For anyone unaware, applesauce is actually a common oil substitution in baking. This isn’t as crazy as it may seem.
That said, there’s still the issue with the use of “exactly”, however if I remember correctly (and take this with a grain of salt) from my Reddit days, this was an old post and it turned out that the original recipe maker actually suggested the applesauce substitute in the first place.
It serves the same purpose as butter, it’s just more common to use butter in baking, don’t use oil with a taste (olive oil is to be avoided for example) it will ruin the taste of the cake
For anyone unaware, applesauce is actually a common oil substitution in baking. This isn’t as crazy as it may seem.
That said, there’s still the issue with the use of “exactly”, however if I remember correctly (and take this with a grain of salt) from my Reddit days, this was an old post and it turned out that the original recipe maker actually suggested the applesauce substitute in the first place.
It’s also a common egg substitute used in vegan cooking or for people with allergies. Wild, isn’t it?
Pumpkin puree works pretty well too if your recipe can handle a little squashiness.
Can anyone elucidate me? What’s the purpose of apple sauce/oil in cake? Moisture retention? Texture? Adherence? Taste?
It serves the same purpose as butter, it’s just more common to use butter in baking, don’t use oil with a taste (olive oil is to be avoided for example) it will ruin the taste of the cake
What he failed to mention is that he used Gerber apple sauce.
and instead of 1 tbsp … they used 1 cup