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Can you use avocado oil for baking a cake?
Refined avocado oil is a great option for baking cakes because it has a neutral flavor that won’t interfere with the other flavors in the cake. In addition, refined avocado oil has a much lower content of saturated fat than butter which makes it a more heart and gut healthy alternative.
You can substitute half a cup of buttermilk for every one cup of butter. This has worked well for me in all recipes I've tried it with—with the exception of pie crust. It changed the consistency of the dough too much and made it crumbly, instead of flaky. (No buttermilk on hand? No problem! Just add one tablespoon of lemon juice or vinegar per cup of milk. Let it let stand for five minutes before using.)
- How much: If the recipe calls for 1 cup butter, use 1/2 cup buttermilk.
- Best for: Most things except pie crust
9. Olive Oil
Olive oil can be used as a substitute for butter in baking by using three-quarters of a cup of olive oil for every cup of butter called for. Note that olive oil has a strong flavor, which means that it works best in savory baked goods like herb breads or biscuits. It would likely hurt the flavor of sweeter items, such as cakes, cookies, or pie crusts. I do, however, find this is a tasty substitute for butter in crusts I am using for meat pies or pot pies (and my picky-eater hubby has not noticed a difference!).
- How much: If the recipe calls for 1 cup butter, use 3/4 cup olive oil.
- Best for: Herb breads, savory biscuits, and meat pies
Can I substitute avocado for eggs?
A quarter-cup of mashed avocado makes a great substitute for an egg in baked goods, where it can also replace oil, according to Bonnie Taub-Dix, RDN, creator of BetterThanDieting.com, and author of Read It Before You Eat It: Taking You from Label to Table.
Another Benefit Of Avocado Frosting: Its Vegan
Another plus to this recipe? It contains no dairy. We swapped out the butter and heavy cream for avocados and lemon juice.
What does this mean?? IT’S VEGAN!
Some vegan frosting recipes out there can be pretty complicated, so this is a simple and easy frosting recipe for all my vegan bakers out there 🙂
The consistency of this frosting is thinner than my standard american buttercream.
I used this to fill a cake, but you could also cover a cake in it. Just keep in mind that it’s not thick enough to add more than a thin layer around a cake.
If you want to cover your cake in a thick layer of frosting, I recommend mixing this recipe with my American buttercream, using a 1:1 ratio.
This will subdue the avocado flavor a bit, but will make it so much easier to frost with.
Greek yogurt is a dairy-based nutritional powerhouse that is excellent eating as is, yet even better adding to baking recipes. In 8 ounces of whole milk Greek yogurt, there are 20 grams of protein, 190 calories, and 9 grams of fat (6 grams saturated). There are even nonfat options so that you only get a dose of protein. However, the whole milk version will give the softest baked goods since there is still fat being added. It works well to add moisture and structure for quick breads and cakes.
When substituting: For every 8 ounces (1 cup) of butter, replace with 1/2 cup Greek yogurt.
Substitution: 1:1 ratio
Best For: toast topper, baking batter
Nut butters like almond, cashew, and peanut make delicious spreads for toast, but they can also be used as a substitute for regular butter in baking! They are rich in monounsaturated fat that can help you feel full and improve your cholesterol levels. Note that the flavors of the nut butter you use will likely impart itself into whatever batter you use it for (not that we’re complaining).
Another baking substitution for butter when baking could be fruit purees. You could use pureed bananas, prunes or unsweetened applesauce in a 1:1 ratio for butter. Fruit purees will keep the moisture in the recipe, and no one will probably be able to tell there is no butter.
If you are unsure how it will affect the taste of a recipe when using any replacements for butter, start by substituting ½ of the butter.
A bonus for using fruit purees instead of butter when baking is that you can also cut down on the added sugar in the recipe because the fruit purees add a natural sweetness. Using fruit purees instead of butter will also increase fiber content.
Coconut Oil or Coconut Butter
Substitution: 1:1 ratio
Best For: Baked Goods
Coconut oil can replace butter using the same amount the recipe calls for. Be aware that coconut products may change the taste of the finished product, especially if you are using unrefined coconut products.
Some easy targets to replacing butter in the diet is in baking or cooking. Replacing butter with avocado, olive oil or fruit purees can lower the saturated fat content without sacrificing any flavor or texture.
Most government health agencies recommend limiting saturated fat to 10% of calories per day. Since butter is high in saturated fat, replacing it with substitutes that are high in monounsaturated and low in saturated fats could be heart healthy.
Organic butter may provide greater health benefits to conventional butter, but more research is needed.
References used in this article
- Slice and remove pit from avocados. Place into mixing bowl, and beat on a low speed using the whisk attachment until relatively smooth.
- Mix in lemon juice. This will prevent the avocados from browning.
- Gradually mix in the powdered sugar, one cup at a time. Scrap down the sides of the bowl after each addition, to ensure the ingredients are fully incorporated.
- This frosting can be made in advance, and stored in the fridge for up to 3 days.
Hi, I’m Jessica Gavin, a certified culinary scientist and author. I enjoy making family friendly recipes while sharing cooking tips and knowledge of food science. (More About Me)