What part does oil play in a cake mixture?

I’ve never heard of putting oil in a cake…do you have a recipe you can reference?

they call for 1 or 2 teaspoons (it could be tablespoons, I’m not sure) of oil.

Yes, I bet it’s moistness. I have a delicious chocolate cake recipe that calls for oil and no eggs!

The oil is for moisture. A delicious and healthy substitute is applesauce. Use same amount of applesauce as you would oil and your cake will even be more moist with less fat and calories.

yea. its so that the cake isnt super dry.

@ladytmerie: fine, unless you are making a chocolate cake. Then applesauce makes it oh, so gross. Besides. If I want cake, I don’t really care about calories. A little goes a long way.

moistness for sure…;)

moisture and fat I would guess