Butter (in baking) substitutes

Best swap: Neutral oil (for melted butter). Use ¾ cup vegetable or light olive oil per 1 cup.

Butter adds fat and flavour. In recipes that melt the butter you can swap in oil cleanly, while in creamed recipes a solid fat keeps the structure closer to the original.

I need cups of butter Change this and every amount below updates.

What to use instead of butter (in baking)

1. Neutral oil (for melted butter)

Dairy-free

¾ cup vegetable or light olive oil

Best for: Brownies, quick breads, muffins

Use about three quarters as much oil. Best where the recipe melts the butter anyway.

2. Coconut oil

Vegan

1 cup coconut oil

Best for: Cookies, cakes

Solid when cool, so it creams like butter. One-to-one. Refined coconut oil tastes neutral.

3. Unsweetened applesauce (to cut fat)

Vegan

½ cup unsweetened applesauce

Best for: Lighter muffins and cakes

Replace up to half the butter to keep some richness. All applesauce makes a denser, cakier result.

Butter (in baking) substitutes: common questions

Can I use oil instead of butter in baking?

Yes, especially where the butter is melted. Use about three quarters of a cup of neutral oil per cup of butter. The crumb turns out moist, though you lose a little buttery flavour.

What is a dairy-free substitute for butter?

Refined coconut oil swaps one-to-one and creams like butter, while neutral vegetable oil works in melted-butter recipes at about three quarters the amount.

More ingredient swaps

🥛 Buttermilk 4 substitutes 🥚 Eggs (in baking) 4 substitutes 🧂 Baking powder 2 substitutes 🧂 Baking soda 1 substitute