✔ Updated · 16 swaps for baking, drinks + dressings, with ratios
Out of agave halfway through a recipe? Breathe: you almost certainly have a great swap in the pantry already, and these 16 cover baking, margaritas and everything in between.
The best agave syrup substitutes are maple syrup and honey, swapped 1:1 in almost any recipe. For margaritas and cocktails, use simple syrup, about 1 1/2 times as much as the agave called for. Light corn syrup, date syrup, golden syrup and coconut nectar also swap 1:1. To use granulated sugar, replace 2/3 cup agave with 1 cup sugar plus about 1/4 cup extra liquid.
- Best all-round: maple syrup, 1:1.
- Drinks and margaritas: simple syrup, about 1 1/2x.
- Vegan: maple, date, brown rice or golden syrup (honey is not vegan).
- Sugar conversion: 2/3 cup agave = 1 cup sugar + 1/4 cup liquid.
What Is Agave Syrup?
Agave syrup (also called agave nectar) is a sweetener made from the juice of the agave plant, the same family of plants used to make tequila. It is thinner than honey, dissolves instantly in cold drinks and has a clean, neutral sweetness.
It is also sweeter than sugar, roughly 1 1/2 times as sweet. So the best swaps are liquid sweeteners with a mild flavor, and when you switch to granulated sugar you need to add a little liquid back.
Best Liquid Agave Substitutes
1. Maple Syrup
The easiest swap: similar thickness, vegan and in most pantries. Use 1:1 in baking, dressings, oatmeal and smoothies. It adds a cozy maple note.
2. Honey
Use 1:1. It is thicker and more floral, so warm it slightly to stir into cold drinks. Not vegan, and never give honey to babies under 1 year.
Get the recipe →3. Simple Syrup
The bartender's swap for margaritas and iced drinks. Use about 1 1/2 times as much as the agave, since 1:1 simple syrup is less sweet.
4. Rich Brown Sugar Syrup
Simmer 2 parts brown or demerara sugar with 1 part water. Its caramel depth shines in old fashioneds, iced coffee and margaritas on the rocks. Use 1:1.
5. Light Corn Syrup
Neutral and glossy, great in baking, glazes and candy. Use 1:1 by volume; it is less sweet, so add a spoonful of sugar if needed.
6. Date Syrup
Rich, fruity and caramel-like. Use 1:1 in baking, granola, smoothies and dressings. It is darker, so it will color light batters.
7. Golden Syrup
A buttery, light-caramel cane syrup popular in British baking. Use 1:1 in flapjacks, cookies, sauces and drizzles.
8. Brown Rice Syrup
Mild, nutty and about half as sweet. Use 1 1/4 to 1 1/2 times the agave amount. Great in granola bars, where its stickiness binds everything together.
9. Coconut Nectar
Made from coconut palm sap, with a mild caramel flavor and agave-like texture. Use 1:1 in dressings, smoothies and baking.
10. Sorghum Syrup
An earthy Southern syrup, less sweet with a light molasses note. Use 1:1, then add a little more to taste. Lovely on biscuits and in baked beans.
11. Molasses
Bold, dark and bittersweet. Swap half the agave for molasses and half for another syrup, so it doesn't take over. Best in gingerbread and BBQ sauce.
Granulated and Low-Calorie Agave Substitutes
12. White Sugar
Use 1 cup sugar for every 2/3 cup agave and add about 1/4 cup extra liquid to the recipe. Neutral in flavor, and it works everywhere.
13. Brown Sugar
Same ratio as white sugar (1 cup per 2/3 cup agave, plus liquid), with a soft caramel flavor. Perfect in cookies, sauces and glazes.
14. Coconut Sugar
Swap it like brown sugar: 1 cup per 2/3 cup agave, plus a little extra liquid. It has a gentle toffee taste.
15. Monk Fruit Sweetener
Zero-calorie and very sweet. Use a liquid monk fruit syrup and follow the package conversion, since strength varies by brand.
16. Liquid Stevia
Far sweeter than agave, so start with a few drops and taste. Best in drinks and dressings; it doesn't add the bulk baked goods need.
