Vanilla sheet cake/Photo byGin Lee

Vanilla sheet cake

For this cake, I use half a cup of applesauce as a replacement for eggs. Don't worry because you can't taste it. Y'all, I honestly can say that I used applesauce for a lot of my cake recipes even before the incredible hikes in egg prices. Because it creates a very tender, moist cake.

Ingredients:

• 3 cups of self-rising flour
• 1-¼ cups of Splenda, or regular granulated white sugar, granulated monk fruit works perfectly as well
• ½ cup of unsweetened applesauce
• 1-¼ cups of milk
• ¼ cup of canola oil
• 1 tablespoon of pure vanilla extract (add less if this amount is too strong for your preferred taste)

Instructions:

Prepare a sheet pan by greasing it well. Then dust it with flour and shake out any excess flour. (You can use any size pan that you prefer. (I chose to use a sheet pan today.)

Preparing cake batter/Photo byGin Lee

In a large mixing bowl, add your self-rising flour and Splenda, or your preferred sweetener; combine well.

Preparing the cake batter/ adding applesauce/Photo byGin Lee

Now, add ½ cup of applesauce, canola oil, and milk. Mix until all the ingredients are incorporated well. Then stir in the pure vanilla extract.

Bake your vanilla cake in a 350 degrees F oven for about forty-five minutes.

Allow your sheet cake to cool on a cooling pad or wire rack. Then add your preferred frosting.

Note:

Applesauce can be used as a substitute for not only eggs but also water, butter and oil in recipes. Generally, if I am using applesauce as a substitute for eggs, I still add oil or butter to the recipe (if it's needed). However, I will add less oil or butter than the recipe calls for. When I want to add less fat to a recipe, that's when I use applesauce as a replacement for the oil, but in that scenario, I will still add the eggs and generally use half of the oil.

You could substitute applesauce for both ingredients and your recipes would taste good, but the texture would change and more or less your recipes will taste apple-flavored.

For every egg, use a quarter (¼) cup of applesauce and for every cup of cooking oil in a recipe, you should use a half (½) cup of applesauce as a replacement.

Cup for cup, applesauce can also be used as a substitution for water.