Baking Without Butter

Baking without butter?

I love baking, but I swear the amount of butter that is put into most cakes must be heart attack inducing and makes me feel sick just measuring it!
Is it possible to bake a sponge cake without butter or margarine?

Sure!
The thing to remember when doing subs in baking is what role the ingredient plays. Fat adds moisture and richness, and, you’re right, a huge amount of calories and fat.
Unsweetened applesauce is my go-to replacement for butter. To ensure your cake keeps the texture you want, still use some butter, but replace about half with an equivalent amount of unsweetened applesauce (make sure it’s unsweetened, or it may alter the flavour and will add unnecessary calories). Unsweetened applesauce works well in most baking, especially in cakes/cupcakes/muffins.
You can also use 1/2 a mashed or pureed banana per cup of oil as a sub in baking; the flavour is stronger than applesauce, but mild enough it won’t overpower most dishes (if it’s a subtle flavour, like citrus, it may). However bananas are dense and not ideal for fluffy baked goods like cakes, they’re better used in quick breads and pancakes.
Other subs include pumpkin puree, prune puree, and other fruit purees as desired. These are good in cakes, muffins, brownies, and quickbreads (sub up to half the fat with an equivalent amount of puree); however, they do tend to be very strong in flavour, and are best with very bold-flavoured dishes such as chocolate cake or brownies, or a dish that you actually *want* the flavour of the puree.

Healthy Eating (Ep1): Vanilla cake without butter!


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