Substituting applesauce for oil can work in certain baked goods, but it may not be suitable for all recipes. It is commonly used in cakes, muffins, quick breads, and some cookies. The substitution ratio and the success of the substitution can vary depending on the specific recipe and desired outcome.
When using applesauce as a substitute for oil, the general guideline is to use an equal amount by volume. For example, if a recipe calls for 1/2 cup of oil, you would replace it with 1/2 cup of applesauce. This substitution can reduce the fat content in the recipe and add moisture, which can result in a slightly denser and moister final product.
However, it's important to note that the substitution may not always produce the same texture and flavor as the original recipe. Oil provides richness and a certain texture to baked goods, while applesauce can alter the taste and make the final product denser. Additionally, recipes that heavily rely on the creaming method (combining oil with sugar) may not work as well with applesauce.
To achieve the best results, it's recommended to experiment with smaller batches or consult recipes specifically designed for using applesauce as a substitution. You may also consider using a combination of applesauce and oil to maintain some of the desired characteristics of the original recipe while reducing the fat content.
Ultimately, the success of substituting applesauce for oil depends on the specific recipe, personal preference, and desired outcome. It's always a good idea to refer to recipe modifications and guidelines provided in trusted sources or baking references.