You can use several substitutes for vegetable oil in cake baking, each affecting texture and flavor differently:

• Butter (melted): Use in a 1:1 ratio. It adds richness and flavor but may make the cake less moist over time

• Applesauce (unsweetened): Replace oil 1:1 or slightly less (e.g., ¾ cup applesauce for 1 cup oil). It adds moisture and subtle sweetness, reduces fat, and can make cakes denser

• Greek Yogurt : Substitute in roughly a 1:1 to 1:1.25 ratio. Adds moisture and a slight tang, making cakes tender but possibly denser

• Avocado (mashed): Use 1:1 ratio. Adds healthy fats and creaminess, with a mild flavor best suited for chocolate or dark cakes

• Coconut Oil (melted): Use 1:1 ratio. Imparts a coconut flavor and works well in tropical or vanilla cakes

• Nut Butters (almond, peanut): Use 1:1 ratio. Adds nutty flavor and richness, good for cookies and brownies

• Vegetable Purees (pumpkin, squash, sweet potato, cooked carrots): Use 1:1 ratio. Adds moisture and natural sweetness but may alter color and flavor

• Silken Tofu (blended smooth): Use about 1/3 cup tofu for every 1/2 cup oil. Adds moisture and protein, good for dense cakes and brownies

• Ghee : A clarified butter substitute with a nutty flavor, used 1:1; good for crispier baked goods and high heat

• Sour Cream or Buttermilk : Can replace oil with slight adjustments; for example, ¾ cup buttermilk plus ¼ cup oil or butter to make 1 cup

Each substitute changes the cake’s texture and flavor profile, so choose based on your preference for moisture, richness, and taste. For example, applesauce and yogurt reduce fat and add moisture but can make cakes denser, while butter and coconut oil add richness and flavor