Substitutes for Olive Oil (In Baking)
Olive oil used as a fat in baking for cakes, muffins, and bread. Adds moisture and a subtle fruity flavor.
The Short Answer
The best substitute for olive oil (in baking) is Vegetable or Canola Oil. Neutral flavor. The most common and accessible substitute. No one will notice the difference in most baked goods.
Best Substitutes
Vegetable or Canola Oil 👨🔬 Professor's Pick
Ratio: 1:1 replacement
Works for: cakes, muffins, quick breads, brownies
Flavor impact: Neutral flavor. The most common and accessible substitute. No one will notice the difference in most baked goods.
Melted Butter
Ratio: Use 3/4 the amount of butter (butter is 80% fat, oil is 100%)
Works for: cakes, cookies, muffins, brownies
Avoid for: dairy-free recipes
Flavor impact: Adds rich buttery flavor. Changes the texture slightly: butter makes baked goods slightly denser and richer than oil-based versions.
Avocado Oil
Ratio: 1:1 replacement
Works for: all baking applications
Flavor impact: Neutral flavor with a higher smoke point. Functionally identical to olive oil in baking without the fruity flavor.
In baking, olive oil keeps cakes and muffins moist longer than butter because liquid oil coats the flour proteins more evenly. Italian olive oil cake is intentionally made with oil for this reason. If you are making a cake that needs to stay moist for days, oil is actually the better choice.
Frequently Asked Questions
With extra virgin olive oil, sometimes yes, a subtle fruity note. With light or refined olive oil, no. For baking, any neutral oil works if you want zero olive flavor.
Olive oil is higher in monounsaturated fats and has no cholesterol. Butter has more saturated fat. Nutritionally, olive oil has a slight edge, but the amounts used in baking are small enough that the health difference is minimal.
Yes, 1:1. In most baking recipes, they are interchangeable. Extra virgin olive oil adds a slight flavor; refined or light olive oil is neutral.
The Bottom Line
When you need a substitute for olive oil (in baking), your best bet is Vegetable or Canola Oil. The right choice depends on your recipe and dietary needs. Start with the Professor's Pick and adjust from there.