What can be used as a substitute for vegetable oil when making cake?

You can substitute vegetable oil in cake recipes with a variety of ingredients, depending on the desired outcome:

For a similar texture and taste:

* Unsalted butter: Use a 1:1 ratio (1 cup butter for 1 cup oil). Butter will make the cake richer and slightly denser.

* Applesauce: Use a 1:1 ratio. This will result in a slightly denser and moister cake, with a subtle apple flavor.

* Mashed ripe bananas: Use a 1:1 ratio. This will give a moist cake with a mild banana flavor.

* Avocado oil: Use a 1:1 ratio. This will add a slight avocado flavor and create a slightly denser cake.

* Coconut oil: Use a 1:1 ratio. This will impart a subtle coconut flavor and make the cake slightly denser.

For a lighter cake:

* Greek yogurt: Use a 1:1 ratio. This will create a lighter cake with a slight tang.

* Buttermilk: Use a 1:1 ratio. This will result in a tender, slightly tangy cake.

For a richer flavor:

* Olive oil: Use a 3/4 cup ratio for every 1 cup of vegetable oil. This will add a subtle olive oil flavor and richness.

* Melted chocolate: Use a 1:1 ratio. This will create a rich chocolate cake.

Other considerations:

* Adjusting liquid: Some substitutes, like applesauce or yogurt, contain more moisture than vegetable oil. You may need to reduce the amount of other liquids in the recipe, like milk or water.

* Mixing method: Some substitutes, like mashed bananas, require a different mixing method. Be sure to read the recipe instructions carefully.

* Flavor: Some substitutes, like avocado oil or coconut oil, will impart a distinct flavor. Consider this when choosing your replacement.

Important: Always experiment with small amounts of substitutes at first to ensure you achieve the desired result. Happy baking!