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So if you don’t really want to notice the oil in your cake, reach for canola. According to Livestrong, canola oil is also low in saturated fat, so it’ll make a deliciously moist cake while also being a little healthier than some other choices like vegetable oil.
So, if a recipe called for 1 cup of butter, you’d use ¾ cups of canola oil. A direct 1:1 substitution can work, but you may need to add a little more flour, or remove small amounts of other liquid ingredients.
To quickly cut down on fats, use canola oil to grease baking sheets and cake pans. This can be done very easily, and is a simple swap.
In order to get canola oil, the initial product needs to go through several stages before reaching the shelves at grocery stores. This refining processing includes bleaching and deodorizing, and other chemical treatments.
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