Applesause for oil

[catbell]

I once was treated to delicous brownies made from a box. She said she replaced the vegetable oil with applesauce, making them healthier as well. Does anyone know the conversion measurements when using applesauce instead of oil? instead of 1/3 cup oil, could I use 1/3 cup applesauce? or is it more or less?
Thanks!

[DeBora4BobbyL]

First, welcome to MM! If you get a chance, pop in to the Welcome thread (http://www.momsmenu.com/forums/showthread.php?t=252&page=25)to that others will have a chance to say hello. This group here is a friendly bunch.

Those brownies are so moist too! I believe the ratio is half applesauce and half buttermilk for a substitution. Good luck!

[noctowl]

I use a 1:1 ratio. My kids love boxed spice cake made with cinnamon applesause with cream cheese frosting... I do not subsitute for health reasons, I think it makes a moister more flavorful cake...

[sweetnell3]

My sister uses applesauce in most of her cakes because of my moms and her dh diets.

[Yummys_Girl]

As far as I know its a 1 to 1 ratio. I use the same amount of applesauce as it calls for in oil

[cat lover]

I have done that for years because of DH limited fat he can eat. I use unsweetened applesauce and I just do the exact measurement of applesauce that is called for in oil. I have never had it turn out bad. Now I'm talking of in baked goods of any kind.

I also use 2 egg whites to every egg that is called for in recipes; so 2 egg whites = 1 whole egg

Good Luck and hope to see you around MM!

[ajrsmom]

I use a 1:1 ratio. My kids love boxed spice cake made with cinnamon applesause with cream cheese frosting... I do not subsitute for health reasons, I think it makes a moister more flavorful cake...

I use the 1:1 ratio like others here.

Your recipe sounds delicious!!

[mammajigglypuff]

:D
I've used applesauce for years and you don't notice any difference.

[Bilby]

I have used half apple sauce and half oil still as I was not sure if all alpple sauce would bring out the same results, good to know it is still ok with ALL sauce.
My mum makes a chocolate cake that substitutes something for lo-sugar jam, I wonder if that has the same effect as the apple sauce but gives a different flavour depending on jam.

[cat lover]

I'de be interested in knowing about the substitution your mum uses; think she would share it?

The only difference sometimes is with using all applesauce it is a little denser cake, but taste is great! If I didn't sub all DH couldn't eat it at all! LOL

[Bilby]

I rang my mum about her choc cake recipe, she said it's not substituting anything, the recipe has a lot of cocoa in it and is probably there to take out the bitterness of that, it still has normal amts of butter and sugar, the jam is an extra. If you still want me to write up the rcipe for you I'll grab it off her. No problems. :)

[cat lover]

I'd love to have it! If you don't mind! Thanks!

[Bilby]

Chocolate Blackberry Cake
4oz butter
4oz caster sugar (fine)
1 1/4oz icing sugar
2 eggs
teaspoon vanilla
2 3/4oz blackberry jam (can sub and jam)
5 oz SR flour
2 oz
cocoa
teaspoon baking soda
1 cup milk

-Sift into a bowl, SR flour, cocoa, soda.
-In a separate bowl,
Beat butter and both sugars until creamy.
-Add eggs 1 at a time beating well.
-Add vanilla and jam, until all is combined.
-Into the butter mix, alternate flour mix and
milk mixing well until almost smooth.
-Pour into greased cake tin and smooth surface.
Approx 45 mins in 350*F oven.
Leave in tim for 15 mins, then take out and
cool further and ice.

Mum read it to me over the phone so I hope this is not to hard
to understand LOL, I must say it makes a nice moist cake.

[cat lover]

Thank you and thank your mum too! Sounds delicous!!! Thanks again for sharing! Copying it down now!

[DeBora4BobbyL]

This recipe definately sounds delicious and different. Thanks for sharing.

[shepherdchild]

Would you tell me what Caster Sugar is, I've never heard of that type before and also can one use a sugar substitue or another brand of sugar?

[cat lover]

Here is a description of caster sugar. The super fine sugar it talks about I have seen in larger grocery stores in a 1 pound box.

Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States.
Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).
If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor).

I'll let Bilby answer on subbing a sugar substitiute, since I haven't made the recipe yet.

[Bilby]

Yep castor sugar is just a very fine white sugar so that when you beat the butter and sugar together it comes out nice and smooth and light, when mixing go for as long as possible (mix master is the easiest) and you can see it gradually turn whiter.
You could substitute plain white sugar, or even icing sugar.

[DeBora4BobbyL]

Bilby, thanks for the info. It must be a British thing as I have never heard of it here. But, it sounds interesting.

[Bilby]

Must be that when the Brits invaded US yrs ago they lost all the Brittishness, so I guess here in Oz we can't seem to lose them LOL
We have tried to lose our commonwealth status but to no avail :)

[DeBora4BobbyL]

Too funny Kathy!