What can you substitute vegetable oil with when baking a cake?
You can substitute with apple sauce or pureed fruit.
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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)
Here's how: . Butter is 80% fat, oil is 100% To keep amount of fat the same, use 4/5 the amount of butter vs. oil. Use ounces instead of cups.If you get an odd number of ounces, use tablespoons: 2 TBS = 1 oz. Multiply the amount of oil x4, then divide that number by 5 and you have your oil! . T…hen use 5/4 of the amount of liquid because you have lost the liquid that butter has in it. Multiply the milk or whatever liquid x 5, then divide that number by 4. The solid issue You can use Crisco non- trans fat version NOT regular Crisco if you are using oil instead of butter for health reasons. ( It is saturated fat but you will avoid partially hydrogenated oil, which is the worst). Coconut oil would work (but you'll have a coconut flavor) . Original answer:No! Never do that! Butter has different properties. For one, it's a solid. I don't know the exact reason, but I'm in culinary school, and one time, I ask that, and got a huge lecture on how stupid my question was . (Not stupid. You can. Just don't tell your instructors!!) ; ) (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.
Yes indeed. The taste may be a little more nutty though but in pancakes and waffles its fine.
applesauce - really!. You can also use mayonaise.. You can also substitute the Oil with Sour Cream
Yes, many Italian cakes call for olive oil. The best type would be plain olive oil, not extra virgin because it will have a milder taste.
Never heard of that one. A common substitute though is Apple Sauce. Replace apple sauce for the vegetable oil and you will get a much moister cake. The proof is in the taste ... try it, you'll like it.. You can definitely do it however: I'm eating a piece of cake made with it right now!
I use vegetable oil instead of butter, lard, yoghurt etc. in a lot of recipes and so far the results have been good.
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.
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, 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)
Yes; sources on the web suggest 2 tablespoons oil, 2 tablespoons flour, 1/2 tablespoon of shortening, and 1/2 teaspoon of baking powder should substitute. It might taste a bit different, of course...
I have substituted olive oil (evoo) for vegetable oil and never had a problem. Not sure if you should but I have with no problem. I use the same amount as I would with vegetable oil.
Yes. Your cornbread will probably taste better if you don't use olive oil. Olive oil is probably too fragrant and strong to put in a cornbread.
Olive oil will burn at low;er temperature than vegetable oil, andit will alter the flavor, but it would work in a pinch. YA GURL AK WAS HERE :) ALSO.. OLIVE OIL IS GROSS.
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.
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.
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.
Yes. Corn oil is slightly stronger in flavor however not too noticeable. You will get the same results.
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.
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)
In cakes: Increase the amount called for by 15% and use vegetable shortening or non-dairy margarine.
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)
When dealing with a shutdown at Chicago's O'Hare airport, anairline may use a _________ model to simulate the costs andbenefits of various options in order to facilitate an effectivedecision.
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.
Grapeseed oil is a brilliant oil to use for most purposes. Not sure about deep frying, as this would possibly destroy the goodqualities of this fine oil in particular. I have used this oil in baking for many years with only goodresults to show.
I say yes, absolutely. many many recipes you can > But there are exceptions ,like pie crust.
No. In many baking recipes, a combination of butter and sugar provides a solid base. Once the batter is baked, the butter melts over time and is spread evenly throughout the goods. Using melted butter or liquid oils will weigh down your batter and cause the bottoms of your goods to be greasy and/or …burnt. They also will not rise as well (in the case of yeast-less baking) without real butter. If you must substitute the butter with something, Crisco or other solid vegetable oils can work. You'll get a different flavor, though, and it is not advisable. (MORE)
Yes, to some extent. The taste of olive oil will be noticeable in the final product, so olive oil can only be used in products where that taste will be acceptable. Olive oil also has a lower smoke point than other oils, so it is not appropriate for frying at high temperatures.
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)
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.
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.
Rice is a vegetable. In a cake mix, oil is oil. Some oils have a stronger flavor than others and this may come through in the finished cake, but as far as texture or performance, any oil will work.
Yes. It may give it a slightly different flavor, but it will certainly work all right.
Well, Canola oil is vegetable oil, but it will work just fine for the cake.
You can but you'll need to reduce the quantity of any liquid added, since vegetable spread is higher in liquid than butter. Otherwise your batter will be too sloppy.
Omit eggs and oil and use ONLY the same amount of Mayonnaise as oil called for in the cake mix directions.
um no you definitely cant. the oil is there to help the cake get more moist. the shortening will make it super dense and that's not good in a cake. also, i wont cook properly. i wouldn't if i were you.
Yes. Sunflower oil is basically used for frying, but it is still a cooking oil and can be substituted.
"Cooking oil" is actually a broad term for purified fat derived from plants which is normally liquid at room temperature. "Vegetable oil," when used to label a cooking oil product may refer to a specific oil like rapeseed oil or to a blend of different oils. Not all vegetable oils are edible - some …are useful only as fuel oils. Not all cooking oils are vegetable oils - for example there are several nut oils and oils from gourds and melons that can be used in cooking. The non-vegetable cooking oils are seldom used in baking, so for the purposes of baking, the terms cooking oil and vegetable oil are pretty much interchangeable. Any recipe that calls for one can use the other interchangeably with the caveat that some oils are lower fat than others and some of them are more tolerant to heat than others. Olive oil can be substituted for cooking oil, but it changes the flavor a little bit. (MORE)
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, the two are interchangeable. However, oil usually results in a moister texture to the finished cake.
Yes. Canola oil is made from either Rapeseed or field mustard and is generally considered a vegetable oil anyway ;)
Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.