What can be used as a substitute for oil in baking a cake?
I have used applesauce to replace the oil in cake recipes. It lowers the fat content in the recipe. Use the same amount of applesauce as you would oil.
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For those who wish to reduce the fat content of the finished product, replacing oil with applesauce will cut calories and fat without adversely affecting the texture.. If you are substituting applesauce for shortening, you use half the amount of applesauce. So, 1/2 cup shortening is replaced with 1…/4 cup applesauce. (MORE)
applesauce, pureed pumpkin, pureed prunes can be substituted. because baking needs to be exact, get some advice on how much to substitute in which recipe. You can do this, or you also can actually also use pudding mix instead of oil. The cake will turn out dense and moist, substituting the purpose …of the oil. Also closely resembling a cake made from scratch. But depending on the pudding type, it may change the flavor, so just be wise in what you use and it can turn out wonderful! (MORE)
no, it has a different consistency and it isn't the same type of ingredient, in other words it doesn't belong in the same family. Butter is dairy and canola and vegetable oil are not.
When I make cookies, I substitute the eggs for the amount of oil that is asked for, but I do not know about butter
applesauce - really!. You can also use mayonaise.. You can also substitute the Oil with Sour Cream
you can substitute oil with applesauce. it makes the cake healthier and more spongy. don't worry, you can't taste it.
Yes. It should be melted and cooled to lukewarm before adding to other ingredients. However, one should consider that shortening is partially hydrogenated vegetable oil, which is not a healthy substitute for oil.
no..oil is what makes the food either be cake like or makes it spread out.
Someone answered this with a "yes" however my experience suggests otherwise. I used Canola Oil in place of Vegetable Oil. My hubby wanted his favorite Brownies and the cupboard was bare when it came to Vegetable Oil. Well the Brownies looked and felt as good as ever but tasted absolutely horrible…. The flavor the Canola imparted was NOT pleasant. Accepted, it might have been the brand of oil and I cant remember that. So my suggestion is avoid it if you can. -------------------------------------------------------------------------------------------------------- Canola Oil is a type of vegetable oil, as are soybean, corn, safflower, sunflower, soybean, peanut and all other oils made from grain, seed or fruits. Oils labeled as 'Vegetable Oil' is usually Soybean oil or a blend of oils - check the label. Canola oil is very mild to flavorless and is a popular choice for cooking and baking. If it imparted a bad flavor to brownies, it was rancid and should not have been used. (MORE)
Yes Defiantly I am 100 Percent Sure That You Can Use Canola Oil in A Cake In Fact I have A Canola Oil And Honey Cake That I bake Almost Every Month For My Friends So Yes I Am 120 Percent Sure You Can
yes if you want ur cake to taste a little peanutty. but peanut oil wuldnt really be great if u wanted a low fat cake coz peanut oil has more fat in it than normal oil
Yes, you can substitute butter for vegetable oil in a cake mix. If you use butter, don't use the entire amount of liquid which is called for. You can just kind of guess at how much liquid to remove, or you can carefully calculate the number of liquid ounces of butter that you've added, compare that …to the number of ounces of oil which were called for, and then subtract that number of ounces of liquid (milk or water) from the other liquids which the recipe calls for. I disagree with the above. Butter actually has more solids than oil, so you would need *more* liquid, not less. Easiest, I think, just to microwave or otherwise melt the butter, then measure it. You can pretty much substitute the liquid measure of butter for the amount of oil called for by the recipe. This works pretty well but I find that I sometimes need to add even a bit more butter than oil (in liquid form). (MORE)
yeah. but only a quarter cup.. You could use olive oil, I think. Cooking isn't one of my specialties.
If you're deep frying, no- olive oil burns at a lower temp than canola. If you're pan-frying you could, but keep in mind that olive oil will impart flavor that is likely undesirable for your shrimp cakes.
of course you can cause oil will make it to oily and butter does just right!!!
You can substitute vegetable oil for butter in a cake, but be aware that some vegetable oils have a strong or savoury flavour that might not be suitable for a cake. Taste the oil first. Also, butter, being a natural animal product, melts at body temperature, giving a luxurious mouth-feel as it mel…ts in your mouth, so this aspect of the pleasant texture of the cake will be lost. Also, butter can be whipped or creamed more easily to incorporate air into the cake and will therefore more easily give a lighter cake than oil. (MORE)
It's fine to sub butter for oil, the only difference is the density of the cake.
My grandmother told me I can omit the oil called for in cake mixes if I sift the cake mix. I tried this when making cupcakes in an ice cream cone. It worked very well and the cones did not get soggy the next day like they did when I used the oil.
Yes, you can but only for cakes that require the use of oil. If you use it for other cakes requiring butter it won't have the same flavour.
Due to different molecular structures among other things, they cannot. Beans are not often used in baking.
Yes, but it will change the consistency. Pudding makes for a much heavier cake. Rule of thumb use 1.5 as much pudding as you would oil. If the recipe calls for 1 cup of oil, use 1 and a half cups of pudding. Conversely if the recipe calls for 1 cup of oil only use 3/4 cup of oil. You can exchange …at a 1:1 ratio but that could cause it not to be "oiled" enough. (MORE)
You can use melted butter or vegetable oil if you want to substitute for regular oil.
My mother uses 3 tablespoons of mayo per egg she is replacing - and her recipes always turn out fantastic! Give it a try :-)
instead of a cup of oil in a cake, you can substitute a cup of applesauce. you can hardly taste any difference, but it is a lot healthier for you.. You can use a cup of butter instead of the oil too.
Yes, it is used all the time. I read labels on packages since I have a soy allergy and just about everything has soybean oil in it.
