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Old 03-22-2021, 04:40 PM
 
1,512 posts, read 600,190 times
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That's my question. If I want to go as low-cal as possible for cake mix, for you experienced bakers, do you think I would be able to use applesauce instead of oil?
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Old 03-22-2021, 11:19 PM
 
Location: Somewhere amidst the cornfields of Illinois
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Quote:
Originally Posted by Cindi Waters View Post
That's my question. If I want to go as low-cal as possible for cake mix, for you experienced bakers, do you think I would be able to use applesauce instead of oil?
Yes you can sub applesauce (unsweetened) for oil. We do often, and it's so little there is no detectable taste.
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Old Yesterday, 12:11 AM
 
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Originally Posted by Cindi Waters View Post
That's my question. If I want to go as low-cal as possible for cake mix, for you experienced bakers, do you think I would be able to use applesauce instead of oil?

Yes, that is an old trick that has been around for more than 50 years. It works like a charm. You won't be able to tell the difference. The applesauce keeps the cake moist and since applesauce is neutral in flavor you won't taste it. Several of my family members are diabetic. The diabetic community has been making this swap for decades to lower the amount of fat in baked goods.

Here's another simple recipe that has been around for decades and is used by diabetics to cut the amount of fat and sugar from desserts. It's a "3-2-1 mug cake." Each mug cake only has about 100 calories (compared to a regular piece of cake that have 300, 400, or even 500 calories of fat and sugar!!)

3-2-1 MUG CAKE

1 box of angel food cake mix
1 box of your favorite cake mix (any flavor-- chocolate, yellow, spice...)


1. Mix the two cake mixes together and store in a large container. This recipe will make about 25 to 30 mug cakes.

2. For a mug cake, add THREE tablespoons of mix to a mug. Add TWO tablespoons of water and stir up the mix. Microwave the mug cake for ONE minute. (3-2-1 )

This is a nice fast dessert when you want a piece of cake that is low in calories and you don't feel like baking a whole cake. It's low in fat and in sugar.
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Old Yesterday, 12:26 AM
 
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Yes, I’ve used unsweetened applesauce as a substitute for oil for a long time. The cake is so moist & tastes better, whether from scratch or a mix.

I also use applesauce in sweetened breads, like banana bread, zucchini bread, pumpkin bread.

Also, when I’m lazy and need to make cookies for a gathering (pre-covid), I will sometimes make cookies from a cake mix & substitute applesauce for the oil. A really good cake mix cookie is red velvet/white chocolate chip.
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Old Yesterday, 12:28 AM
 
Location: San Antonio/Houston/Tricity
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Yes. Great substitute.
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Old Yesterday, 06:42 PM
 
Location: Islip,NY
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yes you can I have done it many times.
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Old Today, 05:24 PM
 
Location: Richardson, TX
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Do you sub the oil to apple sauce in a 1:1 ratio? Half cup of oil subbed with half cup of apple sauce?
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Old Today, 06:22 PM
 
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Originally Posted by Debsi View Post
Do you sub the oil to apple sauce in a 1:1 ratio? Half cup of oil subbed with half cup of apple sauce?
That is what I do, I must have read about that ratio a long time ago. The consistency of commercial applesauce is very thin, I keep a jar on hand just for baking.

Be sure to buy unsweetened applesauce, you don't need the extra sugar, or, ugh, high fructose corn syrup.
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