Substitute Fruit Juice for Oil in Baking

For any baking recipe that calls for oil, use any fruit juice instead. The same amount that the oil should be. This is less fattening, healthier and makes for moister cakes, brownies, etc. It does not alter the taste. I usually just open a can of peaches, use the juice then serve the peaches with dinner. Enjoy!


By Betty aka Grandma Buttercup from Albion, IN

December 24, 20070 found this helpful

Or even Apple Sauce... (or ANY fruit sauce... like pear, peach or plum).. I especially like to use Plumb baby food... This works wonderfully, but it's cheaper to buy a can of fruit, (NON sugared is best!) & blend it up in the blender... for Super moist cookies, muffins & quickbreads... Without those nasty oily calories!

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December 26, 20070 found this helpful

Hi Betty,

This sounds like such a good idea!

I have used unsweetened applesause before in boxed mixes, but the cakes/brownies come out with a fluffy texture, moist but not like using regular oil - I know it can't be like using oil, but I'd love to find something close.

Can I also use regular fruit juice that's used for drinking? Like apple juice. Do you think it would work with unsweetened applie juice?

Thanks for your help!



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Anonymous Flag
December 29, 20150 found this helpful

I just used fresh pressed Apple cider in boxed brownie mix. The texture is more "cake like" than chewy, but tasty.

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January 2, 20080 found this helpful

I use pureed fruits or pumpkin, depending on the recipe. For banana bread, I omit the oil and add an extra banana instead. For pumpkin bread, use extra pumpkin.

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April 10, 20080 found this helpful

You can also substitute apple sauce or pureed prunes, too.

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