Agave Substitute Ratios
| Substitute | Replaces 1 cup agave syrup | Best for |
|---|---|---|
| Maple syrup | 1 cup | Baking, dressings, oatmeal |
| Honey | 1 cup | Baking, marinades, tea |
| Simple syrup (1:1) | About 1 1/2 cups | Margaritas, cocktails, iced drinks |
| Light corn syrup | 1 cup (+ a little sugar to taste) | Baking, glazes, candy |
| Date syrup | 1 cup | Baking, smoothies, granola |
| Golden syrup | 1 cup | Baking, drizzling |
| Brown rice syrup | 1 1/4–1 1/2 cups | Granola bars, snacks |
| Coconut nectar | 1 cup | Dressings, smoothies |
| White or brown sugar | 1 1/2 cups + about 1/3 cup extra liquid | Baking, sauces |
| Monk fruit or stevia | Follow the package | Drinks, dressings |
Best Agave Substitute for Margaritas
Agave syrup is a classic in margaritas because it comes from the same plant family as tequila. Simple syrup is the best swap: for a margarita calling for 1/2 oz agave, use about 3/4 oz simple syrup. Maple syrup or honey syrup (honey thinned 1:1 with warm water) also work beautifully.
Margaritas contain alcohol and are for adults of legal drinking age only. Making a mocktail? A virgin margarita works with any of these sweeteners. Try a watermelon margarita or pineapple margarita for adults.
Converting Agave and Sugar
Because agave is sweeter and liquid, conversions work both ways. Use these as a starting point and taste as you go.
- Agave to sugar: 2/3 cup agave = 1 cup granulated sugar. Add about 1/4 cup extra liquid to the recipe.
- Sugar to agave: use 2/3 cup agave per 1 cup sugar, reduce other liquids by about 1/4 cup and lower the oven by 25°F, because agave browns faster.
- Agave instead of corn syrup: it works 1:1 in many baked goods and sauces, but it is sweeter and browns faster, so watch the oven.
- Agave instead of maple syrup: swap 1:1 on pancakes or in baking; you lose the maple flavor, so add a splash of vanilla if you like.
Tips for Swapping Agave
- Match the flavor. Agave is neutral. In delicate recipes, pick a mild swap like simple syrup, corn syrup or light honey.
- Mind the color. Molasses, date syrup and dark maple will darken light cakes and drinks.
- Cold drinks? Thick sweeteners like honey seize up in ice. Thin them with an equal amount of warm water first.
- Taste first. Sweeteners vary a lot, so add three-quarters of the amount, taste, then adjust. It's the trick that saves a batch every time.
More Ingredient Swaps
Still deciding? Read agave nectar vs agave syrup, or see our orgeat almond syrup recipe, potato starch substitutes and rice vinegar substitutes.
Frequently Asked Questions
What is the best alternative to agave nectar?
Maple syrup is the best alternative to agave nectar. It has a similar texture, is vegan and swaps 1:1 in baking, dressings and drinks. Honey is the next best choice at 1:1. For cocktails like margaritas, use simple syrup, about 1 1/2 times as much as the agave.
Can I use corn syrup instead of agave?
Yes. Light corn syrup can replace agave 1:1 by volume in baking, glazes and sauces. It is less sweet and more neutral, so add a spoonful of sugar if the recipe tastes flat. You can also use agave instead of corn syrup in many recipes, but it browns faster.
What can I use instead of agave in a margarita?
Simple syrup is the best agave substitute in a margarita. Use about 3/4 oz simple syrup for every 1/2 oz agave. Honey syrup, maple syrup or rich brown sugar syrup also work well. Margaritas are for adults of legal drinking age; for a mocktail, use the same sweeteners in a virgin margarita.
How much sugar equals agave?
About 2/3 cup of agave syrup equals 1 cup of granulated sugar in sweetness. When replacing agave with sugar, use 1 cup of sugar for every 2/3 cup of agave and add about 1/4 cup of extra liquid so the batter or sauce stays moist.
Can I use maple syrup instead of agave?
Yes. Maple syrup is one of the easiest agave swaps. Use it 1:1 in baking, smoothies, oatmeal, dressings and drinks. It is slightly less sweet and adds a warm maple flavor, so use pure maple syrup rather than pancake syrup for the best result.
