substitute another size of egg, the chart below can help you substitute the right amount of eggs to maintain the correct balance of the recipe.

Egg Type	Size	Whole	White	Yolk
Chicken Egg	Small	43 g	30 g	13 g
	Medium	50 g	33 g	17 g
	Large	57 g	37 g	20 g
	XL	64 g	40 g	24 g
	Jumbo	71 g	44 g	27 g
Duck Egg	—	70-100 g	~40-65 g	~30-35 g

To substitute duck eggs for chicken eggs use 2 duck eggs for every 3 large chicken eggs. Or better yet, use the chart above to work out the total weight of chicken eggs the recipe requires and weigh out the same amount of duck eggs.

Chicken Egg Sizing by Region

Regions around the world have different ways of categorizing egg sizes. This could be useful to keep in mind if you’re using a recipe that was written and tested in another country.

Size/Label	Canada/US	UK	EU	Australia
Jumbo	70+ g	—	—	68–73 g
Extra Large	64-69 g	—	XL (>72 g)	62-67 g
Large	56-63 g	Medium	L (63-72 g)	52-61 g
Medium	49-55 g	Small	M (53-62 g)	43-51 g
Small	42-48 g	Very Small	S (< 53 g)	<42 g

• In Canada/US, the size is based on the average weight per dozen. The chart above shows the approximate average weight for each individual egg.
• In the UK, the naming is shifted. So a Canadian or US Large egg would be called a Medium egg in the UK.
• The EU labels eggs by grams individually
• Australia uses gram ranges to categorize individual eggs, but uses similar size names as Canada/US.

Citrus Fruits

Fruit	Juice per Fruit*	Juice per Fruit* (g or mL)**	Zest per Fruit*	Zest per Fruit (g)*
Blood Orange	6 tbsp (¼ cup + 2 tbsp)	90-100 g or mL	2 tsp	4-5 g
Grapefruit	¾–1 cup	180–240 g or mL	1 tbsp	6-8 g
Key Lime	2 tbsp	30 g or mL	½–¾ tsp	1 g
Lemon (large)	6-7 tbsp (¼ cup + 2 or 3 tbsp)	90-100 g or mL	2 tbsp	6 g
Lemon (medium)	5 tbsp (¼ cup + 1 tbsp)	75-85 g or mL	1½ tbsp	4-5 g
Lemon (small)	4 tbsp (¼ cup )	60-70 g	1 tbsp	3-4 g
Lime (large)	4 tbsp (¼ cup )	60-70 g	1 tbsp	3-4 g
Lime (medium)	3 tbsp	45-55 g	2 tsp	2-3 g
Lime (small)	2 tbsp	30-40 g	1 tsp	1-2 g
Orange (large)	½–⅔ cup	120-150 g	1 tbsp	7-8 g
Orange (medium)	6 tbsp (¼ cup + 2 tbsp)	90-110 g	2 tsp	5-6 g

*Fruits vary in size, these quantities are estimates.

**Citrus juice has a similar enough specific gravity as water, so 1 mL of juice is about 1 gram, so the values in this column can be read as either mL or g.

Fruit (Fresh)

Fruits vary widely in size! The “per fruit” amounts in the table below (marked with a *) are estimates based on the average size and yield of a medium-sized fruit. This table is useful so you know (for example) about how many blueberries you’ll need to make a pie that calls for 6 cups. You should weigh or measure your actual fruits when baking instead of relying on this table to make your recipe.

Fruit	Grams per Cup (Fresh)	Grams per Cup (Frozen)	Grams per Fruit*	Cups per Fruit*	Fruits per Cup*	Notes
Apple	125 g	140 g	180 g	1⅓ cups	0.75	Peeled, chopped
Apricot	120 g	130 g	35 g	⅓ cup	3	Pitted
Banana	225 g (mashed)	200 g (sliced)	120 g	½ cup (mashed)	2	Ripe, peeled
Blueberries	190 g	155 g	2 g	—	95	Whole
Dragonfruit	160 g	175 g	300 g	1 cup	1	Flesh only
Fig	150 g	160 g	50 g	⅓ cup	3	Whole
Grapes	150 g	140 g	5 g	—	30	Seedless
Kiwi	160 g	170 g	75 g	½ cup	2	Peeled
Mango	165 g	150 g	200 g	1 cup (diced)	1	Peeled, pitted
Passionfruit	160 g (pulp + seeds) 120 g (pulp)	—	18 g (pulp)	—	8
Peach	150 g	160 g	150 g	1 cup (sliced)	1	Pitted
Pear	150 g	160 g	180 g	1¼ cups (chopped)	0.8	Peeled
Pineapple	165 g	155 g	900 g	4½ cups (diced)	0.22	Trimmed, cored
Plum	155 g	160 g	80 g	½ cup (chopped)	2	Pitted
Raspberry	125 g	115 g	4 g	—	31	Whole
Rhubarb	120 g (chopped)	130 g	50 g (per stalk)	½ cup (chopped)	2	Trimmed
Strawberry	150 g	140 g	12 g	—	12	Sliced

