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Help! Can I sub evoo for veg oil in cake?

dianne0712 Sep 18, 2012 08:06 AM

I'm in the middle of making some cupcakes and I've realised I've run out of vegetable oil. It's pouring rain and I don't want to walk to the store. Can I substitute evoo?

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  1. meatn3 RE: dianne0712 Sep 18, 2012 08:13 AM

    Yes. There may be a flavor change depending on how fruity your evol is.

    1. b
      Bkeats RE: dianne0712 Sep 18, 2012 08:19 AM

      I would not recommend it. Cake batter usually calls for a neutral oil. If you are using evoo, you will get a distinct olive oil taste in your cupcakes.

      1. s
        sandylc RE: dianne0712 Sep 18, 2012 05:15 PM

        I'd be inclined to use butter before EVOO.

        1. e
          escondido123 RE: dianne0712 Sep 18, 2012 05:22 PM

          They will have a taste of olive oil, not that that's a bad thing....I use it in my zucchini muffins.

          1. C. Hamster RE: dianne0712 Sep 18, 2012 05:27 PM

            Evoo IS vegetable oil.

            Of course you can use it. It's just a matter of taste.

            3 Replies
            1. re: C. Hamster
              dianne0712 RE: C. Hamster Sep 20, 2012 04:17 PM

              Since there were so many conflicting answers I left it until hubby drove me to the store.

              1. re: dianne0712
                meatn3 RE: dianne0712 Sep 20, 2012 05:03 PM

                There are many different oils and fats available. The main differences are flavor, fat content/type and smoke point. Different fats offer different qualities, especially in pastries. Hence the discussion of lard vs butter vs shortening for pie crusts and biscuits. Recipes will specify the type tested for. You can substitute and have a perfectly edible (and delicious) product but flavor may vary from the recipe developers intent. Here is a link which is a good intro to oils and offers substitution :


                1. re: meatn3
                  crt RE: meatn3 Sep 22, 2012 08:20 AM

                  Best answer here meatn3. And Cooks Thesaurus is one of my very favorite websites when it comes to food.

            2. k
              KimMae RE: dianne0712 Sep 22, 2012 07:08 AM

              I do this all the time. I think if you have a light tasting cake - white or vanilla for example - you might taste a strong olive oil. In chocolate for example I don't think there is any difference in flavor.

              1. paulj RE: dianne0712 Sep 22, 2012 08:51 AM

                There are a number of olive oil cake recipes online and in cookbooks. A citrus and olive oil combination is particularly common (orange or lemon). The combination gives a particularly 'Italian' character.

                Here's a highly regarded one using olive oil and rosemary.

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