Baking a cake using olive spread rather than butter?

Question

When I added the egg to the olive spread and sugar it went very strange. Is it possible to make a cake with olive spread? If not what else can I use? I'm lactose intolerant.

Answer 1

I use Trex for baking. It is made from vegetable oils. Because it has less water than butter and margarine, you use 20% less than a recipe states. I have a Trex recipe book (it is starting to disintegrate, it is so old) given to me by my mum, which I use on a regular basis. Sometimes when using another recipe, I substitute half Trex/half butter. Nobody has ever noticed the difference, even in cookies - they still taste buttery!

Answer 2

You never want to use "oil spreads" for cakes, cookies etc. The percentage of oil is too high and your baked good won't come out right. You should still be able to use butter in baking even though you are lactose intolerant. If you are that bad, or just don't want to, try using margarine. In cookies you can use Crisco & butter flavoring (liquid), but they won't taste as good as if you used butter.

Answer 3

I wonder if it was low-fat olive spread. They use a lot of other substances in low-fat spreads to make them thick enough and they tend to go "strange" in cooking. My grandma used to make cake with olive oil and I must admit it was a bit heavier than with margarine. I don't mind it like that (it makes you eat less anyway) but not many people would find it as nice.



I use olive spread all the time in cakes and cooking. What's even lighter and most of the times lactose free is sunflower oil spread.



I'm not sure if you can have proper animal fat like lard? I know it sounds disgusting but it actually makes the fluffiest, lighter cake I have ever tried...



Good luck!

Answer 4

I have a lactose intolerant sister-in-law.



Personally I don't like the flavour of Trex and the other vegetarian fats so if I'm making a cake for her I make a fatless sponge. Not difficult but you do need either a balloon whisk and a lot of elbow grease or a hand held electric mixer.



Most recipe books have the recipe or go to the BBC website where there are loads of variations on the theme.



Fatless sponges are as light as air and have the advantage of having fewer calories!

Answer 5

I think you'd be disappointed with any oil. Butter starts out as a solid; oil starts out as a liquid. This difference will have a significant impact on your end product.



Second Try - Sorry, I didn't read the word "spread". I agree with pkbuddy.

Answer 6

substitute applesauce for the oil or butter in your recipe. Your cake will be super moist and delicious, and you'll never taste the applesauce

Answer 7

I use APPLESAUCE instead of butter or oil. I just add one of those little pre-packaged cups. No matter what the recipe calls for. I have used the flavored ones too.. YUM.

Answer 8

fruit grows on woods or vines and fruit and vegetables grow in the floor.

Answer 9

Replace your butter with applesauce. Works very well, does NOT effect the overall taste and is much healthier.

Answer 10

I wonder if solidified clarified butter would work ? It should ,because the milk solids and the lactose they contain would not be present. Hmmmmmmmmmm ?

Answer 11

Yeah I don't see why not. Have you tried that Pure margarine? I use it as it's dairy free and have a slight intolerancy