Can I reduce the fat in a cake recipe that tasted too oily?

[Esty]

I recently made a pound cake that called for half cup butter and half cup oil. (Yield 1 loaf)
The cake felt and tasted too oily. Can I just reduce the oil by half? Or must I add another liquid in its place.

Just to clarify, I am not looking for a low fat version of this cake. I liked the recipe as is except for the fact that it felt/tasted oily.

Thanks!!

[weezieduzzit]

I frequently replace all or most of the oil in cakes with unsweetened applesauce. Its always moist but not oily.

[Esty]

Thank you Weezieduzzit,

I don't think it needs more moisture, it was too oily. I know applesauce is used to replace fat but I'm looking more to reduce the oily feel of the cake and was wondering from a structural point- can I just reduce the oil or must I replace it with another liquid of some sort.

[goodhealthgourmet]

can you post the recipe or at least give us the proportions of other ingredients? it will help determine how much liquid/moisture you can remove without compromising the texture or structure of the cake.

[Esty]

Here it is:

1/2 cup butter
1/2 cup oil
5 eggs
3/4 cup palm sugar
1/4 cup agave
2 teaspoons vanilla
2 cup almond flour
2 teaspoons baking powder
1/2 cup cocoa powder
pinch of salt

Melt the butter, add oil and set aside. Whisk the eggs and sugar, then add agave and vanilla and whisk.

Mix the dry ingredients then add them to the wet and stir. Add the oil/butter and stir.

Bake 40-50 minutes at 325.

The texture was great and the flavor was very good except for the oily feel.
Actually the chocolate taste wasn't too strong so I was hoping to add cocoa powder next time, maybe 3/4 cup- this would probably make it drier too...

Thanks for all your help!!

[goodhealthgourmet]

oof. yeah, that's gonna be a greasy cake. almond flour is higher in fat than wheat flour, and without any other dry ingredients besides the cocoa to absorb it, 1 cup of fat is too much. the butter & eggs provide plenty of fat, and with the agave you get extra moisture, so i dare say i might even just omit the oil entirely...and without it the flavor of the cake will be more concentrated so you might not even need to bump up the cocoa.

of you do omit the oil and the batter seems too stiff or dry when you're mixing, try adding a little almond milk one tablespoon at a time until you reach a consistency you like.

[Esty]

Thank you goodhealthgourmet, I will try it again and let you know.