Easy one-bowl applesauce cake recipe (1973) - Click Americana (2024)

FAQs

What does applesauce replace in cake mix? ›

Make "baked with applesauce" still taste great

To give you and your family members a better chance of enjoying the taste of baked goods made with applesauce, try some of these tips from Musselman Applesauce: Use a 1:1 ratio for substituting applesauce for oil in baking, except for cookies.

Applesauce is a 1:1 replacement for oil, so if your recipe calls for half a cup of oil, use half a cup of applesauce instead. If you find yourself in the middle of a recipe and out of oil, use applesauce instead! This trick works in cakes, muffins, cookies, brownies, and any kind of sweet baked good.

Unsweetened applesauce plays the same role as butter or oil in your bake. Applesauce acts much like the fat. It keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery, dense texture. This is what does applesauce do in baking.

There are many substitutes for applesauce that can be used in baking. These include pumpkin puree, mashed bananas, pear puree, and plain Greek yogurt or more. Each of these substitutes has its own unique flavor and texture that can add something special to your baking.

- When substituting applesauce for oil in baking, the ratio is typically 1:1. So if the recipe calls for ¹/₄ cup of oil, use ¹/₄ cup of applesauce. This works perfectly with muffins and quick breads.

For every one egg called for in a recipe, use ¼ cup of applesauce instead. Butter & Oil: Substitute applesauce in equal quantities of butter and oil. For example, if the recipe requires ½ cup of oil, replace it with ½ cup of applesauce.

Using 1/4 cup (about 65 grams (g)) of applesauce can replace an egg in most recipes. It's best to use unsweetened applesauce. If you're using a sweetened variety, you should reduce the amount of sugar or sweetener in the recipe itself.

Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.

There's a good reason that applesauce can replace oil or butter in some cases — it has a lot of water, so it will keep your baked goods moist, and it works as a binder for the dry ingredients while adding a boost of fiber to your recipe.

It gets its pretty pink colour from leaving the apple skins on during cooking, then the skins come out during the press.

What can I add to applesauce to make it taste better? ›

Turn up the heat with spices

Many think of applesauce as a sweet treat, but there's no rule saying some heat can't be added. Spices such as cayenne pepper and grated ginger contrast with the sugary sweetness of applesauce, while at the same time blending easily with other spices, like cinnamon and nutmeg.

Applesauce. "Generally, the rule of thumb is to [use] 1/4 cup of applesauce per egg," says Weintraub. For the most straightforward swap, use unsweetened applesauce. If you only have sweetened applesauce on hand, she recommends reducing the sugar in the recipe to avoid overly sweet treats.

Applesauce and sour cream also have a similar consistency, and they both provide a soft and smooth texture to whatever you're baking. Additionally, sour cream is high in fat, so it can enhance the moisture of your recipe.

Mashed bananas can be used as a substitute for oil or applesauce. Mashed sweet potatoes can also work when substituting applesauce in baking. You may want to add slightly less banana or sweet potato and add a little more water so the consistency will be similar to applesauce.

One ripe banana replaces one egg in a cake recipe—the banana will flavor the cake, so only use them when they complement the other ingredients. Extra leavening may be needed. Bananas can also be a substitute for butter and oil in recipes. If using bananas for butter, replace in equal amounts.

Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.

Additionally, using applesauce in place of the oil may change the texture and volume (height) slightly of the finished cake.

Applesauce. Applesauce is a great neutral egg replacement, meaning you won't taste any apple in the final product. When subbing in applesauce for eggs, use ¼ cup for every egg your recipe calls for, and add an additional ½ teaspoon of baking powder to the dry ingredients.

There's a good reason that applesauce can replace oil or butter in some cases — it has a lot of water, so it will keep your baked goods moist, and it works as a binder for the dry ingredients while adding a boost of fiber to your recipe.