Best Oil Substitutes for Baking (With Ratios)
The best oil substitute for baking is melted butter. Use it 1:1 in most recipes, or 1 1/4 cups (280 g) melted butter for every 1 cup (240 mL) oil if you want an exact fat match. Any other neutral oil also swaps 1:1.
Oil substitutes and ratios
| Substitute | Amount per 1 cup oil | Best for | Why it works |
|---|---|---|---|
| Melted butter | 1 cup, or 1 1/4 cups for equal fat | Cakes, muffins, brownies, quick breads | Butter is about 80% fat; extra water is minor |
| Another neutral oil (canola, sunflower, grapeseed) | 1 cup | Anything | Same fat, same liquid state |
| Light or extra virgin olive oil | 1 cup | Olive oil cake, chocolate cake, savoury loaves | Liquid fat; extra virgin adds flavour |
| Melted coconut oil | 1 cup | Brownies, granola, vegan bakes | Liquid when warm; sets firmer when cool |
| Melted ghee | 1 cup | Spice cakes, brownies | Nearly pure butterfat |
| Unsweetened applesauce | 1/2 cup applesauce + 1/2 cup oil | Muffins, spice cakes, quick breads | Pectin and water keep the crumb moist |
| Mashed ripe banana | 1/2 cup banana + 1/2 cup oil | Banana bread, muffins | Moisture and binding, plus flavour |
| Plain Greek yogurt | 3/4 cup yogurt + 1/4 cup oil | Cakes, muffins | Moisture and tang; protein adds tenderness |
| Pumpkin purée | 3/4 cup purée + 1/4 cup oil | Spice cakes, muffins, brownies | Thick purée holds moisture |
Why oil makes such moist cakes
Oil is 100% fat and stays liquid at room temperature. In batter it coats flour proteins, which limits gluten development and gives a soft, tender crumb. Because it doesn't solidify as the cake cools, oil cakes feel moister than butter cakes and stay soft in the fridge.
Butter swaps cleanly, but it's about 16–18% water and turns firm when cold. Butter cakes taste richer on day one and firm up more by day three.
Purées like applesauce and banana are mostly water, sugar and pectin. They hold moisture well, but they don't coat proteins the way fat does, so gluten develops more and the crumb becomes chewy or gummy if you go too far. They also contain sugars that brown quickly, so check the bake 5 minutes early and tent with foil if the top darkens.
When not to swap
- Chiffon cake. Its tall, springy texture depends on oil; melted butter makes it shorter and firmer.
- Purée for all the oil. Expect a dense, rubbery crumb.
- Coconut oil in cold batters. It solidifies into lumps when it meets cold eggs or milk. Bring ingredients to room temperature first.
- Greasing pans or frying. Purées and yogurt obviously won't do it; use butter, ghee or another oil with a suitable smoke point.
- Strong extra virgin olive oil in delicate vanilla cakes. The flavour can dominate.
Questions
Can I use butter instead of oil in a cake?
Yes. Melt it and swap 1:1, or use 1 1/4 cups butter per cup of oil for an exact fat match. The cake will taste richer but may be slightly less moist the next day.
Can I use olive oil instead of vegetable oil?
Yes, 1:1. Light or mild olive oil tastes neutral; extra virgin adds a peppery, fruity note that suits citrus, chocolate and spice cakes.
How much applesauce replaces oil?
Use it 1:1, but replace no more than half the oil. Past that, cakes and muffins turn gummy and dense because purée adds water and fibre, not fat.
Can I use oil instead of shortening?
In muffins and quick breads, yes, at 1:1. In pie crust and biscuits it won't work, because liquid oil can't form the solid fat pieces that make flaky layers.