100 g of applesauce is about 6.3 tablespoons, approximately. One tablespoon of applesauce weighs 15.9 g, and one teaspoon weighs 5.3 g, so the arithmetic is simple: 100 g divided by 15.9 g per tablespoon gives 6.3 tablespoons. The figure comes from King Arthur Baking, measured spooned and levelled, and every result on this page is labelled approximate. Keep the scale nearby for anything that has to be exact.
Fresh fruit is the hardest ingredient to measure by the spoon, because no two pieces are the same size. A tablespoon of applesauce weighs 15.9 g on average, but the average is doing a lot of work: a spoonful of large berries weighs more than a spoonful of small ones, and a mashed fruit packs very differently from a whole one. That is why recipes that need consistency give the weight — 100 g of applesauce is about 6.3 tablespoons — and the spoon is only a rough guide.
About Applesauce
Cooked, pureed apples; unsweetened is best for baking. Baking as a fat or egg replacer, and as a side dish. That is why applesauce shows up in recipes measured by the tablespoon as well as the cup: a tablespoon is the right unit for a garnish or a small addition to a batter, while a cup is the unit for a sauce or a filling. Knowing that one tablespoon weighs 15.9 g lets you move between the spoon and the scale without stopping to work it out. Applesauce is a spoonable puree, and it is also a baking substitute for oil — 100 g replaces a precise amount of fat, so weighing matters.
Storage. Refrigerate after opening; use within 1 week.
Grams to tablespoons table
The table below converts grams of applesauce into tablespoons, using 15.9 g per tablespoon. Use it when a recipe gives a weight and you want to measure by spoon, or when a packet tells you the weight and you want to know how many spoonfuls that is. All figures are approximate; verify with a kitchen scale when it matters.
| Grams | Tablespoons |
|---|---|
| 10 g | 0.6 tbsp |
| 20 g | 1.3 tbsp |
| 25 g | 1.6 tbsp |
| 30 g | 1.9 tbsp |
| 40 g | 2.5 tbsp |
| 50 g | 3.1 tbsp |
| 60 g | 3.8 tbsp |
| 70 g | 4.4 tbsp |
| 75 g | 4.7 tbsp |
| 80 g | 5 tbsp |
| 90 g | 5.6 tbsp |
| 100 g | 6.3 tbsp |
Tablespoons to grams table
Working the other way round, here is what each spoonful of applesauce weighs. One tablespoon is one sixteenth of a cup, so every figure below is the cup weight of 255 g divided by 16. Sixteen tablespoons make one cup, which is why the last row of the table matches the cup weight exactly.
| Tablespoons | Grams |
|---|---|
| 1 tablespoon | 15.9 g |
| 2 tablespoons | 31.9 g |
| 3 tablespoons | 47.8 g |
| 4 tablespoons | 63.8 g |
| 5 tablespoons | 79.7 g |
| 6 tablespoons | 95.6 g |
| 7 tablespoons | 111.6 g |
| 8 tablespoons | 127.5 g |
| 9 tablespoons | 143.4 g |
| 10 tablespoons | 159.4 g |
| 16 tablespoons | 255 g |
Cups to grams for reference
Most recipes switch between cups and tablespoons, so here is the same ingredient measured in cups. Use this table when a recipe gives a cup amount and you want to weigh it, or when you have already measured in tablespoons and want to check the total.
| Cups | Tablespoons | Grams |
|---|---|---|
| 1/4 cup | 4 tablespoons | 63.8 g |
| 1/3 cup | 5 tablespoons plus 1 teaspoon | 85 g |
| 1/2 cup | 8 tablespoons | 127.5 g |
| 2/3 cup | 10 tablespoons plus 2 teaspoons | 170 g |
| 3/4 cup | 12 tablespoons | 191.2 g |
| 1 cup | 16 tablespoons | 255 g |
| 1 1/2 cups | 24 tablespoons | 382.5 g |
| 2 cups | 32 tablespoons | 510 g |
Worked examples
Muffins with fruit folded through the batter
A muffin recipe that calls for half a cup of applesauce needs 127.5 g, or 8 tablespoons at 15.9 g each. Half a cup is enough to give every muffin a few pieces without making the batter wet, and weighing the 127.5 g keeps the muffins the same from batch to batch. Fold the fruit in last, gently, so the pieces stay whole instead of breaking up and streaking the batter, and toss them in a spoonful of flour first so they do not all sink to the bottom of the tin.
A smoothie made from 100 g of fruit
A smoothie built on 100 g of applesauce — about 6.3 tablespoons — is a single generous serving, and it is the amount that fits a standard blender jug without overfilling it. Weigh the fruit, add the liquid and any yoghurt or oats, and blend until smooth. Weighing matters here because fruit is mostly water, and a smoothie made with a heaped cup instead of 100 g comes out thinner and less sweet than the one the recipe intended.
