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Can You Replace Vegetable Oil With Canola Oil in Cakes?

by Wendy K. Leigh, studioD

The type of oil used in baking potentially affects both the flavor and consistency of the final product. With cakes and other delicate desserts, it is even more crucial to choose the proper oil. Canola is a versatile oil that adapts to most recipes.

Light and Flavorless

Canola oil is made from the crushed seeds of the canola plant, also known as a rapeseed plant, which is in the same vegetable family as cabbage and broccoli. According to the U.S. Food and Drug Administration, the unsaturated fat in canola oil has the potential to reduce coronary heart disease when replacing other oils containing saturated fat. It can easily be used in cake recipes that call for vegetable oil, providing a light and healthy option that does not alter the cake's flavor like more pungent oils such as olive or peanut.

About the Author

Wendy K. Leigh is a travel writer and photojournalist from Seattle. She is the Editor of Islands America, a travel website for visiting islands within the United States. She also writes about home design, food and historical architecture. Leigh holds a Bachelor of Arts in English from the University of Washington.

Photo Credits

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