A true match vs. a flavor swap
Vanilla bean paste is real vanilla — it's essentially vanilla extract thickened with a vanilla bean's scraped seeds and a bit of sugar syrup, so it swaps in at the same strength and adds the visible flecks associated with "real vanilla bean" baked goods. Maple syrup and almond extract aren't vanilla at all — they're reasonable stand-ins when you're simply out, but they change the final flavor rather than replicating vanilla's specific taste. That's a fine trade in many recipes (maple syrup in pancakes or oatmeal cookies, almond extract in shortbread) and a more noticeable change in something where vanilla is the star flavor, like vanilla ice cream or a plain vanilla cake.
Why the amounts differ so much
Maple syrup's flavor is much milder than concentrated vanilla extract, so it takes roughly double the amount to give a comparable flavor presence — and since it's also a liquid sweetener, it adds a bit of extra sugar and moisture worth accounting for in a very precise recipe. Almond extract is the opposite case: it's far more concentrated and potent than vanilla, so using the same amount would overpower a recipe — about half as much gets a similar intensity of flavor, just a different flavor.
FAQ
Can I just leave vanilla out entirely? Usually yes without ruining the recipe — you'll lose some background flavor complexity, but most baked goods will still set, rise, and taste fine without it.
Is imitation vanilla extract a fine substitute for real vanilla extract?Yes, as a direct 1:1 swap — imitation vanilla is more one-dimensional in flavor and lacks some of real vanilla's subtle complexity, but it holds up fine in most baked recipes, especially where other flavors dominate.