Using oil instead of applesauce in baking recipes is possible, but there are some important differences to consider. Applesauce is often used as a replacement for oils or fats to reduce the overall fat and calorie content of baked goods. Replacing applesauce with oil will change the nutrition profile as well as the texture and flavor of the finished product.
Quick Answer
Yes, you can substitute oil for applesauce in baking recipes, but you’ll need to adjust the measurements and expect changes in texture and flavor. Reduce the oil amount to 3/4 of the applesauce amount. The baked good may be more moist with a richer flavor and softer texture.
Applesauce as a Baking Substitute
Applesauce is commonly used in baking as a substitute for fats like butter, oil, or shortening for several reasons:
- It reduces the fat and calorie content – Applesauce contains no fat, while oils are 100% fat.
- It provides moisture – The natural moisture in applesauce can help keep baked goods like cakes, muffins and breads moist.
- It adds flavor – Applesauce contributes a mild sweetness and fruity flavor.
- It improves texture – The pectin in applesauce can give baked goods a tender, cake-like crumb.
Replacing some or all of the fat with applesauce reduces calories and fat while adding beneficial fiber. This allows you to lighten up family favorite recipes.
Substituting Oil for Applesauce
While you can use oil in place of applesauce, keep these adjustments in mind:
- Reduce the amount of oil – Use about 3/4 of the amount of applesauce called for. Too much oil can make baked goods greasy.
- Expect a richer flavor and softer texture – Oil adds richness, while applesauce provides moisture.
- Add liquid if needed – The added moisture from applesauce may need to be replaced with milk or water.
- Avoid overmixing – Oil coats the flour more than applesauce. Overmixing once oil is added can make baked goods tough.
Oil substitutions work best in recipes where applesauce is used for moisture rather than fat replacement. Expect a slightly heavier, more cake-like texture compared to recipes designed to be lower in fat.
Oil and Applesauce Substitution Ratios
Use the following substitution ratios as a general guideline when replacing applesauce with oil:
| Applesauce Amount | Vegetable or Canola Oil Amount |
|---|---|
| 1/4 cup | 3 tablespoons |
| 1/3 cup | 1/4 cup |
| 1/2 cup | 6 tablespoons |
| 1 cup | 3/4 cup |
For other oils like coconut or olive oil, you can typically substitute an equal amount for vegetable or canola oil. Just keep in mind that coconut and olive oil will provide their own distinct flavors.
Applesauce to Oil Conversion in Common Baked Goods
Here are some examples of how to adapt common recipes when substituting oil for applesauce:
Cakes
If a cake recipe calls for 1/2 cup applesauce, use 6 tablespoons oil. Expect a slightly richer cake with a soft, dense crumb. Add 2-3 tablespoons milk if needed to replace moisture from the applesauce.
Muffins
For a muffin recipe with 1/4 cup applesauce, use 3 tablespoons oil. The muffins may dome higher during baking and have a more tender, cake-like texture.
Quick Breads
In a quick bread like banana bread, use 3/4 cup oil for every 1 cup applesauce. Quick breads may be more dense and compact when replacing applesauce with oil.
Cookies
For chewy cookies like oatmeal raisin, substitute 3/4 cup oil for 1 cup applesauce. The cookies will spread more and be softer. Chilling the dough before baking can help.
Tips for Replacing Applesauce with Oil
Here are some additional tips when substituting oil for applesauce in homemade baked goods:
- Reduce oven temperature by 25°F to prevent overbrowning.
- Use a neutral tasting oil like canola or vegetable oil instead of olive or coconut oil.
- If a recipe calls for both oil and applesauce, just use the amount of oil and omit the applesauce.
- Add a splash of vanilla extract or cinnamon to make up for lost flavor from applesauce.
- Adjust baking time as needed based on texture and doneness cues.
Conclusion
While applesauce and oil are not perfectly interchangeable in recipes, you can substitute oil for applesauce in most baked goods. The key is to use about 3/4 of the amount of applesauce called for and make adjustments to liquid, leavening, and baking time based on the results. Expect a moister, more cake-like texture and richer flavor when swapping oil for applesauce in your favorite baking recipes.