There are a few ways to substitute applesauce for eggs in baking recipes. One way is to use one tablespoon of applesauce for each egg that the recipe calls for. Another way is to use one-fourth cup of applesauce for each egg that the recipe calls for. Yet another way is to use two tablespoons of flaxseed meal and six tablespoons of water for each egg that the recipe calls for.
How To Substitute Applesauce For Eggs
Applesauce can be used as a substitution for eggs in some recipes. It is a good way to cut down on the number of eggs in a recipe, and it also adds moisture. When substituting applesauce for eggs, use 1/4 cup of applesauce for each egg that the recipe calls for. If the recipe calls for more than one egg, add 1/4 cup of applesauce for each additional egg.
One egg is equivalent to 1/4 cup applesauce.
- In a large bowl, combine the applesauce, sugar, oil, and vanilla extract until well combined
- Line a baking sheet with parchment paper and lightly grease with cooking spray
- Preheat oven to 375 degrees f
on ‘substituting applesauce for eggs in baking’ The most common way to substitute applesauce for eggs is to use one egg for every two tablespoons of applesauce. This substitution will work in most recipes, but it is always a good idea to test the recipe before you make it. Some recipes may not work as well with applesauce, or they may need slight adjustments. For example, a recipe that calls for one cup of flour may need 1 1
Frequently Asked Questions
How Much Applesauce Do I Substitute For 2 Eggs?
1 egg is equivalent to about 1/4 cup applesauce
How Much Applesauce Do I Substitute For 4 Eggs?
It would be best to consult a recipe to find out the specific amount of applesauce that is needed to replace 4 eggs. Generally speaking, though, you would need about 1/2 cup of applesauce to replace each egg in a recipe.
Can I Replace 3 Eggs With Applesauce?
While it’s not an exact swap, you can replace some of the eggs in a recipe with applesauce. Start by replacing one egg with 1/4 cup applesauce and see how that goes; if the recipe turns out well, you can continue to reduce the number of eggs until you’re using only applesauce. Keep in mind that applesauce does add moisture, so your end result may be a bit denser than with eggs.
To Summarize
When baking, applesauce can be used as a substitute for eggs in a 1:1 ratio. This substitution will result in a cake or other baked good that is slightly more dense and moist than if eggs were used, but most people will not be able to taste the difference.