A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as it has a subtle flavour. Other mild-tasting oils include vegetable, corn, safflower and rapeseed oil. Strong-tasting oils like olive, sesame and walnut oil are not generally suitable. Although some people enjoy the distinct flavour that a mild olive oil imparts.
Cake recipes that use oil instead of butter are ideal for those with a dairy allergy or intolerance.
Oil produces a moist cake which keeps well, usually 3 - 5 days. It is popularly used in carrot cake.
Keep oils in a sealed bottle in a cool, dry place. They will usually last around one year.
Try olive oil or grapeseed oil.