Substituting Applesauce with Large Eggs
You will need:
Nutrition Facts
Best Uses
Effects on Your Baking
Flavor Impact
Applesauce has a mild, sweet, and fruity flavor that can add a slight fruity taste to your baked goods, though it won't overwhelm the flavor unless used in larger quantities. It can work well in recipes that pair nicely with apple flavor, but may alter the flavor of more neutral or savory bakes.
Texture Changes
Applesauce is moist and has a smooth, soft texture, which helps keep baked goods moist and tender. However, it doesn't provide the structure that eggs do, so your baked goods might be slightly denser and less fluffy. You may notice a slightly softer crumb, especially in cakes and muffins.
Structural Effects
Eggs contribute to binding, leavening, and structure, and since applesauce is a wet ingredient, it helps with moisture but doesn’t provide the same structural support. As a result, we've found that your bakes may end up more fragile or crumbly, and may not rise as much.
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