Butter, applesauce, and yogurt all work in cake, but each changes the texture and taste
You can replace vegetable oil in cake with butter, applesauce, Greek yogurt, sour cream, or coconut oil. The best choice depends on what you want the cake to taste like and how moist you want it to be. Butter makes cakes richer and more tender. Applesauce keeps cakes moist but makes them denser. Yogurt adds tang and keeps the crumb soft. Each one requires a slightly different amount because they have different water and fat content.
The reason oil works in cake is that it keeps the batter moist and tender without making the cake tough the way too much mixing would. When you swap it out, you are trading one fat or moisture source for another. Some replacements are one-to-one swaps. Others need adjustment. Knowing which is which saves you from a dry cake or one that does not rise properly.
Key Takeaways
- Butter is a direct swap at the same amount, but use melted butter and expect a slightly denser, richer cake.
- Applesauce works at a one-to-one ratio and makes cakes moist and tender, though slightly less fluffy than oil-based cakes.
- Greek yogurt and sour cream need to be mixed with a small amount of oil or melted butter to work properly, since they are mostly water.
- Coconut oil is a one-to-one swap and produces a cake with a similar texture to vegetable oil, with a faint coconut flavor.
- Nut butters like almond or peanut butter work but need thinning with milk or water, and they add strong flavor that does not suit every cake.
Butter: The richest and most reliable swap
Use melted butter at the same amount as the oil called for. If the recipe says one cup of oil, use one cup of melted butter. Butter is mostly fat with a small amount of water, so it behaves similarly to vegetable oil in the batter. The cake will be slightly denser and more tender than an oil-based cake, with a richer, more buttery flavor.
The main difference is that butter cakes brown a little faster and may have a slightly tighter crumb. This is not a flaw—many bakers prefer it. If you are making a chocolate cake, a vanilla cake, or anything that pairs well with butter, this is your best choice. Melted butter must cool slightly before you mix it into the batter, or it can scramble the eggs if you are adding them.
Applesauce: The moisture keeper for tender cakes
Replace oil with unsweetened applesauce at a one-to-one ratio. One cup of oil becomes one cup of applesauce. The cake will be noticeably moister and more tender than an oil cake, with a slightly denser crumb. Applesauce adds natural sweetness, so you may want to reduce the sugar in the recipe by a tablespoon or two, though this is optional.
Applesauce works because it is mostly water and fiber, which keep the cake moist as it bakes. The downside is that applesauce cakes do not rise quite as high and can taste slightly less fluffy. They also do not keep as long—applesauce cakes dry out faster than oil or butter cakes after a few days. Use this swap for spice cakes, carrot cakes, or chocolate cakes where you want the cake to stay soft and moist.
Greek yogurt and sour cream: Adding tang and moisture
Greek yogurt and sour cream are mostly water, so you cannot use them as a straight one-to-one swap. Instead, use half the amount of yogurt or sour cream as the oil, then replace the other half with melted butter or a neutral oil. If the recipe calls for one cup of oil, use half a cup of Greek yogurt and half a cup of melted butter or oil.
Both yogurt and sour cream add a subtle tang that works well in chocolate, vanilla, and lemon cakes. They keep the cake moist and tender with a soft crumb. Sour cream produces a slightly richer cake than yogurt. Greek yogurt makes the cake a bit lighter. Neither will brown as much as a butter cake, so the top may look paler. This is normal and does not affect the taste.
Coconut oil: A one-to-one swap with subtle flavor
Use melted coconut oil at the same amount as vegetable oil. One cup of oil becomes one cup of melted coconut oil. The cake will have a texture almost identical to a vegetable oil cake—moist, tender, and fluffy. You will notice a faint coconut flavor, which is pleasant in vanilla, chocolate, or tropical cakes but may not suit every recipe.
Refined coconut oil has almost no coconut taste, while unrefined coconut oil has a stronger flavor. If you want to avoid any coconut taste, buy refined. Coconut oil is solid at room temperature, so you must melt it before mixing it into the batter. Let it cool slightly so it does not cook the eggs. This swap works especially well for cakes that pair with coconut, like pineapple upside-down cake or coconut layer cake.
