Many people still don’t know that there’s a healthy way to prepare desserts: by using extra virgin olive oil instead of butter. You’ve most probably heard about sponge cake made with olive oil, but you can use olive oil to make other cakes too, and the result is delicious..

CAN YOU USE OLIVE OIL IN A CAKE?

Many people still don’t know that there’s a healthy way to prepare desserts: by using extra virgin olive oil instead of butter. You’ve most probably heard about sponge cake made with olive oil, but you can use olive oil to make other cakes too, and the result is delicious.

A cake made with olive oil is infinitely lighter than a cake made with butter. If the olive oil you use is of good quality, the cake flavor is enhanced to a gourmet level.

I highly recommend using Carapelli Organic or Non Filtrato (Unfiltered) extra virgin olive oil for baking. Its aroma of nuts, fresh almond and apple will aromatically complement your cake perfectly. This is a culinary turning point from which you won’t want to return.

SUBSTITUTE BETTER WITH EVOO

Olive oil can substitute butter in practically any cake recipe. However, if the original recipe requires the butter and sugar to be beaten, in order to achieve a spongy mixture you cannot use olive oil in the cake because it won’t result in the consistency you need.

For other cakes, reduce the weight indicated for butter by 15%, or use a ratio of 1:3/4.

If you are a lover of baking like me, you won’t ever want to return to using butter again. Start with a carrot or chocolate cake. You will see for yourself that extra virgin olive oil is perfect for both the flavor of the cake and for you.