How to Substitute Applesauce for Oil in Baked Goods
Updated: Nov. 15, 2019
Cut calories and fat from your favorite baked goods with this simple swap.
Just because you are trying to eat healthier doesn’t mean your sweet tooth goes away. Luckily there’s an easy way to have your cake and eat it too; use applesauce instead of oil in your baking recipes. Believe it or not, you can cut a ton of fat and calories from your baked goods with this simple swap.
Intrigued? Keep reading to learn how to substitute applesauce for oil, plus learn about the health benefits.
Next up: Check out these healthier dessert recipes you won’t believe are lightened up.
How to Substitute Applesauce for Oil
Simply swap out half of the oil in the recipe with applesauce. For example, if the recipe calls for a cup of oil, add 1/2 cup of oil and 1/2 cup of applesauce.
Substituting applesauce for oil will change the texture of your baked goods, so first replace half of the oil, and see how it turns out. If you test it out and are happy with the results, you can then experiment with replacing more of the oil, a bit at a time.
Editor’s note: We recommend using unsweetened applesauce to avoid over-sweetening and adding additional calories to your recipe.
How Much Healthier is Applesauce?
For every 1/2 cup of oil replaced with applesauce, you will save 900 calories and 110 grams of fat. Since these saving are for the entire baked good, divide the calories or grams of fat saved by the number of servings for updated nutritional counts.
By the way, here’s the difference between vegetable, canola, olive and coconut oil.
Replacing part, or all, of the oil with applesauce in your favorite baked goods can save you enough calories to stay on track, or earn yourself a second helping!
Try Using Applesauce in These Desserts
Cinnamon-Raisin Bread PuddingThis rich bread pudding recipe comes together in minutes. There's plenty of old-fashioned cinnamon flavor. The treat is sure to become a favorite! —Edna Hoffman, Hebron, Indiana
7UP Pound CakeMy grandmother gave me my first cake recipe—a pound cake using 7UP—which her grandmother had given to her. On top of being delicious, this cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California
Cranberry-Apple Lattice PieTwo favorite fall fruits bring out the best in each other — and rum works its own mellow magic. Few people pass up a piece of this pie. — Adri Barr Crocetti, Sherman Oaks, California
Jumbo Brownie CookiesTake these deeply fudgy cookies to a party, and you're sure to make a friend. A little espresso powder in the dough makes them over-the-top good. —Rebecca Cababa, Las Vegas, Nevada
Mocha Hazelnut TorteI make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana
Peanut Brittle BarsPairing the old-fashioned flavor of peanut brittle with yummy chocolate chips turns these bars into a satisfying treat and a sought-after holiday gift. —Kristin Gleason, St. John, Kansas
Coconut Fudge Cake“A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it.”
Crackled Cranberry Pecan CookiesCranberries, orange and nuts make one of my favorite flavor combinations, and this special drop cookie fits in particularly well at holiday potlucks. For a fruitcake-type cookie, use a mixture of dried fruits and substitute rum flavoring for half the vanilla. —Deborah Biggs, Omaha, Nebraska
Cream Cheese Sheet CakeThis tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. —Gaye Mann, Rocky Mount, North Carolina
Raisin Date Bread PuddingAll my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish—I've made it for holidays, potlucks, picnics...for any occasion or no occasion! —Dawn Green, Hopkins, Michigan
Lemon-Lime BarsThis easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. —Holly Wilkins, Lake Elmore, Vermont
Kentucky Butter CakeI found this Kentucky butter cake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida
Banana Bread PuddingWhen I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
Cinnamon-Spice BrowniesGail Mehle of Rock Springs, Wyoming submitted the original recipe for these brownies with a secret ingredient: cinnamon. The spicy chocolate cinnamon cane sugar was a perfect fit for her recipe, adding just a hint of heat. —Taste of Home Test Kitchen
Oatmeal Molasses CrispsWhen I found this recipe in an Amish cookbook, I had to try it. It’s traditional in regions with Amish populations—Pennsylvania, Ohio and the Upper Midwest. Now it’s a staple for our family and the folks at our church fellowship, too. —Jori Schellenberger, Everett, Washington
Gooey Chocolate Caramel BarsThese rich, gooey bars are my most-requested treats. They're popular at school functions, family barbecues and picnics. We like them alone or topped with a scoop of ice cream. —Betty Hagerty, Philadelphia, Pennsylvania
Butterscotch CakeI get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. —Judy Lamon, Louisville, Tennessee
Peanut-Filled Devil's Food CupcakesThis recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! —Mary Lou Timpson, Colorado City, Arizona
Chocolate Espresso-Nut TorteI love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. —Thomas Faglon, Somerset, New Jersey
Gluten-Free Peanut Butter BlondiesI converted these blondies to be gluten free so that my family could enjoy a comforting dessert. We were craving brownies one night, and these cakelike treats hit the spot. They are a fantastic spin on gluten-free peanut butter chocolate chip cookies. —Becky Klope, Loudonville, New York
Chocolate Pear Hazelnut TartAs a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's Grandmother Miette arrived and asked if I'd like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough—the art of baking transcends language. —Lexi McKeown, Los Angeles, California
Flourless Chocolate TorteHere's the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. —Kayla Albrecht, Freeport, Illinois
Lemon Coconut BitesThe tangy lemon flavor of this no-fuss dessert is especially delicious on a warm day. It gives me delightful flashbacks of selling lemonade on the sidewalk as a little girl. —Donna Biddle, Elmira, New York
Chocolate Cheesecake BarsWhen you don't have time to bake a real cheesecake, reach for this easy recipe. An almond-flavored dough serves as both crust and topping for a soft fudgy filling. —Louise Good, Flemington, New Jersey
Lavender Lemon BarsHints of lavender and lemon zest in the crust make these treats a favorite. —Judith Hilinski, Cuyahoga Falls, Ohio
Cranberry Bog BarsSweet and chewy, these fun bars combine the flavors of oats, cranberries, brown sugar and pecans. I like to sprinkle the squares with confectioners’ sugar before serving. —Sally Wakefield, Gans, Pennsylvania
Chocolate Hazelnut TorteMost cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two…with just the right amount of leftovers! —Taste of Home Test Kitchen
Dark Chocolate Croissant Bread PuddingCroissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work too. Garnish with your favorite nuts. —Jennifer Tidwell, Fair Oaks, California
Baklava CheesecakeWith sugared cranberries and rosemary sprigs, my unique baklava cheesecake makes a grand display for office parties and other special events. —Aryanna Gamble, New Orleans, Louisiana
Double Chocolate Almond CheesecakeThis cheesecake is easy to make—but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with. —Darlene Brenden, Salem, Oregon
Chocolate-Glazed BrowniesThese moist and fudgy squares are bursting with such rich chocolate flavor, you'd never know they're low in fat. They're ideal for taking to bake sales and family gatherings. For holidays, I like to dress them up with colorful candy sprinkles. —Deb Anderson, Joplin, Missouri
Caramel BrowniesI love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them—particularly these rich, chewy caramel brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. —Clara Bakke, Coon Rapids, Minnesota
Originally Published: November 15, 2019
