Out of Oil While Baking? Here’s What You Can Use Instead
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Time to read: 8 min
You’re mixing up your favorite cake or banana bread… and realize the bottle of oil is empty.
It’s a classic baking moment. Everything is ready… flour, eggs, sugar, but the vegetable oil or canola oil you always use is gone.
Before you pause the recipe or run to the store, here’s some good news: there are several easy substitutes for oil in baking. Many of them are ingredients you already have in your kitchen. Even better, some are healthier options that can make your baked goods feel lighter, moist, and just as delicious.
In this guide, we’ll show you the best oil substitutes for baking - whether you’re replacing vegetable oil, canola oil, coconut oil, or just looking for a better alternative. We’ll also explain how each one affects the taste and texture, and when it’s okay to use them.
Let’s get baking, with what you already have.
Table of content
What Does Oil Do in Baking? The Best Oil Substitutes in Baking (Simple Kitchen Swaps) 1. Melted Butter (or Butter Swap) 2. Unsweetened Applesauce 3. Mashed Banana 4. Greek Yogurt (Plain, Full Fat) 5. Avocado (Mashed) 6. Pumpkin Puree 7. Silken Tofu (Blended) 8. Nut Butters (Peanut, Almond, Cashew) 9. Mayonnaise 10. Buttermilk When to Use Which Substitute? Our Full Lineup of Baking Substitutes How Do Oil Substitutes Work With Other Baking Swaps? What Happens If You Skip Oil Altogether? Final Thoughts: You Don’t Need Oil to Bake Something Delicious Frequently Asked Questions
What Does Oil Do in Baking?
Before we replace it, let’s understand what oil does.
In baking, oil keeps cakes, muffins, and brownies soft and moist. It helps trap air in the batter, making the final result tender and rich. It also keeps baked goods fresher for longer by locking in moisture.
Different oils bring different flavors. For example:
Vegetable oil is neutral and works in most recipes.
Canola oil is also neutral but slightly lighter.
Coconut oil adds a sweet, tropical flavor and a firmer texture when cooled.
Avocado oil is neutral in taste and works in most recipes. It’s also the healthiest option because of its anti-inflammatory benefits.
So, when replacing oil in baking, we want something that adds moisture and richness without messing up the balance.
The Best Oil Substitutes in Baking (Simple Kitchen Swaps)
Here are the most common and effective substitutes for oil in baking, depending on what you’re making and what you have on hand. These swaps work well for cakes, muffins, brownies, pancakes, and more.
1. Melted Butter (or Butter Swap)
Best substitute for: Vegetable oil, canola oil, coconut oil
Ratio: 1 cup melted butter = 1 cup oil
Melted butter gives your baked goods a richer taste and a slightly firmer texture. It works especially well in cookies, brownies, and dense cakes where a more buttery, chewy crumb is welcome. It also helps baked goods brown better and stay moist for longer.
If you're dairy-free, a Butter Swap works the same way; it’s a shelf-stable butter substitute created by a physician. Just stir until smooth, and use it as a 1:1 replacement. This option adds healthy fat (from almonds and extra-virgin olive oil) and buttery flavor without affecting structure.
2. Unsweetened Applesauce
Best substitute for: Vegetable oil, canola oil
Ratio: 1 cup applesauce = 1 cup oil
Applesauce keeps baked goods moist and soft while reducing fat. It’s great for muffins, banana bread, and snack cakes. Use unsweetened applesauce to control sweetness and expect a mild apple flavor in the final result.
Since it’s water-based, your baked goods may be a bit softer and less golden. You can reduce sugar slightly when using this swap, especially if you're also using a Sugar Swap.
3. Mashed Banana
Best substitute for: Vegetable oil, coconut oil
Ratio: 1 cup mashed banana = 1 cup oil
Mashed banana adds natural moisture and sweetness. It's best in banana bread, muffins, pancakes, and chocolate-based bakes. The banana flavor will show up, so use it where it complements the recipe.
Overripe bananas blend easily and hold moisture well. Pairing a banana with our sugar swap or flour swap works great in healthier baked treats.
4. Greek Yogurt (Plain, Full Fat)
Best substitute for: Canola oil, vegetable oil
Ratio: 1 cup Greek yogurt = 1 cup oil
Greek yogurt adds protein, moisture, and creaminess with less fat. It works well in dense bakes like muffins, coffee cake, and quick breads. Use plain, full-fat yogurt to keep the texture rich and smooth.
If the batter feels too thick, loosen it with a tablespoon of milk. You can also combine it with your egg swap for an added protein in egg-free baking.
5. Avocado (Mashed)
Best substitute for: Coconut oil
Ratio: 1 cup mashed avocado = 1 cup oil
Mashed avocado brings healthy fats and a creamy texture to baked goods. It’s ideal in brownies, chocolate cake, and spice bread, where its flavor blends in and the green hue will be camouflaged.
Use fully ripe avocados and mash well to avoid lumps. Pair it with our flour swap in gluten-free baking or use alongside a sugar swap for a low-carb, wholesome twist.
6. Pumpkin Puree
Best substitute for: Canola oil, vegetable oil
Ratio: 1 cup pumpkin puree = 1 cup oil
Pumpkin puree adds moisture, fiber, and a warm, earthy flavor. It works best in muffins, spice cakes, oatmeal cookies, and fall-inspired bakes. Use plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
This swap pairs well with cinnamon, nutmeg, and vanilla. Combine it with our egg swap for egg-free fall baking or with flour swap for a hearty, wholesome texture.
