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substitute for oil when baking

the food guy Jan 5, 2005 07:14 PM

I've got a great recipe for an apple cake from The Gift of Southern Cooking that calls for 1-1/2 cups of vegetable oil. What can I substitute? Perhaps apple sauce? If so, how much oil should I use, and how much apple sauce?

  1. a
    Anne in SF Jan 6, 2005 08:41 AM

    You could use apple sauce, or prune substitute.

    Probably the "safest" substituion in terms of matching the texture/moisture of what the origional chef had in mind would be to use extra-light tasting olive oil. It's right next to the other olive oils in the supermarket, but has less "flavor" than the usual EVOO.

    There was a good article in the Boston Globe, I believe, about how lots of countries use olive oil in their baking (of cakes)...specifically places like Italy and Greece.

    Link: http://www.baking911.com/pantry_fats.htm

    1. a
      Alan408 Jan 5, 2005 07:28 PM

      There is a commercial available substitute made out of prunes. I used to use it when making cookies.

      Directions are on the jar.

      1. f
        foodiex2 Jan 5, 2005 07:23 PM

        I usually substitute 1 for 1 apple sauce for oil in many recipes. Pumpkin also works well but since it is an apple cake stick with apple sauce but make sure it is 100% apple, that there is no added sugar. Keep in mind if you replace all the oil with apple sauce you will have a very different cake. I would start by replacing 1/2 the oil and see how it turns out. If it still feel/tastes too oily for you next time replace 3/4 of the oil.

        1 Reply
        1. re: foodiex2
          Keri T. Jan 6, 2005 09:28 AM

          I always halve the oil in my recipes and replace it with unsweetended applesauce 1 for 1. I agree the texture would be off if there was no oil at all.

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