Can I use Oil instead of Shortening?

[Tracy Savage]

I am baking a cake that is a old family recipe. The cake batter calls for 1/3 cup of shortening. Can I lighten it up a bit and use canola oil?

 

[Pamlur]

I wouldn't. It would change the texture of the cake.

 

[Dancind]

Plus I don't think Canola tastes very good in baked goods. Maybe Coconut oil? It has a shortening texture and is healthy. Of course, your cake will taste slightly of coconut. Which is ok by me, but maybe not for everyone.

 

[Angelhalo]

I wouldn't recommend it. As another poster already stated, it will change the texture of your cake.

 

[CdnBuzzFan]

Try using the same measurement of applesauce. I know, it may sound weird, but it will work. I use it to replace butter sometimes, so I imagine that shortening would be the same.

 

[Tracy Savage]

APPLESAUCE! Yes! You guys are amazing! Thankyou!

 

[SaraJayne]

I ALWAYS replace oil with applesauce when baking.

 

[Bethenny]

applesauce for oil works. Not sure about the shortening though. How is it used in the recipe? If it's all just blended together it might work. If it's melted into something like chocolate, I don't think that would work.

 

[Pamlur]

I hope the OP comes back and lets us know how it worked. I do know applesauce works in place of oil, but never heard of using it in place of "solid" shortening like Crisco.

 

[Tracy Savage]

Ok everyone I haven't cut it yet but the cake looks great! Looks like it's normal lard laden version! Cool, now I can have a bigger piece!

 

[Imzadi]

How does it taste?

 

[CdnBuzzFan]

Have you tried it yet???

 

[Tracy Savage]

OH SORRY! Yes. it was wonderful! I will be doing this in more recipes for sure! Thank you everyone!