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

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Bronze Post Medal for All Time! 213 Posts
December 24, 20071 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!


Bronze Request Medal for All Time! 65 Requests
December 26, 20071 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!

December 29, 20151 found this helpful

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

By Janie (Guest Post)
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.

April 10, 20080 found this helpful

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

December 18, 20190 found this helpful


can you use both apple sauce and pineapple together in the same carrot cake making up the amount you would use in oil

December 18, 20190 found this helpful

WHAT WOULD YOU SAY IS THE best flour to use in a cake if it's optional, self-raising or plain?

Thank you


Silver Post Medal for All Time! 267 Posts
December 18, 20190 found this helpful

I have done this before. I have also added raisins and carrots. You might want to squeeze out as much moisture as possible to make sure the batter isn't soupy. The bake time might need to be a bit longer too.


Good luck!


Silver Post Medal for All Time! 267 Posts
December 18, 20190 found this helpful

Self-rising flour contains baking soda and salt whereas regular flour doesn't contain anything extra. If your recipe doesn't call for self-rising flour and you use it, the results might be unpredictible. I would use regular flour in your recipe.


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