How often do you substitute applesauce for oil when baking?

How often do you substitute applesauce for oil when baking?

Augustxsins Augustxsins
In the past couple of years, I've started to sub at least half (if not all!) of the oil in recipes for baked goods with applesauce. The final product is usually even more moist than if I used oil, much lower in calories, and has no difference in taste!

How many of you wonderful cooks do the same? Do you sub something else for oil?
Answers (public voting - your screen name will appear in the results):
I routinely substitute applesauce for oil in baking recipes.
Augustxsins , Bignuf , tami , Lildrummrgurl7
4  (12%)
I sometimes substitute applesauce for oil in baking recipes.
Petite Valentine , Ganconagh , puppylove , deltalima , sexxxkitten , Clara , Chelle Love , sexyfun , Bex1331
9  (26%)
I never substitute anything for oil when baking.
MeliPixie , melissa1973 , humblepie , P'Gell , Lioncub , Missmarc , J5ive , married with children , bayosgirl , ksparkles16 , GONE! , Zandrock , Rey
13  (38%)
I substitute a different substance for oil when baking.
Bullfroggy and Rose , Voilet , darthkitt3n , Trysexual , Intrepid Niddering
5  (15%)
Other (please comment).
BlooJay , Stinkytofu10 , sodapin
3  (9%)
Total votes: 34
Poll is closed
08/09/2012
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BlooJay BlooJay
I don't bake, but this sounds like a good idea.
08/09/2012
tami tami
I have a tricky ticker, so I have to watch cholesterol levels I substitute whenever possible.
08/09/2012
Claire-Bear Claire-Bear
Yes! I love it.
08/09/2012
MeliPixie MeliPixie
I never substitute... I'd rather just not bake if someday I have a need not to consume oils.
08/09/2012
puppylove puppylove
I have only done it when making applecake
08/09/2012
deltalima deltalima
Quote:
Originally posted by Augustxsins
In the past couple of years, I've started to sub at least half (if not all!) of the oil in recipes for baked goods with applesauce. The final product is usually even more moist than if I used oil, much lower in calories, and has no difference in ...
I do when we have it in our pantry.
08/09/2012
sexxxkitten sexxxkitten
I have done this for brownies and cake!
08/09/2012
Bullfroggy and Rose Bullfroggy and Rose
I might have to try that
08/09/2012
Voilet Voilet
What??? Applesauce?! D8
This is something you can do?
And it doesn't affect the taste?

My mind is blown.
08/09/2012
Augustxsins Augustxsins
Quote:
Originally posted by Voilet
What??? Applesauce?! D8
This is something you can do?
And it doesn't affect the taste?

My mind is blown.
Yep! If you use natural applesauce/applesauce with no sugar added, it won't change the sweetness at all (and it's even lower calorie!). Applesauce makes baked goods super moist!
08/09/2012
Lildrummrgurl7 Lildrummrgurl7
I almost always substitute applesauce for oil, unless I'm out of applesauce.
08/09/2012
Voilet Voilet
Quote:
Originally posted by Augustxsins
Yep! If you use natural applesauce/applesauce with no sugar added, it won't change the sweetness at all (and it's even lower calorie!). Applesauce makes baked goods super moist!
Oh! That is fantastic~!
c; I know I'll be experimenting with my birthday cake, this year!
08/09/2012
Chelle Love Chelle Love
Sometimes but in certain recipes you cant mess with an original...
08/09/2012
darthkitt3n darthkitt3n
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.
08/10/2012
Incendiaire Incendiaire
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.
08/10/2012
Trysexual Trysexual
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.
08/10/2012
Lioncub Lioncub
The way my kids go through it I can't keep applesauce in the house to use it
08/10/2012
P'Gell P'Gell
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.
08/10/2012
P'Gell P'Gell
Quote:
Originally posted by Voilet
What??? Applesauce?! D8
This is something you can do?
And it doesn't affect the taste?

My mind is blown.
Yes, it effects the texture, for many people the "mouth feel" and deeper taste receptors are effected, it effects your body's ability to know when it's satisfied (fats tell the body "You're full and satisfied." It's been proven people on low fat diets eat more calories to make up for the lack of satiation) and IMO, at least, it isn't worth the trouble.

Make the baked goods properly, bake and eat in moderation and eliminate trans fats. That way you can use butter and shortening in places where it does make a difference. Like in well made baked goods.
08/10/2012
Augustxsins Augustxsins
Quote:
Originally posted by P'Gell
Yes, it effects the texture, for many people the "mouth feel" and deeper taste receptors are effected, it effects your body's ability to know when it's satisfied (fats tell the body "You're full and satisfied." ...
You're right - some recipes you just can't sub out oil without losing some texture or flavor. With those, I go half oil and half applesauce. When I do half/half, my guests can't tell any difference. I'm known for my excellent baking, so my guests have pretty high standards for my baked goods.

It's really a matter of preference, though.
08/10/2012
Taylor Taylor
I've done it a couple of times when I didn't realize I was out of oil. I don't bake much though
08/10/2012
SneakersAndPearls SneakersAndPearls
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.
08/10/2012
Missmarc Missmarc
Quote:
Originally posted by Augustxsins
In the past couple of years, I've started to sub at least half (if not all!) of the oil in recipes for baked goods with applesauce. The final product is usually even more moist than if I used oil, much lower in calories, and has no difference in ...
I don't really use applesauce.
08/11/2012
Bex1331 Bex1331
I totally forgot about this, I used to do it with muffins all the time
08/11/2012
J5ive J5ive
I never done it before
08/11/2012
bayosgirl bayosgirl
Never tried it, but I'd like to.
08/12/2012
ksparkles16 ksparkles16
I've never tried it but it sounds good!
08/12/2012
Intrepid Niddering Intrepid Niddering
If I substitute, it's usually half, and I use plain yoghurt. It's usually only in muffins that I do this, though.
08/25/2012
Zandrock Zandrock
never
08/25/2012
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Total posts: 32
Unique posters: 28