I don't bake, but this sounds like a good idea.

I have a tricky ticker, so I have to watch cholesterol levels I substitute whenever possible.

Yes! I love it.

I never substitute... I'd rather just not bake if someday I have a need not to consume oils.

I have only done it when making applecake

I have done this for brownies and cake!

I might have to try that

What??? Applesauce?! D8
This is something you can do?
And it doesn't affect the taste?

My mind is blown.

I almost always substitute applesauce for oil, unless I'm out of applesauce.

Sometimes but in certain recipes you cant mess with an original...

I use yogurt and applesauce as a substitution for oil, depending on the baked good. The applesauce tastes great with blueberry muffins but I prefer yogurt for cake and brownies. I also use Greek yogurt as a substitution for sour cream.

I've never heard of anyone doing this, but it's an interesting idea.

Using oil in baked goods isn't common in the UK to begin with; all our recipes for cakes and things call for butter.

I don't bake that much, but sometimes I use diet cola instead of oil in chocolate cake using a turbo cooker. Comes out very moist and stays moist for a good week.

The way my kids go through it I can't keep applesauce in the house to use it

I've been baking for decades and stake my reputation on my baked goods.

I can't substitute applesauce for oil, shortening or butter. Fats add texture, help with rising and help the mouth taste more flavor.

I find using apple sauce (as I did try it a few times for some people in my family who said they needed "less fat" in their diets) and the results were.... disgusting. Sorry. I just think if I'm going to the trouble to bake, I'm going to do it in a way that makes the best results.

Vegetable oil and some shortenings have no cholesterol. Most oils, many new formula shortenings and butter have no trans fats. I honestly don't see the reason to do this type of substitution. But, that's just my opinion. I'm a baking snob. I ONLY use the highest quality ingredients and try for the best results every time I break out my mixer or my stick blender and turn on my oven.

I prefer to bake in a way that yields the best results and, if necessary, simply eat less of the product. Three bites of a GOOD cake beats 2 pieces of a mediocre cake.

People are free to do this, but I feel eating in moderation, and only eating baked goods on occasion is better than mediocre baking results.

I've done it a couple of times when I didn't realize I was out of oil. I don't bake much though

I don't remember if I've ever substituted applesauce, although when I was making applesauce cake one day, hubs said to me, "You're putting oil in that? Isn't that what the applesauce is for?"

I have, however, substituted banana for butter in no-bake cookies. The results weren't bad, but definitely different.

I totally forgot about this, I used to do it with muffins all the time

I never done it before

Never tried it, but I'd like to.

I've never tried it but it sounds good!

If I substitute, it's usually half, and I use plain yoghurt. It's usually only in muffins that I do this, though.

never