Baking seems to be pretty precise. When a recipe calls for vegetable oil, what can you use instead?

I've used light olive oil in cakes, etc. with good results.

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I haven't used any oil but coconut oil for about 7 years. I use the expeller pressed as this doesn't have a noticeable coconut flavor. Pie crust is the exception and I use lard for that. If the recipe calls for butter I use that but NEVER margarine---won't have it in the house! I do quite a bit of baking and have good luck with coconut oil....you may have to use slightly more flour. For cookies I sometimes do a test cookie and add more flour if it spreads out too much. I buy the coconut oil by the 5 gallon pail and the organic oil by the gallon. I use that in my morning coffee. Good luck!

I just bought some cold pressed unrefined coconut oil....I don't mind the smell...maybe I'll try that....
its just...not liquid...would that make mixtures too thick? since its solid?

Coconut oil melts at very low temperatures! You could put your container in a warm spot to liquify it or if it is "soupy" just use it as is. If the recipe calls for a solid shortening (Crisco) use a more solid coconut oil. There is lots of good info on the westonapricefoundation.org site and the tropicaltraditions.com site. Never micro-wave it!!

Coconut oil.

Organic virgin coconut oil.

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Let Food Be Your Medicine And Medicine Be Your Food.(Hippocrates)

I agree with those who've said Coconut Oil. It melts very easily; I made some
brownies recently using coconut oil instead of veggie oil.
Just put the required amount of coconut oil in a measuring cup and set it
outside for a few minutes; trust me, in this heat it will melt quickly.

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I use rice bran oil... my favorite oil.... For baking cookies and cakes, some folks have used applesauce in place of the oil.. When I make my frosting for cakes, I use an old butter cream recipe, and instead of using crisco, I use half butter (the real stuff) and have cream cheese... while it makes an excellent frosting, it melts faster.

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There was a heart doctor from England who recently tried to have butter banned due to the damage it does to the heart and arteries.

I had not thought of rice bran oil. I knew that it has the highest vitamin E content. Excellent antioxidant. I remember, long ago, Dr. David Williams said to cut open an vitamin E cap and mix in your ground meat before cooking, such as hamburgers. This will keep it from creating oxidants or carcinogens, which can be harmful to your health. I'll bet rice bran oil would work the same way. Coconut oil has a high "smoke point" value as well.

Here is some info of health benefits of various oil. They don't show coconut oil in their comparison. Also, they are a product promoter, so here is a wikipedia link for some confirmation. https://en.wikipedia.org/wiki/Rice_bran_oil

I don't know what they mean by, "Its light viscosity, allows less oil to be absorbed in cooking, reducing overall calories."

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https://www.natmedtalk.com/blogs/jfh