Can I Use Olive Oil In A Cake
You can use olive oil instead of regular vegetable oil in baking, it helps to reduce cholesterol levels. One of the great benefits of using olive oil in cakes is that the texture will be fluffier and will stay moist for a long time. When you use olive oil in your cakes, it lends better moisture in the moment and over time.
Baked using olive oil, the cakes are more moist than if using butter, and I like the additional flavour the olive oil gives to the pie. Olive oil works as a butter alternative, but so does vegetable oil, as the texture remains tender and moist. While some fruits and vegetable oils will only dampen your dough (and you cannot fault them, it is really all we need them for), olive oil–extra virgin olive oil in particular–adds a lovely floral, lightly peppery aroma to baked goods. Use an extra mild olive oil, since that will impart a gentle flavour to the pie, compared with an extra virgin olive oil, which provides fruity, bitter flavors.
Some specific recipes call for heavily-flavored olive oil, but for general baking or boxed cake mixes, you are better off using an extra light olive oil. We suggest using extra light olive oil to keep your cakes mild in flavor, rather than bitter. Overall, we would recommend using a good quality olive oil in the cakes, it will add another flavour to it, as well as making it slightly healthier. When you are using olive oil instead of vegetable oil or butter, be sure to consider any changes in flavours that may impact this pie.
When baking a pie, you may be used to using butter to infuse the recipe with fat (or perhaps using vegetable oil, if you typically rely on boxed pie mixes). If you are looking to reduce your fat intake, you will want to avoid using butter or margarine in the recipe. Make your pound cake recipes with butter, but start experimenting with brownies, quick breads, and muffins. You need the fats and oils in your quick breads, cakes, and cookies to provide the delicious texture of the fast-breads, so you will want to replace those with something else that tastes better.
Once you know what oils you prefer, choose the last one that you use for a particular recipe, based on how well its flavors compliment your baked goods. Do not bake with oil that you are not fond of how it tastes, but consider how that oils flavor profile will impact your end result as well.
When buying oils especially for baking, opt for the Extra Light variety — this will have the lowest fragrance. If you are using the oil sparingly, and combine it with a good flavouring, no one will be able to tell the difference in taste. Canola oil is almost tasteless, so you do not need to worry about the change in taste that can be more apparent with alternatives such as coconut oil and apple sauce. While it may vary depending on individual preferences, the best olive oil to use for baking tends to have a smooth, light, fruity taste that is detectable without being overwhelming.
| Advantages | |
| Provides health flavor | Olive oil certainly takes the cake in terms of general health benefits |
| Adds flavor | Olive oil imparts flavor in baked goods |
| Moistness | Olive oil keep the cakes more moist than butter |
Some brighter pie flavors will cover up olive oil, but olive oil may give your baked goods a little bit of fruity notes. While all-purpose flour is used here for convenience and easy, using cake flour would have made the texture of this olive oil pie much lighter and spongier. I like to bake olive oil cakes with a neutral base of regular (or very lightly toasted) white sugar, cultured buttermilk for a dense texture and a complex flavour, and cake flour* for a thin, gentle crumb. Olive oil may be used for making cornmeal cakes, but it is not ideal for products such as Confetti Cake, which mostly relies on butters aromatics and air-lift properties for taste and texture.
Oil is a preferable fat to butter (for the past) for the tender, spongy, and chewy texture that it provides. Adding extra liquid to a butter-based brownie will keep it moist, as the butter provides a fun, uniform texture. This means that your pie will be softer and have more moistness than what you get from most other oils. I prefer the flavor of unsalted bread over the texture of butter-subsoiling bread, due to the fact that subsoiling with 100% butter tends to result in a slightly dense texture.
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Olive oil does not make for an ideal substitute in recipes calling for room temperature butter; those recipes almost always include a step called creme fraiche, where the room temperature butter and sugar are blended together until it is light and fluffy. Because the pie never gets to a temperature far above 200degF (93degC) internally, the baked pie is far more gentle on volatile compounds like the ones found in olive oil than are the saute, fry, or even boiling techniques of the meat.
Olive oil certainly takes the cake in terms of general health benefits, and imparts much more flavour in baked goods than grapeseed. Within the realm of extra virgin oils, every brand and type of olive produces a unique flavor profile, which is where choosing comes in to play with baked goods. Experiment by adding extra virgin olive oil to recipes, and measure your dinner guests reactions as they taste your baked goods infused with a delightful, nutty aroma only gourmet olive oil can deliver. You can include extra virgin olive oil in baking recipes that call for butter, and you automatically make your recipes healthier, since olive oil is lower in saturated fats than butter.
At this point, olive oil enthusiasts probably have a preferred bottle that they are itching to try in this recipe, but those who are not sure may want to check out our Guide to Buying a Good Bottle of Olive Oil for tips on buying and some of our favorite brands. Olive oil cakes are ridiculously easy and idiot proof, making them the go-to dessert at restaurants that do not employ pastry chefs (though when a pastry chef does actually include olive oil cakes in their menu, you can rest assured it is going to be doozy).
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Personally, one of my favorite ways to use olive oil is in granola–there is just something about that extra dash of salt, or even some slight bitterness, that accents the sweetness of a crispy snack. The one issue with avocado oil is that it is generally quite expensive, so it is not an affordable option for everyone. Sunflower oil is also relatively healthy compared to the other oils, but does not taste very good. When frying, remember the oil you use for the fry also has an impact on flavor, so pick it accordingly.
Can you use extra virgin olive oil in cakes?
Yes, it can be challenging to envision olive oil being used in baking, given all of its savory uses. However, you can substitute extra virgin olive oil for conventional cooking oils by replacing the same volume of canola or vegetable oil.
Can I use olive oil in place of vegetable oil in a cake?
Olive oil is easily interchangeable with vegetable oil for any cake recipe. Just ensure that you substitute vegetable oil with olive oil using the one-to-one ratio. If the recipe requires only one cup of vegetable oil, you should simply use one cup of extra virgin oil.
What is the benefit of baking a cake with olive oil?
If you use olive oil for baking your cake, you will be able to cut down on cholesterol and saturated fat in your baking, as olive oil is generally considered a ‘good’ fat, unlike butter. Olive oil also has natural antioxidants that can help protect our cells, and vitamin E that can prevent cardiovascular diseases.