Substitute for Coconut Oil in Baking: Best Options
Coconut oil is popular in vegan and health-conscious baking, providing moisture and a slight richness. It can be used solid (like butter) or melted (like oil), making it versatile. The substitute must provide similar fat content and work in the same form (solid or melted) as called for.
Best Substitute
Butter
1 cup butter per cup of coconut oil
Butter is the most direct swap, providing similar fat and moisture. Use melted butter when the recipe calls for melted coconut oil, or softened butter when it calls for solid coconut oil. Adds richer flavor.
Other Options
Vegetable Oil
1 cup vegetable oil per cup of melted coconut oil
Only works when recipe calls for melted coconut oil. Neutral flavor, produces moist baked goods. Cannot replace solid coconut oil.
Vegan Butter
1 cup vegan butter per cup of coconut oil
Works as both solid and melted replacement. Adds buttery flavor without dairy. Best for vegan baking recipes.
Applesauce
3/4 cup applesauce per cup of coconut oil
Low-fat option for muffins and quick breads. Adds moisture and slight sweetness. Baked goods will be denser.
Frequently Asked Questions
What can I use instead of coconut oil in baking?
Butter is the best 1:1 substitute. Match the form: use melted butter for melted coconut oil, softened butter for solid coconut oil. For vegan baking, use vegan butter. Vegetable oil works only when the recipe calls for melted coconut oil.
Can I use olive oil instead of coconut oil in baking?
Use mild or light olive oil only when the recipe calls for melted coconut oil. Extra virgin olive oil has a strong flavor that works in savory breads but can overpower sweet baked goods. Use the same amount.