Using applesauce and splenda in cakes

LilacSnow

i'd like to make the recipe below using applesauce instead of the oil, and a mixture of real sugar and splenda. has anyone tried this for gingerbread cakes, or cakes in general? i don't want the gingerbread cake to taste like apples, and i also don't want to ruin the cake!


1/2 cup vegetable oil
1/2 cup unsalted butter, melted and warm
1 cup (200g) superfine sugar
1 cup light unsulphured molasses (Grandma’s)
2 large eggs, cool room temp, lightly beaten
2 1/2 cups (350g) bleached all-purpose flour (unbleached is okay)
2 tablespoons freshly grated ginger (4-3 oz knob)( or 2 tsp dried ginger)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup boiling water
2 teaspoons baking soda
2 tablespoons chopped crystallized ginger (optional)

babeinthemoon

Using applesauce instead of oil won't make the cake taste like applesauce... especially one as spicy as the recipe that you are proposing. I made cupcakes the other day w/ applesauce (it was a boxed mix), and they turned out great... but they sticked to the paper a little more than I would have expected. Next time I'm going to try spraying the cupcake liners w/ cooking spray before adding the batter to see if that helps. So, my recommendation would be to grease & flour the pan well before adding the batter.

I have not used splenda in baking in a long time, but when I did I didn't taste anything different.

Good Luck!

ceegee77

Using applesauce instead of oil works great. As for the splenda, I'm not sure...I have used Truvia in place of sugar for a low carb cheesecake recipe and turned out really good. I suggest you make all recipes and tasting them before you serve it to guests, so you can learn how to "tweak" it for your own taste...

LilacSnow

thanks! i'll let you know how it turns out.

girlinahat

I've never had much luck with using sweeteners in cakes - applesauce works to a certain extent but you can only replace about half the sugar with it. Cakes need sugar due to the structure that sugar crystals give them. You will get a different texture if you replace the sugar, but I'm not sure what would happen if you used Splenda. Personally I'd rather use the sugar and eat a little less cake.

LovelyLifter

I make my sons cupcakes with applesauce and honey. I try to avoid the artificial sweetners. Ours have never tasted like apples. Actually I think the apple sauce may even enhance the gingerbread. Best of luck I hope it turns out amazing

kperito

I agree with your comment. The reason your cupcakes "stick" is because the applesauce has no fat or oil in it, so you do have to be sure to use a non-stick pan or liners (or spray as you did). Her recipe probably won't stick because there is also a 1/2 cup of butter in the recipe. just saying : )

codycisco

I tried applesauce in a spice cake mix. It was horrible. It tasted bitter and had a apple after taste. The recipe said to just use applesauce instead of the oil and eggs though.