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Light Baking Done Right

14 Clever Ideas for Healthier Baked Goods

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  • ACERENO
    When I was a child my mother used to make a box cake mix and rather than using oil she would use applesauce. Sometimes she would add sliced apples in. It was so yummy it got to the point that I preferred a cake made with applesauce to the "traditional" method. No frosting needed :)
  • KARATE_KID
    Great article; definitely a keeper. I don't bake as much as I used to but I've been experimenting and definitely like replacing the fat with apple sauce - more bang for your buck, and only a very slight difference in texture. When using Splenda instead of sugar, I've found my apple cake to get quite dry so I'm still playing with proportions. I also like to sneak whole wheat flour in whenever possible - same calories but much healthier.
  • This was very helpful for me. I knew about the applesauce but i didn't know about the other things. I am going to print this off and keep it with my recipes so i have it handy every time i bake something.
  • This was very helpful for me. I knew about the applesauce but i didn't know about the other things. I am going to print this off and keep it with my recipes so i have it handy every time i bake something.
  • Sweets are one of my biggest weaknesses... these should help me survive weight loss and healthy living! Thanks!
  • TLARSON4
    Excellent ideas! Thank You :)
  • This is an awesome article! My mom has used the applesauce substitute for a few years and then I started doing it. I'll have to try the other sub ins and see what I come up with.
  • TWIGGYTOBE
    I've used unsweetened applesauce instead of butter for the FULL amount of butter in muffins , box cakes and pancakes with great results.
    Thank you
  • Awesome article!! Thank you so much for the info! I have been eating clean for a year now, and it is really worth it. My body is thriving off of super fuel! I saved your article because it is so handy to have the detail a click away! =)
  • :) I've been vegan going on 6 years and I'm a baking machine.
    I never use eggs (obv) or butter and I rarely use vegan butter/oils in my baking. I really like to use Wonderslim prune puree in everything! You can replace ALL the oil with half the amount of Wonderslim. I do tend to add about a tsp. of oil for texture in cupcakes/cakes but just the Wonderslim alone is great in brownies, cookies (mmm... soft snickerdoodles with crunchy edges!), cornbread, etc.

    Most of the time folks are shocked when I tell them that they are eating vegan baked goods made with no butter, no oil, no eggs and whole wheat pastry flour. :) I consider that a success!
  • this came in handy i am going to make some baked goodies for my sons bakesale.. and i will make some for us at home to have that will not be so bad for us.. thanks a lot
    i have home made apple sauce to use also
  • I've used applesauce in my muffins and brownies for years, instead of the oil, and have been very pleased. I will try some of these ideas, too!
  • Another tip is using egg beaters or a similar egg substitute for the eggs in a recipe. It cuts down on fat and calories, but tastes the same. I'm making brownies this weekend, and I'll be sneaking those in for the eggs and bananas for half of the butter. I should try the yogurt idea, though! I have lots of plain, vanilla, and Greek style yogurt right now.
  • This one is really GREAT ! THANKS, I have copied it, and am sharing it with others.
  • I love subbing bananas for some or all of the eggs in brownies. It makes them super moist!

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