Can you use cold pressed rapeseed oil to bake cakes?

One of the questions we are asked time and time again is “Can you bake a cake using rapeseed oil instead of butter or margerine?”

Absolutely! Replacing butter with rapeseed oil in cakes is not only easy to do but healthier too. Rapeseed oil has around a tenth of the saturated fat of butter.

Rapeseed oil makes delicious moist cakes with extremely consistent texture, so is ideal for baking with.

While butter often needs to be softened and beaten together with sugar, oil can be combined straight into a cake batter easily because it is already liquid.

Checkout some of our favourite cake recipes using cold pressed rapeseed oil

• Carrot and Courgette Cake

The subtle mellow nutty flavour of cold pressed rapeseed oil lends itself perfectly to this cake.

Moist with delicious texture from the grated carrot and courgette this cake is always a  crowd pleaser.

Get the recipe for carrot and courgette cak here

• Dark and Sticky Ginger Cake

This sticky ginger cake made with cold pressed rapeseed oil is half cake and half pudding. Delicious eaten on its own, it’s dense, moist, sticky texture also means it is delicious warmed up as a pudding and covered in lashings of custard. Get the recipe for dark and sticky ginger cake here

• Toffee apple cake

This triple layered showstopper is made up of three apple and cinnamon sponges, layered and sandwiched with toffee flavoured buttercream and toffee sauce.

Making the sponges using rapeseed oil couldn’t be easier and involves simply combining the dry ingredients with the wet and folding together. It couldn’t be simpler. Get the recipe for toffee apple cake