Baking Without Butter? The 7 Best Substitutes For Every Baker
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Butter is a basic ingredient in many baked products and cuisines, adding an unmistakably rich and wonderful flavour. Worldwide, cooks utilise this multipurpose ingredient in their daily baking and cooking. It improves soups and sauces, adds texture and flavour to baked dishes, and tastes great spread over bread and buns. There are several butter substitutes for baking and cooking that result in delicious delicacies if you're wondering how to replace butter because you're out of it, want to switch things up, are vegan, or just want to reduce it.


Margarine is a fat that is mostly composed of vegetable oil that has been flavoured to resemble butter. Because of its high water content, it may substitute butter well and provide baked items with a softer texture. Margarine can be substituted for butter one to one. You should use this component sparingly because of its high processing level.

Coconut Oil

You may use a 1:1 substitution of coconut oil for butter. The oil may be used as a liquid or a solid, and because it adds a coconut flavour to food, it works well in recipes that call for chocolate or other tropical flavours. Use it to help create a crisp cookie texture and for a wide range of baked items. Refined coconut oils can help reduce the taste of coconut.


Since mayo is really simply oil and egg yolks together, it's ideal for giving foods like garlic bread or mashed potatoes more moisture and richness. Additionally, you may melt it in a skillet when cooking scrambled eggs or even grilled cheese.


Made entirely of fat and hydrogenated vegetable oils, shortening has a flavour that is impartial and enhances the tastes of other components. Like margarine, it may be used as a 1:1 substitution for butter. When shortening is mixed with dry ingredients, it does not mix all the way through, which causes the dough to appear marbled. This method works especially well if you want a flaky, light pastry.

Pumpkin Puree

Replace the butter in your cookies with pumpkin puree if you're a fan of the vegetable. To determine how much pumpkin puree to use, multiply the recipe's butter quantity by 3/4. Stated differently, you would use 3/4 cup of pumpkin for 1 cup of butter in a recipe. Quick breads, cakes, cupcakes, bars, and cookies may all benefit from its dual uses as a fat and sweetener. Keep in mind that adding pumpkin to your cookies will result in a denser finished product and colour shift.

Avocado Oil

Avocado oil has a high smoke point and tastes faintly of fruit, which makes it a fantastic alternative to butter for searing, sautéing, or even deep-frying doughnuts. It's also delicious as a drizzle over dishes like fish in place of butter. In your recipe, use the same quantity of avocado oil in place of the butter. Another delicious option is to use a pureed avocado in place of butter, a 1:1 substitution.

Mashed Banana

Dense baked goods get a creamy, fruity taste from ripe, mashed bananas. To obtain a moist texture and natural sweetness in cakes, muffins, breads, and some cookies, use the same quantity of mashed bananas as you would butter in those recipes.