Substitutions / caster sugar
What to use instead of caster sugar
Use granulated sugar in equal amounts. Slightly coarser crystals dissolve a little slower, but works fine in most recipes.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Granulated sugar | 1:1 | Slightly coarser crystals dissolve a little slower, but works fine in most recipes. |
| Superfine sugar | 1:1 | Essentially the same thing under a different name — ideal if you can find it. |
| Coconut sugar | 1:1 | Adds a mild caramel note and is slightly less sweet; won't work as cleanly in delicate meringues or pale cakes. |
How much is a cup of caster sugar?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh caster sugar in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.