Can I subsitute olive oil for vegetable oil when baking a cake?

Question

I am baking a cake and on the box it says to use veggie oil, can I use olive oil instead? Its a chocolate cake.

Answer 1

Try adding plain yoghurt or sour cream instead of any sort of oil. It cuts down on the calories, and the cake remains moist and good tasting.

Answer 2

I probably wouldn't for two reasons.

1) I doubt the cake mix you are using would compensate for the difference in taste of olive oil vs/ vegetable oil. Olive oil is really pretty 'nutty' in taste, and the cheaper varieties can sometimes be a little acidic. I'm not sure what this would do to a cake flavor.

2) baking is based on the same principles as chemistry. Each part has it's own properties and scientific role to play in the chemical reaction that happens when you bake. I don't generally advocate making substitutions in baking. Even though the makers of Crisco would have you believe that you can swap your butter for Crisco, I've found that it still needs a little adjustment in the recipe to successfully work.

Answer 3

Sorry, you will have cruddy tasting brownies. Go borrow some veggie oil. Why? Olive oils have certain compounds in them that make them differ from other oils in the fact that they are processed differently. Veggie oils are cooked, pressed, filtered and have lesser components in them. Usually olive oil is "virgin" meaning it has not been cooked or processed (only filtered to get the fine debris/organic matter) out of them. There is a reason for cooking some oils before they come to market, to remove certain flavors. I am no expert, but I do know you use olive oil only for savory sauces, as an accent for side dishes and for preparing high heat applications. You can use olive oil for unleavened bread, however for brownies that olive taste is going to ruin the flavor of the cocoa in the recipe. You could use safflower, corn or other bulk oils, but remember oils have flavor components that should compliment what you are cooking. If you get into a pinch I think you can use Crisco or Lard. Not sure about Lard, but "shortening" is veggie oil that is hydrogenated or whipped to turn it into a solid and not a liquid. Go to food network and you could find all kinds of substitutes I bet. Good Luck.

Answer 4

I wouldn't use olive oil. One of my favorite Italian restaurants features Olive Oil Cake for dessert - I don't like it at all - tastes kind of off. Also, good olive oil costs so much more than vegetable oil - why waste it?

Answer 5

You can likely get away with doing it if the olive oil you are using is very light. The darker the olive oil, the more pungent the olive taste which would not be compatible with the chocolate cake.

Answer 6

I would not recommend it. Although olive oil is a healthier substitute, the taste outcome of the cake will probably not be all that good.

Answer 7

No. Use canola oil instead. Also look online for recipes that use applesauce instead oil/eggs.

Answer 8

All fruits are fresh vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 9

In the superstore, fruits are usually picked out far too soon. Some are rocks, many are bitter. Some of the fresh vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 10

if it is a really light tasting olive oil it will be fine, but if it is a more potent oil, it may taste a bit off