Oil Substitution Chart

If your recipe calls for a solid fat, you can use canola oil*.

Reduce trans and saturated fats in your baking by replacing the solid or melted solid fat to liquid canola oil.

Not only will you reduce the total fat by up to 25 percent but canola is also lower in saturated fats and contains no trans fat.

Use this chart to help you convert your recipes:

Canola Oil Change Chart
Solid Fat (melted) Canola Oil
1 cup (250 mL) 3/4 cup (175 mL)
3/4 cup (175 mL) 2/3 cup (150 mL)
1/2 cup (125 mL) 1/3 cup (75 mL)
1/4 cup (60 mL) 3 Tbsp (45 mL)

*Note: This conversion works well for most baked goods, in fact, it makes most baked goods moister with a softer texture. For baked goods like cookies that use solid fat as a leavening agent; this conversion will not always work.  For cookies it can be best to select a recipe that was developed with this conversion already made for you.

A Favourite Cookie Recipe

An all-purpose, easy to make and easy to take cookie that will not keep your cookie jar filled for long that has been converted to canola oil for you!

Judy’s Chocolate Chip Cookies

Judy's Chocolate Chip Cookies | www.canolaeatwell.com

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10 thoughts on “Oil Substitution Chart

    1. Hi Pat,
      Thanks so much for your great question! Yes, that is where I would start with the conversion of 2/3 cup melted fat to 1/2 cup canola oil. Use this as a guide, give it a try and see if you need to adjust.
      Have fun in your kitchen!
      Eat Well….Jenn

      1. Hi, I just found a recipe I want to try but it calls for 1/4 cups of fat. What would that be? Is it a solid like Crisco in a can? Can I use liquid like canola? Thank you

  1. Thank you this was a lot of help. I don’t like using the should fat I would dreither us cooking oil.

    1. Hi Ashley,
      Thank you for reaching out. The answer depends. If the recipe calls for the shortening to be melted then I would suggest trying out 1/3 cup canola oil. However, if the recipe does not call for the shortening to be melting you might not reach the desired outcome. I have had success experimenting with switching out some oil for some of the hard fat in the un-melted scenario.
      Eat well…Jenn

    1. Hi Karlson,
      Thank your for your question. If your recipe calls for 1 1/4 cup of melted butter you could try using 1 cup of canola oil minus 1 Tbsp OR 3/4 cup canola oil + 3 Tbsp. Please be mindful that if the recipe does not call for the solid fat to be melted you might not end up with the desired end product.
      Eat well…Jenn

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