Want to bake a cake with a low-fat option over oil? We have enlisted substitutes for oil in cake mix in the following article. Read on to know the alternatives.
Isn’t it maddening when you run short of an ingredient while you’re cooking or baking? The last thing you want to do is run to the store to pick it up, right in the middle of your cooking routine. That’s when a substitute can help you out. When you’re baking a cake, whether you’ve run out of oil, or are looking for a low-calorie version, an oil substitute in cake mix can come to the rescue. There are a number of substitutes for oil, most of which will work whether you’re using a cake mix or baking a cake from scratch. The options are:
You can try applesauce in place of oil when you’re using a cake mix―it works surprisingly well. Use the same quantity of applesauce as you would use oil, and proceed as normal. However, when you’re using a mix, it’s preferable to use unsweetened applesauce, since most store-bought cake mixes have added sugar. In case the mix asks for the addition of water, you may need to reduce the quantity of liquid you add, to maintain the batter consistency. In general, any pureed fruit can work, but most chefs prefer applesauce because of its mild flavor. Fruit puree works in a similar way as the oil, by adding moisture to the cake mix. Once baked, you’d be hard-pressed to figure out the difference.
Another great option that you can use as an oil substitute is yogurt. Again, use the same quantity of yogurt as you would oil, and continue as usual. You could also use a mixture of half yogurt and half milk, equivalent to the quantity of oil you need to substitute. Both milk and yogurt will give you a moist cake, so you don’t need to worry about dryness.
Butter is an obvious option as an oil substitute in a cake mix recipe. For best results, try melting the butter before you add it to the cake mix. By doing this, you can replicate somewhat―the consistency of oil―that will make sure your batter doesn’t need extra liquid. Butter will give you excellent results as a substitute and will also impart a rich flavor to your cake.
Sour cream is a great cooking oil substitute that you can use without a second thought. Its high-fat content will add moisture and springiness to your cake.
Although this may sound strange, mayonnaise can also work well as an oil substitute in a cake mix. Mayonnaise is made from a combination of eggs and oil making it suitable as a replacement. However, take care not to use mayonnaise that has additional flavorings or salt, since you could end up with a potential disaster in your cake tin. Additionally, don’t try and substitute sandwich spread or dressing for the mayonnaise, as both these, while suitable as substitutes for just mayonnaise, will not work as substitutes in a cake mix.
This is a great low-calorie option you can try if you’re wondering how to make a cake mix without oil. Diet soda makes for a fluffy cake, although a slightly crumbly one. If you’re looking to cut fat content, soda makes an option hard to beat. Follow the instructions on the pack, and add one can of soda in place of the oil; adjust the liquid accordingly to get a cake batter consistency. Don’t worry if your batter is a little runny, the cake will turn out fine.
Using an oil substitute in cake mix is a great way to cut calories without compromising on taste. Experiment with different options, and you might be pleasantly surprised with the results. In fact, you may find that your ‘substitute recipe’ actually becomes the regular recipe!