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Give me your favorite cake recipes that call for oil only for the fat

I live in a very remote part of the world where I cannot get butter, margarine, or shortening. Seems like almost every cake recipe in my cookbooks calls for ginormous amounts of butter. Does anyone have any tried and true recipes for cakes that use oil and not some kind of solid fat? I already have good recipes for a chocolate cake, an apple spice cake, carrot cupcakes, and a lemon yogurt cake, but would like to expand my repertoire. Thanks in advance!

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    1. re: visciole

      I can only get vegetable oils like soybean or sunflower oil here. In olive oil cake recipes, can you use different oils and have acceptable results?

    2. Johnson City, TN??? :)

      Here's Hazan' polenta shortcake with raisins, dried figs and pinenuts. It's fantastic, esp. with a dollop of Greek yogurt.


      1. Assuming you can get ricotta cheese (and it does not have to be nonfat, regardless of what the recipe says), this blueberry crumb cake is delicious, and I would think you could adopt it for other fruits. http://www.virtualcities.com/ons/wi/l...

        1. Chiffon cakes are oil-based and are supposed to be light. (as opposed to carrot cake, etc). I'm intrigued but have never made one.

          1. As julesrules said, chiffon cakes use oil. Or, you could go fat free with angel food cake.

            If you're looking for a specific type of cake, that would be more helpful. There are a lot of good oil based cakes.

            1. The chocolate cake recipe on the back of the Hershey's Cocoa box is oil-based and absurdly reliable. I've been making it unassisted (except for the oven part, for the first couple of years) since I was about six. http://www.hersheys.com/recipes/184/H...

              1. I replied to the olive oil cake link above, but I love the Olive Oil Cake from Rustic Fruit Desserts.

                1. First of all, google "chiffon cakes", a fad from about 25 years ago---they use only oil. Second, here is my contribution (I hope your "remote part of the world" has dates). And if it doesn't have blenders or food processors, get ready to do a little hand-chopping. But the cake is surprisingly good. DATE CAKE: Process in blender or processor 1 cup brown sugar, 1 cup water, 8-10 oz pitted dates, 1/8 tsp salt, 2 eggs, 1 tsp baking soda, 2 tablespoons any vegetable (not olive) oil, and the grated rind of a lemon. After all is mixed together, add 1 cup flour and process very briefly just to incorporate flour. Add nuts if you wish. Bake 25 minutes in moderate oven.

                  1. seconds: this cake by Epicurious calls for vegetable oil in the CAKE...frosting is a different matter...PLEASE READ the reviews for what you can do *differently* with the frosting...this cake is UNBELIEVABLE...so good...be sure to use THREE 9" pans...it makes a ton of batter!

                    1 Reply
                    1. re: Val

                      I have made this a number of times, and it is a very good recipe indeed. It does make a lot of batter, and I sometimes make some cupcakes with the excess.

                      1. If you can get poppy seeds, this one is really good.


                        1. Chocolate cake made with mayonnaise instead of butter.

                          1. David Leibovitz's Fresh Ginger Cake. If you love ginger like I do you can easily add 6-8 ounces of ginger instead of the 4 called for.


                            1 Reply
                            1. re: scoopG

                              That one just got saved. Sounds amazing. Maybe a slice after some XLB???

                            2. Try this one:

                              APPLE CAKE

                              Pare and slice thinly 6 small Macintosh apples and mix with ¼ cup cinnamon sugar (do not use any other apple types). Set aside. Butter and flour a bundt pan extremely thoroughly, or use a tube (angel food) pan. (I find the Wilton easy release mixture works very, very well. Heat oven to 350 degrees
                              (I make this batter in a single bowl using a whisk. Easy clean up!)
                              -Beat 4 large eggs and add 1 ¾ cups of sugar
                              Add in:
                              -1 cup vegetable oil
                              -¼ cup of orange juice
                              -1 teaspoon of vanilla
                              Then mix in:
                              -3 cups of flour
                              -3 teaspoons baking powder
                              -½ teaspoon of salt.

                              Use a little less that one third of the batter and drop by spoonfuls on the bottom of the prepared pan. It should just cover the bottom of the pan. Distribute ½ of the apples over that, and use just enough of the batter to cover the apples. Repeat with the remaining batter/apples, ending with a layer of batter. This batter is very sticky and is best dropped by small spoonfuls over the apples since it doesn’t flow.
                              Bake for 45 minutes to 1 hour or until a toothpick inserted in the cake comes out clean.
                              Let cool completely in the pan before removing, otherwise it is liable to fall apart. Dust well with confectioner’s sugar. This cake improves with age and is best the next day – or even the day after!