Best Vegan Butter Substitutes in Vegan Chocolate Fondant
This recipe calls for 100 g vegan butter. If you're out of vegan butter or need to adapt the recipe, here are 4 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Fat, flavour, structure in baking
When you want an oil-based substitute or don't have vegan butter.
4 Substitutes for Vegan Butter in Vegan Chocolate Fondant
1. Coconut oil (refined)
Ratio: 3/4 the amount
Use refined (not virgin) to avoid coconut flavour. Works well in cookies and pastries - slightly different texture.
2. Olive oil
Ratio: 3/4 the amount
Suitable for softer cakes and brownies but not pastry - olive oil doesn't provide the same structure.
3. Rapeseed oil
Ratio: 3/4 the amount
The most neutral oil-based substitute for vegan butter in baking - produces moist, tender cakes.
4. Cashew cream (thick)
Ratio: 1:1
Works in creamy sauces as a finishing fat but not in baking where structure is needed.
View the Full Recipe
See the complete Vegan Chocolate Fondant recipe for British kitchens with gram measurements and °C temperatures.
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