How to Bake With Applesauce Instead of Eggs

by Meg Winkler Google

    Eggs offer leavening, structure and moisture to baked goods. However, if you are on a special diet or you just happen to be out of eggs when the desire to bake strikes, applesauce makes for a seamless substitute in bread, muffins, brownies, cakes and more. When baking with applesauce, your recipe will turn out fluffy and rich, since the applesauce makes for a moist and slightly sweet binder in place of eggs.

    Adjusting for Applesauce

    The nice thing about applesauce is that most of the time, you don’t have to adjust your recipe when using it to replace eggs. For every egg that the recipe calls for, 1/4 cup of applesauce may be substituted. If you are using a boxed cake or brownie mix, there is nothing else to add. However, if you are baking from scratch, make sure that the recipe calls for baking powder. If it doesn’t, add 1 teaspoon of baking powder to the recipe for each 1/4 cup of applesauce. This will ensure your cake, bread or cookies come out light and fluffy.

    Getting Choosy

    When choosing applesauce for baked goods, unsweetened applesauce is the best option. Your recipe is sweet enough without adding extra sugars to the mix by using the sweetened version. If you add sweetened applesauce to the recipe, it may make the end product too sweet. To ensure that your recipe comes out as close to the original as possible, unsweetened applesauce is the way to go.

    What’s the Taste Difference?

    Some recipes are better suited to a substitution of applesauce for eggs than others. Yellow boxed cake complements the slight fruitiness of applesauce beautifully. White boxed cake is also well-suited for applesauce substitutions. Sweet fruit muffins, such as cranberry or banana nut muffins, and spiced breads work well with applesauce because the flavors do not compete with it. You’ll hardly notice a difference in brownies because the chocolate tends to overpower the apple flavor of applesauce.

    Proceed with Caution

    When you replace eggs with applesauce in baking, the fat content of the recipe is greatly reduced. Lower fat baking requires a shorter baking time to ensure that the good does not dry out or burn. If baking for guests, remember to let them know that you’ve baked with applesauce, as some people may have a fruit allergy and are likely not expecting a slice of cake or cookie to contain apple products. Substituting applesauce for eggs does not work well in pies because the the applesauce doesn't give the pie the same structure that eggs do. For best results, look for other egg substitutes when baking pies.

    About the Author

    Meg Winkler began professionally writing in 2008. She has covered a variety of topics including fine wine, interiors, the arts, lifestyle and history. Winkler has been a luxury publications editor and music critic. She is an independent author and holds a Master of Arts from American Military University.

    Photo Credits

    • Michael Blann/Digital Vision/Getty Images