Is regular vegetable oil vegan?

In most cases, yes. The vast majority of supermarket vegetable oils (Wesson, Crisco, store brands) are made entirely from plant sources and contain no animal products. If you need certified vegan oil, choose a single-source oil like canola or sunflower and check that the label carries a vegan certification.

Can I use olive oil instead of vegetable oil in baking?

You can substitute olive oil 1:1, but it is not neutral — even a "light" olive oil carries noticeable flavor. It works fine in savory baked goods like focaccia or cornbread, but in cakes, muffins, or cookies the flavor can come through. For neutral-tasting results, canola or sunflower oil is a better choice.

Does swapping applesauce for oil actually work in cake recipes?

It works in the sense that the cake bakes through, but the result is noticeably different — denser, moister, and slightly gummy compared to an oil-based cake. It's a reasonable option if you want to reduce fat, but don't expect the same texture. It does not work as a substitute in frying or sautéing.

Vegan vegetable-oil substitutes

Standard vegetable oil — typically soybean, canola, or a blend — is plant-derived and vegan by default. However, some commercial blends include animal-derived additives such as vitamin D3 (from lanolin) or use processing aids that aren't vegan-certified. If you need a verified vegan alternative, or simply don't have vegetable oil on hand, several plant-based oils and fats substitute cleanly depending on how you're cooking.

Some links below are affiliate links. As an Amazon Associate, AltPantry earns from qualifying purchases at no extra cost to you.

Rank	Substitute	Ratio (replaces 1 cup vegetable-oil)	Notes
#1	Canola oil	1:1 (e.g., 1/4 cup canola oil for 1/4 cup vegetable oil)	Canola oil is the closest functional match — similar smoke point (~400°F), neutral flavor, and liquid at room temperature. It performs identically in baking, sautéing, and frying. The most widely recommended swap by sources like Serious Eats and America's Test Kitchen.
#2	Refined coconut oil	1:1, melted (e.g., 1/4 cup melted refined coconut oil for 1/4 cup vegetable oil)	Refined coconut oil has a neutral flavor (unlike virgin coconut oil, which tastes of coconut) and a smoke point around 400°F. Works well in baking and sautéing. Must be fully melted before measuring; it solidifies at room temperature, which can affect batter texture if added cold. Not ideal for recipes served cold or at room temperature where re-solidification would be noticeable.
#3	Sunflower oil	1:1 (e.g., 1/4 cup sunflower oil for 1/4 cup vegetable oil)	High smoke point (~440°F) and very neutral flavor make sunflower oil a reliable substitute in virtually every application — baking, frying, dressings. Widely available and explicitly plant-derived. Results are essentially indistinguishable from vegetable oil.
#4	Unsweetened applesauce	1:1 by volume (e.g., 1/2 cup applesauce for 1/2 cup vegetable oil) — works in baking only	Applesauce replaces oil in quick breads, muffins, and cakes by contributing moisture, but it adds natural sugars, mild apple flavor, and no fat. The result is a denser, slightly gummier crumb than oil produces. Works in a pinch for baking when you want a low-fat result, but the texture difference is noticeable — this is a mediocre substitute that most testers find acceptable rather than equivalent.

Why standard vegetable-oil isn't vegan

Standard vegetable oil is usually vegan, derived entirely from plant sources such as soybeans, corn, or canola. The rare exception is blends fortified with lanolin-derived vitamin D3 or processed with non-vegan fining agents — if vegan certification matters, check the label or use a single-origin oil like canola or sunflower oil, which are straightforwardly plant-derived.

Most vegetable oils are already fully vegan — the substitutes here are relevant either when you need a certified animal-product-free oil or simply don’t have vegetable oil available. For cooking applications (sautéing, frying, roasting), canola oil and sunflower oil are the most reliable swaps: both are neutral in flavor, have comparable smoke points, and are unambiguously plant-derived. Refined coconut oil works well too, provided you melt it before use and aren’t making something served cold.

For baking specifically, canola oil remains the first choice. Applesauce is included as a commonly cited option but produces a meaningfully different result — use it only when you accept a denser, lower-fat outcome. Avoid virgin (unrefined) coconut oil in recipes where neutral flavor matters; its coconut taste is strong enough to affect the final dish.

Frequently asked questions

Is regular vegetable oil vegan?: In most cases, yes. The vast majority of supermarket vegetable oils (Wesson, Crisco, store brands) are made entirely from plant sources and contain no animal products. If you need certified vegan oil, choose a single-source oil like canola or sunflower and check that the label carries a vegan certification.
Can I use olive oil instead of vegetable oil in baking?: You can substitute olive oil 1:1, but it is not neutral — even a "light" olive oil carries noticeable flavor. It works fine in savory baked goods like focaccia or cornbread, but in cakes, muffins, or cookies the flavor can come through. For neutral-tasting results, canola or sunflower oil is a better choice.
Does swapping applesauce for oil actually work in cake recipes?: It works in the sense that the cake bakes through, but the result is noticeably different — denser, moister, and slightly gummy compared to an oil-based cake. It's a reasonable option if you want to reduce fat, but don't expect the same texture. It does not work as a substitute in frying or sautéing.

← Back to all vegetable-oil substitutes