Unsweetened applesauce is a classic substitute for oil in baked goods, but it also works well as a simple and accessible egg substitute. It adds moisture, a touch of natural sweetness, and some vitamin C.
Though it won’t provide structure or leavening on its own, applesauce’s natural acidity can help activate baking soda, so your baked goods get a subtle lift if the recipe includes both.
Using unsweetened applesauce gives you more control over the sugar content in your final product. Since applesauce is naturally sweet, it blends well with fruity or warmly spiced baked goods, like muffins, quick breads, and cakes, but you may want to skip it for neutral or savory recipes.
Egg equivalent: One-quarter cup of applesauce is equal to one egg.
Best for: Muffins, cakes, quick breads with warm spices
No eggs? No problem.
Try the reliable baking substitutes that deliver the moisture, structure, and lift your recipes need at “8 Egg Swaps for Baking,” from which this article was excerpted.
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