Nut butters: For flavor-forward cakes only
Almond butter, peanut butter, and tahini can replace oil, but they add strong flavor and need thinning. Use half the amount of nut butter as oil, then thin it with milk or water until it reaches the consistency of oil. If the recipe calls for one cup of oil, use half a cup of nut butter mixed with half a cup of milk or water.
Nut butters make cakes moist and tender with a rich, nutty flavor. They work best in chocolate cakes, spice cakes, or cakes where the nut flavor is welcome. Peanut butter cakes are a classic. Almond butter works well in vanilla or chocolate cakes. Tahini pairs with chocolate or citrus. These swaps change the cake noticeably, so use them only when the flavor fits the recipe.
Mashed banana and other fruit purees: When you want sweetness
Mashed banana, pumpkin puree, and sweet potato puree can replace oil at a one-to-one ratio, just like applesauce. One cup of oil becomes one cup of puree. These swaps add natural sweetness and moisture, so reduce the sugar in the recipe by one to two tablespoons. The cake will be denser and moister than an oil cake, with a flavor that matches the fruit.
Banana cakes are tender and moist but can taste strongly of banana, which works in chocolate or vanilla cakes but not in delicate flavors. Pumpkin and sweet potato work well in spice cakes and chocolate cakes. All fruit purees make cakes that dry out faster than oil cakes, so store them covered. These swaps are best for cakes where the fruit flavor is part of the recipe, not a surprise.
Comparison table: How each replacement performs
| Replacement | Amount to use | Texture | Flavor change | Best for |
|---|---|---|---|---|
| Melted butter | 1:1 ratio | Slightly denser, tender | Richer, buttery | Any cake |
| Applesauce | 1:1 ratio | Moist, dense | Slightly sweet | Spice, chocolate, carrot cakes |
| Greek yogurt | 1:2 with oil | Moist, light | Subtle tang | Chocolate, vanilla, lemon cakes |
| Sour cream | 1:2 with oil | Moist, rich | Subtle tang | Chocolate, vanilla cakes |
| Coconut oil | 1:1 ratio | Moist, fluffy | Faint coconut | Vanilla, chocolate, tropical cakes |
| Nut butter | 1:2 with milk | Moist, rich | Strong nut flavor | Chocolate, spice cakes |
| Banana or pumpkin puree | 1:1 ratio | Moist, dense | Strong fruit flavor | Spice, chocolate cakes |
What to avoid and why
Do not use water alone as a replacement for oil. Water will make the cake dry and tough because it evaporates during baking and does not add the fat needed to keep the crumb tender. Do not use diet or low-fat versions of sour cream or yogurt—they have added thickeners that can make the cake gummy.
Avoid using more than half the amount of oil in any recipe. Oil helps the cake rise and stay moist. If you cut it too much, the cake will be dense and dry no matter what you replace it with. If you are using a very wet replacement like yogurt, do not add extra liquid from other sources—the batter will be too thin and the cake will sink in the middle.
Frequently Asked Questions
Can I use olive oil instead of vegetable oil in cake?
Yes, at a one-to-one ratio. Extra virgin olive oil has a strong flavor that works in chocolate or citrus cakes but tastes odd in vanilla or delicate cakes. Light olive oil is milder and works in any cake. The texture will be the same as vegetable oil.
What if I do not have any oil or butter on hand?
Applesauce, mashed banana, or Greek yogurt are your best options because they are common pantry items. If you have neither, you can use melted butter from the fridge, or thin peanut butter with milk. Avoid water or juice alone.
Will the cake rise the same way with a replacement?
Most replacements work similarly to oil, so rise will be about the same. Applesauce and fruit purees may produce slightly less rise because they are heavier. Butter cakes may rise slightly less high but will still be fluffy. If rise is critical, test with a small batch first.
How do I know if I used too much of the replacement?
The batter will look very thick or very thin depending on the replacement. Applesauce batter should look like regular cake batter. Yogurt batter will be thinner. If the batter looks wrong, add a tablespoon of flour or milk to adjust. Bake a test cake if you are unsure.
Can I mix two replacements together?
Yes. Half applesauce and half melted butter works well. Half yogurt and half coconut oil also works. Mixing lets you balance moisture, flavor, and texture. Use the total amount of oil the recipe calls for, divided between your two choices.