Applesauce makes a nice accompaniment to many meat dishes, especially pork. It can also be used in baking and other recipes. This page contains recipes using applesauce.
By lkon 1
Can applesauce by substituted for oil in all recipes?
March 9, 2011
Well, if you're asking regarding baked goods I would think it would be okay for many, many recipes but I definitely wouldn't take the chance of ruining any general meal recipes by switching out the oil with applesauce which would certainly change the flavor outcome!
Keep in mind that substituting applesauce in baking also changes the way a recipe behaves structurally.Here's a link with some information that should be helpful for you with switching the ingredients for baked goods:
Pork and apples go great together! The pork is tender and very tasty; my kids love it.
Add olive oil to another pan and sear the pork on high heat on all sides then place in slow cooker.
Top pork with sliced onions. Cover pork and onions with boiling applesauce. Cook on low for about 8 hours until done.
You can server the pork with or without the applesauce. If you serve the applesauce you can add some herbs and/or Dijon mustard.
Source: I created this recipe with trial and error. I found that cooking the applesauce on the stove was the trick to the process.
By rjwilcox from Wilmington, NC
By Nina 2
Do I use the same amount of applesauce as I would oil in baking a cake?
March 28, 2011
Yes, my daughter does that. Her cakes taste flat and awful. I don't even bother to eat a piece. The amount of oil in a slice of cake is small when you consider only a fourth cup goes into the whole cake.
By Sandy 135
Bring to boil the applesauce and add the dry Jello. Then add the crushed pineapple and the can of 7-Up. Refrigerate until ready to serve.
By Sandy from Graettinger, IA
Beat eggs slightly; add other ingredients and blend. Bake on griddle and enjoy!
By Robin from Washington, IA
By Robin from Washington, IA
Looking for info on applesauce instead of oil in recipes. If it calls for 1 cup of oil do you use 1 cup of applesauce?
Yes - just substitute unsweetened applesauce for oil in whatever amount the recipe calls for. (05/15/2006)
I have used applesauce in baking to replace oil for quite some time. Yes, use the same amount of unsweetened applesauce in the recipe instead of oil. I once tried to replace butter in a recipe thinking it would be the same, IT ISN'T. So, I only replace oil. (05/15/2006)
By Darlene in Mississauga
I have found that if you use the whole cup of applesauce, the baked item is just too heavy and dense. I use 1/2 to 3/4 cup and the rest canola oil. That seems to work fine. (05/15/2006)
I have used unsweetened applesauce in my baking recipes for some time now and no one can tell the difference. I use the same amount of applesauce as what is called for in the oil or shortening measurements. No need to reduce liquid and everything comes out moist and delicious! (05/16/2006)
You can also use nonfat yogurt in recipes (cakes, breads etc) and get great results. You use the same amount that the recipe calls for in oil.
Yes, just substitute the oil measurement with applesauce. Though I personally do add a little oil otherwise the texture changes. Do not try this with pie crust, anyway for me it does not work. Otherwise you can use any of your favorite recipes with the applesauce.
happy baking Lori (05/17/2006)
While you can substitute the same amount, I prefer to start out by using 1/2 oil and 1/2 applesauce, then go from there. I've had certain cookies turn out tough and cakes that do not rise the same. Also without any oil, sometimes there is a texture change. By starting with 1/2 of each, you are able to make any necessary adjustments. (05/22/2006)
|To lower fat and cholesterol, replace most of the oil in your baking recipes with plain, unsweetened applesauce. It will add moistness without all that fat content.|
|We have done this for years and you honestly can't tell the difference!|
|By Scott Howard (Guest Post)|
|Should I reduce the liquid in a recipe if I use applesauce?|
|By matilda (Guest Post)|
Can applesauce be used instead of oil in cake mixes and box brownies? And if so, how much? Thanks!
roseoma3 from Liberal, MO
Thanks to each and every one of you who kindly replied to my query! Will try it and see my results.
You can use and puree fruit in place of oil (pears, peaches, bananas, etc). I have also been using pureed zucchini, just the white pulp to replace the oil and milk in recipes. I sometimes add a bit of water to thin it out for replacing the milk. Doesn't change the taste and makes it a bit denser, but oh so good. Made pancakes the other night using the pureed zucchini for the oil & milk then put the batter about 1/4 inch thick, into a well greased cast iron fry pan, put chopped apple on top and cinnamon sugar, cooked on one side until ready to turn, cook another minute or two and they were delicious and hearty. (09/15/2008)
By Anna from Maine
I also use mayo, and they are very soft (09/16/2008)
Hi, one more to add to your list. I use the cinnamon flavor applesauce in chocolate cakes/brownies. It adds a little "something" else to flavor. (Same amount of measurement as oil) (09/16/2008)
By Pat @ PA
Yes, it does work on all baked goods (but not pie crust, for me anyway), even biscuits, muffins and such. You use equal measurements. If cake calls for half a cup of shortening, I use half a cup of applesauce. Though I do remove about 1-2 Tbsp of apple sauce and add the shortening. It keeps the texture right.
