View Full Version : Coco oil and cacao butter interchangeable?
09-23-2009, 08:46 AM
I am trying to make a raw choco cake from the "Best of Raw Food" blog: http://www.thebestofrawfood.com/raw-food-diet-recipe.html
I bought both cacao butter and solid coco oil, but the butter was very expensive and I'd like to return if I won't need it and all I need it for is this cake recipe. The coco oil is "Cocos Oil Extra Virgin Organic", can I use it instead of the butter?
Will it have the same hardening effect?
09-23-2009, 09:16 AM
I'm only guessing here, but for a cake, I'd say the coconut oil would be fine. Not sure about that brand - if it's raw or not though.
Cocoa butter tends to be more waxy and even more solid than coconut oil, which softens at like 78 F. Keeping your cake cool will help.
09-23-2009, 10:56 AM
I'm confused ... cacao butter isn't the same as coconut butter.
Cacao butter (also called cocoa butter) is like white chocolate and has nothing to do with coconuts. Coconut butter is either (a) another name for solid coconut oil or (b) a spread that is a puree of coconut meat (Artisana sells the latter).
Which one did you buy?
09-23-2009, 11:48 AM
I might substitute coconut butter/cacao butter, or substitute coconut oil/coconut butter, but subbing coconut oil for cacao butter is a stretch. With any of those ingredients that cake is going to be great.
If I was making that recipe, (which I might -thank you very much) I would use cacao butter. It would have the best hardening effect. The cacao butter I use comes in a hard chunk. I shave off thin slices and soften it in the dehydrator before adding it in recipes.
Cacao butter is expensive, but it should last for 1-2 years. It is great for making all kinds of chocolate treats. Melt it, mix it gently with agave, cacao powder, and vanilla. Pour into paper muffin cups and chill. You've got the best chocolate ever.
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