The most commonly used substitute for baking soda is baking powder. Baking powder is also a leavening agent much like baking soda, causing the release of carbon dioxide as your baked goods cook, making the mixture bubble and rise…
However, baking powder is not as powerful as baking soda, which means that you will need a lot more baking powder to obtain the same final result relative to the amount of baking soda you would have used. Three times as much in fact.