You might wonder if you can substitute canola oil for vegetable oil. Learn when it's okay to bake with oil and when you can switch between the two.
Canola oil has a neutral, pleasant flavor that is rarely discernible in baked goods. Vegetable oil has a similarly light, mild taste that you probably won't notice either. The type of vegetable oil you use can make a difference. Corn oil has a darker color and richer flavor than other types of vegetable oil. Olive oil -- classified as a vegetable oil -- adds a nutty sweetness to baked goods, especially if you use a virgin or extra virgin type. In most cases, though, you won't notice any difference between canola oil and other types of vegetable oils. Discard any vegetable or canola oil that has a sharp, bitter odor or flavor, which indicates the oil is rancid.
Regardless of which oil you use, choose a refined one. Refining makes oils more stable and also gives them a neutral flavor -- ideal components for baking. Refined oils usually cost less than natural, unrefined oils, which makes sense when you're choosing an oil for baking.
Baking With Oil
Vegetable oil and canola oil work best in dense, moist cakes and quick breads. They don't perform as well in cookies or light cakes because you can't cream them with sugar. Creaming creates tiny pockets of air in the batter. During baking, these pockets fill with steam, lightening and lifting the baked good. The result is fluffy, tender cakes with a fine crumb, and cookies that are crisp on the outside and chewy on the inside. Cookies, in particular, are flat, moist and soft when made with vegetable or canola oil.
Switch It Up
Use vegetable oil or canola oil interchangeably in any recipe that calls for oil. If you use them in a recipe that calls for a solid fat, such as butter, replace each 1/4 cup of butter or shortening with 3 tablespoons of oil. Avoid using virgin and extra-virgin olive oils in baking unless you want a pronounced olive flavor. Stick with regular olive oil instead.
Can I Substitute Olive Oil for ...
Can You Use Extra Light Olive Oil in a ...
What Is Expeller Pressed Canola Oil?
What Are Good Substitutes for Vegetable ...
Canola Oil Vs. Lard in Baking
What Kind of Oil Do You Use in Brownie ...
Can You Grease a Pan With Canola Oil?
Can You Use Olive Oil in a Bread Mix?
Can Jiffy Baking Mix Be Substituted As ...
How Much Melted Shortening Do I Use in ...
What Can I Substitute Unsalted Butter ...
Butter Substitute for Baking Scones
Substitutes for White Truffle Oil
How to Use Shortening Instead of Oil ...
Can Vegetable Oil Go Bad After the ...
Which Olive Oil Is Best to Fry With?
Cooking Oils With Low Smell
How to Clean Cotton & Polyester Blends
How to Deep-Fry Frozen Potstickers
How to Substitute Yogurt for Oil
- Baking Bites: What Kind of Oil Should I Use for Baking?
- Whole Foods Market: Cooking Oils
- Fine Cooking: Baking With Olive Oil
- The Art & Soul of Baking; Cindy Mushet
- Great Good Food; Julee Rosso
Julie Christensen is a food writer, caterer, and mom-chef. She's the creator of MarmaladeMom.org, dedicated to family fun and delicious food, and released a book titled "More Than Pot Roast: Fast, Fresh Slow Cooker Recipes."
Noel Hendrickson/Digital Vision/Getty Images