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Best Substitutes for Vegetable Oil (in baking) — What to Use Instead

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Applesauce: 1:1 — Reduces fat significantly. Best in muffins, cakes.

Mashed Banana: 1:1 — Adds sweetness and moisture. Good in quick breads.

Overview

Top substitute for vegetable oil (in baking): Applesauce (1:1). Reduces fat significantly. Best in muffins, cakes. Plus 5 more alternatives.

Key Details

  • Applesauce: 1:1 — Reduces fat significantly. Best in muffins, cakes.
  • Mashed Banana: 1:1 — Adds sweetness and moisture. Good in quick breads.
  • Greek Yogurt: 1:1 — Adds protein. Keeps baked goods moist.
  • Coconut Oil (melted): 1:1 — Direct swap. Slight coconut flavor.
  • Avocado Oil: 1:1 — Neutral flavor. High smoke point.
  • Butter (melted): 1:1 — Adds richness. Slightly different texture.

Why This Matters

  • Vegetable Oil (in baking) is a common ingredient that may need substituting
  • Dietary restrictions (vegan, dairy-free, gluten-free) may require alternatives
  • Sometimes you simply run out of an ingredient mid-recipe
  • Allergies or intolerances may necessitate a swap

How To

  1. 1Best overall substitute: Applesauce at 1:1
  2. 2Consider the role of the ingredient (flavor, texture, binding, leavening)
  3. 3Test substitutes in small batches first
  4. 4Adjust other ingredients as noted for best results
  5. 5Some substitutes work better in certain recipes than others

Tags

substitutesoil-subvegetable-oil-in-bakingingredient-swapcooking-tips

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Frequently Asked Questions

The best substitute for vegetable oil (in baking) is Applesauce at 1:1. Reduces fat significantly. Best in muffins, cakes.