01
Coconut Oil
6.7best for cake1 cup : 1 cup
Dairy-free, solid at room temp, slight coconut taste
6.7
margarine substitute
in cake.
Margarine adds moisture and tenderness to cake, keeping the crumb soft. The swap must blend smoothly into the batter.
top substitutes
02
Olive Oil
6.7best for cake3/4 cup : 1 cup
Use less, best for savory baking and cooking
6.7
03
Whipped Butter
6.7best for cake3 tbsp : 2 tbsp
Reduce amount, whipped is aerated
6.7
show 8 more substitutes
04
Ghee
6.71 cup : 1 cup
Richer flavor, no water content so reduce by 1 tbsp
6.7
05
Avocado Oil
6.73/4 cup : 1 cup
Neutral taste, use 3/4 cup; best for moist cakes
6.7
06
Salted Butter
5.01 tbsp : 1 tbsp
Dairy-free, add pinch of salt
5.0
07
Butter
4.01 cup : 1 cup
Adds dairy flavor and slight saltiness; firmer texture makes flakier pie crusts and pastries
4.0
08
Sour Cream
4.01:1
Adds tang and moisture; use 1:1 in baking for tender crumb, not for spreading
4.0
09
Stick Butter
4.01 tbsp : 1 tbsp
Dairy-free swap, similar texture
4.0
10
Shortening
3.31 cup : 1 cup
Swap 1:1; shortening is firmer and flavor-neutral, makes tender biscuits and flaky pie crust
3.3
11
Vegetable Oil
3.33/4 cup : 1 cup
Use 3/4 cup oil per cup, works in quick breads
3.3