*Estimate based on a medium-sized fruit

Fruit (Dried)

Fruit	1 Cup	Notes
Apple	140 g	Chopped
Apricot	150 g	Chopped
Banana chips	140 g	Sliced
Blueberries	130 g	Whole
Cherries	160 g	Whole or halved
Coconut, dessicated	70 g	Finely-shredded, powdery
Coconut, flaked	80 g	Large flakes, light texture
Coconut, shredded	100 g	Coarse shredded flakes
Cranberries	140 g	Whole
Currants	130 g	Whole
Figs	150 g	Chopped
Goji berries	130 g	Whole
Mango	140 g	Chopped
Medjool dates	180 g	Chopped
Papaya	140 g	Chopped
Peach	150 g	Chopped
Pear	140 g	Chopped
Pineapple	140 g	Chopped
Prunes (dried plum)	160 g	Chopped
Raisins	150 g	Whole
Sultanas (golden raisins)	140 g	Whole

Fruit (Freeze-Dried)

Ingredient	1 Tablespoon (Whole Pieces)*	1 Tablespoon (Crushed)*	1 Tablespoon (Powdered)*
Apple	2.2 g	3.3 g	6.0 g
Banana	2.0 g	3.2 g	5.8 g
Blackberries	1.8 g	3.0 g	6.0 g
Blueberries	2.2 g	3.5 g	6.5 g
Cherries	2.5 g	3.8 g	7.0 g
Cranberries	2.0 g	3.0 g	5.5 g
Dragon Fruit (Pitaya)	1.7 g	2.6 g	5.5 g
Lemon (zest & slice)	1.5 g	2.2 g	5.0 g
Lime (zest & slice)	1.4 g	2.0 g	4.8 g
Mango	2.8 g	4.0 g	6.5 g
Orange (zest & slice)	1.6 g	2.3 g	5.2 g
Passion Fruit	1.9 g	2.7 g	5.8 g
Peach	2.3 g	3.4 g	6.2 g
Pear	2.1 g	3.2 g	6.0 g
Pineapple	2.3 g	3.5 g	6.0 g
Raspberries	1.5 g	2.5 g	5.5 g
Strawberries	2.0 g	3.0 g	6.0 g
Strawberry-Banana Blend	2.1 g	3.3 g	6.2 g
Sweet Corn (kernels)	2.6 g	3.8 g	6.8 g

Chocolate & Add-Ins

Ingredient	1 Cup	Notes
Candied citrus peel	160 g	Chopped
Chocolate chips	175 g	All kinds (dark, semisweet, milk, white, peanut butter, etc.)
Chocolate chunks	170 g	From a chopped chocolate bar, uneven pieces
Coconut (flaked, unsweetened)	85 g	Wide flakes
Coconut (shredded, sweetened)	90 g
Coconut (shredded, unsweetened)	110 g
Coconut (toasted)	60 g	Sweetened shredded
Crispy rice cereal	25 g	Eg. Rice Krispies
Marshmallows (mini)	50 g	Packed
M&Ms (mini)	170 g
M&Ms (regular)	200 g
Nuts (chopped)	120 g
Popcorn (popped)	8 g	Plain
Potato chips (crushed)	50 g	Plain salted
Pretzels (crushed)	90 g
Reese’s Pieces (regular)	190 g
Toffee bits	140 g	Store-bought (i.e. Skor Bits)

Yeast Conversion

Use the table below to help you convert between the three main kinds of yeast, so you can use what you have on hand no matter what kind of yeast your recipe specifies. Choose the yeast type your recipe calls for in the first row, then find the column with the type of yeast you want to convert to. The result is how much you should multiply the quantity in the recipe by. If your recipe is in teaspoons/tablespoons, use the second table to convert the quantity to grams first.

From ↓ / To →	Fresh Yeast	Active Dry Yeast	Instant Yeast
Fresh Yeast	1×	0.4×	0.33×
Active Dry Yeast	2.5×	1×	0.75×
Instant Yeast	3×	1.33×	1×

Yeast Grams per Tablespoon/Teaspoon

Ingredient	1 Teaspoon	1 Tablespoon
Fresh, Active Dry, or Instant Yeast	3.1 g	9.3 g

For example, if your recipe calls for 1 teaspoons of active dry yeast and you want to use fresh yeast, you would do the following:

1. Convert 1½ teaspoons of active dry yeast from the recipe, to grams: 3.1 grams × 1.5 teaspoons = 4.65 grams
2. Use the conversion table to find the multiplier from active dry yeast to fresh: 2.5
3. Multiply 4.65 grams of active dry yeast by the multiplier, to get the number of grams of fresh yeast you need to use: 4.65 × 2.5 = 11.625 grams of fresh yeast. You can go ahead and round that up to 12 grams.
4. If you don’t have a scale, you can go back to the grams per tablespoon/teaspoon table to work out how many teaspoons of fresh yeast you need. So, 11.625 total grams needed ÷ 3.1 grams per teaspoon = 3.75 teaspoons (or 3¾ teaspoons).