Best Substitutes For Canola Oil In Baking

Canola oil is a popular ingredient in baking due to its mild flavor and neutral taste. However, if you don’t have it on hand or are looking for alternative options, there are plenty of substitutes that can be used in baking. Whether you have a dietary restriction, want to experiment with different flavors, or simply ran out of canola oil, this article will guide you through the best substitutes for canola oil in baking.

Key Takeaways

• Canola oil can be substituted with various alternatives in baking.
• Choosing the right substitute depends on factors like flavor, health benefits, and temperature resistance.
• Substitutes like vegetable oil, olive oil, coconut oil, applesauce, and yogurt can provide similar results in baking.
• Be mindful when choosing a substitute to ensure it complements the flavor and texture of your baked goods.

Why You Need A Substitute For Canola Oil In Baking

There are several reasons why you might need a substitute for canola oil in baking:

1. Dietary Restrictions: If you follow a specific dietary plan or have allergies, you may need to avoid canola oil.
2. Flavor Preference: Canola oil has a mild flavor, but you might want to experiment with different tastes and aromas in your baked goods.
3. Availability: If you simply ran out of canola oil and don’t have time to restock, using a substitute can save the day.

Types Of Substitutes For Canola Oil In Baking

When looking for a substitute for canola oil in baking, it’s crucial to consider the different types available. Each substitute has its own characteristics, such as flavor, health benefits, and heat resistance. Here are the common types of substitutes:

1. Vegetable Oil: Vegetable oil is one of the most versatile substitutes for canola oil. It has a neutral flavor and can be used in equal amounts in most baking recipes.
2. Olive Oil: Olive oil is a healthier alternative to canola oil due to its higher content of monounsaturated fats. However, it has a distinct flavor that may affect the overall taste of your baked goods.
3. Coconut Oil: Coconut oil is a popular substitute for canola oil in baking. It adds a subtle coconut flavor and works well in recipes that require solid fats.
4. Applesauce: Applesauce is a healthier substitute for canola oil as it reduces the amount of fat in your baked goods. It also adds moisture and a hint of sweetness to the final product.
5. Yogurt: Yogurt can be used as a substitute for canola oil in certain recipes, especially those that require a moist and tender texture. It adds a tangy flavor and richness to the baked goods.

Best Substitutes For Canola Oil In Baking

Now that we’ve explored the different types of substitutes, let’s dive into the best substitutes for canola oil in baking:

1. Vegetable Oil

Vegetable oil is the most common and widely available substitute for canola oil in baking. It has a neutral flavor and a high smoke point, making it suitable for most baking recipes. When replacing canola oil with vegetable oil, use the same amount called for in the recipe.

2. Olive Oil

Olive oil is a healthy substitute for canola oil in baking. It contains antioxidants and heart-healthy monounsaturated fats, which are beneficial for overall health. However, keep in mind that olive oil has a distinct flavor, so it works best in recipes that can complement or mask the flavor, such as olive oil cakes or bread. Substitute canola oil with equal parts olive oil in your baking recipe.

3. Coconut Oil

Coconut oil is another excellent substitute for canola oil in baking, especially when solid fats are required. It adds a subtle coconut flavor to baked goods, which can enhance the taste, especially in recipes like cookies and muffins. When substituting canola oil with coconut oil, use the same amount but melt it first if the recipe calls for a liquid oil.

4. Applesauce

Applesauce is a healthy and low-fat substitute for canola oil in baking. It works exceptionally well in recipes that require moisture, such as cakes and quick breads. Applesauce also adds a natural sweetness and helps to keep the baked goods moist. Replace canola oil with a 1:1 ratio of applesauce but keep in mind that the final product may have a slightly different texture.

5. Yogurt

Yogurt can be used as a substitute for canola oil in baking, particularly in recipes that require a moist and tender texture. It adds a tangy flavor to the baked goods, which pairs well with fruits or spices. Substitute canola oil with equal parts yogurt in your recipe, and consider using Greek yogurt for a thicker consistency.

Choosing The Right Substitute For Canola Oil In Baking

When choosing a substitute for canola oil in baking, there are a few factors to consider:

1. Flavor: Different substitutes have distinct flavors that may impact the taste of your baked goods. Consider whether the flavor will complement or overpower the other ingredients in your recipe.
2. Texture: Some substitutes, such as applesauce and yogurt, can affect the texture of your baked goods. They tend to make the final product more moist and denser.
3. Temperature resistance: Consider the temperature resistance of the substitute you choose. Some oils, like coconut oil, solidify at cooler temperatures, which can impact the texture and appearance of your baked goods.

