Vegetable oil substitute

In baking, use any mild oil 1:1, such as canola or sunflower. You can also use unsweetened applesauce or melted unsalted butter cup for cup.

7 options, scored for what you are making · Checked

Out of vegetable oil mid-recipe?

Tell Sous Chef what you are missing. It swaps the ingredient and rewrites the steps that use it, and keeps your original recipe.

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What are you making?

  1. Canola, corn or sunflower oil

    Great fit

    1 cup canola, corn or sunflower oil

    For this dish: Same fat, same texture.

    How: Swap cup for cup.

    What changes: No real change. These are mild oils that suit baking.

    No major food allergens in these ingredients. Check labels on packaged products.

  2. Melted unsalted butter

    Great fit

    1 cup unsalted butter, melted

    For this dish: Adds richness to cakes.

    How: Melt and cool slightly, then swap cup for cup.

    What changes: Richer flavor and a slightly denser crumb than oil.

    Contains milk.

  3. Melted margarine

    Great fit

    1 cup margarine, melted

    For this dish: Works like oil.

    How: Melt and cool slightly, then swap cup for cup.

    What changes: Adds a mild buttery flavor. Margarine formulas vary, so check the label for allergens.

    Contains milk, soy.

  4. Melted shortening

    Great fit

    1 cup vegetable shortening, melted

    For this dish: Works well.

    How: Melt and cool slightly, then swap cup for cup.

    What changes: Moist, with a neutral taste.

    No major food allergens in these ingredients. Check labels on packaged products.

  5. Olive oil

    Works

    1 cup olive oil

    For this dish: Light olive oil works in vanilla cake, but strong oil shows.

    How: Swap cup for cup. A light, mild olive oil suits plain cakes. A robust oil pairs better with chocolate.

    What changes: Adds an olive flavor, which can stand out in a delicate cake.

    No major food allergens in these ingredients. Check labels on packaged products.

  6. Unsweetened applesauce

    Works

    1 cup unsweetened applesauce

    For this dish: Moist, though a bit denser.

    How: Swap cup for cup. If you are new to it, try replacing only part of the oil first.

    What changes: Adds moisture but no fat, so the result is denser and more cake-like. It may brown a little more.

    No major food allergens in these ingredients. Check labels on packaged products.

  7. Plain yogurt

    Works

    1 cup plain yogurt

    For this dish: Soft and moist with a slight tang.

    How: Swap cup for cup. Stir into the batter in place of the oil.

    What changes: Tangier and moist, with less richness than oil.

    Contains milk.

Scores are our editorial judgement from the sources below, not lab tests.

What vegetable oil does in a recipe

Vegetable oil is pure liquid fat with a neutral flavor. In baking it keeps cakes moist and soft, because it stays liquid and coats flour so less gluten forms. In cooking it carries heat for frying and roasting. A substitute needs fat or moisture, with little flavor.

Swap it in your recipe with Sous Chef

A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.

You ask Sous Chef

"I don't have vegetable oil."

Sous Chef edits the recipe

1 cup vegetable oil
1 cup canola, corn or sunflower oil
Added to the steps: Swap cup for cup.
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When not to substitute

For frying and high-heat roasting, stay with a neutral oil. Applesauce and yogurt have no fat to cook with, and butter burns.

Common questions

Can I use applesauce instead of vegetable oil?

Yes, cup for cup, in quick breads, muffins and brownies. Expect a denser, moister result.

Can I use melted butter instead of vegetable oil?

Yes, cup for cup. It adds a richer flavor and a slightly denser crumb.

Can I use olive oil instead of vegetable oil?

Yes, one for one. Choose a light, mild olive oil for plain cakes.

What is the best substitute for vegetable oil?

Another mild oil, such as canola, corn or sunflower, cup for cup. In baking without oil, melted unsalted butter works cup for cup with a richer flavor, and unsweetened applesauce works cup for cup in quick breads, muffins and brownies.

Related

Sources

Cook with what you have.

Import any recipe into Sous Chef and ask for the swap. It rewrites the ingredient list and the steps, and never loses the original. Free on iPhone.

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