As an oil substitute, I like to use unsweetened applesauce. I generally take 1 cup oil and substitute it with 3/4 - 1 cup unsweetened applesauce. You can also use pumpkin, banana, mango, squash and other purees in recipes, but I always use an extra 1/4 cup unsweetened applesauce along with the purees, because I have found that recipe, when baked, turns out more moist with a better texture.
I always add in 1-2 TBSP canola oil, as well to enhance the recipe's flavor.
It will take some effort to find the right substitution, but in no time you will be eating healthier. I have found this works the best for quick breads and muffins, but have not tried with a regular cake...
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