Made by pressing raw or roasted almonds, almond oil is rich in monounsaturated fats and has a flavor that appeals to many. As it also has a high smoke point, meaning in can withstand higher temperatures, almond oil is highly suitable for baking. If made from raw almonds the oil will have a mild flavor that will not overpower other ingredients in baked goods, making it a good choice in lighter cakes, such as a chiffon or angel food cake. When the oil is made by pressing roasted almonds, the cake will take on a slightly nutty flavor, making it ideal for cakes where you want a deeper flavor or with cakes that contain nuts.
Substitute refined almond oil for any other oil or butter called for in your cake recipe. Refine oils are oils that have had any impurities strained out, which makes them better able to withstand higher temperatures. As most cake recipes call for a temperature of 325 degrees Fahrenheit or higher, refined almond oil is the best choice for this type of baking.
Measure the same amount of almond oil as the oil or melted butter called for in the recipe. Add the oil and combine with other ingredients, as directed in the recipe.
Bake the cake as directed in the recipe. If the recipe originally called for butter, check the cake a few minutes prior to the time specified in the recipe. All butter contains some amount of water, which lends moisture to a cake and helps prevent it from crumbling. As almond oil does not contain any water, cakes make with the oil may have a greater tendency to crumble if overbaked.