Butter Substitute: What to Use in Baking and Cooking
Published · 4 min read
In most baking, use ¾ of the amount in oil: 80 ml of neutral oil for every 100 g of butter (or 3 tbsp oil per 4 tbsp butter). For cooking, any oil works 1:1, and ghee gives the closest buttery flavor.
Butter substitutes (for 100 g / ½ cup butter)
| Substitute | Amount | Best for |
|---|---|---|
| Neutral oil | 80 ml | Muffins, cakes, quick breads |
| Olive oil | 80 ml | Savory bakes, cooking |
| Coconut oil | 100 g, solid or melted | Cookies, pastry, vegan baking |
| Ghee | 100 g | Cooking, frying, flavor |
| Margarine or plant butter | 100 g | Anything, including frosting |
| Applesauce | 50 g + 40 ml oil | Lighter cakes and muffins |
| Greek yogurt | 50 g + 40 ml oil | Moist cakes |
| Mashed banana or avocado | 50 g + 40 ml oil | Brownies, banana bread |
Tips
- Cookies need a solid fat to keep their shape. Use coconut oil or plant butter, not liquid oil.
- Lower-fat swaps (applesauce, yogurt, banana) work best when they replace only half the butter.
- Calories: 1 tbsp of butter has about 100 kcal; the same amount of oil has about 120 kcal, but you use less.
Our banana bread already works with either butter or oil. More swaps in the substitution chart.
Questions
How much oil replaces butter in baking?
Use about ¾ of the amount: 3 tablespoons of oil for every 4 tablespoons of butter, or 80 ml oil for 100 g butter.
What is a healthy substitute for butter in baking?
Replace up to half the butter with applesauce, mashed banana or Greek yogurt. Replacing all of it makes cakes dense and gummy.
