Ingredients

  • Substitute or to trim down the fat calories in your recipes, no problem. As long as you are okay with a slight change in taste and texture ( typically sweeter and softer ), you'll have the best success substituting applesauce in oil-based baked goods, like quick breads, muffins and some cakes. shopping list
  • But let's get one thing straight: applesauce is not a great substitute for butter, and will lead to disaster in cookies and any other treat with a crispy snap. Unless you like cake-y, mushy cookies. shopping list
  • Most sources recommend a 1:1 swap: if the recipe calls for 1 cup of oil, substitute with 1 cup of applesauce. ( IMO ) In my opinion, if you tinker too much from the start, you end up with Frankensnacks—a kind of scary and sad genetically modified version of a formerly good recipe. shopping list
  • So start easy. For a recipe that uses 1 cup of oil, use ½ cup oil with ½ cup applesauce. If the finished product makes you happy, slightly increase the ratio of applesauce ( 2/3 applesauce: 1/3 oil, ¾ applesauce: ¼ oil ) the next time to see how it affects the cake or muffin recipe. You may be able to do without oil completely, or you might find that as little as 1 or 2 tbsp. Of oil added to the applesauce is ideal. shopping list
  • Interested in why this swap works 9 and when it doesn't )? A short chemistry lesson: Although fats add richness and texture, the primary job of a fat in a recipe is to keep the flour protein from mixing with the moisture and forming long strands of gluten—a reaction that would give cake the texture of a rubber tire. That's why it's so important to keep the liquid and dry ingredients separate until the very end, and to mix them together very gently by hand. When you substitute applesauce, it's even more important to work the batter gently, and as little as possible, in the final mix. More tips for substitute success. shopping list
  • Use unsweetened applesauce, or reduce the amount of sugar in the recipe if you use sweetened applesauce. shopping list
  • Measure applesauce in a liquid measuring cup. shopping list
  • Use a hand or stand mixer to thoroughly combine the applesauce with the other liquid ingredients ( egg, flavoring ), then blend the liquids with the sugar. With a large spatula, carefully fold the dry ingredients into the mixture until just combined. shopping list
  • The finished product will be moist. Don't alter the time for cooking because low-fat recipes dry out when they're over-cooked. shopping list

How to make it

  • NOTE: This is a helply guide when substutuing applesauce for oil, butter, or margarine.

Reviews & Comments 12

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  • poohbearlovesheavymetal 4 years ago
    Thanks for the great suggestions.
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    " It was excellent "
    a1patti ate it and said...
    Thanks!!
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  • valinkenmore 4 years ago
    Thanks so much Ed!
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    " It was excellent "
    jabec ate it and said...
    This is fantastic thank you!!!
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    " It was excellent "
    laurieg ate it and said...
    I added this to my low fat group, thanks!
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    " It was excellent "
    abbott41 ate it and said...
    now this will come in handy.
    5 forks.
    Art
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    " It was excellent "
    snowcat17 ate it and said...
    Now Chief-Genius.. u r a a marvel.. this is what i needed cuz i want to start using less 'fats' in my food intake:) the award goes to.. 'Spinach 1948.. HIGH FIVE FORKS!!
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    " It was excellent "
    crazycookinchick ate it and said...
    Ohhhhhhh this explains SO much!
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    " It was excellent "
    cuzpat ate it and said...
    Good deal Ed!
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    " It was excellent "
    momo_55grandma ate it and said...
    great post for all applesauce users thanks bunches Ed
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    " It was excellent "
    theoldprof ate it and said...
    As a former educator (and full-time student), I doff my hat to talent obvious. May you be forever inclined to share.
    JJ
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  • rosemaryblue 4 years ago
    Helpful, and thanks for taking the time to share.
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