using banana puree as sub for oil in cake
the moosewood vegan choc cake is excellent. i wanted to make it lo-cal and the cake was still great when i used 3/4 monkfruit and 1/4 sugar instead of 1 cup sugar. yesterday, i used banana puree in lieu of the oil. i also added dried coconut for its taste. it has less taste than the one i made wks ago using oil. i'm wondering if the oil is a better carrier of the 1/3 cup cocoa. maybe i should use more. thanks.
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Meanwhile, fat (butter, oil, whatever) is both a provider of flavor and an ingredient that carries or amplifies the flavor of other ingredients.
Not sure what your last sentence refers to - using more of the cocoa or more of the oil. If the cocoa, no. If the oil, yes. Also, the fat/oil helps generally with the chemistry of the cake.
As this article on using fruit purees to replace fat suggests, it's better to replace only half not all the fat in a baking recipe with the fruit puree. Leaving that half of the original fat ingredient will help with flavors, and generally with the baking.
https://fiercefruit.com/blogs/blog/our-top-10-tips-for-baking-with-fruit-puree#:~:text=Replace%20Oil%20or%20Butter,for%20the%20other%20half%20instead.
If you try the half-replacemnt-of-oil, please report on your results. Best, Nancy