Because it gives the kind of thick liquid substance of a egg. And it's vegan!
A different response:
Applesauce only adds approximately the same volume as the egg it replaces. It does not have equivalent protein, it will not bind ingredients together as an egg does, and it will not cause batter to rise, as a whipped egg does.
1/4 cup of unsweetened applesauce is a good substitute for 1 egg in most baking recipes. Some cooks like to mix the applesauce with 1/2 teaspoon of baking powder, but this is optional. Applesauce is also a good substitute for oil in some recipes.Other egg substitutes, depending on the recipe, include: (1/4 cup per 1 egg)ButtermilkYogurtBaking SodaFruit juiceMilkWaterPureed fruit
Some of the oil can be replaced by applesauce, but not all of it.
Applesauce or maynonnaise Applesauce or maynonnaise
unsweetened applesauce
Replace 1 egg with 1/4 cup applesauce or 1 small mashed banana.
I believe the substitute of applesauce to eggs... is 1/3 cp per egg. You can also do 1Tbs of flax seed + 2-3Tbs of water per egg.. and get an excellent source of Omega-3!!!
A box cake calling for 3 egg whites would not rise properly without the egg whites. Applesauce is not a suitable substitute for egg whites. Possible solutions would be to borrow eggs from a neighbor, or prepare a different dessert using available ingredients.
Applesauce is a better choice, it does not add more sodium.
Yes, applesauce is a healthy substitute for oil whenever you are baking. Just be sure to use an unsweetened applesauce.
Try canned squash
The measurement to subsitute applesauce for eggs is 3/4 cup of unsweetened applesauce in exchange per egg. Good luck with your cake!
Applesauce is a good substitute for oil and butter, in baked goods. I've used it many times. I've never heard of using it as a substitute for eggs. However, you could probably get away with substituting egg whites for whole eggs.