Substitute for Vegetable Oil in Baking: Best Options
Vegetable oil provides moisture and fat in baked goods while keeping them tender and moist for longer than butter. Its neutral flavor lets other ingredients shine. The substitute must provide similar fat content and liquid consistency.
Best Substitute
Melted Coconut Oil
1 cup melted coconut oil per cup of vegetable oil
Refined coconut oil has a neutral flavor and nearly identical fat content to vegetable oil. It produces moist baked goods with a slightly richer mouthfeel. Use refined for no coconut taste.
Other Options
Melted Butter
1 cup melted butter per cup of vegetable oil
Adds rich buttery flavor. Baked goods may be slightly less moist since butter contains water. Works in every baking recipe.
Unsweetened Applesauce
3/4 cup applesauce per cup of vegetable oil
Reduces fat significantly. Best for muffins, quick breads, and cakes. Adds moisture and slight sweetness.
Canola Oil
1 cup canola oil per cup of vegetable oil
The most direct swap with virtually identical results. Neutral flavor, same smoke point, same fat content.
Frequently Asked Questions
What can I use instead of vegetable oil in baking?
Melted refined coconut oil is the best 1:1 substitute with a neutral flavor. Melted butter adds richer flavor. For a lower-fat option, use 3/4 cup unsweetened applesauce per cup of oil.
Can I use olive oil instead of vegetable oil in baking?
Yes, use a mild or light olive oil for baking. Extra virgin olive oil has a strong flavor that works in savory breads but can overpower sweet baked goods. Use the same amount as vegetable oil.