It's similar to
applesauce cake in texture.
It's similar to
applesauce cake in texture.
Not exact matches
I have a question about substituting
applesauce or bananas for eggs
in my
cake recipes.
I made your
applesauce recipe to use
in the
cake and it turned out so moist and rich... it's really the epitome of a fruity, spicy fall dessert.
Use whole - wheat flour
in dense fruit
cakes, such as carrot or
applesauce cake.
According to Dr. Ruder, stand -
ins like
applesauce, flaxseed and chia seed work
in muffins and
cakes but not meringues or soufflés.
i think your addition of
applesauce in the frosting created a better blend between the
cake and the topping.
Love this
cake and
in the spirit of New Years resolutions I substituted unsweetened
applesauce for the oil and non fat plain Greek yogurt for the sour cream and no one was the wiser
-LSB-...] Another puree to consider is pumpkin, which, like
applesauce, can be used
in place of oil when baking
cakes and brownies and is one vegetable for which I recommend the canned version.
I sent off the majority of the batch with Man - thing, as well as the rest of the poppy lemon loaf
cake from yesterday, to the
in - laws, because keeping so much nom
in the house is not always for the best:p The recipe is rather healthier than most cinnamon roll versions I've come across, especially considering one subs the traditional oil for
applesauce.
Tracy — I almost always use
applesauce in baking (with only a smidgen of oil), with the notable exception of this
cake.
I also substitute
applesauce + stevia for agave with good results, for example,
in the chocolate
cake from the almond flour cookbook; the texture is fudgier.
While I can suggest that you use meringue to help give cookies structure without having them crumble when picking them up, or that you use
applesauce in cakes to keep them moist.
I blended my own
applesauce because I don't like the packaged sort - I didn't think it would make a difference because it didn't
in your chocolate
cake recipe.
In terms of «cake,» it is rather low in sugar (and extremely low in refined sugar), getting some of it's sweetness from the applesauc
In terms of «
cake,» it is rather low
in sugar (and extremely low in refined sugar), getting some of it's sweetness from the applesauc
in sugar (and extremely low
in refined sugar), getting some of it's sweetness from the applesauc
in refined sugar), getting some of it's sweetness from the
applesauce.
Add the
applesauce, maple syrup, and refined coconut oil for the
cakes in a small saucepan or butter warmer on the stove.
To be fair, there's 3 / 4c of coconut sugar
in this, plus
applesauce, but that's not too bad for a whole
cake, am I right?
But I've always shied away from making apple
cakes with
applesauce in them because of bad experiences trying to substitute
applesauce in other
cake recipes for oil..
You could easily sub out the cup of water
in this
cake for a cup of unsweetened
applesauce if you like, though.
You can substitute
applesauce for oil
in cookies, muffins,
cakes, brownies, basically any baked good.
Wheat germ, oat bran, pureed spinach, flax seed, chia seeds... these are all regular players
in my pantry and I'll throw
applesauce into any
cake I can.
Baking
in applesauce — and chunky cubes of whole apples — ensures that this
cake has plenty of fall flavor.
You could easily sub out the cup of water
in this
cake for a cup of unsweetened
applesauce if you like, though.
«I saw
in a PETA newsletter a while back that you could substitute
applesauce and baking powder for eggs, so I started experimenting with basic cookie,
cake, and muffin recipes.
I used to make an
applesauce cake, which is simple and delicious but pretty high
in sugar.
Cut your self a slice of this
applesauce banana
cake and dig right
in.
I sub
applesauce in mug
cake s with mashed banana or pumpkin puree all the time (because who opens an
applesauce cup and takes 2 T and leaves the rest?
Did you know you can cut out half the fat
in a
cake / muffin recipe and replace it with
applesauce?
In a large bowl, mix the
cake mix, 2 cups of the oats, butter,
applesauce, and vanilla.