Happy baking. (09/16/2008)
I'm doing a school science project on this. I am going to bake a batch of cupcakes the normal way and another with some sugar-free applesauce. I'm going to bring the two batches in for my classmates to taste and I will then survey them to see if they look different, taste different, and even smell different. I hope I get an "A". Maybe when I'm done, I'll post my results and a picture. (12/08/2008)
I tried it and loved it. (02/16/2009)
By Paige D.
Does it have to be unsweetened applesauce when you use applesauce to replace oil in a recipe? Will regular applesauce work just as well?
By Jillard95 from Chicago, IL
I've used regular old apple sauce. Replace the same amount of oil with it in the recipe. (09/08/2009)
Yes, of course, but reduce the sugar you use in the recipe. If your trying to remove fat, then adding more sugar just doesn't make sense. Good job looking after yourself. :) (09/08/2009)
I use applesauce instead of oil all the time. When I first started doing this, I only replaced 1/2 the oil, to get my family accustomed to it. Then I started slowly replacing more and more until I did not have to use oil anymore. Using applesauce, does give the cake a little different consistency than oil. I would not suggest to use all applesauce in a brownie recipe. Substitute 1/2 and 1/2. (09/10/2009)
Yes, I use a standard chocolate cake mix which calls for 1/2 cup of oil, I replace the oil with 1 cup unsweetened apple sauce, use skim milk in place of water, add 4 heaping tbsp of unsweetened cocoa powder, 3 eggs. also I use fat and sugar free chocolate pudding made with skim milk(as frosting). the cake is rich and wonderful and fat free :) enjoy!
By Robin from Washington, IA
I just made low fat brownies from mix, with some chopped pecans added, by substituting 2/3 cup unsweetened applesauce in place of 2/3 cup oil. A little different texture, but they are good. Cuts down on fat consumption.
By Ivy from Porter, TX
I find in just substituting a little bit of the applesauce with oil, it doesn't change the texture. (02/24/2010)
When doing all your holiday baking, try substituting 1/2 the oil called for in the recipe with the same amount of applesauce. The result will be more nutritious, moister, and less costly. The taste will not be affected.
By Anne from Green Bay, WI
I have been substituting applesauce for oil in baked goods for years and it works wonderfully! (12/02/2008)
I do this often too. It even works with bread baked from scratch. But make sure you use UNsweetened! (12/02/2008)
How much applesauce do you use instead of oil in a recipe?
By Linda from WV
I have used cup for cup, but the cake mix and brownie mix baked up very, very light and spongy. Not terrible, but you could tell that I didn't use any oil. The texture did change. The brownies didn't come out all fudgy and chewy which is how I like them, but I also like fitting into my jeans.
I think 2/3 cup is good - have done that before and things bake up a little more normal. I have heard you can use prune 'filling' actually I don't know what it is, but it's also called 'Lekvar' by certain nationalities. You can find it easily in the canned pie filling section of the baking aisle in the grocery store.
I've always wanted to use it, but never have. I did read, though, that you cannot taste prunes in the final product. Fiber? I would imagine it would add some in the way of a laxative effect, but have directly spoken with anyone who used it.
I've heard you can use plain pumpkin pie fruit - not pumpkin pie filling'. Also with no taste in the finished goods. (06/13/2010)
My daughter does that and I'll be honest, I would just as soon not have cake if I have to eat it that way. If you take the amount of oil you should use and divide it with the number of pieces in the cake, you aren't really getting much.
You still need to subtract the oil calories and add the applesauce calories to get the true difference and it really isn't that much. You still have the carbs and sugar of the cake so why not add the oil and enjoy a piece of cake once in a while. I never eat my daughter's cake. I'd rather have something else like a piece of fruit. (06/15/2010)
When I do this, I never replace more than half of the measurement called for. I sometimes use the little snack size cups. If the recipe calls for a cup of oil, I'll use a snack cup of applesauce and then make up the difference with oil (canola). (06/15/2010)
Someone in a much earlier post mentioned using prunes. I've done this. I found a lowfat bran muffin recipe (that I've since lost) years back in a Shape magazine and, instead of oil they used baby food prunes. I works awesome, makes a very moist muffin, cupcake or cake. You would seriously never notice a difference in texture.
I found a low fat chocolate cupcake recipe using 1/3 cup cinnamon apple sauce and a Tbsp of oil. I replaced the oil with one jar of baby food prunes and they are wonderful, very moist and yummy. You can also use mayonnaise with very good results although that can be high fat too, depending on the mayo. I have a mayonnaise cake recipe and used a very low fat eggless mayo with very good results
To cut down on calories, I use applesauce in cakes and other goodies. The applesauce is a substitute for oil and makes the cake or goody you are making more moist. So by using applesauce not only are you cutting calories, you are also making a moister cake.
By Gem from VA
I have been doing this for many years. (10/04/2010)
My daughter does this and I hate her cakes. If you take the amount of oil and divide it into the number of slices in the cake, you will find you are getting very little oil. Compared to the sugar in the apple sauce there is not enough difference in calories to make much difference. (10/05/2010)