Help!what Can I Use Instead Of Vegtable Oil?

Baking By MandyCakez Updated 1 Oct 2010 , 4:41pm by DianeLM

MandyCakez Posted 30 Sep 2010 , 9:27pm
post #1 of 13

I'm making a batch of chocolate cupcakes for a customer an i totally forgot i was all out of vegtable oil. icon_sad.gif I googled an found applesauce or olive oil.But i figured you ladies would know the best thing to use to substitute the oil?
Thanks! icon_biggrin.gif

12 replies
apetricek Posted 30 Sep 2010 , 9:47pm
post #2 of 13

I have heard applesauce although I have never done it. I woudn't say olive oil, I would think it would make the cake very heavy...may be worth the while just to run to the store and get some oil...LOL

MandyCakez Posted 30 Sep 2010 , 9:49pm
post #3 of 13

I'm afraid both the applesauce an the olive oil will ruin the chocolate flavor.I may just have DH do that! icon_lol.gif

TrixieTreats Posted 30 Sep 2010 , 10:02pm
post #4 of 13

Melted butter.

turnerdmann Posted 30 Sep 2010 , 10:11pm
post #5 of 13

I've used applesauce and it gives the cake a nice consistenency. You do not get an applesauce taste.

MandyCakez Posted 30 Sep 2010 , 11:27pm
post #6 of 13

Thanks for all your help ladies!I ended up using 8 TBS of melted butter an they turned out ok.I was SO upset i forgot the oil.Usually i'm better prepared then that.

MandyCakez Posted 30 Sep 2010 , 11:31pm
post #7 of 13
Quote:
Originally Posted by turnerdmann

I've used applesauce and it gives the cake a nice consistenency. You do not get an applesauce taste.




Have you used it on chocolate cake?I was afraid to try it with it being a chocolate cake.If it was a white cake i would of used the applesauce.

feliciangel Posted 30 Sep 2010 , 11:47pm
post #8 of 13

I was reading somewhere you can use mayo as a oil sub ...heres the were I was reading hee hee i bookmarked it just in case ...http://www.vocalpoint.com/surprise.html?contentId=500000090

tokazodo Posted 30 Sep 2010 , 11:52pm
post #9 of 13

shortening or softened butter in equal measurment as the oil.

Olive oil would be too strong for my taste buds

imagenthatnj Posted 1 Oct 2010 , 12:03am
post #10 of 13
Quote:
Originally Posted by tokazodo

shortening or softened butter in equal measurment as the oil.

Olive oil would be too strong for my taste buds




Yes, never olive oil.

I do have an olive oil cake recipe from Italy that I found once. I made it. I didn't taste like olive oil!

I heard once that you could use canola oil, because taste is light.

deMuralist Posted 1 Oct 2010 , 12:27am
post #11 of 13

I have used cheap (not extra virgin) olive oil and it was fine.

For chocolate cake you can use prune puree instead of applesauce.

what_a_cake Posted 1 Oct 2010 , 12:30am
post #12 of 13

Shortening is actually vegetable oil, as so is olive oil, both go well with chocolate (maybe not the extra virgin). Butter is also good, you have to remember that it does not sub 1:1 to oil. Butter is not all oil (17-20% is water depending on the brand). Lower moisture helps create cakes that rise higher, so you may want to substittute butter by increasing the amount of "fat" by 20% while reducing the total amount of liquids in 20%

Sounds complicated but it's not, just a matter of practice.

DianeLM Posted 1 Oct 2010 , 4:41pm
post #13 of 13

Light olive oil is absolutely fine for baking. I use it all the time. It has no flavor, just like veg oil. You obviously don't want to use the green extra-virgin kind.

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