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No Guilt - oil based cakes

Yenni Mar 3, 2005 08:09 AM

I find that my favorite cakes are made with oil, the guilt comes with using butter. Do you have any great recipes?

  1. h
    honey Mar 3, 2005 11:15 AM


    1. b
      Buttercup Mar 3, 2005 12:12 PM

      There are a lot of good ones in Jewish cookbooks because kosher cooking prohibits mixing meat and dairy ingredients in the same meal (meaning that the dessert following a meat meal must be non-dairy). A good place to start is "A Treasury of Jewish Holiday Baking" by Marcy Goldman.

      1. v
        Val Mar 3, 2005 12:13 PM

        Yenni, have you ever tasted Jewish Apple Cake? Most recipes that I've ever seen for it have oil only, not any butter or shortening. I have a recipe also if you'd like it but "googling" brings up a bunch of them.

        1. a
          amanda Mar 3, 2005 12:44 PM

          i made this olive oil tea cake from epicurious a couple of years back for christmas gifts. it was delicious!



          1. t
            Timowitz Mar 3, 2005 04:39 PM

            The olive oil and Sauternes cake from Chez Panisse Desserts by Lindsay Shere is also very good. I believe other sweet wines work well; I might even have made it with something else, but it was decades ago.

            1. f
              foodfirst Mar 4, 2005 01:32 AM

              Jamie Oliver's beetroot and fresh ginger cake is delicious (he calls it a "pudding") ... ingredients include polenta and honey. From the Jamie's Kitchen book.

              2 Replies
              1. re: foodfirst
                kate Mar 5, 2005 05:40 PM

                Could you paraphrase that here, please - it sounds fascinating!


                1. re: kate
                  foodfirst Mar 6, 2005 09:20 PM

                  will post the paraphrased recipe w/in a couple days

              2. b
                Browniebaker Mar 4, 2005 10:38 AM

                The recipe for chocolate cake on the back of the can of Hershey's cocoa is extra-moist and delicious, and you can feel virtuous eating it.

                Sometimes I substitute buttermilk for the milk and brown sugar for the granulated, for a fudgey chocolate cake.

                Actually, you can leave out the cocoa and double the vanilla for a yellow cake; or omit the cocoa, omit the vanilla, and add spices for a spice cake; or omit the cocoa, double the vanilla, and substute dark brown sugar for the granulated for a butterscotch cake -- I've tried all these variations and they all work.

                1. s
                  summertime Mar 4, 2005 11:58 AM

                  Italians frequently use oil instead of butter in their recipes - most italian cookbooks would work for your purpose.

                  There is a an italian-jewish desserts cookbook by Eda Machlin which has plenty of those - they are a bit old-fashioned, but good.

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