Subbing Oil For Marg

Baking By leahk Updated 9 Aug 2009 , 8:15pm by Doug

leahk Posted 8 Aug 2009 , 8:10pm
post #1 of 4

I am a hobby baker, and don't have the knowledge in cake chemistry that y'all have.

I bake non-dairy for kosher reasons. Many of the recipes I have I substitute oil for marg at a ratio of 2/3 oil to 1 cup marg. I know that this changes the stability of the cake, but I can't bring myself to use straight marg.

Any ideas on other ways to substitute and retain cake stability?

3 replies
Doug Posted 8 Aug 2009 , 9:21pm
post #2 of 4

low fat option --

applesauce 1:1 for the oil/margarine.

can do 50/50 as well


leahk Posted 9 Aug 2009 , 9:34am
post #3 of 4

Thanks for those links!

I recently tried a yellow buttermilk cake recipe. I made "buttermilk" by curdling soy milk and swapped oil for margarine. They rose nicely but then collapsed when they came out of the oven and had wet centers. I am looking for a moister cake- but that was too moist. Do you think that if I swapped a mix of applesauce and oil for the marg it would do better?

Doug Posted 9 Aug 2009 , 8:15pm
post #4 of 4

possibly - but you will only by trying as each recipe, especially scratch, is different and reacts differently

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