A cup of applesauce is 255 g — the King Arthur Baking figure, measured spooned and levelled. Cooked, pureed apples; unsweetened is best for baking. It is used for baking as a fat or egg replacer, and as a side dish. It is one of the heaviest ingredients on this page at 255 g per cup, because it is mostly water, and that water is both its gift and its trap: it can replace fat in a cake and keep it moist for days, but too much of it makes a batter soggy and heavy. This guide covers the weight of applesauce in every measure you will use — cups, tablespoons and teaspoons — how to measure it correctly, what to use instead when you run out, and how to store it. All weights on this page are approximate; verify with a kitchen scale when the recipe matters.
Applesauce: weight and measurement table
The table below gives the weight of Applesauce in every measure you will use, from a teaspoon up to 2 cups, all derived from the King Arthur Baking figure of 255 g per cup, spooned and levelled. Every figure is approximate — spooned and levelled is a technique, not a machine setting — so when the recipe matters, weigh the ingredient on a kitchen scale instead.
| Amount | Weight (approx.) |
|---|---|
| 1 teaspoon | 5.3 g |
| 1 tablespoon | 15.9 g |
| 1/4 cup (4 tbsp) | 63.8 g |
| 1/3 cup | 85 g |
| 1/2 cup (8 tbsp) | 127.5 g |
| 3/4 cup (12 tbsp) | 191.2 g |
| 1 cup (16 tbsp) | 255 g |
| 2 cups | 510 g |
| 100 g | 0.39 cups |
There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, so you can move between any of these measures by multiplying or dividing. If a recipe calls for 100 g and you only have measuring cups, that is about 0.39 cups. Keep the cups to grams converter open while you cook and you will never need to do the arithmetic in your head.
What is Applesauce?
Cooked, pureed apples; unsweetened is best for baking. Applesauce is used for baking as a fat or egg replacer, and as a side dish. The ingredient is a familiar one in most kitchens, but it is worth knowing what it actually is before you measure it, because the form it comes in decides how it behaves in a recipe. Applesauce as sold is the form the weight on this page refers to: 255 g per cup, spooned and levelled, from King Arthur Baking. If you buy it in a different form — chopped, ground, toasted, sweetened or unsweetened — the weight per cup changes, sometimes by a lot, so weigh the ingredient in the form the recipe asks for, or weigh it before you change its form. That single habit, weighing before chopping, grinding or toasting, is what keeps the recipe consistent from one bake to the next.
How to measure Applesauce
Spoon the applesauce lightly into the measuring cup or spoon, then level the top with the back of a knife. Do not scoop the measure straight from the bag or the jar, because scooping packs the ingredient down and adds weight with every spoonful. Do not press it down or shake the measure to settle it, because that packs it too. The spooned and levelled method is a technique, not a machine setting, so two people measuring the same ingredient can still differ by a few grams, which is why the figures on this page are approximate. When the recipe matters, weigh the applesauce on a kitchen scale instead: put the bowl on the scale, press tare, and add the applesauce until the scale reads the weight you need.
How to store Applesauce
Refrigerate after opening; use within 1 week. That storage advice is worth following, because applesauce goes stale faster than most cooks expect, and stale applesauce will spoil a whole batch of baking. Keep it sealed, because air and moisture are what make it go stale, and keep it away from strong smells, because it absorbs odours from the cupboard. Check the ingredient before you use it: smell it, taste a little, and look at it. If it smells sharp, stale or off, or if it has changed colour or texture, replace it rather than risking a recipe on it. A small amount of fresh applesauce is always better than a large amount of stale applesauce, and the cost of replacing it is far less than the cost of a ruined bake.
What to use instead of Applesauce
If you run out of applesauce, the closest swaps are Mashed Bananas at 227 g per cup, Yogurt at 245 g per cup. Swap by weight, not by volume, because the cup weights differ, and a volume swap gives the wrong amount. Each substitute changes the flavour a little, so choose the one that suits the dish: a mild substitute for a delicate bake, and a stronger one where the flavour can carry it. Taste the finished dish before serving, because a substitute that works in a salad may not work in a cake, and the other way round.
Worked examples: Applesauce in real recipes
1. A low-fat spice cake
A low-fat spice cake uses 12 tablespoons of applesauce, about 191.2 g, in place of half the butter, with cinnamon, nutmeg and cloves for flavour. The applesauce keeps the cake moist without the fat, and the spices suit its apple flavour, but the swap only works if the amount is right: too much applesauce and the cake turns dense and gummy, too little and it dries out. Weigh the applesauce, use unsweetened sauce, and keep half the butter in the recipe, because a cake with no fat at all has a poor crumb.
