If you’ve ever been halfway through baking a cake and realized you’re out of vegetable oil… welcome to the club. I’ve been there more times than I’d like to admit. The good news? Vegetable oil is one of the easiest ingredients to substitute in baking, and in many cases, the results are just as good—sometimes even better.
Vegetable oil mainly adds moisture and tenderness to baked goods. It doesn’t bring much flavor, which means you have lots of flexibility when swapping it out. Whether you’re baking cookies, cakes, muffins, or quick breads, these vegetable oil substitutes can save the day.
Below are my 10 favorite vegetable oil substitutes for baking, tested and reliable, with tips on when and how to use each one.
1. Unsweetened Applesauce
Applesauce is probably the most popular vegetable oil substitute in baking—and for good reason. I love using unsweetened applesauce when I want a lighter, slightly healthier baked good without sacrificing moisture. It works especially well in muffins, quick breads, brownies, and snack cakes.
Applesauce adds moisture just like oil, but it also brings a subtle sweetness and a bit more density. Because of that, baked goods can turn out slightly less fluffy, but still soft and tender. I usually replace vegetable oil with applesauce at a 1:1 ratio, though sometimes I use half applesauce and half oil if I want a better balance of texture.
Best of all, applesauce is easy to find and budget-friendly, making it a go-to swap in everyday baking.
2. Melted Butter
When I want richer flavor, butter is my first choice. Melted butter is an excellent substitute for vegetable oil, especially in cookies, brownies, and cakes where flavor really matters. Butter adds depth, warmth, and that classic bakery taste oil just can’t match.
You can substitute melted butter for vegetable oil using a 1:1 ratio, but keep in mind that butter contains water while oil does not. This means baked goods may be slightly firmer or denser, which isn’t a bad thing for cookies or brownies.
If a recipe already includes salt, I usually use unsalted butter to stay in control of the seasoning. Overall, this is one of the most reliable and delicious substitutes you can use.
3. Coconut Oil (Melted)
Coconut oil is a fantastic plant-based substitute for vegetable oil, and I reach for it often when baking dairy-free recipes. When melted, coconut oil behaves very similarly to vegetable oil, especially in cakes, muffins, and bars.
Refined coconut oil has a neutral taste, while unrefined coconut oil adds a light coconut flavor. That flavor can be amazing in tropical or chocolate-based desserts, but I avoid it in recipes where coconut doesn’t fit.
Use coconut oil as a 1:1 replacement, and make sure it’s melted before mixing. One thing to note: coconut oil solidifies when cold, so baked goods may feel firmer straight out of the fridge.
4. Olive Oil
Olive oil might sound unusual in baking, but it’s actually one of my favorite substitutes—especially for more “grown-up” desserts. It works beautifully in quick breads, muffins, and even some cakes, particularly citrus or chocolate flavors.
Extra-light or mild olive oil is best if you don’t want a strong flavor. Extra-virgin olive oil has a more noticeable taste, which can be lovely in rustic or Mediterranean-style baked goods.
I replace vegetable oil with olive oil at a 1:1 ratio, and I find it keeps baked goods moist for longer than butter. This is a great option if you want a more wholesome, less processed fat.
5. Yogurt (Plain or Greek)
Yogurt is an underrated vegetable oil substitute that works incredibly well in baking. I use plain yogurt or Greek yogurt when I want moisture plus a bit of structure. It’s especially good in cakes, muffins, and quick breads.
Because yogurt is thick, it adds richness and helps create a tender crumb. Greek yogurt is thicker and more protein-rich, so baked goods may be slightly denser, while regular yogurt gives a lighter texture.
I usually substitute oil with yogurt at a 1:1 ratio, though sometimes I thin Greek yogurt with a tablespoon or two of milk. This swap is great for adding moisture without making baked goods greasy.
6. Sour Cream
Sour cream is similar to yogurt but richer and creamier, making it a fantastic substitute for vegetable oil in cakes and muffins. Whenever I want a soft, bakery-style texture, sour cream is my secret weapon.
It adds moisture while also improving structure, resulting in baked goods that feel tender but not crumbly. The slight tang also enhances flavors, especially in vanilla, chocolate, and spice-based recipes.
You can replace vegetable oil with sour cream at a 1:1 ratio, but I sometimes use half sour cream and half butter for the best balance. This is one of my favorite swaps for special-occasion baking.
7. Mashed Banana
Mashed banana is a great vegetable oil substitute if you don’t mind a little banana flavor. I use it most often in muffins, pancakes, and snack cakes where that flavor feels natural.
Bananas add moisture and natural sweetness, which can allow you to slightly reduce the sugar in a recipe. However, they do make baked goods denser, so this swap works best in recipes that are already moist and hearty.
Replace vegetable oil with mashed banana using a 1:1 ratio, and make sure the banana is very ripe for best texture. This is a perfect option for reducing waste and using up overripe bananas.
8. Pumpkin Puree
Pumpkin puree is one of my favorite seasonal substitutes for vegetable oil. It adds moisture, body, and a subtle earthy sweetness that works beautifully in fall-inspired baking.
I love using pumpkin puree in muffins, quick breads, brownies, and snack cakes. It creates a soft, moist texture while also adding fiber and nutrients. Just be sure to use pure pumpkin puree, not pumpkin pie filling.
Pumpkin can replace vegetable oil at a 1:1 ratio, but for lighter results, I sometimes use half pumpkin and half oil or butter. It’s an excellent option when you want cozy, moist baked goods.
9. Avocado (Mashed or Pureed)
Avocado is a surprisingly good vegetable oil substitute, especially in chocolate baked goods. Its mild flavor disappears once baked, while its natural fats keep everything moist and rich.
I recommend fully mashing or pureeing the avocado to avoid lumps. It works well in brownies, chocolate cakes, and muffins where a dense, fudgy texture is welcome.
Use avocado as a 1:1 replacement for vegetable oil, but keep in mind it may slightly darken the color of lighter baked goods. When used correctly, it’s a nutrient-rich alternative that delivers great texture.
10. Nut Butters (Peanut, Almond, or Cashew)
Nut butters are a unique but effective substitute for vegetable oil, especially in cookies, brownies, and bars. They add fat, moisture, and tons of flavor all at once.
Peanut butter brings bold flavor, while almond or cashew butter is more neutral. Because nut butters are thick, I usually replace only half of the vegetable oil with nut butter and keep the rest as another liquid ingredient.
This swap works best in recipes where nut flavors make sense. It creates rich, satisfying baked goods with a slightly denser texture and a more filling feel.
Final Thoughts
Running out of vegetable oil doesn’t have to stop your baking plans. In fact, it can be a great excuse to experiment with new flavors and textures. From applesauce and yogurt to butter and coconut oil, there are plenty of reliable substitutes that work beautifully in baking.
My biggest tip? Match the substitute to the recipe. Light cakes love applesauce or yogurt, while brownies and cookies shine with butter, avocado, or nut butter. Once you start experimenting, you might find you don’t miss vegetable oil at all.
