Many cake recipes call for oil, which is a substantial contributor of fat, cholesterol and calories. Depending on the type of cake, you may be able to substitute apple juice for all or part of the oil, reducing the amount of fat and calories to make a healthier dessert. Cakes that don't have much flour but are based on fruits, nuts and vegetables, such as carrot, walnut or pumpkin cake, are ideal for this substitution, while delicately flavored high-flour cakes such as vanilla, yellow or lemon don't fair as well.
Step 1
Decrease the amount of sugar called for in the recipe if you are using a sweetened juice.
Step 2
Replace the oil called for by the recipe with an equivalent measure of apple juice. For example, if the recipe calls for 1 cup of oil, use 1 cup apple juice. For better results, replace only 1/2 or 1/3 of the oil with juice. Some oil will give the cake a richer, denser texture, but it will add more fat and calories. Replacing all of the oil may prevent the cake from baking properly, as fats prevent gluten from developing.
Step 3
Combine all the wet ingredients and all the dry ingredients separately. Add the dry ingredients to the wet ingredients just before you put the cake in the oven. Stir quickly and briefly, only until just combined.
Step 4
Taste the batter to test its sweetness. If necessary, add sugar by the tablespoons until it reaches your desired sweetness.
Step 5
Bake as directed. Baking the cake longer will cause it to dry out.
Tips and Warnings
- Applesauce or apple butter is a better substitute than apple juice, as it provides more body. Apple juice can contain a lot of added sugar, which, like oil, can add calories. Sugary calories are just as bad for your diet as fatty calories.
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