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Dec 18, 2006 07:39 PM

Replacing Oil with Apple Sauce in Cake

I am going to make Trader Joe's Pumpkin Cake. I'd like to replace the oil with apple sauce. The recipe calls for 1/4 cup of oil so should I also use 1/4 cup of apple sauce? Or do I use more or less? I've never substituted apple sauce for oil before but I heard that it works out just fine. Please Help! Thank you!

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  1. I've done it with exact substitutions. It makes a slight difference in taste and texture but not huge. Since it's pumpkin cake, you might be able to use pumpkin instead of applesauce.

    1. you use a 1:1 ratio, so what you said is correct.

      However, bear in mind that some recipes are better for the apple sauce substitute than others. I've done it for cakes and brownies and it's been fine. Good luck!

      1 Reply
      1. re: Pei

        Thank you. .. thats what Im baking is Brownies..well should i say, my Grand daughters are baking

      2. When I substitute applesauce for oil, I generally keep the volume the same and use half oil and half applesauce to keep the texture closer to the original otherwise I think the cake or bread can become kind of "chewy" (for example, if a recipe calls for 1/2 cup oil, I would use 1/4 cup oil and 1/4 cup applesauce).

        1 Reply
        1. re: LauraB

          That's my take on it as well. Although, for a recipe that only calls for 1/4c oil, i would probably just leave the recipe as is and use oil. Not sure, however, what Lotus7's goal is in making the switch, so that might not be appropriate.

          But, bottom line, subbing fruit puree for oil does result in a change in texture (to me).

        2. great suggestions-thank you! I'll go ahead and try the apple sauce since I already bought a jar. Next time may try the pumpkin--i think the added flavor of canned pumpkin would be really great!

          1. I used to work for Mott's at the time that the applesauce replacing oil thing was being heavily touted. The general consensus in the office was that it really only works for some recipes and there is, without question, an alteration in taste and texture. Some baked good will turn out downright leaden. However, if you're good with the differences and your health requires the substitutions, it's a pretty good choice.