I believe you use the apple sauce to replace the oil... healthier recipe and it doesnt taste any different... makes a very moist cake too!
No, your cake will have a strange texture. You can substitute mayo or apple sauce for oil though. You could even use butter, but I am guessing you are trying to get a low fat recipe?
Substitute apple sauce for vegetable oil in equal parts. (And it contains less fat!) Other ideas: shortening (use ¼ more) OR (in baking) fold stiffly beaten egg whites into the batter Sources: experience
No. Cake is better than water.
No. Baking a cake involves chemical reactions between the ingredients. The fats in the butter are intended to interact in certain ways with the other ingredients - and this won't happen with apple sauce. This is not to say that the end result would be inedible - it might be - but it won't be a fruit cake.
You can add a fruit purée to it, most people will use apple sauce.
I'm a huge fan of replacing oil with applesauce. If the recipe calls for 1/2 c. of oil, I use 1/2 c. applesauce as a healthy alternative. You will not taste apple regardless of the cake's flavor. If you don't keep applesauce in your home you can also use sour cream, or plain yogurt in the same way. Best of luck! -------------------------------------------------------------------------------------------- Hmm!! leaving out the shortening will affect the texture of the cake, I will not say the above answer is wrong but try it on a small cake first.
Yes. You can substitute apple sauce in an equal volume for any dessert recipe that requires a fat like butter, margarine, oil, or shortening. It is almost the same and can be very healthy.
Most cake mixes call for water. Simply substitute cola for water when mixing the batter. I tried this with a chocolate cake mix once and it was delicious!
An apple cake is a variety of cake containing sliced apples.
to make cake enhance
A suitable shortening substitute for cake is vegetable oil or melted butter.
Applesauce can be used in a diabetic cake recipe. Although the specifics differ from person to person, it is ultimately up to the person who wishes to make the cake to look at the ingredients and decide if it is correct for them.