Bakers Prune Butter Substitute For Oil In Chocolate Cakes Recipes
BAKER'S PRUNE BUTTER (SUBSTITUTE FOR OIL IN CHOCOLATE CAKES)
This butter can be used as a fat replacement in chocolate cakes and brownies. Its dark color makes it most suitable for darker-colored baking.
Provided by mary winecoff
Categories Fruit
Time 30m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Pour boiling water over tea bags and steep for 5 minutes, discard bags.
- Combine tea and prunes in a medium saucepan.
- Bring to a boil over medium-high heat, reduce heat, cover and boil gently for 5 minutes or until prunes are softened.
- Remove from heat and puree mixture in a food processor until smooth.
- Return prune mixture to saucepan, add sugar and lemon rind, and boil gently, uncovered for 15 minutes or until thickened, stirring occasionally.
- Remove from heat and stir into vanilla.
BAKER'S ONE BOWL CHOCOLATE CAKE RECIPE
Enjoy an easy cleanup with BAKER'S ONE BOWL Chocolate Cake Recipe. You may find our BAKER'S ONE BOWL Chocolate Cake Recipe tastes better than cake mix.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add vanilla; mix well.
- Add 1/2 cup of the flour, the baking soda and salt; beat until well blended. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9-inch round cake pans.
- Bake 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely on wire racks. Spread with your favorite frosting, if desired. (NOTE: Nutrition information is for unfrosted cake.)
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 24 g, Protein 4 g
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- Applesauce. Adding applesauce to cake mix is a great option if you don't want to use oil, and it's probably one of the most popular substitutes for oil in baking.
- Melted Butter. It may not be more nutritious, but melted butter can also be a substitute for oil in a cake, and it makes a delicious result. This is a good option if you've run out of oil and don't want to run to the store, or if you have extra butter to use up.
- Fruit Puree. While most people are aware of the applesauce substitute, fewer may know that you can use any fruit puree as a substitute for some of the oil in your cake recipe.
- Greek Yogurt. Greek yogurt is a great oil replacement in baking. If you want to lower the fat and calories in your recipe while bumping up the protein, Greek yogurt will help you do both.
- Mayo. Mayonnaise may sound like a stretch, but it's actually the closest to oil compared to the rest of the alternatives — oil is one of the ingredients in mayonnaise, after all — and surprisingly, does not alter the taste of the cake.
- Avocado. Technically this qualifies as a fruit puree, but because avocados are unique in that they're a high-fat fruit, they deserve their own mention.
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- Coconut Oil. This is by far my favourite way to replace butter when baking, and the easiest in my opinion. It’s usually a straight one to one substitution with butter and yields basically the same result in terms of texture.
- Applesauce. Apparently, applesauce is the powerhouse of baking substitutions since it can be used as a substitute for sugar and eggs as well as butter.
- Avocado. I’ve only used avocado as a substitute for butter once with okay results, but I plan to test it out more in the future. Using avocados in baked goods boosts their nutritional value since they’re filled with healthy fats and contain a plethora of vitamins and minerals.
- Prune Puree. I love using prune puree as a substitute for butter and sugar in recipes that call for chocolate and/or cinnamon since they somehow enhance the flavour of chocolate.
- Earth Balance i.e. vegan butter. I don’t have much experience baking with Earth Balance because I never remember to pick it up. But I know for a fact that it yields exactly the same results as regular butter, just without the dairy.
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