Honey is one of those ingredients we reach for without thinking—until the jar is empty, it’s too expensive, or a recipe needs to be vegan. I’ve been in all of those situations, usually mid-recipe, flour already on the counter. The good news is that honey is surprisingly flexible when it comes to substitutions.
Honey mainly adds sweetness, moisture, and sometimes a bit of floral depth. No single substitute copies it perfectly, but depending on what you’re cooking or baking, there are plenty of options that get you very close. Here are the honey substitutes I actually use in real recipes.
1. Maple Syrup
Maple syrup is my go-to honey substitute most of the time. It has a similar consistency, dissolves easily, and works beautifully in both baking and cooking. I use it in muffins, sauces, marinades, and salad dressings.
You can usually replace honey with maple syrup in a 1:1 ratio, though I sometimes reduce other liquids slightly. The flavor is different—more caramel-like and earthy—but it’s pleasant and not overpowering. If you’re baking, choose pure maple syrup rather than pancake syrup. For vegan recipes, this is one of the best honey alternatives out there.
2. Agave Nectar
Agave nectar is one of the closest matches to honey in terms of sweetness level and texture. It’s thinner than honey but blends easily into both hot and cold recipes. I like using it in drinks, dressings, and baked goods where I want a neutral sweetness.
Agave is sweeter than honey, so I usually use about ¾ cup agave for every 1 cup of honey. Because it’s mild, it doesn’t change the flavor profile much, which is great for delicate recipes. It’s also vegan, making it a popular choice for plant-based baking.
3. Brown Rice Syrup
Brown rice syrup is a less common but very useful honey substitute, especially if you want something mild and not overly sweet. It has a thick, sticky texture similar to honey but a more subtle flavor.
I use brown rice syrup in granola bars, energy bites, and baked goods where honey is mainly there to bind ingredients. It’s not as sweet as honey, so you may need to use slightly more or pair it with another sweetener. If you prefer gentle sweetness without strong flavor notes, this is a great option.
4. Golden Syrup
Golden syrup is thick, smooth, and rich, making it an excellent honey replacement in baking. It has a buttery, caramel-like flavor that works beautifully in cakes, cookies, and sauces.
I substitute golden syrup for honey using a 1:1 ratio. It’s especially good in British-style baking, but it works just as well in everyday recipes. While it’s not vegan-friendly for everyone’s preferences, it behaves almost exactly like honey when heated. If texture and moisture matter most, golden syrup is a strong contender.
5. Coconut Nectar
Coconut nectar is one of my favorite honey substitutes when I want something natural with a bit of depth. It’s made from coconut blossom sap and has a rich, slightly caramel flavor without tasting like coconut.
I use coconut nectar in marinades, sauces, baked goods, and even tea. It’s similar in sweetness to honey, so a 1:1 swap usually works well. It’s also lower on the glycemic index compared to many sweeteners, which some people appreciate. For vegan and paleo-style recipes, coconut nectar fits right in.
6. Molasses (Light or Mild)
Molasses isn’t a perfect honey substitute, but in the right recipe, it works surprisingly well. I only use light or mild molasses, not blackstrap, unless the recipe calls for a strong flavor.
Molasses adds moisture and depth, making it great for gingerbread, spice cakes, baked beans, and marinades. Because it’s much stronger than honey, I usually mix half molasses and half another sweetener to balance it out. When used carefully, it can replace honey while adding warmth and richness.
7. Date Syrup
Date syrup is thick, dark, and naturally sweet, with a rich caramel-like flavor. It’s made from dates and contains fiber and minerals, which is a nice bonus.
I love using date syrup in baked goods, oatmeal, smoothies, and sauces. It works as a 1:1 honey substitute in most recipes, though it will darken the final color slightly. The flavor is deeper and less floral than honey, but still very pleasant. For whole-food or refined sugar-free recipes, date syrup is an excellent alternative.
8. Simple Syrup
Simple syrup might not sound exciting, but it’s incredibly practical. Made from sugar and water, it mimics honey’s liquid sweetness without altering flavor too much.
I use simple syrup mostly in drinks, sauces, and light baking. Because it’s thinner than honey, I usually reduce other liquids in the recipe. It’s easy to make at home and dissolves instantly. While it lacks honey’s complexity, it does the job when sweetness and moisture are all you need.
9. Corn Syrup (Light)
Light corn syrup is often used as a honey substitute in baking because it prevents crystallization and adds moisture. I use it in candies, glazes, and chewy baked goods.
It’s best substituted at a 1:1 ratio, though the flavor is much more neutral than honey. Corn syrup doesn’t bring floral or caramel notes, but it performs very well structurally. If texture matters more than taste—especially in candy making—this is a reliable option.
10. Sugar + Water (Homemade Honey Substitute)
When I’m out of everything else, I fall back on this simple trick: dissolve sugar in warm water to create a honey-like syrup. It’s basic, but it works.
I usually mix 1 cup sugar with ¼ cup warm water and adjust as needed. This substitute works best in baking and cooking where honey is just there for sweetness and moisture. You can also add a drop of lemon juice or vanilla for depth. It’s not fancy, but it’s dependable when you’re in a pinch.
Final Thoughts
Honey is special, but it’s far from irreplaceable. Whether you’re baking vegan treats, avoiding honey for dietary reasons, or simply ran out, there’s a substitute that fits your recipe. I’ve learned that the best honey alternative depends on what you’re making—flavor, texture, and moisture all matter.
My advice? Keep two or three options in your pantry. Maple syrup, agave, and date syrup alone can cover most recipes. Once you start experimenting, swapping honey becomes second nature.
