1

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How is the finished baked product with coconut oil substitute?

Answered on August 19, 2014
Created August 13, 2011 at 2:59 PM

0

I will be making a cupcake (carrot cake) family recipe with kids. Has anyone substituted coconut oil and or butter for vegetable oil before? Wondering how the baked product will be at room temp (as both the coconut oil and the butter are solid at room temp and the veg oil is liquid).

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Cb6e1f185e7656bb5bb90ad94936cddc

(5)

on August 20, 2011
at 04:01 AM

I would like to thank everyone for their input. I used half butter and half coconut oil (both melted to "simulate"the oil). The texture of the finished cake was perfect, as was the flavor. Also, I substituted half of the sugar with xylitol. The texture and browning didn't seem to be effected by this substitution, either. I did mean to use some coconut flour for part of the regular flour, but basically forgot. All in all - I was happy with these changes. Couldn't go full bore Paleo for this family member, but I did feel MUCH better about not using the industrial seed oil at least!

3558d8feb56bc681144f87e67140f885

on August 13, 2011
at 06:33 PM

I do the same, I love coconut oil in baked goods.

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5 Answers

3
32123f4f25bdf6a7b70c9c2a719386ed

(396)

on August 13, 2011
at 04:19 PM

I always use coconut oil in my cakes. I have used it in chocolate cake as well as carrot cake. I think it is a very good addition to any flavor cake.

3558d8feb56bc681144f87e67140f885

on August 13, 2011
at 06:33 PM

I do the same, I love coconut oil in baked goods.

2
B96486cc39cf24fdf259424f833a5d5b

(493)

on August 13, 2011
at 03:34 PM

I would go for butter if that's the flavor you're looking for. Coconut oil, the extra virgin kind that has the coconut flavor, would be a fantastic substitute in anything carrot related. Experiment - see what works best. I've always used butter so I can't tell you what the difference would be in how they hold up at room temp. Pretty sure it would be negligible.

1
74d0407ca99061cab2512ed83683b498

on August 13, 2011
at 03:36 PM

You can also use applesauce. This works especially well with carrot cake. Good luck!

0
1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on August 13, 2011
at 04:09 PM

You can bake with lard. May take some trial and error. You should be able to find some recipes on the internet.

0
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on August 13, 2011
at 03:28 PM

I haven't done this with coconut oil. I just leave all the oil out, especially for baked products with carrots or squash. They are usually moist enough already. I now find that other's recipes are just soaked in oil and they have such an oily taste. If I wanted the cake to suit more conventional tastes, I would remove all the oil and replace it with about a third to one half of the oil with butter.

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