7. Silken Tofu (Blended)
Best substitute for: Coconut oil, canola oil
Ratio: 1cup blended tofu = 1 cup oil
Silken tofu is a protein-rich, dairy-free option that holds moisture without adding fat. It works in brownies, snack bars, and chocolate cakes where the flavors can mask its mild taste.
Blend the tofu until smooth before using. It pairs well with our egg swap in vegan baking and keeps baked goods soft for several days.
8. Nut Butters (Peanut, Almond, Cashew)
Best substitute for: Vegetable oil, coconut oil
Ratio: 1 cup nut butter = 1 cup oil
Nut butters add fat, flavor, and protein to baked goods. They're great in cookies, bars, and dense breads where a nutty taste is welcome. Use unsweetened varieties to avoid extra sugar.
If the batter feels too thick, warm the nut butter slightly or add a splash of milk. Works well with our sugar swap for naturally sweetened treats.
9. Mayonnaise
Best substitute for: Canola oil, vegetable oil
Ratio: 1 cup mayonnaise = 1 cup oil
Mayonnaise may sound odd, but it’s made of eggs and oil, making it a useful swap for rich cakes and cupcakes. It keeps cakes moist and soft without changing the flavor.
Use full-fat, plain mayo for best results. Skip the light or flavored versions. It’s a handy one-step option that also reduces the need for additional eggs if you’re not using Detox Desserts' egg swap.
10. Buttermilk
Best substitute for: Vegetable oil, canola oil
Ratio: 1cup buttermilk = 1 cup oil
Buttermilk adds moisture and a slight tang, helping baked goods stay soft and flavorful. It works best in muffins, cornbread, pancakes, and tender cakes, where richness isn’t the priority but fluffiness matters.
Because it’s thinner than oil and water-based, your batter may be looser. To avoid sogginess, reduce other liquids slightly or balance it with ingredients like a flour swap or egg swap to help it hold together better.
Quick Comparison Chart
When to Use Which Substitute?
Choosing the right oil substitute depends on what you’re baking. For example:
If you want a light texture, go with Greek yogurt or buttermilk
For extra flavor, use melted butter, banana, or nut butter
If you want to keep it low-fat, try applesauce, pumpkin, or tofu
The substitute you pick can change the flavor, texture, or even bake time. Try writing notes next to your recipe the first time you try one, especially if you’re also using a sugar or flour swap.
Our Full Lineup of Baking Substitutes
How Do Oil Substitutes Work With Other Baking Swaps?
When you’re swapping out oil, you might also be using other product swaps. Here’s how they work together:
Egg swap + applesauce or banana: Works great for muffins and quick breads. The banana adds moisture, and the egg swap adds protein.
Flour swap + yogurt or pumpkin: Helps hold moisture in gluten-free recipes. Works best in muffins, sweet breads, and cakes.
Butter swap + tofu or nut butter: Gives you a solid fat base plus moisture. Great for vegan cookies or brownies.
Sugar swap + avocado or banana: Balances out natural sweetness while cutting refined sugar.
Try not to swap everything at once the first time. Test one or two at a time, and adjust based on how your recipe behaves.
What Happens If You Skip Oil Altogether?
Skipping oil completely can lead to dry, crumbly baked goods that don’t hold together well. Oil adds fat, which helps lock in moisture and create a soft texture. Without it, or a suitable substitute, your bake may end up dense, rubbery, or bland.
That’s why even healthy bakers use something in place of oil, not just leave it out. A little fat makes all the difference in tenderness and flavor.
If you’re cutting oil for health reasons, try combining low-fat swaps like applesauce with a good binder, such as Detox Dessert egg swap, to keep your treats soft and enjoyable.
Final Thoughts: You Don’t Need Oil to Bake Something Delicious
Running out of oil or avoiding it for health reasons doesn’t mean your baking has to suffer. From melted butter and banana to tofu and buttermilk, there’s a substitute for every kind of bake—and for every kind of baker.
The best oil substitute depends on your recipe and what ingredients you have on hand. Whether you want more flavor, a softer texture, or just a better-for-you option, there’s a swap that fits.
And don’t forget, you can still use your favorite butter swap, egg swap, flour swap, and sugar swap right alongside these substitutes. The goal is simple: bake smarter, not harder, and enjoy every bite along the way.
Frequently Asked Questions
Can you substitute olive oil for vegetable oil in baking?
Yes, you can use olive oil instead of vegetable oil in most baking recipes. It works best in savory breads, muffins, and cakes with bold flavors. Light or extra light olive oil has a milder taste if you want to avoid the strong flavor.
Can you substitute canola oil for vegetable oil in baking?
Yes, canola oil is one of the closest matches to vegetable oil. It’s neutral in flavor and works well in any recipe, including cakes, cookies, and brownies. You can swap it 1:1 without making other changes.
Can you substitute avocado oil for vegetable oil in baking?
Yes, avocado oil is a healthy alternative to vegetable oil and can be used in a 1:1 ratio. It has a mild, buttery flavor and works well in most baked goods. It’s also a good choice for heart-healthy recipes.
Can you substitute oil for butter in baking?
Yes, oil can be used in place of butter, especially in cakes and brownies. Use ¾ cup of oil for every 1 cup of butter. The texture will be softer and moister, and you’ll lose a bit of that buttery flavor.
