Substitute for Oil in Cake: Applesauce for Moist, Low-Fat Cake
When making cake, the best substitute for oil is Unsweetened Applesauce. Applesauce provides moisture and tenderness while dramatically reducing fat. The pectin in applesauce mimics oil's ability to keep cake soft and moist. Use slightly less than a 1:1 ratio since applesauce adds extra moisture that can make cake gummy. Oil keeps cakes exceptionally moist because it remains liquid at room temperature, unlike butter. It coats flour proteins to inhibit gluten, creating a tender crumb. Oil-based cakes stay soft for days and have a lighter texture.
Best Substitute
Unsweetened Applesauce
3/4 cup applesauce per 1 cup oil
Applesauce provides moisture and tenderness while dramatically reducing fat. The pectin in applesauce mimics oil's ability to keep cake soft and moist. Use slightly less than a 1:1 ratio since applesauce adds extra moisture that can make cake gummy.
What else can I use instead of oil in cake?
Melted Butter
7/8 cup (14 tablespoons) melted butter per 1 cup oil
Adds rich, buttery flavor. Use slightly less than 1:1 since butter contains about 15% water. Cakes may be slightly less moist the next day compared to oil-based cakes.
Mashed Avocado
1 cup mashed avocado per 1 cup oil
Provides healthy fats and a creamy, moist crumb. Works best in chocolate cake where the green color is hidden. Adds a subtle richness that pairs well with cocoa.
Sources & References
- American Heart Association
recommendations for reducing saturated fat in baking
- USDA FoodData Central
fat and calorie comparison of vegetable oil and applesauce
Frequently Asked Questions
Can I use applesauce instead of oil in cake?
Yes. Use 3/4 cup unsweetened applesauce per cup of oil for moist, tender cake with much less fat. For a balanced result, replace half the oil with applesauce and keep the rest as oil. This works in all oil-based cake recipes.
How much applesauce replaces 1/2 cup of oil in cake?
Use 6 tablespoons (3/8 cup) of unsweetened applesauce for 1/2 cup of oil. For a less drastic change, replace just half (1/4 cup) with applesauce and keep 1/4 cup oil. The cake will be slightly denser but very moist.