If you are looking to substitute the brandy taste in a recipe, you can use brandy flavored extract. You would not use the same amount, as an extract is concentrated, therefore, you would only use about 1-2 teaspoons of the extract. If you are using brandy for it's alcohol content, and are desiring …a different alcohol substitute, you can use rum or vermouth. (MORE)
Yes. The difference between Oils in cooking and butter are very minimal when using as an anti-sticking agent. Although, calorie wise, the oil is usually the better bet; but butter can be substituted in emergencies. The biggest difference in using butter in lieu of oil is TASTE. Save for a few, oi…ls are tasteless. As for fat content, I have before me these three products and will now list the differences of all 3 for calories and fat. You might be surprised. Calories per Tbsp Total Fat Canola Oil 120 14g Butter 100 11g Smart Balance 50/50 Butter/ Oil Blend 100 11g So, oils probably contain MORE calories. So why waste your time on oil when butter enhances the taste of any baked good. BUT...butter also has a natural water content so you might want to subtract just a tiny bit of water from whatever liquid is called for in your recipe. Happy Cooking. (MORE)
Yes, as long as the recipe calls for oil and not shortening. Ifshortening is used, reduce the other liquid, probably milk by alittle bit.
I have often interchanged 'fats' when baking depending on what I had on hand. Sometimes it slightly changed the texture of the final product, but sometimes it didn't. Butter has a higher level of saturated fat so vegetable oil would be lighter , but I've never had a problem by substituting one for …the other. I'm not sure it's necessary, but when I've made this substitution I've always melted the butter before measuring. (Be sure to let it cool slightly before adding to batter so that it doesn't scramble the egg(s).) (MORE)
Matching Sour Cream Substitutions for Baking - 1 CupEquivalents. Whole milk Greek yogurt = 3/4 Cup + 1 Tbs whole milk Greek yogurt Nonfat plainyogurt. =. 3/4Cup nonfat plain yogurt. Nonfat Greekyogurt. =. 3/4Cup + 1 Tbs nonfat Greek yogurt. Nonfat plainyogurt. =. 3/4Cup + 1 Tbs nonfat …plain yogurt . (MORE)
If it calls for margarine, there shouldn't be a problem. If it calls for butter, the butter is probably a large part of the flavor and oil probably shouldn't be used.
The olive oil mayeifjoake a little bit, but it will work as far asbeing the fat in the recipe.
Yes chemically the oil will work great and the recipe will succeed; but the oil might have a taste that is slightly different and the result could taste differently.
you can but it will affect the flavor. i would recommend getting some veg oil
I say yes, absolutely. many many recipes you can > But there are exceptions ,like pie crust.
Water can be substituted for milk with very little difference in the finished cake. You could also use reconstituted dry milk or canned evaporated milk thinned with water.
You can use shortening, butter or margarine, or even mayonnaise orlard in some recipes. Actually, many chocolate cake recipes callfor mayonnaise instead of oil or butter. Just keep in mind thatmargarine has a higher water content than butter, so you may wantto use all butter or half butter/half marg…arine if that's thesubstitution you choose. (MORE)
I use the same amount of melted butter. It makes my cakes stay moist longer. A different answer: If one cannot use either eggs or oil for a cake mix, it might be best to choose a different type of dessert or make a cake from scratch with available ingredients. While making substitution for ei…ther eggs or oil might produce an acceptable cake, replacing both eggs and oil would not be likely to produce an attractive or palatable cake. (MORE)
Using mayonnaise as a substitute for eggs and oil in any cake mixture won't work since the eggs have been incorporated into the oil in an emulsifying process: both ingredients now have totally different characteristics and will react very differently from the original, separate ingredients when used… in baking; the eggs have lost their 'setting' ability, for example, and the oil isn't oil, as such, any more. In the same way, while you can make scrambled eggs or omelet by cooking beaten eggs in hot oil, pouring mayonnaise into a hot pan won't give you anything like scrambled eggs or an omelet. If you absolutely must bake a cake and can't obtain either eggs or oil in time, perhaps you could look at what you do have in the fridge and pantry, and work something out from there. Otherwise, wait until you are able to go shopping, or order online, to obtain the ingredients you need. Perhaps you aren't able to eat eggs and dairy foods? In that case, you'll need to research recipes suitable for people who can't or don't wish to include these ingredients in their diet. (MORE)
Expired vegetable oil may be rancid, in which case it should not be used for any food. If the oil has no unpleasant odor or taste, it MAY be safe to use, particularly if the container had not been opened before the expiration date.
For carrot cakes ( I don't know about other cakes), I've used applesauce in the same proportion as needed for vegetable oil, and they came out great.
Well, Canola oil is vegetable oil, but it will work just fine for the cake.
Omit eggs and oil and use ONLY the same amount of Mayonnaise as oil called for in the cake mix directions.
I usually use sunflower oil, but any other plain tasting oil will work - canola, rapeseed, or any other vegetable oil.
If the recipe calls for oil, any vegetable oil is fine, though I don't recommend olive oil for that - it's distinctive flavor will come through in the cake. But corn oil, safflower oil, canola oil, etc, are all fine.
No, oil is liquid, shortening should be solid. Margarine or butter can be used as shortening.
you can substitute eggs with -milk (150 ml ok milk for each egg) -tofu -blended bananas (adds sweetness)
Yes. Canola oil is made from either Rapeseed or field mustard and is generally considered a vegetable oil anyway ;)
Oil can be substituted with somethingto keep it moist. This can be something like banana, potato, oreggs.
Yes, you can substitute any cooking oil in baking, as long as it isn't flavored.