Cooking With Substitutes For Canola Oil In Baking

When cooking with substitutes for canola oil in baking, it’s essential to make a few adjustments to ensure successful results:

1. Measure accurately: When substituting canola oil with alternatives, ensure you measure the exact amount required by the recipe. Using too much or too little can affect the texture and taste of your baked goods.
2. Consider texture changes: Substitutes like applesauce and yogurt can make the final product denser and moister. Keep this in mind when using them in recipes.
3. Adjust baking time and temperature: Some substitutes, like coconut oil, which solidifies at cooler temperatures, may require adjustments to the baking time and temperature. Keep an eye on your baked goods and adjust as needed.

Pro Tip: To make your baked goods healthier, consider using mashed bananas or pureed avocados as substitutes for canola oil. They add moisture and nutritional benefits to your recipes.

Recipes Using Substitutes For Canola Oil In Baking

Now that you know the best substitutes for canola oil in baking, here are a few recipes where you can try them out:

1. Vegetable Oil: Classic Chocolate Chip Cookies

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
6. Fold in the chocolate chips.
7. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet.
8. Bake for 9-11 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

2. Olive Oil: Lemon Olive Oil Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup extra virgin olive oil

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk together the sugar and eggs until well combined and slightly thickened.
4. Add the lemon juice, lemon zest, and olive oil to the egg mixture and whisk until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture and whisk until just combined.
6. Pour the batter into the prepared cake pan.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

3. Coconut Oil: Coconut Blueberry Muffins

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup melted coconut oil
• 3/4 cup coconut milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted coconut oil, coconut milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Storage And Shelf Life Of Substitutes

The storage and shelf life of substitutes for canola oil vary depending on the type:

• Vegetable oil: Store vegetable oil in a cool, dark place away from light and heat. It has an average shelf life of 1-2 years.
• Olive oil: Store olive oil in a cool, dark place away from light and heat. It has an average shelf life of 1-2 years.
• Coconut oil: Store coconut oil in a cool, dry place. It can solidify at cooler temperatures but will liquefy when heated. It has a long shelf life of up to 2 years.
• Applesauce: Store applesauce in the refrigerator and use it within 1 week for best quality.
• Yogurt: Store yogurt in the refrigerator and use it within the expiration date mentioned on the packaging.

Conclusion

When you don’t have canola oil on hand or want to experiment with different flavors, there are plenty of substitutes available for baking. Whether you choose vegetable oil, olive oil, coconut oil, applesauce, or yogurt, each substitute brings unique characteristics to your recipes. Consider the flavor, texture, and temperature resistance when selecting a substitute, and make adjustments to the recipe as needed. Now that you know the best substitutes and have some delicious recipes, you can confidently bake without canola oil and still achieve fantastic results.

FAQS

What Exactly Is Canola Oil And Why Are People Looking For Substitutes?

Canola oil is oil made from the seeds of the rapeseed plant, and it is often used in baking because of its mild flavor and high smoke point. However, some people are looking for substitutes due to concerns about genetically modified organisms (GMOs) and questions about the health benefits of canola oil.

What Are Some Of The Best Substitutes For Canola Oil In Baking?

Some popular alternatives to canola oil in baking include olive oil, coconut oil, avocado oil, butter, and applesauce or other fruit purees. Each of these options has its own unique flavor profile and nutritional benefits.

How Does Using A Fruit Puree Like Applesauce Affect The Texture Of Baked Goods?

Fruit purees can be a great substitute for oil or butter in baked goods, but they will tend to make the final product more dense and moist since they add more liquid to the recipe. This can be a desirable effect in some types of baked goods, but it may not work as well for others.

Is It Possible To Substitute Canola Oil With A Different Type Of Oil In Any Recipe?

It depends on the recipe and the specific type of oil you are using as a substitute. Different oils have different smoke points and flavors, and some may not work as well in certain types of baked goods. Consulting a cookbook or recipe guide may be helpful in determining the best oil to use as a substitute in a specific recipe.

Are There Any Downsides To Using Alternative Oils In Baking Instead Of Canola Oil?

Again, it depends on the specific type of oil you are using and the recipe you are making. Some oils may have stronger flavors that could overpower the other ingredients in a recipe, while others may not be suitable for high-heat baking due to their lower smoke points. It’s important to experiment and find the right oil for your recipe, keeping in mind any potential downsides or adjustments that may need to be made.

Sources

Best substitutes for canola oil | 10 great alternatives for cooking

15 Canola Oil Substitutes in Baking – Cooks Dream

The Best Substitutes for Canola Oil: The Ultimate List