You can use applesauce instead of vegetable oil at a ratio of 1:1, in baking only — one cup of applesauce for one cup of oil, one tablespoon for one tablespoon. That is a simpler ratio than the butter version, because oil and applesauce are both liquids measured by volume, and the swap is a straight exchange. It is also a more dramatic swap in nutritional terms: a cup of vegetable oil has about 1,900 calories, while a cup of applesauce has about 100. Replacing the oil in a recipe with applesauce removes almost all of the fat and most of the calories, which is why this swap is a staple of low-fat baking. What it cannot do is replace the oil's role in tenderising the crumb or carrying flavour, and this page explains exactly where that line falls.

Applesauce instead of oil is the easiest low-fat swap in baking, because the ratio is 1:1 and the technique is identical: you pour the applesauce into the bowl where you would have poured the oil, and you mix it the same way. It works best in the recipes where the oil's job is mostly moisture: muffins, quick breads, brownies, spice cakes and banana bread. In those recipes, the applesauce keeps the bake moist, adds a mild sweetness, and produces a tender crumb that is only slightly denser than the oil version. It is the swap to use when you want a lighter bake and are willing to trade a little richness for it.

The ratio, in a table

The table below converts vegetable oil to applesauce for the amounts you are most likely to meet. The rule is always the same: equal amounts. Use unsweetened applesauce, or reduce the sugar in the recipe if you are using sweetened.

Vegetable oil called for Applesauce to use Notes
1 tablespoon 1 tablespoon
2 tablespoons 2 tablespoons
1/4 cup 1/4 cup
1/3 cup 1/3 cup
1/2 cup 1/2 cup 120 ml
2/3 cup 2/3 cup
3/4 cup 3/4 cup
1 cup 1 cup 240 ml
1 1/2 cups 1 1/2 cups
2 cups 2 cups

By weight, one cup of vegetable oil is 218 grams and one cup of applesauce is 255 grams — the applesauce is heavier, because it is mostly water, while the oil is pure fat. If you are weighing ingredients, use 255 grams of applesauce to replace 218 grams of oil, or simply swap by volume, which is easier and just as accurate for this substitution. Note that you are adding water, not fat, so the result will be moister but also denser: water does not tenderise crumb the way fat does.

Worked examples

Example 1: A low-fat chocolate cake

A chocolate cake recipe calls for 1/2 cup of vegetable oil. Replace it with 1/2 cup of unsweetened applesauce. The cake will be moist and tender, with a rich chocolate flavour that the applesauce does not interfere with, and it will have about 400 fewer calories across the whole cake. The crumb will be slightly denser than the oil version, but in a chocolate cake that density reads as fudginess, which is a benefit. This is the best first recipe to try the swap in, because chocolate forgives everything and the calorie saving is substantial.

Example 2: Muffins for a weekday breakfast

A muffin recipe calls for 1/3 cup of vegetable oil and makes 12 muffins. Replace it with 1/3 cup of applesauce. The muffins will be moist and tender, with a mild sweetness that suits blueberry, apple or banana muffins, and they will be significantly lower in fat — which matters if these are a regular breakfast rather than an occasional treat. The muffins will not keep as long as the oil version, because the applesauce adds moisture that can make them go soft after a day, so eat them fresh or freeze them.

Example 3: Brownies with a lighter crumb

A brownie recipe calls for 3/4 cup of vegetable oil. Replace it with 3/4 cup of applesauce. The brownies will be fudgy and moist, with a lighter texture than the oil version and a subtle apple note behind the chocolate. They will take a minute or two longer to set in the centre, because the extra moisture needs more time to bake out, so check them with a skewer — it should come out with a few moist crumbs, not wet batter. Let them cool completely before cutting, because the crumb sets as it cools.

What changes in the result

Three things change when you swap applesauce for vegetable oil. First, the flavour: applesauce adds a mild, fruity sweetness. In spice cakes, banana bread, muffins and brownies, that sweetness is welcome; in a vanilla cake or a savoury bake, it can taste out of place. Second, the texture: the result is moister but denser, because water does not tenderise crumb the way fat does. A cake made with applesauce will be heavier and more compact than the oil version, and it may take longer to bake through. Third, the keeping quality: applesauce bakes stay moist for a day or two, but they can become gummy if stored too long, because the extra moisture has nowhere to go. Oil cakes keep better over several days.

The practical consequence is that applesauce is a good full substitute for oil in muffins, quick breads, brownies and spice cakes, where the flavour is strong enough to carry the swap and the texture is meant to be dense and moist. It is not a substitute in light sponges, in pastry, or in any recipe where the oil's flavour-carrying or tenderising role is essential.

When not to substitute

Do not use applesauce instead of vegetable oil in a light sponge cake, in pastry, or in any recipe where the fat's tenderising role is critical. Do not use it in frying or sautéing — applesauce is not a fat and will not fry anything, and it will burn in a hot pan. Do not use sweetened applesauce unless you reduce the sugar in the recipe, or the result will be too sweet. Do not use it in a recipe that is already very wet, such as a steamed pudding, because the extra moisture will make it soggy. And do not use it in a savoury bake, where the apple sweetness would be wrong. The swap is baking only, and even in baking it is best in sweet, strongly flavoured recipes.

One more caution: applesauce adds moisture, so baked goods made with it can take longer to cook through and can develop a gummy texture if underbaked. Always test with a skewer, and let the bake cool completely before cutting, because the crumb sets as it cools.

Frequently asked questions

How much applesauce do I use instead of 1 cup of vegetable oil?

Use 1 cup of applesauce for 1 cup of vegetable oil — a 1:1 ratio, by volume. By weight, a cup of applesauce is 255 grams, compared with 218 grams for oil, so if you are weighing, use 255 grams. The 1:1 volume ratio is the standard, and it is the easiest low-fat swap in baking.

Can I use applesauce instead of oil in a cake mix?

Yes. Replace the oil in the cake mix with the same amount of unsweetened applesauce. The cake will be moister and lower in fat, with a slightly denser crumb. In a chocolate cake mix, the swap is barely noticeable; in a vanilla mix, the apple flavour will show a little, so use it in a chocolate or spice mix for the best result.

Does applesauce make baked goods gummy?

It can, if the recipe is underbaked or if too much applesauce is used. The extra moisture needs time to bake out, so test with a skewer and give the bake a few extra minutes if the centre is still wet. Let the bake cool completely before cutting, because the crumb sets as it cools. If a recipe keeps coming out gummy, replace only half the oil next time.

Should I use sweetened or unsweetened applesauce?

Unsweetened, always, unless the recipe was written for sweetened. Sweetened applesauce adds sugar you have not accounted for — about 40 grams of sugar per cup — and the result will be too sweet and will brown faster. If you only have sweetened applesauce, reduce the sugar in the recipe by about 2 tablespoons per cup of applesauce used.

Can I use applesauce instead of oil in cookies?

In soft, chewy cookies like oatmeal cookies, yes — the cookies will be softer and more cake-like. In crisp cookies, no — the cookies need the oil's fat for their texture. For cookies, a half replacement (half oil, half applesauce) is a better compromise than a full replacement, because it keeps some of the fat's tenderising effect.

How many calories does this swap save?

A lot. A cup of vegetable oil has about 1,900 calories; a cup of unsweetened applesauce has about 100. Replacing half a cup of oil in a recipe saves about 900 calories across the whole batch, or about 75 calories per muffin in a batch of 12. It is one of the most effective single swaps for reducing the calories in a bake.

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