Canola Oil Instead Of Vegetable Oil

Baking By JohnnyCakes1966 Updated 21 Apr 2010 , 11:48pm by gabbenmom

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JohnnyCakes1966 Posted 21 Apr 2010 , 9:45pm
post #1 of 5

If a cake recipe calls for vegetable oil, do any of you replace it with canola oil? I seem to remember my mother doing this and her cakes were always moist and delicious. I know that canola oil is healthier than veggie and I would like to start using it. Could you replace the veggie oil with 1/2 canola and 1/2 butter for even more flavor? Would it be as moist with the butter?

4 replies
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KHalstead Posted 21 Apr 2010 , 11:01pm
post #2 of 5

I've replaced vegetable oil for canola many times and didn't notice any change in flavor or texture!

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SPCC Posted 21 Apr 2010 , 11:18pm
post #3 of 5

I have always used canola oil. texture is always the same. taste too.

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Doug Posted 21 Apr 2010 , 11:35pm
post #4 of 5

and I ditch the oil all together and just sub equal amount of melted butter.

not as healthy but oh so good


and yes, when low on butter, have done the 1/2 and 1/2 oil/butter as well and was just fine.


veggie oil is a blend of multiple oils (corn, soybean, canola, sunflower)

I don't like corn oil -- has a taste

I don't like peanut oil except for dishes that need its taste and for deep fat frying (esp those turkeys!)


yes I have used EVOO to make a cake -- couldn't tell the difference at all (well, maybe the heart did)

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gabbenmom Posted 21 Apr 2010 , 11:48pm
post #5 of 5

I always use canola oil for all of my baked goods. They are moist and taste great icon_smile.gif

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