How do I substitute applesauce for oil in cake mixes?

Answer 1

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

Answer 2

Depends on the cake recipe; pound cakes or Victoria sponges rely on their fat content for taste and texture, so it's better not to substitute apple sauce in these. (The result is slightly doughy and damp if any apple sauce is added.) It's also better not to substitute in chiffon cakes, since apple sauce weighs down the batter instead of letting it rise the to the volume that it's meant to.

For other cake/muffin /biscuit recipes, you should be able to substitute 1/3 of the fat for apple sauce (i.e. add 1/3 of the weight/volume of fat as apple sauce, and add the remaining 2/3 of the fat as butter) - you may need to reduce the quantity of any other liquids in the recipe, since apple sauce is far more liquid than butter. Adding the same quantity of liquid can result in a really soggy cake.

Answer 3

Yes, mix 1/4 cup applesauce with 1/2 tsp baking powder as a substitute for each egg. You can also use purreed Pears, or any other fruit.

Answer 4

just use the butter, gosh darnit. the sugar in the applesauce is probably worse for you than the butter

do you want sucky cake? use the applesauce.