A quick sauce for pancakes
A quick pancake sauce made with 4 tablespoons of applesauce, about 63.8 g, warmed in a pan with a spoonful of sugar and a squeeze of lemon, is ready in five minutes. Four tablespoons is enough for two people, and the fruit breaks down quickly because the pieces are small. Keep the heat gentle and stir often, because fruit sauces catch easily, and serve warm over the pancakes while the sauce is still glossy.
How the figure is measured
Applesauce is measured spooned and levelled: spoon it loosely into the tablespoon, then sweep the top flat with the back of a knife. Do not scoop directly from the bag or jar, because scooping packs the ingredient down and a scooped spoon can weigh far more than a spooned one. The spoon-and-level method is the one the source data assumes, so it is the method that makes the numbers on this page true.
The cup weight of 255 g comes from King Arthur Baking. The tablespoon figure is that cup weight divided by 16, rounded to one decimal place, which is why the table is consistent from one row to the next. All results are approximate: brand, grind, humidity and temperature all move the real weight a little, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use these numbers as a guide.
Scaling the recipe up and down
Tablespoons scale cleanly once you know the weight of one spoon. A recipe that calls for 8 tablespoons of applesauce needs 127.5 g, and doubling it to 16 tablespoons means 255 g, exactly one cup. Halving works the same way: 4 tablespoons is 63.8 g, and 2 tablespoons is 31.9 g. The rule that matters is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance.
When a recipe gives a weight instead of spoonfuls, work backwards: 100 g of applesauce is about 6.3 tablespoons, and 50 g is about 3.1 tablespoons. Round to the nearest half tablespoon when you are measuring by hand, and accept that the result will be a gram or two off, which is fine for most cooking. For large amounts, stop counting spoons and switch to a cup measure or a scale: counting out 16 tablespoons is slow and error-prone, and a cup is faster and more accurate.
If you do not have a scale
If you do not own a kitchen scale, the tables on this page are your best substitute — but they only work if the spoon is filled the right way. Use a proper set of measuring spoons, fill the tablespoon spooned and levelled, and level it off with the back of a knife. Do not use a tablespoon from the cutlery drawer, do not heap the spoon, and do not scoop straight from the bag, because each of those habits adds an unpredictable amount. For a single tablespoon the error is small in absolute terms but large as a percentage, so for baking and for any recipe you plan to repeat, a basic digital scale is worth the small cost: it turns every conversion on this page from an approximation into a certainty.
Frequently asked questions
How many tablespoons is 100 g of applesauce?
About 6.3 tablespoons. The calculation is 100 g divided by 15.9 g per tablespoon, which gives 6.3. In practice, measure that many level tablespoons and accept that the result will be a gram or two off, or weigh the ingredient directly if the recipe needs to be exact.
How many grams is 1 tablespoon of applesauce?
One tablespoon of applesauce weighs 15.9 g, approximately. The figure comes from dividing the cup weight of 255 g by 16, since one tablespoon is one sixteenth of a cup. One teaspoon is 5.3 g, and one cup is 255 g.
How many tablespoons of applesauce are in a cup?
There are 16 tablespoons in one US cup, so one cup of applesauce is 16 tablespoons and weighs 255 g. Half a cup is 8 tablespoons (127.5 g), a quarter cup is 4 tablespoons (63.8 g), and three quarters of a cup is 12 tablespoons (191.2 g).
Is 15.9 g per tablespoon exact or approximate?
It is approximate. The cup weight of 255 g comes from King Arthur Baking, measured spooned and levelled, and the real weight of a tablespoon varies with brand, grind, humidity and how the spoon is filled. For most cooking the approximation is fine, and for baking or any recipe that has to work the first time, verify with a kitchen scale.
Does it matter whether I measure applesauce whole or mashed?
Yes, a lot. Mashed applesauce packs far more densely than whole pieces, so a tablespoon of mashed fruit weighs more than a tablespoon of whole fruit, and a cup of mashed fruit can weigh nearly twice as much as a cup of whole pieces. Always measure the fruit in the form the recipe asks for, and when in doubt, weigh 100 g — the weight is the same whatever the form.
How should I store applesauce?
Refrigerate after opening; use within 1 week. Fresh fruit keeps best cool and dry, and it should be washed just before using rather than before storing, because washing adds moisture that speeds up spoiling. Use soft or overripe fruit for smoothies and sauces, where texture does not matter, and save the firmest pieces for baking and garnishing.
Common mistakes to avoid
- Counting pieces instead of weighing them, which fails because no two pieces of fruit are the same size.
- Measuring fruit after mashing it when the recipe meant whole pieces, or the other way round — mashed fruit packs far more densely.
- Leaving the spoon heaped instead of levelling it, which adds an unpredictable extra amount every time.
- Using very ripe, soft fruit in a recipe developed with firm fruit, which adds extra liquid and changes the bake.
The thread running through all of these is the same: fruit is a natural ingredient, not a manufactured one, and the only measurement that is the same every time is the weight. Measure applesauce spooned and levelled, level it off, and check the weight on a scale when the recipe has to be right, and the numbers on this page will serve you well.