Vegetable Oil substitutes
The best substitute for vegetable oil is canola, sunflower, grapeseed or safflower oil: 1:1. Interchangeable for all practical purposes. Check the smoke point if you are deep frying, since grapeseed and safflower handle heat better than some.
Why it matters. A neutral liquid fat that coats flour proteins to keep cakes moist and carries heat for frying. Because it stays liquid when cold, oil-based cakes stay soft straight from the fridge in a way butter cakes do not.
BestCanola, sunflower, grapeseed or safflower oil
●●●●●1:1
Keeps the fat, liquid and texture roles.
Interchangeable for all practical purposes. Check the smoke point if you are deep frying, since grapeseed and safflower handle heat better than some.
Melted butter
●●●●○1:1, cooled slightly
Keeps the fat, liquid and texture roles.
Butter is only about 80 percent fat and 16 percent water, so the bake comes out marginally drier, and it firms up in the fridge where an oil cake stays soft. You do gain flavour and browning.
Olive oil
●●●●○1:1
Keeps the fat, liquid and texture roles.
Fruity and peppery, which is obvious in a delicate vanilla cake but welcome in a savoury bake. Use light or refined olive oil for high-heat frying, not extra virgin.
Melted coconut oil
●●●●○1:1, melted and cooled
Keeps the fat, liquid and texture roles.
Solidifies below about 24C, so a batter can seize if the eggs and milk are fridge-cold, and finished bakes firm up when chilled. Virgin tastes of coconut, refined does not.
Melted shortening
●●●●○1:1, melted
Keeps the fat, liquid and texture roles.
Pure fat with no water and no flavour, so it behaves like oil while warm but sets solid as it cools. Bakes can feel slightly waxy on the palate.
Unsweetened applesauce
●●○○○Replace up to half the oil, 1:1
Keeps the liquid and texture roles; loses fat.
Not a fat, so it cannot coat flour proteins or tenderise. Replace all of the oil and the bake turns rubbery and gummy. Half is the practical limit.
Full-fat Greek yogurt
●●○○○Replace up to half the oil, 1:1
Keeps the liquid and texture roles; loses fat.
Adds moisture, protein and acid rather than fat, giving a denser, more cakey crumb. Not dairy-free, and it will not work for frying at all.
Other fat substitutes
Measuring by weight instead? Use the kitchen converter.