Can I substitute applesauce for oil in a cake mix?

Use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with 1/2 teaspoon of baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe. Applesauce is also a popular healthy replacement for oil in many baked goods.

The substitution will work in recipes calling for butter, but oil-based recipes work better. (That’s why I mentioned avocado as a great substitute for butter.) – When substituting applesauce for oil in baking, the ratio is typically 1:1. So if the recipe calls for 1/4 cup of oil, use 1/4 cup of applesauce.

For 1 tablespoon cooking oil, substitute 1 tablespoon olive oil, canola oil, or coconut oil, or replace half the amount of oil for mashed bananas in baking and adjust as needed. For 1 cup vegetable oil, substitute 1/2 cup applesauce or fruit puree. As a general rule, use half applesauce and half fat.

Applesauce for sugar. You can substitute unsweetened applesauce for sugar in a 1:1 ratio in recipes, but you must reduce the amount of liquid in the recipe. Typically, reducing the liquid (milk, water, etc) by 1/4 cup will do the trick. If there is no added liquid, no need to adjust.

Here are a few tips for using applesauce in baked goods: Applesauce can be replaced at a 1:1 ratio. So if your recipe calls for 1/2 cup oil, you can replace that with 1/2 cup applesauce.

Applesauce is a low-fat substitute for oil when you’re baking brownies. Applesauce can be substituted for oil cup for cup. However, if you use only applesauce in the brownies, the lack of fat may make the baked goods taste dry.

Fruit and Vegetable Substitutes. Substitute equal amounts of applesauce with the oil called for in your favorite banana bread recipe. Applesauce lends moisture and will also result in a more delicate banana bread. Replace all of the vegetable oil called for in your recipe with 1/2 cup of fruit puree.

Below are the list of substitute for applesauce:

Apricot or peach puree.

Pureed prune.

Banana puree.

Yogurt or sour cream.

Melted butter or oil.

Fresh pineapple puree.

Replace half the amount of butter in your recipe with applesauce; if the recipe calls for one cup of butter, use half a cup of butter and half a cup of applesauce. If you don’t mind a denser, more moist bread, replace all the butter with applesauce to cut even more calories and fat.

Use unsweetened applesauce as a substitute for the oil. Replace the oil with an equal proportion of unsweetened applesauce in your pancake batter. For instance, if the pancake recipe calls for 1 tbsp. of olive oil, use 1 tbsp. of applesauce instead.

Assuming the “egg” issue is taken care of: You can replace 1 banana with 1/2 cup of applesauce, but avoid using more than 1 cup total applesauce in a recipe (it’ll be too wet and dense and cook unevenly).

You can use sweetened instead of unsweetened by slightly reducing the amount of sugar in the recipe. Substituting applesauce in baked goods works best in oil based recipes, not those with butter. If you’re trying it, substitute the applesauce for oil 1 to 1, and then add 2 tbsp oil in addition.

When you’re cutting calories, it’s difficult not to fantasize about the foods you “can’t” have—especially ones that involve chocolate. But it is possible to have your brownies and your bikini bod, too. One simple trick is to replace the oil called for in most boxed brownie mixes with either applesauce or plain yogurt.

You can also use applesauce instead of oil to reduce fat — use the same 1:1 ratio. Applesauce also has fiber, vitamin C, and potassium. Mashed bananas. To substitute mashed banana for sugar in baking recipes, use very ripe bananas and cut the amount in half.

To replace whole eggs in chewy baked goods like brownies, use one ripe mashed banana for every egg the recipe calls for. As a general rule, one tablespoon applesauce can replace one egg in most baking recipes.

You can substitute applesauce for oil in cookies, muffins, cakes, brownies, basically any baked good. Substituting applesauce for oil is very simple. Either way, using applesauce instead of the entire amount of oil called for in a recipe will save on calories and fat without altering the taste.

16 oz / 450g Applesauce = 2 cups of Applesauce. 1 pound apples = 450g apples = 4 small apples = 3 medium apples = 2 large apples = 1 1/2 cups Applesauce. 1 bushel of apples = 16-20 quarts of Applesauce. 1/4 cup Applesauce = 2 oz = 50g.

1 medium apple = 1 1/3 cups sliced or chopped = 1 cup finely chopped = 3/4 cup grated = 1/2 cup sauce. 1 small apple = 3/4 cup sliced or chopped = 3/4 cup finely chopped = 1/2 cup grated = 1/3 cup sauce. 1 pound apples = 4 small apples or 3 medium apples or about 2 large apples.

2,500 varieties of apples are grown in the United States. 7,500 varieties of apples are grown throughout the world. 100 varieties of apples are grown commercially in the United States. Apples are a great source of the fiber pectin.