Pick substitutes that preserve tenderness, aeration, and even rise in cake batters. Cake structure depends on balanced fat, sugar, and hydration. Wrong swaps can create a dense or dry crumb.
Yes. Start with Avocado Oil at 1:1, then adjust liquid or bake time in small steps after a test batch.
Use 1:1
Neutral flavour, higher smoke point. Identical behaviour in baking.
View full adjustment notes →On CupOrGram, 1 cup of olive oil is treated as 216 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Olive Oil cups to grams →Avocado Oil at 1:1 is the closest match — Neutral flavour, higher smoke point. Identical behaviour in baking. If that is unavailable, Melted Butter (Use 3/4 cup melted butter per 1 cup oil (adds water content)) or Coconut Oil (melted) (1:1).