Substitutes for vegetable oil

Vegetable oil substitutes

Vegetable oil is a neutral liquid fat that keeps cakes moist and carries heat in the pan. Swap in another fat cup for cup, or a purée for a lower-fat bake.

What vegetable oil does

Vegetable oil is a neutral liquid fat. In baking it keeps cakes and muffins moist and tender; in cooking it carries heat for frying and sautéing.

Quick reference

SubstituteAmount
Olive oil 1 cup olive oilper 1 cup vegetable oil
Unsweetened applesauce 1 cup unsweetened applesauceper 1 cup vegetable oil
Melted butter Sources vary1 cup butter, melted and cooledper 1 cup vegetable oil
Melted shortening 1 cup vegetable shortening, meltedper 1 cup vegetable oil
Greek yogurt 1 cup greek yogurtper 1 cup vegetable oil
Pumpkin purée Sources vary1 cup pumpkin puréeper 1 cup vegetable oil

When the substitute matters

  • Sautéing and dressings: another oil such as olive or canola.
  • Cakes and brownies: melted butter or shortening for the same richness.
  • Lower-fat muffins and quick breads: applesauce, Greek yogurt or pumpkin purée.
  • Frying: stick to oil; sources warn butter does not work.

The substitutes, in detail

Olive oil

Amount: 1 cup olive oil per 1 cup vegetable oil

Betty Crocker gives 1 cup of canola, olive or grapeseed oil per cup. America's Test Kitchen lists the same oils for browning and sautéing without an amount.

Best for

  • baking
  • sautéing
  • dressings

What changes

Extra-virgin olive oil adds a noticeable flavour; light olive oil is milder.

  • vegan
  • dairy-free
Sources: Betty Crocker·Spatula Desserts·PureWow·America's Test Kitchen

Melted butter

Amount: 1 cup butter, melted and cooled per 1 cup vegetable oil

Sources vary

Land O'Lakes, Colorado State Extension (for sautéing) and PureWow say 1:1. Hershey's and Spatula Desserts say 1¼ cups. Range 1 to 1¼ cups.

  1. Melt the butter and let it cool slightly before mixing it in.

Best for

  • cakes
  • brownies
  • muffins
  • sautéing

Not for

  • deep frying

What changes

Richer flavour. Hershey's notes the texture can turn denser or crumblier.

Sources: Land O'Lakes·PureWow·Colorado State University Extension·Hershey's·Spatula Desserts

Greek yogurt

Amount: 1 cup greek yogurt per 1 cup vegetable oil

Hershey's, Spatula Desserts and PureWow say 1:1. Tasting Table suggests a little more yogurt than oil, without an amount.

Best for

  • cakes
  • muffins
  • quick breads

Not for

  • frying and sautéing

What changes

Slightly tangier and moister. Hershey's says baking time may need adjusting.

Sources: Hershey's·Spatula Desserts·PureWow

Pumpkin purée

Amount: 1 cup pumpkin purée per 1 cup vegetable oil

Sources vary

Wyoming Extension and PureWow say equal amounts. Texas A&M lists 'other pureed fruit' alongside applesauce at 1 cup.

Best for

  • chocolate cakes
  • brownies
  • spice bakes

Not for

  • frying
  • light-coloured cakes (it tints them orange)

What changes

Less fat; moist and less cakey.

  • vegan
  • dairy-free
Sources: University of Wyoming Cooperative Extension·PureWow·Texas A&M AgriLife Extension

Don't use

  • Melted butter or avocado for frying

    Low smoke point; sources say butter does not work as a frying swap.

How we source this

Each swap is backed by at least two independent sources, including a test kitchen, university extension service or product maker. The amounts replace one unit of the original ingredient and do not work in reverse. See the full source list.

Sources

Related substitute pages