Table of Contents
There are many reasons to substitute oil when baking a cake. First, oils are calorie-laden. A tablespoon of oil has about 130 calories, according to the USDA. If you’re trying to cut down on your calorie intake, swapping in a healthier alternative can help. Another reason?
Yum-Yum Cake (No Oil or Butter!) This Yum-Yum Cake recipe is amazingly delicious and moist, without the need for any oil or butter. It’s a time-tested recipe that’s been handed down through generations. Preheat oven to 350F, with rack on lower middle position.
An oil-based cake is never dry and here’s why: oil is a liquid (or, for lack of a better word, “wet”) at room temperature, and so, thanks to that liquidity, cakes made with it taste moist. Butter, on the other hand, is solid at room temperature, which means cakes made with butter run the risk of tasting dry.
Though we have a plethora of recipe options, there are also some worthy tips and tricks like vanilla cake recipe with oil. The surface of cakes made with oil is usually better than the surface of cakes made with butter.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…