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Home Cooking 7

Replacing butter & eggs with applesauce

Aurum | Nov 4, 201703:16 PM

So I recently found this surprisingly good recipe ( to help me go through a few grapefruits I had from my previous groceries.

I really like to adapt recipes to my taste, but I also have a policy of always trying something new by following exactly the instructions at least once, and doing the modifications at a later date. After completing the bread, I can safely say that the cake is excellent (although the grapefruit taste is very faint).

Now, there are three things I don't really like with the recipe - too much sugar, and white flour to be changed for whole flour, and too much butter. I trust myself to handle the two first, but for the third, that's where I'm hitting a wall. I don't like butter. I mean, I really do, like everybody else, but since it's not especially healthy, the less I can put in a recipe the better - especially when said recipe asks for nearly a pound of it.

There's this neat trick of using applesauce (preferably unsweetened) instead of butter or eggs in many recipes. I've been doing that for a long time, but so far I've never had to do that with a recipe that has both in it. I'm at this point where I'm wondering what to do.

Applesauce can replace butter. Applesauce can replace eggs. But can it replace both at the same time?

I guess my real question is more about the properties of those three ingredients, and what are really their role in cooking, If anyone has any sort of insight as to how I should proceed in this kind of situation, I'd really appreciate it. Thanks!

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