applesauce, IMO, makes a great oil replacement. If you want to keep the oil in the recipe, I can't recommend macadamia oil enough. It's sweet to the taste. However, now that I think of it, it might do weird oxidation things if baked. I know avocado oil is good for warmer temperatures, though, and also has a mild pleasant flavor. Oh and cacao butter. Someone else might know how hazelnut oil reacts to higher temps.
And then, ya know, there's always pastured LARD.