Can I Bake With Olive Oil?
Baking with EVOO
Baking isn’t always the first thing to come to mind when you think about extra virgin olive oil. But there are some great reasons to substitute EVOO in some of your favourite recipes. At our place, we are not big on butter, whereas olive oil is always a pantry staple.
I'm also always looking for ways to make our baked treats a little more healthy and showcase our love for extra virgin olive oil. Substituting olive oil for butter is also a great way to make a recipe vegan (if all other ingredients are plant-based).
The health benefits
Extra virgin olive oil contains vitamins E and K as well as a higher concentration of healthier fats and polyphenols compared to butter. This means it will provide antioxidants and health benefits as well as flavour.
Olive oil cakes also tend to stay moist and tender for longer than cakes made with butter. They also create a flavour that melts in your mouth. Olive oil works very well as a flavour carrier for spices, vanilla and other fat-soluble ingredients which enhances the flavour of the entire cake or dish.
When can you substitute? What are some tips for a successful substitution?
If a recipe calls for melted butter it is safe to substitute olive oil (usually, with great results). These baked goods are typically moister and a bit dense, such as firmer cakes, muffins, quick breads, brownies and granola.
However, if the recipe calls for room temperature butter it typically requires a process called creaming which doesn’t work as well with olive oil.
For the perfect amount, add slightly less olive oil than butter when substituting in a recipe. Substitute 75% of the butter for olive oil. In other words, if a recipe calls for 1 cup of butter, use ¾ of a cup of olive oil.
Mild and buttery olive oil with low bitterness and fruity notes are overall best suited for baking. We use Goldi Smooth EVOO for most baking recipes.
Check out our Banana expresso chocolate cake recipe here