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CAM767 SparkPoints: (11,584)
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Posts: 88
2/23/11 8:41 P

I've used it in cakes, muffins, and brownies before. Whatever it called for in oil is what I used in applesauce. It tasted the same to us. Of course that stuff never lasted long in this house either so not sure what it would have been like after a couple of days.

Don't give up what you want the most for the thing you want at the moment!
Success is the sum of small efforts, repeated day in and day out. - Robert Collier
AURORA629 Posts: 2,393
2/23/11 8:19 A

I don't use apple sauce. For baking I use fat free plain yogurt instead of butter in cake and brownie like recipes. In cookie, pie crust and frosting recipes, I use a 50/50 blend of fat free cream cheese and light butter (75% reduction in fat). For the most part this works pretty well.

2/22/11 8:42 P

MENO, I've had success using applesauce for half the oil or butter. I've seen recipes that call for using it 100% measure for measure but have not tried it--I think the result would be a funky texture (possibly too dry, since the water in the applesauce would evaporate)and the cake may not have enough "lift". If you're baking a cake from a mix, the cake mix directions often have the directions for this, or try the company's website. Their testers go through extensive tests, so you can trust them.

Edited by: THISYEARSMODEL at: 2/22/2011 (20:48)
(formerly LAROCKRGRL)

Pounds banished since 1/1/11: 41
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MENOSTOP2011 SparkPoints: (12,197)
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2/22/11 7:35 P

would love to try it but dont know the ratio of fat to apple sauce.

If you like it, I love it.
2/22/11 7:27 P

As the others have said, the applesauce works in baked goods that have a cake-like texture.

It won't work for cookies or anything that needs to be crisp or crackly in texture. To date, no one has figured out a solution that doesn't involve major chemicals!

(formerly LAROCKRGRL)

Pounds banished since 1/1/11: 41
GRAND TOTAL GONE: 76 pounds!
2GOVEG Posts: 98
2/18/11 4:32 P

Yup! It's a great substitute :)

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SPARKLEYSHINE SparkPoints: (29,640)
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Posts: 732
2/17/11 1:33 P

I have only done it with brownies but will try it on cake next!

GRACIESMOM70 Posts: 1,345
2/17/11 10:53 A

Yes, works wonderfully

ANNIANDREW SparkPoints: (1,508)
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Posts: 8
2/16/11 10:21 P

You can substitute mashed white beans for any butter too. 1 cup= 1 cup. Yummy!

KENDILYNN SparkPoints: (12,812)
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2/16/11 9:20 P

I also saw a recipe once that replaced the oil in brownies with avocado. I didn't try it, though.

JOANELAINE5 Posts: 3,954
2/16/11 8:53 P

I have never tried the switch of applesauce and oil in cake mixes. Thanks for your comments. If and when I do bake a cake it is to serve to a group. Don't know if I would chance it. Maybe I'll try it, taste it, and freeze the rest until I can serve it to a group.

Trust in the Lord with all your heart and lean not on your own understanding; in all your ways acknowledge him, and he will make your paths straight. Proverbs 3:5-6
KENDILYNN SparkPoints: (12,812)
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Posts: 998
2/16/11 4:29 P

I made a boxed cake mix using applesauce instead of the oil and it turned out fine. I did notice, however, that it didn't stay fresh very long. After two days the cake started getting mushy and sticky, like much older baked goods.

JAXTIGHER SparkPoints: (3,455)
Fitness Minutes: (2,424)
Posts: 101
2/14/11 8:04 A

You can reach your goal!! And thanks for sharing!

SNOOPY1960 Posts: 1,686
2/13/11 8:26 P

I have done this ! Whenever a recipe calls for oil, I add the same equivilent of applesauce.
Muffins come out great, cupcake , cakes and brownies.

-POOKIE- Posts: 12,392
2/13/11 4:43 P

I tried replacing the whole lot of fat in a recipe and the cake was so heavy and dense, so if I try again will be half/half I think.

SMARTYPANTS24 Posts: 268
2/13/11 12:24 A

100 % applesauce works well in muffins, they seem to just need the viscosity of something thicker like oil/applesauce, rather than needing the fat. Just make sure to use pam if you're not lining the muffin cups or they'll stick. They stick to the paper a little as well, so you might want a light light mist of pam there as well

I usually try half and half with recipes, then if that works try all applesauce. I have found that I needed to cut the sugar on some too, not for calorie/carb counts, just because they got too sweet...

I haven't had much success swapping out oil in cookies though, they all seemed to get really tough.

CUBBYMAMMA SparkPoints: (36,107)
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2/12/11 4:34 P

I think conventional wisdom is replace 1/2 the oil/butter with unsweetened applesauce or pumpkin. I'm looking for the prune butter that was so big many years ago to try same. I've not done a ton of baking since I've been on here but if I go overboard and replace 100%, things start getting ookie.
Check out the recipes section - there are TONS of things there and you can search what you're looking for and someone will have done it with applesauce:)

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JAXTIGHER SparkPoints: (3,455)
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Posts: 101
2/12/11 2:26 P

I have read that it is possible to do this....applesauce instead of the fat ingredient for baking. I have not tried it and wonder if any SparkPeople bakers have....just curious and if so will you share your recipe?

Spark on...Laurie (jaxtigher)

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