Buzz
Ran out of oil? Don’t worry! While oil is a key ingredient in many recipes, much like eggs, it can be easily replaced with several reliable alternatives for baking. Oil’s primary role is to add moisture to baked goods, so substituting it with ingredients that provide similar moisture and softness can be highly effective. This swap might even inspire you to permanently alter how you prepare your favorite treats like brownies, cookies, and cakes. Below are some of the top and simplest oil substitutes to try.
Bit245/Getty ImagesMelted Butter
Melted unsalted butter is an excellent replacement for oil, offering a richer taste to your baked creations. Use it in a 1:1 ratio, melting it in the microwave or on the stove. Vegan butter or ghee are also great alternatives. Experiment with melted butter in recipes like your go-to birthday cake.
Avocado
Packed with natural fats, avocado can mimic oil and lend a creamy texture to baked goods. This swap works seamlessly in both homemade and boxed recipes. Use a 1:1 ratio, opting for fresh, smashed avocado (avoid frozen or packaged varieties, which may be watery or contain stabilizers). Keep in mind that avocado’s green hue may affect lighter recipes, so it’s best used in darker treats like brownies or chocolate cake, or in recipes where appearance isn’t crucial, such as frosted desserts. Food coloring can also help mask or enhance the avocado’s color.
Unsweetened Applesauce
Using applesauce as an oil substitute is a popular trick that adds moisture and a nutritional boost to cakes. Opt for natural applesauce to avoid altering the flavor significantly. This swap works best in bold-flavored baked goods, such as Cinnamon-Spiced Pumpkin Muffins. Replace oil with applesauce in a 1:1 ratio, whether you’re using a boxed mix or a more complex recipe.
Greek Yogurt
Whole-fat Greek yogurt is an excellent alternative to oil in baking. Its creamy, rich texture enhances pound cakes, cookies, and muffins while adding a protein boost. Because of its thickness, use slightly more yogurt than the oil quantity specified. Begin with a 1:1.25 ratio—for instance, replace 1 cup of oil with 1 ¼ cups of yogurt. If the batter appears dry, gradually mix in additional yogurt.
Shortening
Shortening can replace oil in a 1:1 ratio. Melt it gently in a small saucepan over low heat until liquid, let it cool slightly, and incorporate it into your recipe as you would oil. This substitute works particularly well for heartier baked goods like Classic Chocolate Chip Cookies
Bacon Grease
Don’t toss that liquified bacon grease after cooking bacon—bake with it instead! Strain out any solids using a fine mesh sieve or coffee filter, then substitute half the amount of oil called for with bacon grease (a 1:0.5 ratio). Keep in mind that bacon grease imparts a savory, salty flavor, so it’s best used in recipes where this profile is desirable, such as pancakes, savory scones, or breakfast bakes.
Nut Butters
Rich and creamy, nut butters are packed with natural oils, making them a flavorful alternative to oil in baking. Replace oil with an equal volume of nut butter. If the nut butter is too firm, soften it in the microwave in 10-second intervals. Choose unsweetened, smooth varieties to maintain the batter’s consistency and chemistry. This swap works wonderfully in recipes that pair well with nut butter, such as brownies with peanut butter, fruit bars with cashew butter, or a citrus cake with almond butter.
Mayonnaise
Often overlooked as a baking ingredient, mayonnaise is essentially a blend of eggs and oil (with a touch of vinegar). Its composition makes it an excellent oil substitute, adding extra moisture and richness to cakes and brownies due to the egg content. Simply replace oil with mayonnaise in a 1:1 ratio for delicious results.
Banana
Similar to applesauce, mashed banana is an excellent substitute in sweet baked treats. Ensure the bananas are ripe with some browning, as green bananas are harder to mash and can add bitterness. Mashed bananas add moisture to your baked goods and provide a potassium boost. Be sure to mash thoroughly to avoid lumps. Replace oil with mashed banana in a 1:1 ratio.
Silken Tofu
Plant-based enthusiasts know the versatility of tofu, and silken tofu, with its creamy texture, is a fantastic oil substitute in baking. Its density makes it ideal for brownies, cakes, cookies, or muffins. Use 1/3 cup of silken tofu for every 1/2 cup of oil, blending it in a food processor or blender until smooth.
Pumpkin
In the fall, pumpkin is a star ingredient in many baked goods, but it can also serve as an oil substitute. Squash and sweet potato purees are equally effective. Use 1/3 cup of pumpkin for every 1/2 cup of oil, similar to tofu. Note that this may slightly alter the color and impart a subtle pumpkin flavor to your baked treats.
Aquafaba
The liquid from a can of chickpeas, known as aquafaba, is a surprisingly versatile ingredient often used as an egg white substitute. It can even be whipped into vegan meringues, macaroons, and pies. Aquafaba also works as a 1:1 replacement for oil in baking, thanks to its similar consistency and neutral flavor.
Buttermilk or Sour Cream
These dairy products can serve dual purposes in baking, acting as both ingredients and oil substitutes. Their tangy flavor should be considered when making the swap. Use full-fat versions to maintain the moisture oil typically provides. Substitute sour cream in a 1:1 ratio, while buttermilk requires 3/4 cup mixed with 1/4 cup butter or margarine for every cup of oil.
Flax Egg
A flax "egg" is made from flaxseed and water, creating a gel-like consistency similar to an egg. It’s commonly used as an egg substitute but can also replace oil in baking. To make a flax egg, mix 1 tablespoon of flaxseed with 2.5 tablespoons of water, then let it sit for about five minutes to thicken.
Frequently Asked Questions
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What can I substitute for vegetable oil when pan frying?
For pan frying, coconut oil and grapeseed oil are excellent alternatives to vegetable oil. Both have high smoke points, making them suitable for high-heat cooking. Coconut oil adds a mild sweetness, while grapeseed oil is more neutral in flavor.
Though it’s often sold as a solid, coconut oil liquefies when heated.
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What can I substitute for oil when sauteing (not including other types of oils)?
If avoiding oil, broth or water can be used for sauteing. Other flavorful options include cooking wine, soy sauce, or vinegar, which also infuse your dish with additional taste.
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What are the healthiest oils to cook with?
The American Heart Association (AHA) recommends olive, safflower, peanut, soybean, sunflower, avocado, grapeseed, and sesame oils as the healthiest options. These oils are rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health. The AHA advises choosing oils with less than 4 grams of saturated fat per tablespoon and avoiding trans fats or partially hydrogenated oils.
