Substitute apple sauce for vegetable oil in equal parts. (And it contains less fat!) Other ideas: shortening (use ¼ more) OR (in baking) fold stiffly beaten egg whites into the batter Sources: experience
Depends on the cake recipe; pound cakes or Victoria sponges rely on their fat content for taste and texture, so it's better not to substitute apple sauce in these. (The result is slightly doughy and damp if any apple sauce is added.) It's also better not to substitute in chiffon cakes, since apple sauce weighs down the batter instead of letting it rise the to the volume that it's meant to.
For other cake/muffin /biscuit recipes, you should be able to substitute 1/3 of the fat for apple sauce (i.e. add 1/3 of the weight/volume of fat as apple sauce, and add the remaining 2/3 of the fat as butter) - you may need to reduce the quantity of any other liquids in the recipe, since apple sauce is far more liquid than butter. Adding the same quantity of liquid can result in a really soggy cake.
Yes, mix 1/4 cup applesauce with 1/2 tsp baking powder as a substitute for each egg. You can also use purreed Pears, or any other fruit.
just use the butter, gosh darnit. the sugar in the applesauce is probably worse for you than the butter
do you want sucky cake? use the applesauce.
Applesauce or maynonnaise Applesauce or maynonnaise
applesauce, applebutter, prunebutter, and pumpkin.
I'm a huge fan of replacing oil with applesauce. If the recipe calls for 1/2 c. of oil, I use 1/2 c. applesauce as a healthy alternative. You will not taste apple regardless of the cake's flavor. If you don't keep applesauce in your home you can also use sour cream, or plain yogurt in the same way. Best of luck! -------------------------------------------------------------------------------------------- Hmm!! leaving out the shortening will affect the texture of the cake, I will not say the above answer is wrong but try it on a small cake first.
Some of the oil can be replaced by applesauce, but not all of it.
you can substitute oil with applesauce. it makes the cake healthier and more spongy. don't worry, you can't taste it.
You can substitute with margarine, but other then that no.
Applesauce makes a great substitute for oiland its fat free.
Might be too heavy, leading to soggy or a dense textured cake. You can substitute applesauce-the amount is half of what the recipe calls for.
My grandmother told me I can omit the oil called for in cake mixes if I sift the cake mix. I tried this when making cupcakes in an ice cream cone. It worked very well and the cones did not get soggy the next day like they did when I used the oil.
No, you would have to substitute either another oil or applesauce.
Yes, applesauce is a healthy substitute for oil whenever you are baking. Just be sure to use an unsweetened applesauce.
You can substitute the oil with applesauce. I know it sounds strange, but it works.