Originally Posted by aswartzw
I wouldn't use EVOO in the cake. It has a very strong olive taste and can flavor your cake with it and it's not tasty.
Same here. We've only used olive oil in a cake once, and that was because the customer had allergies to rapeseed (canola) and soy. The cake was edible but I certainly didn't want a second bite.
While it's true that olive oil is healthier than canola oil, if you look at the number of times per year people eat cake, the amount of canola oil consumed is negligible.
The customer looking for an organic cake may think that they are getting a healthier product, but these days the organic certification process has so many loopholes (see article below) it's essentially meaningless. Even if a product is actually organic, that does not mean it's healthy.