I have done a great deal of experimenting using apple sauce, prune puree,
butter buds and finally settled on a mix of butter buds and fat free mayo
for cakes and cookies. I didn't like the results with the fruit purees
because of the taste they imparted. Whatever substitute you use you
inevitably won't get the same texture as you get using any fat but the
taste can be very good.
My 2 cents worth.
At 03:27 AM 25/01/01 -0800, fatfree-request@xxxxxxxxxxx wrote:
Hi. Can someone tell me about cooking with apple sauce. I haven't attempted
a cake using apple sauce as yet. I have made a wonderful vegan chocolate
cake, but haven't attempted one with apple sauce. Do you taste the apples?
Is the texture of the cake light or heavy, dry or moist?