Can i use olive oil instead of vegetable oil in my cake recipe?
I have olive oil which is mixed with canola oil but no veggie oil. And what can i use to substitute eggs in a cake?
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10 comments a "Can i use olive oil instead of vegetable oil in my cake recipe?"
not a good idea
The Zone diet, calls for all recipes with olive oil. At first I did not like. Although I LOVE OLIVE OIL, I did not think it would be good in sweets. But , for me, is just fine.
Olive oil is healthier! Just don’t use extra virgin!
No No No.
Olive oil has a very hearty taste that would overtake the taste of your soon to be cake.
Go to the market, get some veggie oil and some eggs.
Olive oil has a distinctive taste, but… you can use it for this purpose as long as you’re willing to deal with the taste difference. You might actually like it (really!). The “chemistry” will work, just fine.
Egg substitute can be tough. While you can try oil, applesauce (or other pureed fruit)… there’s more to the “chemistry” than just what these can provide.
You’re better to do a recipe that’s specifically eggless.
Baking is a science of formulas….cooking is not and allows for multiple changes. You don’t have what is needed for the cake, so save your time and dissapointment. Olive oil will flavor the cake (and not in a nice way). If the recipe calls for whole eggs…use whole eggs and nothing but. If it has been written specifically for egg substitute…then the entire formula has been adjusted and you need to use the substitute it calls for. Sorry about that.
Olive oil, especially virgin olive oil which is from the first pressing of the olives, is much heavier of an oil and has a different flash point than vegetable oil.
The flash point is where the oil actually starts to burn. You will get a much more flavorful product but it may not add flavor in a good way.
If you don’t have veggie oil and the recipe calls for it either buy some or wait.
You can always try it as an experiment though just for fun , but I wouldn’t make a large batch of anything just to experiment. SGRS
you can’t substitute egg’s I don’t think and any way if you use olive oil in a cake it will change the flavor of the cake, maybe you should go to the store and get what you need to make a cake.
I’ve tried using olive oil in my baked products. It came out pretty good. It is more expensive this way though but what can you do if it’s the only thing in your pantry. No need to get a vegetable oil. You can even melt butter for the equivalent amount needed for your cake. In most cakes/cookies etc., I just use melted butter. It’ll come out more delicious.
But, I’ve never substituted for eggs if they are listed in the recipe. I try to look for a recipe that don’t use eggs if I’m out. There are recipes of cakes (you can find them online) that don’t use eggs.
From looking online, though, I’ve found this:
What is a good substitute for eggs?
For: 1 egg in baking
Use: 1 tsp cornstarch plus 1/4 cup water
or
Ener-G Egg Replacer – follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
No Olive Oil will take over the taste. You can use a lighter oil like a safflower oil and I have substituted eggs with no cholesterol eggs in my cheesecake receipts.
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