Whether you're out of butter, following a vegan diet, or looking for healthier alternatives, you don't have to sacrifice amazing baked goods! The key is understanding what butter does - it adds fat, moisture, and flavor while creating structure.
After testing dozens of butter substitutes in my kitchen, I've discovered that different alternatives work better for different types of baking. Some create incredibly moist cakes, others produce perfectly flaky pie crusts.
In this comprehensive guide, I'll share the 3 best butter substitutes I've tested, with exact measurements, expected results, and pro tips for each type of baked good.
The 3 Best Substitutes
1. Vegetable Oil
Substitution Ratio
¾ cup per 1 cup butter
Pros & Cons
Pro Tip
Use neutral oils like vegetable or canola. Reduce by 25% for cookies. Add extra vanilla for flavor.
2. Coconut Oil (Melted)
Substitution Ratio
1 cup per 1 cup butter
Pros & Cons
Pro Tip
Use refined for neutral flavor. Melt and cool slightly before using. Works great in chocolate recipes.
3. Applesauce (Unsweetened)
Substitution Ratio
½ cup per 1 cup butter
Pros & Cons
Pro Tip
Reduce sugar by 2-3 tablespoons. Add extra leavening. Don't overmix batter.