Baking with Oil

I personally do not follow a completely dairy free diet. However, I never bake with butter and all my baking is done with oil. All my desserts, muffins, and more are made using oil.

BAKING WITH OIL

Baking with oil produces a moister and tenderer texture compared to that of baked goods made with butter.

Cakes, cupcakes, muffins, and quick breads also tend to bake up taller with a better crumb and stay moist and tender much longer than recipes made with butter.

Also, since oil weighs less than butter, baked goods made with oil have a lighter texture than those made with butter.

In addition, butter is usually only 80% fat, whereas oil is 100% fat. As a result, the water that’s present in butter strengthens the gluten in the flour, making it more dense and less tender than baked goods made with oil.

Oil is often used in recipes where a lighter and airier texture is desired or in recipes that call for both oil and butter, in order to have the benefits of oil while keeping the butter flavor.

Which Type Of Oil to Use

I use neutral oils like canola oil, safflower oil, and vegetable oil. You can also use stronger oils like olive oil and coconut oil, but they may change the taste somewhat.

Is it better to use canola oil or olive oil?

Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.

Olive oil, on the other hand, is healthier. Also, its stronger flavor makes it preferable in recipes such as focaccia, which require its distinct taste.

How to store Oil

Store oils in a cool, dark place to prevent them from becoming rancid.

If refrigerated, some oils, like olive oil, may solidify, but will return to a liquid state at room temperature.

Coconut oil begins to solidify in temperatures under 76ºF or 25ºC.

Converting Butter to Oil for Baking

This is the chart I use for baking. It isn’t extremely exact, but it is close enough that it’s not worth the head ache of being exact.

Butter	Oil
1/4 cup	3 tablespoons
1/3 cup	1/4 cup
1/2 cup	1/3 cup
2/3 cup	1/2 cup
3/4 cup	2/3 cup
1 cup	3/4 cup

Butter to Oil Conversion Chart

This is an exact chart. I never use it but I’m giving it here in case you want it.

Butter	Oil
1 teaspoon	3/4 teaspoon
1 tablespoon	2 ¼ teaspoons
1/4 cup	3 tablespoons
1/3 cup	1/4 cup
1/2 cup	1/4 cup plus 2 tablespoons
2/3 cup	1/2 cup
3/4 cup	1/2 cup plus 1 tablespoon
1 cup	3/4 cup