this post was submitted on 17 May 2024
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They are replacing some of the sugar with it, not the fat. I'm a fan of both normal and the applesauce variants, but you need to understand the science behind the normal ingredients before you swap them out for others. Baking is science.
Actually we replace eggs with it. You can also use a banana or something called a flaxseed egg, which is simply one part flaxseed and three parts water. Let it sit for ten minutes.
This is the correct answer. My SO baked a lot and has used all of these. However, most of the recipes she's baked recently have been fully vegan recipes right off the get-go, so they didn't require egg substitues iirc.
Bianca Zapatka has a whole website dedicated to amazing vegan cooking and baking recipes - anyone interested in that should give them a shot:
https://biancazapatka.com/en/
Seconding that website! Also, https://www.zuckerjagdwurst.com/en is great!
No they replace the eggs lol
Especially for anything that needs to rise. So it'll be less of an issue for brownies and more of an issue with cakes and breads.