Vegetable oil is used in baking to add moisture, tenderness, and fat without affecting the flavour of the finished product. When you run out, several alternatives can step in — each with slightly different effects on texture and flavour.
The Best Oil Substitutes
Melted Butter (Best Overall Substitute)
Ratio: 1:1 (but butter is only 80% fat, so the result is slightly richer and less moist)
Melted butter adds flavour that neutral vegetable oil lacks. It works perfectly in muffins, quick breads, cakes, and brownies. Baked goods will be slightly richer and may brown a little more readily.
For a closer match to oil, use ¾ cup melted butter per 1 cup oil (to account for butter's water content).
Coconut Oil
Ratio: 1:1
Refined coconut oil has a neutral flavour; unrefined adds a mild coconut taste. It behaves similarly to vegetable oil in most baked goods. Solid at room temperature — melt before measuring.
Olive Oil
Ratio: 1:1
Use light/refined olive oil for baking — its flavour is milder than extra-virgin. Works well in rustic cakes, quick breads, and Mediterranean-inspired baked goods. The flavour can be noticeable in delicate recipes.
Applesauce (Low-Fat Option)
Ratio: Replace up to half the oil with applesauce (same volume)
Unsweetened applesauce adds moisture with less fat. Baked goods will be denser and slightly more cake-like, with a faint apple flavour. Works well in muffins, banana bread, and spice cakes.
Greek Yogurt (Low-Fat Option)
Ratio: Replace up to half the oil with Greek yogurt (same volume)
Greek yogurt adds moisture, a slight tang, and protein. Baked goods will be denser and more moist. Works well in muffins and quick breads.
Mashed Banana
Ratio: Replace up to half the oil with mashed banana (same volume)
Adds sweetness and banana flavour. Best when banana flavour is welcome — banana bread, banana muffins, breakfast cakes.
What Doesn't Work
- Low-fat cooking sprays: Can't replace oil in the required volume.
- Water: No fat content — will result in dense, gummy baked goods.
General Tip
When in doubt, use melted butter. It's the closest substitute in terms of fat content and baking behaviour, and it almost always improves flavour.