Substituting applesauce for fat (oil) in baking

pelleld
pelleld Posts: 363 Member
edited October 4 in Recipes
I've substituted applesauce for oil in baking, but never for ALL of it. So if a traditional recipe calls for one cup oil I will use 1/2 cup oil and 1/2 cup applesauce. This morning I made pumpkin muffins doing this and it really reduces the total calories and fat per serving. But, I was wondering if I could substitute all the oil with applesauce. Has anyone ever done this and what were your results (taste, texture, etc)?

THANKS!

Replies

  • JaimeBrown5
    JaimeBrown5 Posts: 324
    I just did that last night in a cake I made in my slow cooker. I substituted a bunch of other stuff too, but it came out SUPER moist and tasted delicious! Try is once, substituting the whole thing. What's the worst that could happen? It doesn't turn out or tastes bad? Then you saved yourself all those calories either way!
  • xraylady33
    xraylady33 Posts: 222 Member
    You made a cake in the crock pot? REALLY...please explain this....
  • WBish3
    WBish3 Posts: 35 Member
    I always substitute all of it (even substitution) and it turns out great.
  • LaDiablesse
    LaDiablesse Posts: 862 Member
    I always substitute all of the oil with applesauce in my cake or cupcake recipes. I've found it makes them much more moist than when I used oil.
  • ennaejay
    ennaejay Posts: 575
    Yup, I've done it, you can do it, no worries. You could also sub pumpkin puree. It's less sweet than applesauce, obviously, but would work just as nicely for a soft, moist crumb.
  • dolphin9803
    dolphin9803 Posts: 125
    I make my banana bread that way I cut all the oil out of it and use cinnamon applesauce. I think it turns out great and so does everyone else in my house. Like the poster before me said whats the worst that could happen just try it!
  • lodicox7
    lodicox7 Posts: 101 Member
    My roommate told me to do this a few weeks ago with brownies and we replaced all of the oil. Texture was a little different, but not in a bad way. Turned out very good!
  • ennaejay
    ennaejay Posts: 575
    Save your calories for dipping rosemary bread in cold-pressed EVOO, with cracked pepper and thyme ::DROOL::
  • Tree72
    Tree72 Posts: 942 Member
    The texture will be a bit different, but every recipe I've tried it with came out just fine. I do notice one problem, the treats made with applesauce dry out faster. So if you're eating them the same day or the day after you bake them, no worries at all. But if you want something that's just as good a week later, I wouldn't substitute all of the oil.
  • pelleld
    pelleld Posts: 363 Member
    Thanks everyone! I am so glad I asked.....I will definitely use all applesause next time. I can't wait to make them again and do it that way.....You've all made my day :flowerforyou:
  • pelleld
    pelleld Posts: 363 Member
    The texture will be a bit different, but every recipe I've tried it with came out just fine. I do notice one problem, the treats made with applesauce dry out faster. So if you're eating them the same day or the day after you bake them, no worries at all. But if you want something that's just as good a week later, I wouldn't substitute all of the oil.

    Tree...I eat one the same day and freeze the rest. That way I can have a little treat without any effort.
  • pelleld
    pelleld Posts: 363 Member
    Save your calories for dipping rosemary bread in cold-pressed EVOO, with cracked pepper and thyme ::DROOL::

    Now you're talkin'.............I LOVE to dip in olive oil.........my bread that is :wink:
  • JaimeBrown5
    JaimeBrown5 Posts: 324
    You made a cake in the crock pot? REALLY...please explain this....

    http://www.myfitnesspal.com/topics/show/373865-healthier-chocolate-crock-pot-cake :smile:
  • rita27ny
    rita27ny Posts: 820 Member
    Wow i never herad of applesauce for fat in baking.
  • amyschaefer
    amyschaefer Posts: 80
    I have started doing this too. It seems like the texture is different but I like it and very happy about the reduced calories. I am wondering ...does it work the same for butter?
  • snowstorme
    snowstorme Posts: 125 Member
    You can also substitute flax meal for fat in recipes. Lots of fiber and nutrition that way.
  • JaimeBrown5
    JaimeBrown5 Posts: 324
    I have started doing this too. It seems like the texture is different but I like it and very happy about the reduced calories. I am wondering ...does it work the same for butter?

    C'mon now - NOTHING replaces butter! :happy:
  • xraylady33
    xraylady33 Posts: 222 Member
    You made a cake in the crock pot? REALLY...please explain this....

    http://www.myfitnesspal.com/topics/show/373865-healthier-chocolate-crock-pot-cake :smile:

    Very nice, now I guess I will purchase a crock pot! OH MY MORE SHOPPING
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