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A variety of oils can be used for baking including 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 that keeps well, usually three or four days. It is popularly used in carrot cake.
Sunflower and vegetable oil can be substituted for each other.