Substituting oil in baking?

Substituting oil in baking? - Ingredients for cooking including vine cheese and bread sticks

I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected if I were to substitute peanut or canola oil for the vegetable oil?

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Best Answer

Peanut and canola are vegetable oils. Vegetable oil is a catch-all term, it's not asking for a product labelled "vegetable oil" although you can buy it in the store. Oils labelled vegetable oil are blends and can be any proportion of things like canola (rapeseed), peanut, corn, sunflower, etc. Just don't use Olive oil, it is a vegetable oil but it won't be good for cakes!

Different vegetable oils will give different properties although most will give you about the same result. Canola is flavorless and relatively light while peanut is a bit richer and, well, peanut-y. The differences in your cake will be subtle, however.



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Quick Answer about "Substituting oil in baking?"

  • Applesauce, preferably unsweetened.
  • Banana, ripe and mashed.
  • Butter, melted.
  • Cauliflower – unseasoned, cooked, and pureed.
  • Ghee.
  • Margarine, melted.
  • Mayonnaise.
  • Pumpkin, cooked and pureed.


    • Can you substitute anything for oil in a cake?

    Butter is an obvious option as an oil substitute in a cake mix recipe. For best results, try melting the butter before you add it to the cake mix. By doing this, you can replicate somewhat\u2015the consistency of oil\u2015that will make sure your batter doesn't need extra liquid.

    Can I replace oil in a recipe?

    For example, if a recipe calls for 1 cup oil, use \xbd cup applesauce and \xbd cup oil. Bananas: As a substitute for vegetable oil or other oil called for in a baking recipe, swap in mashed bananas for half the oil called for. Pureed or baby-food pears: This convenient product also makes a good substitute for oil in baking.

    What can I substitute for vegetable oil in a cake mix?

    The good news is that butter, margarine, shortening and all types of oil can be used in place of the vegetable oil in SuperMoist package directions. There may be slight differences in texture and flavor, however all cakes will have good baking results.

    Does oil make a difference in baking?

    Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts.


    Can You Substitute Oil for Butter In a Baking Recipe?



    More answers regarding substituting oil in baking?

    Answer 2

    I use extra virgin olive oil in cakes all the time because that's usually all I have on hand it it works just fine. Never tasted a difference and never had anyone else taste a difference. I expect it'd be the same with peanut or canola, which don't even have a strong fragrance like olive oil.

    Answer 3

    You probably would not notice much difference substituting peanut or canola oil for "vegetable oil", because of the amount of sugar in a cake. On the other hand if you substitute with extra virgin olive oil you will notice a difference, not so much in the flavour, but in the texture. Unlike the other oils mentioned EVOO contains natural mono- and di-glycerides, which are emulsifiers which will give the cake a fine, dense crumb, and help it to hang onto moisture, so that it remains fresh longer. There is a long tradition of using EVOO instead of butter in cakes in places like Italy and France.

    As an aside, in the case of pie crusts, which do not contain sugar, I have noticed a flavour difference between oils (if you have not tried making pie crust with oil, do yourself a favour and give it a try; they are super easy). Avocado oil has a slight fruity flavour, and canola had a slight fishy flavour (maybe because it is high in Omega 6) which I find unpleasant. My favourite is peanut oil which has a rich taste (highest in saturated fat) and seems the closest to butter. Unfortunately I did not include EVOO in my side-by-side testing but I am guessing it would produce a very tender crust similar to ones made with shortening, since they both contain mono- and diglycerides.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Jacob Moseholt, Klaus Nielsen, Skyler Ewing, ready made

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