No oil? No problem! Though oil is an essential ingredient in so many recipes, just like eggs, oil can be replaced with several trusted substitutes for baking. Typically, oil’s function in a recipe is to keep the baked good moist, so swapping oil for a different ingredient that adds moistness and tenderness can work well, and may even result in a new permanent change in the way you make your favorite brownies, cookies, and cakes. Here are a few of the best and easiest oil substitutes to use when baking.
Melted, unsalted butter is the perfect substitute for oil, and can even add a richer flavor to baked recipes. Swap in butter for oil in a 1:1 ratio, melting butter in the microwave or on the stovetop. Vegan butter or ghee can also work in this instance. Try subbing melted butter into any baked recipe, like this Rainbow Sprinkle Snacking Cake or your favorite birthday cake.
Avocado
Avocado is full of natural fats that can replicate oil and add a creaminess to your baked goods. The swap is simple and can be used in recipes from scratch or from a box. Use a 1:1 ratio for swapping oil with smashed avocado (fresh is best, not frozen or packaged, which may be watery when defrosted or have stabilizers). Note that the fruit’s color can affect the recipe, so only use avocado in something dark-hued, like brownies or chocolate cake, or a recipe where the exterior appearance doesn’t matter, such as a frosted treat. You could also enhance or hide the baked avocado color with food coloring.
Unsweetened Applesauce
Adding applesauce to baked goods instead of oil is a common hack to try, and brings a little more nutrition and moistness into a cake. Pick natural applesauce, which won’t change the flavor of your baked goods too much, and try this hack with bold flavored baked goods, like Cinnamon-Spiced Pumpkin Muffins or an Apple Spice Cake. The swap can be done in a 1:1 ratio, and is easily executed with a boxed mix or a more intricate recipe.
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Greek Yogurt
Whole-fat Greek yogurt is a great swap for oil in baked goods. It’s creamy and rich, and adds a nice texture to pound cakes, cookies, and Blueberry Muffins, plus a bit of extra protein. Due to its thickness, you’ll want to add a bit more yogurt to the recipe than the amount of oil called for. Start with a 1:1.25 ratio. For example, if the recipe calls for 1 cup of oil, use 1 ¼ cup of yogurt for baking. If your batter seems dry, slowly stir in a bit more yogurt.
Shortening
If you have shortening in the pantry, it can be subbed in for oil in an equal ratio. Heat the shortening over low heat in a small saucepan until it becomes liquid. Transfer to a bowl, allow it to cool slightly, and then add it to your recipe as you would oil. This works well for sturdier baked goods like Classic Chocolate Chip Cookies, Fudgy Brownies, breads, or cakes.
Coconut Oil
Though it’s often sold as a solid, coconut oil is indeed oil that can be used as a liquid, and in an equal ratio to other cooking oils. Microwave the desired quantity in brief increments to ensure the coconut oil is liquid, and stir it into your recipe as directed. Coconut oil has a neutral flavor, and can be used in most recipes, though it may add a heaviness to anything fluffy (like sheet cakes) that changes the end result.
Popular Ingredients
Bacon Grease
Before you dump the liquified bacon grease from your bacon pan, bake with it! Strain out any solids with a small mesh sieve or disposable coffee filter, and then sub the bacon grease in for cooking oil, using half the amount of bacon grease as the recipe calls for oil, a 1:.5 ratio. Bacon grease does retain a bacon-y flavor, so only use this in a recipe where you may want some savory and salty notes—in pancakes, savory scones, or a breakfast bake, this could be a welcome addition.
Nut Butters
Rich, creamy, and a source of natural oils within themselves, nut butters can be a flavorful substitute for oil in many recipes. Use an equal amount of nut butter to replace the oil in any recipe, measuring by volume. If the nut butter feels too hard to measure, microwave it in 10-second increments to slightly soften it. Opt for a natural, unsweetened, smooth nut butter to not alter the chemistry or consistency of the batter too much. This hack would work nicely in baked goods that would go well with nut butter, like Chewy Chocolate Brownies with some added peanut butter, Raspberry-Almond Crumb Bars with cashew butter, or a citrus cake with almond butter.
Baking—You can use a fruit purée as a healthy (and delicious!) substitute for fats like oil, butter, or shortening. Some of my favorites include applesauce, mashed bananas, and puréed dates.
Baking—You can use a fruit purée as a healthy (and delicious!) substitute for fats like oil, butter, or shortening. Some of my favorites include applesauce, mashed bananas, and puréed dates.
The most common way to replace oil in baked goods is by using applesauce or mashed banana. Other fruit purees work too, but most of them add more flavor – apple and banana are neutral enough to not overpower other flavors.
Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.
It works the same and is not loaded with calories or fat. Since water will cook away much faster than oil, then you usually will need double the amount of water than you would oil.
Unsweetened applesauce, mashed fruit, or pureed fruit such as bananas, pears, and prunes may be substituted for vegetable oil in baked goods. You can substitute cup for cup. The texture of your foods may be altered slightly.
Neutral oils are made from nuts, grains, seeds or fruits. Among the most common varieties you'll find are corn, canola (derived from rapeseed), vegetable (typically a blend that may include corn, canola, soybean and sunflower oils), avocado, grapeseed, sunflower, safflower and peanut.
Solar, wind, and nuclear power are all alternatives to energy from fossil fuels. Oil and gas dominate the global market but other forms are gaining ground research and development into cleaner energies continue. Nuclear power is less expensive than other forms of "green" energy like hydropower or solar.
Applesauce (unsweetened!) is a popular oil substitute in baking. It's usually used in cakes, muffins, cupcakes, and brownies meant to be moist and slightly denser (i.e., not crisp cookies). It's super moist, low calorie, and will add subtle sweetness without tasting of apple.
Grapeseed oil: Known to have anti-inflammatory effects grapeseed oil is often used in muffins and quick breads. Flaxseed oil: Flaxseed oil, like walnut oil, is best for things like salad dressings. It's a great oil to keep on hand because it is heart-healthy. Coconut oil: Coconut oil is a great addition to baking.
Its neutral taste will not give your cake any undesirable flavor, and you can keep the focus on the flavors in your cake, especially if you are using premium ingredients in your cake such as vanilla beans and high quality chocolate.
It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)
You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!
The fat content can never be replaced with water or milk. Oil is the most crucial ingredient in a cake that makes it soft, moist and spongy. You can substitute oil with butter or any other low-fat oil, not with water or water-like liquid. Not usually, because the recipe is formulated for the fats that are in the oil.
Baking with oil not only requires less work, and results in fewer dirty dishes, than butter, but it also produces tender, moist baked goods that get better with age and boast an impressively long shelf-life.
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