This study delved into the potential of hemp seed oil (HSO)-based emulsion gels stabilized by soybean isolate protein (SPI) using high-speed dispersion method as innovative butter substitutes in the bakery industry, offering a dual benefit of health and functionality. In order to better mimic the properties of butter, the storage stability and plasticity of the emulsion gel were increased by successive attempts to add inulin to the SPI solution and glycerol monostearate (GMS) to the hemp seed oil as structuring agents. There was phase inversion as GMS added, 2 % GMS addition caused phase inverted from O/W to semibicontinuous, and W/O appeared when GMS increased to 4 % or more. This was because that GMS crystals could bind neighboring droplets, reduced the spatial resistance provided by the SPI, collapsed the original oil-in-water structure. This novel emulsion was integrated as a novel fat replacer in cakes, and 25 % replacement cakes was regarded as optimal substitution of commercial butter through texture profile analysis and sensory assessment. This research advances the potential use of HSO emulsion gels as substitutes for fats in baking applications.