RetromamaJess

I made red velvet cupcakes, with pink frosting on them for Valentines day(all dairy free) I read that you can substitute 1/4 cup applesauce for 1 egg, so that's what i did. They taste like they are not cooked all the way (the consistancy) but they are cooked...they are really "mushy" like.....any sugestions?

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Lisa

From what I have read if you substitute applesauce in baked goods recipes you need to add some baking soda or baking powder to help it rise.
What about picking up some of that powdered egg replacements to use for baking....this tells about replacing eggs in recipes.

http://vegetarian.about.com/od/veget...substitute.htm

I know when i bake I replace my oil with applesauce for moisture.

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I Breastfeed Kaitlyn 2 Years, 7 Months and 6 Days.

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RetromamaJess

very interesting, i'll have to finish reading the article when i have a few minutes...thanks!

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Angela

I replace my oil with applesauce too.. :)

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Lisa

It makes it so much more moist and is so much healthier.

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I Breastfeed Kaitlyn 2 Years, 7 Months and 6 Days.

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Koloe

I use olive oil most of the time. Which is suppose to be much healthier than most of the other oils. But that's not cheap either. I should try applesauce and see how it works some time.

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Kris

I don't bake with olive oil... yuck. It adds too much oil taste to the goods. I use Canola when I must have oil. I've also subbed coconut oil for butter (it's a solid) and I sub either applesauce or bananas for the eggs. It doesn't "always" work.

It really depends on what the egg is used for. If it's used for leavening - in the case of a cake, applesauce alone won't work. It doesn't provide "lift" for the cake... it just makes it heavy. So, you would definitely need to add baking powder (or soda - as Lisa suggested).

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Kris
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belinda