2. Applesauce as a side dish for roast pork
A side dish of applesauce for roast pork uses 16 tablespoons of applesauce, about 255 g, warmed gently with a pinch of cinnamon. The sauce cuts through the richness of the pork, and its sharpness balances the fat, which is why it has been served with pork for centuries. Warm it gently rather than boiling it, because boiling makes it thin and watery, and serve it in a small bowl on the side so each person can take as much as they like.
3. A batch of applesauce muffins for lunchboxes
A batch of applesauce muffins for school lunchboxes uses 10 tablespoons of applesauce, about 159.4 g, mixed into the batter with oats and raisins. The applesauce keeps the muffins moist for days without needing much butter, which suits a lunchbox, and the oats give them substance. Weigh the applesauce and use unsweetened sauce, because sweetened sauce makes the muffins too sweet for a lunchbox, and fill the cases only two-thirds full so the muffins rise evenly.
Why the weight of Applesauce matters
Applesauce matters by weight because it is used as a substitute, and substitutes only work when the amounts are right. As a fat replacer, half a cup of applesauce replaces a cup of butter, and as an egg replacer, a quarter of a cup replaces one egg, and both swaps depend on the weight of the applesauce, not the volume. A cup weighs 255 g, which is heavier than most cooks expect, so a recipe that says a cup can hide a wide range of actual amounts if the cook measures by eye. The water content matters too: applesauce is mostly water, so it adds moisture to a batter without adding fat, which keeps a cake soft but can also make it dense if too much is used. Weighing it keeps the swap honest, and it also matters whether the sauce is sweetened or not, because sweetened applesauce adds sugar the recipe did not ask for.
The King Arthur Baking figure, and how it was measured
The King Arthur Baking figure for applesauce is not disputed: 255 g per cup, spooned and levelled, is the accepted value, and other sources agree within a few grams. Small differences between brands and batches are normal, because natural ingredients vary, but the variation is small enough that the figure on this page is a reliable guide for everyday cooking. The figure on this page, 255 g per cup, was measured spooned and levelled, which is the standard method for this kind of ingredient. If you measure it differently — scooping instead of spooning, packing instead of levelling, or measuring after chopping — the weight changes, and the recipe changes with it. The source matters too: King Arthur Baking is the reference used throughout this site, because its figures are consistent and widely used in baking, and the USDA figures are used where King Arthur does not publish one. When two sources disagree, this site says so, and the figure given is the one judged most reliable for everyday cooking.
Common mistakes with Applesauce
The most common mistake is using sweetened applesauce in a recipe written for unsweetened: the extra sugar makes the cake too sweet and can make it brown too fast. Use unsweetened applesauce for baking. The second mistake is replacing all the fat in a recipe with applesauce, which makes the cake moist but also dense and gummy; replace only half the fat and keep the rest. The third mistake is measuring applesauce in a cup that has not been levelled, because the puree clings to the sides and a heaped cup can be 20 g heavy. Level it with a knife or weigh it. Finally, do not store opened applesauce in the cupboard, because it goes mouldy quickly once opened; refrigerate it and use it within a week.
Frequently asked questions
How many grams is 1 cup of applesauce?
One cup of applesauce weighs about 255 g, spooned and levelled, using the King Arthur Baking figure. That is for smooth, unsweetened applesauce as sold, and chunky sauce weighs very slightly less per cup because of the air gaps. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many tablespoons is 100 grams of applesauce?
100 grams of applesauce is about 6.3 tablespoons, spooned and levelled, because one tablespoon weighs about 15.9 g. Six level tablespoons is just under 100 g, so add a small spoonful more, or weigh the sauce on a scale, which is easier because the puree clings to the spoon.
Can applesauce replace butter in baking?
Yes, partly: half a cup of applesauce replaces a cup of butter, and the cake stays moist, but the crumb is denser and less rich. Do not replace all the butter, because a cake with no fat at all turns gummy. Use unsweetened applesauce, and expect a slightly different texture and a shorter shelf life than a butter cake.
Can applesauce replace eggs in baking?
Yes, for moisture and binding: a quarter of a cup of applesauce, about 64 g, replaces one egg in muffins, quick breads and pancakes. The sauce adds sweetness and moisture, but it does not whip or set like a real egg, so do not use it in meringues, custards or angel food cake, where the egg is the main structure.
How should I store applesauce?
Refrigerate it after opening and use it within 1 week. Opened applesauce goes mouldy quickly at room temperature, and even in the fridge it does not last long. Unopened jars keep in a cool cupboard for months, and leftover sauce can be frozen in small portions for baking.