vegetable oil substitute
for baking.

Use 7/8 cup melted butter per 1 cup oil — butter is 80 percent fat plus 16 percent water, so this matches the fat contribution. Cool to 110 degrees before adding to wet ingredients to avoid scrambling eggs. Crumb gains buttery flavor and tightens slightly from milk solids browning during the 350 degree bake.

Use 1 cup shortening melted per cup oil for muffins or quick breads. For cookies, cream solid shortening with sugar at room temp instead — it traps air pockets that oil can't. Shortening's 100 percent fat profile matches oil's hydration; expect a slightly drier crumb without browning since it lacks milk solids.

Use 3/4 cup melted margarine per 1 cup oil. Margarine is 80 percent fat plus 16 percent water (similar to butter), so the 3/4 cup ratio compensates for the water. Cool to 110 degrees before adding. Trans-fat-free brands taste closer to butter and brown lightly during a 350 degree bake; older formulations stay matte.

Sub 1:1 by cup. Refined peanut oil's 450 degree smoke point handles baking comfortably and its slight nutty character compounds well with peanut butter cookies, banana breads, or carrot cake. For neutral baked goods (white cake, vanilla muffins) the 5 to 10 percent peanut note may show — pick canola or sunflower instead.

Use 1 cup melted refined coconut oil per cup vegetable oil, warmed to 80 degrees so it stays liquid when whisked into batter. Refined skips the coconut flavor; virgin contributes about 5 percent coconut note. Solidifies below 76 degrees, so cake crumb tightens slightly when cooled — best with warm-served cakes like banana bread.