Wondering how to substitute applesauce for eggs? Baking for someone who is allergic to eggs? Or perhaps your guest is vegan. It could be that you’ve just run out of eggs and need an alternative in a pinch.
You experimented with egg-free recipes, and it didn’t look or taste just right. What do you do?
Learn how to substitute applesauce for eggs, and you’ll be a happy baker!
Eggs are responsible for the binding function in baking, which adds structure, texture, and richness to baked goods.
In particular, the yolk ties wet and dry ingredients together, helping baked goods to rise and grow firm.
Did you know there are many substitutes for eggs that perform this rising function and add firmness to baked goods?
However, you might be unable to source alternatives like flaxseed. Perhaps you’re on a healthy streak and want to avoid the oil.
Try to substitute applesauce for egg the next time you’re baking and revel in the additional health quotient! Read this DIY guide to learn more.
Can You Substitute Applesauce for Eggs?
As we mentioned earlier, we use eggs in baking for their binding properties. Using eggs also allows a baker to trap air and retain moisture.
This is why cookies or cakes rise when they’re being baked.
Substituting eggs with applesauce can produce the same results although, depending on what you’re making, you may have to add other ingredients to aid the applesauce.
You can substitute applesauce for egg because apples have pectin, which carries the same binding properties as eggs.
To get more technical, when you bake anything with eggs the protein in them denatures to form a more solid, adhesive base. As a result, food fuses, gaining integrity.
Similarly, pectin also binds uncooked food lumps but in a different way.
When you cook it, the polysaccharides present in the carbohydrates bond together to create large complex formations that hold the food in place.
Another striking similarity between pectin and eggs – both the egg’s denatured proteins and the polysaccharides from pectin neutralize gluten from softening baked goods.
Making Applesauce at Home
Applesauce can be made easily right at home. Believe it or not, all you’re going to need are apples.
Some recipes also include small amounts of vanilla, cinnamon, butter, or squashed lemon.
Here’s the quickest way to make applesauce at home.
Peel and chop apples into fine, small pieces. You can use any kind of apple available, but we recommend using a variety for a richer flavor.
You could also select an apple type based on your dish. If you’re making something sweet, use Honeycrisp.
If you need a tart taste, use Granny Smith. You can even toss a Granny Smith along with Fuji apples to intensify the apple flavor for your dish!
Slide the minced apples into a pressure cooker or a large enough pan, and add about 1 cup of water.
If you want sweetness and rich color, use some brown sugar. Cover the top with a lid and bring the water to a boil on your stove.
Once the water has reached a boil, take off the lid, and stir. You’ll notice that the apples are starting to soften.
Close the lid again and let the mixture simmer for about 20-25 minutes.
By now, your apples should have turned into mush with small chunks. Let it cool before adding the mixture to a blender and smoothening it into a sauce.
Voila! Your applesauce is ready for use. You can store this in your freezer if you have excess.
If you’re using the substitute regularly, it will last about two weeks in your refrigerator.
How to Substitute Applesauce for Eggs
Applesauce not only acts as an excellent emulsifier in baking but also a sweetening agent.
This means you’ll have to modify the amount of sugar in your recipe if you’re using applesauce.
Apples will also lend your dish a subtle taste. So, use it sparingly if the dish doesn’t call for a strong apple flavor.
Rest assured, though, as most people are pleasantly surprised to find a lingering apple flavor!
This is why several baking recipes utilize applesauce as a flavor-enhancer rather than a baking agent.
Now that you’ve learned the what and why of substituting eggs with applesauce, here is everything you’re going to need to know about the how.
Ratio of Egg Substitute with Applesauce
The consensus for how much applesauce to substitute for every egg a particular recipe calls for is a quarter of a cup (59ml approx.) of applesauce for each egg.
Now, while you’re using this in baking, keep in mind that applesauce may not be the ideal egg substitute for all recipes.
For instance, recipes that use egg as a leavening agent like the basic soufflé. In this case, applesauce will not serve as a replacement.
Another thing to take note of is that if you’re substituting applesauce for recipes needing more than three eggs the turnout may be compromised.
Recipes containing several eggs are very reliant on eggs for their structure.
Applesauce makes an excellent substitute for baking bread, muffins, brownies, cakes, cookies, pastry, and much more.
Substitute Applesauce for Eggs in Cookies
Firstly, remember to use recipes that do not require more than three eggs per batch.
The ideal substitution ratio to use for baking cookies is ¼ cup applesauce for one egg. Go beyond that, and you risk your cookies turning soft and/or losing shape.
You’re also going to need to shorten your baking duration if you’ve decided to go with an egg substitute with applesauce.
This is because the fat content in the recipe reduces if you’re not adding eggs. Low-fat food bakes faster than foods rich in fat—always remember this baking pro-tip.
Cookies baked using applesauce will have a slightly different texture from cookies baked with eggs. If you like a chewy, soft textured cookie with a mellow hint of citrus it’s the ideal substitute.
However, if you want to make classic chocolate chip cookies, which are much crunchier, you may want to consider adding additional fat and lecithin.
Substitute Applesauce for Eggs in Cake Mix
Cakes and pastries are delicate by structure, so applesauce usually doesn’t yield the same product as you would get with eggs.
You can offset this by adding baking soda or baking powder to your applesauce.
Also, cakes are naturally sweet and with applesauce, you not only risk over-sweetening the dish but the more you add the more the cake will start to taste like the sauce rather than its own distinct flavor.
Another problem you might face is that cakes made from applesauce as a substitute for eggs don’t brown as well. So, don’t peek at your cake while it is in the oven to check if it’s done.
Remove it, and test with a toothpick. Also, cakes made from fruit puree tend to have a softer texture. To avoid it falling apart, wait for your cake to cool completely before slicing.
Certain types of cakes would do wonderfully with applesauce instead of eggs, such as yellow boxed cake, white boxed cake, blueberry or banana muffins, and butter cakes.
This is because applesauce adds much-needed moisture to boxed cake mixes.
Some Final Thoughts
Applesauce is a healthier alternative to eggs. It contains less fat and cholesterol, and by using it you cut down your intake of processed sugars.
At times, it affects the flavor of the end product, while at times, it beautifully complements them.
Applesauce also lends fiber to your baked goods, which is a good thing.
However, you might need to advise your guests or family members that you’ve used applesauce in your baked goods, in case anyone has a fruit allergy.
Even with the caveats, learning how to substitute applesauce for eggs is important if ever you find yourself in a pinch and need an alternative.
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