🫒 Oils & Fats

Olive Oil Substitute for Baking - Best Alternatives for Cakes, Brownies & More

Discover the best olive oil substitutes for baking cakes, brownies, cookies, and bread. Learn which oils work best for different baked goods and how to maintain texture and flavor.

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Quick Answer

The best olive oil substitutes for baking are canola oil, vegetable oil, and coconut oil. Use neutral oils like canola or vegetable for most recipes, and coconut oil for vegan baking. Avoid strong-flavored oils that could overpower your baked goods.

Best Substitutes

Canola Oil

1:1

Neutral-flavored oil that won't interfere with your recipe's taste. Has a similar texture and moisture content to olive oil, making it the most reliable substitute for most baked goods.

Best for:

cakesbrowniescookiesmuffinsquick breads

Best overall substitute for baking - neutral flavor and similar texture to olive oil

Vegetable Oil

1:1

A blend of neutral oils that provides the same moisture and texture as olive oil without any flavor interference. Perfect for recipes where you want the other ingredients to shine.

Best for:

cakesbrowniescookiesmuffinspancakes

Most similar to olive oil in baking properties with completely neutral flavor

Coconut Oil

1:1

Solid at room temperature, so melt it before measuring. Refined coconut oil has a neutral flavor, while unrefined adds a subtle coconut taste that works well in certain desserts.

Best for:

vegan bakingcookiesbrowniestropical-flavored desserts

Solid at room temperature - melt before using. Adds slight coconut flavor unless using refined

Avocado Oil

1:1

Mild, buttery oil that adds a subtle richness to baked goods. Works particularly well in chocolate recipes and rich desserts where the slight flavor enhancement is welcome.

Best for:

brownieschocolate cakesrich dessertsmuffins

Mild, buttery flavor that works well in rich baked goods like brownies and chocolate cakes

Grapeseed Oil

1:1

Light, neutral oil with a high smoke point. Won't add any flavor to your baked goods and provides excellent moisture and texture.

Best for:

cakescookiesmuffinsbreadgeneral baking

Neutral flavor and high smoke point make it excellent for all types of baking

Applesauce

3/4 cup applesauce = 1 cup olive oil

A healthy alternative that reduces calories and fat content. Works best in moist baked goods like muffins and quick breads. May result in slightly denser texture.

Best for:

muffinsquick breadssome cakeslow-fat baking

Reduces calories and fat while adding moisture. May make baked goods slightly denser

Cooking Tips

  • 💡For most baking recipes, use neutral oils like canola or vegetable oil to avoid flavor interference
  • 💡When using coconut oil, melt it first and let it cool slightly before adding to other ingredients
  • 💡For chocolate recipes, avocado oil's mild buttery flavor can enhance the richness
  • 💡If substituting applesauce, reduce other liquids slightly to compensate for the added moisture
  • 💡For recipes that specifically call for extra virgin olive oil, consider using a light olive oil instead to reduce the strong flavor
  • 💡When baking bread, canola or vegetable oil work best as they won't interfere with the yeast or gluten development
  • 💡For vegan baking, coconut oil is often the best choice as it solidifies at room temperature like butter

Frequently Asked Questions

Summary

Find the best olive oil substitutes for baking cakes, brownies, cookies, and bread. Learn which oils work best for different baked goods and how to maintain perfect texture and flavor.