You can swap vegetable oil in cake with several pantry staples, and most will work at a 1:1 ratio by volume (same number of cups or tablespoons).

Best easy substitutes (1:1 swaps)

These are the closest in texture and reliability.

  • Canola oil – Very similar to standard vegetable oil, neutral flavor, use the exact same amount.
  • Sunflower or other neutral liquid oil – Mild taste, great in most cakes, also 1:1.
  • Melted butter – Adds rich flavor and a slightly denser crumb; melt, cool a bit, then use the same amount as oil.
  • Avocado oil – Mild, slightly buttery taste, good 1:1 swap if you have it (especially in stronger‑flavored cakes like chocolate).
  • Refined melted coconut oil – Works well in baking; refined has a more neutral flavor, unrefined adds a light coconut note. Use 1:1, but make sure all ingredients are room‑temp so it doesn’t solidify.

Quick example: If your recipe calls for ½ cup vegetable oil, you can use ½ cup canola oil or ½ cup melted butter instead.

Health‑leaning or lower‑fat swaps

These keep the cake moist but can change texture and flavor a bit.

  • Unsweetened applesauce – Classic lighter substitute; use up to a 1:1 swap, but many bakers prefer half oil, half applesauce to avoid a very dense cake.
  • Mashed ripe banana – Adds sweetness and clear banana flavor; works best with chocolate or spice cakes, 1:1 for oil.
  • Pumpkin puree – Great in spice, carrot, or chocolate cakes, giving moisture and gentle sweetness; use equal amounts to the oil.
  • Other fruit purees (pear, peach, etc.) – Similar to applesauce, often used in boxed mixes as a healthier twist.

With purees, expect:

  • More dense, tender crumb
  • Slightly less “bouncy” texture
  • Extra flavor from the fruit or veg

Creamy dairy stand‑ins

These add tang and richness and work well in many cakes.

  • Plain or Greek yogurt – Adds moisture and a slight tang; use full‑fat for best texture, usually 1:1 for oil.
  • Sour cream – Similar to yogurt but richer and very tender; often used in pound and bundt cakes, 1:1.
  • Mayonnaise – Made from oil and egg, so it keeps cakes very moist; especially popular in chocolate cakes, used in place of oil in equal measure.

These subs may make the batter thicker and the cake a bit denser, but very soft and moist.

Quick “which one should I use?” table

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Substitute How much Best for What changes
Canola oil 1:1 Almost any cake Very similar to original, neutral flavor.
Sunflower/neutral oil 1:1 Vanilla, yellow, boxed mixes Mild flavor, moist crumb.
Melted butter 1:1 Vanilla, pound, layer cakes Richer taste, slightly denser texture.
Melted coconut oil 1:1 Chocolate, coconut, or tropical cakes Possible coconut note, tender crumb.
Unsweetened applesauce Up to 1:1 “Lightened up” cakes, boxed mixes Less fat, more dense and moist.
Mashed banana 1:1 Chocolate or spice cakes Banana flavor, very moist, denser.
Pumpkin puree 1:1 Spice, carrot, fall cakes Subtle pumpkin/spice vibe, moist.
Yogurt (plain/Greek) 1:1 Moist snack cakes, loaves Tangy, soft crumb, thicker batter.
Sour cream 1:1 Rich cakes, bundt cakes Very tender, rich, slightly tangy.
Mayonnaise 1:1 Chocolate cake Super moist, richer flavor.

Tiny forum‑style tip

“If you’re nervous, start by swapping only half the oil (like ¼ cup oil + ¼ cup applesauce) in a simple boxed mix and see how you like the result.”

Bottom note: Information gathered from public forums or data available on the internet and portrayed here.