Best suited for dense, moist baked goods like carrot cake or zucchini bread. Because these purees are water-heavy, they can sometimes result in a chewier texture than oil would.
Healthy Swaps for Moist, Tender Cakes Without Oil
Oil contributes to a moist, dense structure by coating flour proteins and inhibiting gluten development. Most conventional recipes rely on oil for its ability to create a tender crumb and retain moisture, but dietary restrictions, pantry limitations, or a simple desire for a different flavor profile often necessitates a change.
A successful substitute will provide similar richness while maintaining the desired crumb consistency. These ingredients are ideal for cakes and scones where a slight tang is desirable and a tender crumb is essential.
Healthy Swaps for Moist, Tender Cakes Without Oil
A quarter cup of fruit puree generally replaces a quarter cup of oil. To balance this, you might reduce the amount of liquid elsewhere in the recipe or add a bit of flour to ensure the batter or dough does not become too loose.
More About Oil substitute in baking
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