Monday, July 12, 2010

Kitchen Tip: Applesauce

Growing up, I learned a little trick from my mom, and it's name is applesauce.

While I am an applesauce snob {I only eat 1 kind of applesauce, and that's homemade}, I bake with Mott's Natural (no added sugars) applesauce all the time.  Simply apples and water -- I can handle purchasing this to bake with, especially with all the coupons and sales.  

image from

My mom taught me that applesauce can be used in place of the fat (oil/butter) used in most baking recipes.  Oil/butter and applesauce can be substituted in a 1:1 ratio.

Take this decadent chocolate cake, for example.

The original recipe called for 1/2 C oil.

The first time I made it, I substituted half of the oil for applesauce (1/4 C each).

When I made it recently, I tried a full 1/2 C applesauce in place of the oil. {As well as made it with 100% white wheat flour}.

And, it worked out wonderfully.

I freeze my applesauce in ice cube trays - mine hold 1/4 C.  Then, I keep the frozen cubes in a large bag or container and use them as I need them.  It keeps the applesauce, especially since I use all natural from going bad before I have a chance to use it all.  

Now -- there are a few caveats to baking with applesauce:
  • Your baked goods will be more moist.  
  • Your baked goods will be more dense.
  • Your baked goods may not rise as much as they typically would.  
  • Your baked goods may need to be baked for a bit longer due to the extra moisture.
Give it a try!  With any recipe, I typically start by substituting half of the oil/butter for applesauce and see how that turns out.  If I want a more fluffy cake, I'll add in additional baking powder, ~1 tsp. per large cake, for example.  This seems to help!

An adventurous spirit is required :)  If that works out well, I try it again the next time with all applesauce.  

Have you cooked with applesauce before?  What works for you?


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  1. I do this too! I usually try to keep a small jar in the house all the time so I can grab a little if I have a recipe that needs it. Great tip!

  2. I use a lot more applesauce in my cooking now that i did before. the only thing i found i don't like it in is brownies, but that is a texture thing!

  3. more moist, more dense. oh my! I need to make that chocolate cake. It's going on my list.

  4. yes, I use it all the time. Doesn't work well for cookies and brownies. It makes the brownies more cake-like. But, it's great in all cakes and quick breads.

  5. Great tip! I have been meaning to try applesauce in a few recipes when I get my hands on some!

  6. I do this often too! I just did it last night with a banana cake I made! Thanks!

  7. WOW! A whole post dedicated to my question...THANK YOU so much! I am saving this in my recipes file to always refer back to.
    Heather @

  8. Thank you Sno!!! I agree with "Homemade apple sauce". There is NO BETTER thing in the whole world than a fresh bowl of it. I LOVE your substitution into baking with it. How about muffins like pumpkin with the applesauce instead of oil??? Mmmmm! I can hardly wait to try it...
    I'm "really" enjoying your blog, it's always so much "knowledgeable fun, fun, fun"!
    Donna in Connecticut

  9. I love applesauce! I will have to try it in my baked goods!
    I even love it with nachos and spaghetti (lol...I am weird)

  10. My daughter has an egg allergy. I use 2 Tbsp of natural applesauce to replace each egg in a baked goods recipe. It works for recipes that call for 1 or 2 eggs. If the recipe uses more than 2 eggs, then I use applesauce to replace 2 of the eggs and Ener-G egg replacer powder for the remaining eggs.

  11. I have done this when I am out of coconut oil. Definitely makes the cake moist!

  12. I need to try applesauce more often. That cake looks sooooo good!

    I made your Baked Oatmeal this weekend. Yum! Thanks for sharing.

  13. I have done this too, so I too can state that this works. And I make and can my own applesauce too!!!

  14. I have never tried this, but I'm game for giving it a shot soon!

  15. I've done this some in the past, but I need to give it a try again. Thanks for sharing...

  16. A long time ago I made brownies substituting with applesauce for the oil and they were great. Then the next time they weren't. I don't even know why. I haven't tried it again! I need to though. The half-half idea is a good one. I've never, ever made my own applesauce. Maybe someday.

  17. You lured us all in from Slightly Indulgent with "decadent" and healthy decadent is even better. ;-) That cake looks so delicious! I'm actually planning to bake with applesauce this evening. :-)


  18. I use this trick ALL the time, and it has worked in EVERY high-fat recipe I've replaced the butter or oil in... yay!

    In fact, I get compliments on how moist my desserts are.

    This week, I used applesauce instead of oil in granola, and it worked *perfectly*!!!

    Really, this is the best trick ever! And that decadent cake, mmmm. Thanks for sharing!

  19. I love substituting applesauce for oil! And I just found another good substitute.....non-fat plain Greek yogurt! Mmmmmmmmm! Works really well with chocolate recipes.

  20. Applesauce works great for me in cakes, muffins, quick breads, and cupcakes but I don't like it as much in cookies - it gives them a 'cakier' texture because of the extra moisture.

    Love, love, love your cake. I'm going to have to make a chocolate cake just because yours looks so darn good.


  21. I do this, too. :) I also subsitute the oil in waffle recipes for applesauce. works good. :)

  22. I use applesauce all the time in baked goods!! LOVE the results!!

    Blue Eyed Beauty Blog


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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