Baking Substitution Calculator

Yes, but with some adjustments. Use 75% as much oil as butter (e.g. if the recipe calls for 100g butter, use 75ml oil), because oil is 100% fat while butter is about 80% fat and 20% water. The result will be slightly denser and more moist. For best results, use a neutral oil like vegetable, canola, or refined coconut oil. Avoid olive oil in delicately flavoured cakes as the flavour can dominate.

The best vegan egg replacer depends on the recipe. For binding in cakes and muffins: flaxseed meal or chia seeds mixed with water (1 tbsp + 3 tbsp water, rested 5 minutes) are the most reliable. For light, airy cakes and meringues: aquafaba (the liquid from a can of chickpeas) whips up similarly to egg whites. For banana bread or muffins: mashed banana (60g per egg) works beautifully. Commercial egg replacers (like Bob's Red Mill) offer the most neutral flavour.

Sometimes yes. Recipes using applesauce, yoghurt, or banana instead of fat/eggs tend to produce denser, moister batters that may take 5–10 minutes longer to bake through. Aquafaba-based recipes (like meringues) often need less time. Always check for doneness using a skewer or toothpick rather than relying solely on the time stated in the original recipe, especially when substituting.