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Anyone have any good cake recipes that use oil rather than butter? I’m always after a good lacto-less cake recipe.
Actually, anyone got an unusual (yet rocking) cake recipe that they’d like to share? Please.

9 Comments

  3. Vegan Chocolate Cake:
    1 1/2 cups plain flour
    2/3 cup sugar
    3 tablespoons of cocoa
    1 teaspoon baking soda
    1 teaspoon vanilla extract
    1 tablespoon white vinegar
    5 tablespoons of vegetable oil
    1 cup cold water
    Preheat oven to 180C
    Combine dry ingredients in a bowl. Mix in vanilla, vinegar and oil. Add water slowly and stir through.
    Place mixture in a nonstick or greased baking tin and place in oven for 30 – 35 minutes or until cooked.
    Eat.

  5. You’ve got to watch that anonymous vegetable oil, it often that contains palm oil, which is not that great for you, it being one of the few saturated forms of vegetable derived fat. I also don’t think you’d want a terribly flavourful oil, like olive oil, for a cake, since it’s likely to interfere with the eventual taste. Canola oil is what I’ve used when cakes have asked for oil, although aside from a carrot cake I have more often made muffins.
    I just looked at my yummiest cake recipes and alas they contain great chunks of unsalted butter or cream.

  6. Good points, Galaxy. What about something like Macadamia nut oil? Though I guess it kind of loses its flavour when it gets hot…
    Last night The Squeeze spurned the vegan chocolate cake recipe in favour of milk and eggs and butter. He made a great cake, but…
    I will try the vegan version soon – I like dairy-free cakes.
    I’m also interested in those cakes that involve vegetables – the old beetroot and chocolate cake, for example.
    Can you tell I finally have time to cook again?
    I’ve even been riding up to Coburg to seek out unusual ingredients (dang if I’m going to ride to Richmond for special Asian stuff or seafood, though…
    ….though I really should, especially if I’m going to keep up all this adventurous eating.

  7. Beetroot and chocolate cake sounds mmm. On the oil, I don’t think there would be anything to be gained by using macadamia oil over canola or even grapeseed, especially if it’s ludicrously expensive as I expect it might be.
    Happy cooking. Requests for pictures as always…

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