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Best Substitutes for Vegetable Oil

A glass measuring cup filled with pale yellow vegetable oil next to a plastic bottle of oil on a kitchen counter
Photo by Annushka Ahuja on Pexels

  1. #1

    Canola oil — 1:1

    Best for: Both baking and cooking

    Nearly identical in flavor, color, and smoke point (about 400°F), so it's the closest drop-in replacement for almost any recipe.

  2. #2

    Light or refined olive oil — 1:1

    Best for: Baking, sautéing, and stovetop cooking

    Use the light or refined version, not extra virgin, since extra virgin's fruity, peppery flavor will come through in baked goods and delicate sauces.

  3. #3

    Melted butter — 1:1, cooled slightly before mixing in

    Best for: Cakes, muffins, and quick breads

    Adds richness and a slightly denser, more tender crumb since butter is about 80% fat and 20% water, versus 100% fat for oil.

  4. #4

    Melted coconut oil — 1:1

    Best for: Baking, especially recipes that pair well with a hint of coconut

    Refined coconut oil is flavorless, but unrefined will carry a mild coconut taste; it also solidifies below about 76°F, which can make baked goods firmer once cooled.

  5. #5

    Avocado oil — 1:1

    Best for: High-heat frying and searing

    Neutral flavor with a smoke point around 500°F, higher than vegetable oil, so it holds up well for pan-searing and deep frying.

  6. #6

    Unsweetened applesauce — Replace half the oil with applesauce; keep the rest as oil or butter

    Best for: Lower-fat muffins, cakes, and quick breads

    Cuts fat and adds moisture, but swapping out all the oil makes baked goods gummy and dense since applesauce has no fat to coat the gluten strands.

For frying and high-heat sautéing, stick with neutral oils that have a high smoke point, like canola, light olive oil, or avocado oil; butter and coconut oil can scorch at high temperatures. For baking, melted butter or coconut oil add richness and can slightly change texture, while applesauce works only as a partial swap since baked goods need some fat for tenderness.

FAQ

Can I substitute melted butter for vegetable oil in a cake mix?

Yes, use the same amount called for on the box, but let the butter cool to room temperature first so it doesn't cook the eggs when mixed in.

Does olive oil work for frying, or just baking?

Light or refined olive oil works for both since it has a smoke point around 465°F, close to vegetable oil's, but extra virgin olive oil breaks down faster and shouldn't be used for deep frying.

Why does applesauce make baked goods dense when it fully replaces oil?

Oil coats flour proteins and slows gluten formation, keeping crumb tender; applesauce is mostly water and fiber with no fat, so replacing all the oil leads to a gummier, tougher texture.

Is coconut oil a good substitute if I don't want a coconut flavor?

Use refined coconut oil rather than virgin or unrefined; refined coconut oil has the coconut flavor and aroma processed out, leaving a neutral fat similar to vegetable oil.