Oil Substitutions: Making Them Work in Your Favor

So you’re baking with Lakanto and you notice our baking mixes call for coconut oil or “oil of choice” under the ingredient list, and maybe you’re wondering, “Are there other options?” You bet there are! We’re here to help guide you through the many oil alternatives you can use in your day to day baking. So whether you’ve just run out of oil, or you’re avoiding it for dietary reasons, or maybe you just want to explore new paths along your baking journey-- don’t you worry, we’ve got a little of everything for you.

Can I use a different oil other than coconut oil?

Absolutely! The general trick is substituting an oil that has a similar consistency. If the recipe calls for a softened oil like coconut oil, you can always try alternatives like butter or ghee. In the case that the recipe calls for melted coconut oil, we have generally found that most semisolid fats and liquid oils work just as well. Don’t like the coconut flavor? No need to fret! You can always try refined coconut oil instead- this will do the trick without involving any of the coconut flavoring.

What cooking oils can I substitute for one another?

Generally, any oil can be substituted for one another when baking. Since smoke-point isn’t a consideration when baking, most oil decisions are based around flavor preference, dietary restrictions, and what’s available on your shelf.

Are There Different Types of Oil?

Yes, there are two main types of oils that can be categorized by the state they’re in while at room temperature: liquid or semisolid fats.

Common Liquid Cooking Oils:

• Avocado oil
• Canola oil
• Olive oil 
• Vegetable oil

Common Edible Semisolid Fats:

• Butter
• Coconut oil
• Ghee
• Margarine
• Shortening

What are Semi-Solid Fats?

Semi-Solid fats are exactly that, they are solid or semisolid at room temperature. They can be important in baking since they help create tiny air pockets in baked goods when creamed with a granulated sweetener. These tiny air pockets affect the rise and texture of pastries- they are what make cakes light and airy. If a recipe calls for a softened oil, you’ll have better results with the texture if you substitute with another softened oil. Try to avoid replacing it with a liquid oil, but if needed, it can still work. 

Any Final Advice When Substituting Oils With Lakanto Baking Mixes?

• If desired, it’s perfectly ok to use 1-2 tablespoons less oil than a mix calls for. Doing so may alter the mix’s spreadability and could potentially make it slightly dryer. 

• Moisture content generally stays the same with each oil, however, if your batter or dough is too wet or runny, you can always try adding a tablespoon of flour.

• When substituting oils or any ingredients, remember to keep an eye on how everything is baking. Performing these substitutions can cause the baking process to speed up. So be sure to look for cues such as browning, crisping, pulling away from sides of the pan, smells, or even poking the interior with a toothpick.

The good news is no matter your preference there’s always an oil or other alternative out there. Just remember, baking is both delicious and a science. So when or if you’re making a substitution, make sure you’re following the appropriate steps to making sure your baked goods come out just the way you want them. 

Be sure to also check out Lakanto’s ever growing list of other baked goods from brownies to lemon poppy seed muffins to a sugar-free substitute to your morning pancakes. Don’t forget to also share with us what you’re baking, and what oil you’re using. We look forward to seeing all your sweet sweets!