In case you want to try using Olive Oil instead of butter when baking, here is a conversion table.
|1 teaspoon||¾ teaspoon|
|1 Tablespoon||2 – ¼ teaspoons|
|2 Tablespoons||1 – ½ Tablespoons|
|¼ cup||3 Tablespoons|
|1/3 cup||¼ cup|
|½ cup||¼ cup + 2 Tablespoons|
|2/3 cup||½ cup|
|¾ cup||½ cup + 1 Tablespoon|
|1 cup||¾ cup|
I suggest using a mild Olive Oil when baking but any will do. You can experiment with the flavor. Also, your dessert will have much less saturated fat, which is a bonus!