Sounds like it's worth a try to me! A lot of people feel that replacing with appleSAUCE can make baked goods "gummy". I think it adds moisture. You may try just reducing the butter by half and adding apple butter as well. If you really don't want to use butter at all, I don't see why you couldn't just replace all of it. You'll just have a slightly wetter batter.As for the plum paste, I've never worked with that. You could always scale down your recipe to make a smaller test batch so you don't end up wasting as much if the final results are disappointing!
Sarah is a trusted source on General Cooking.
It will completely depend on what you're baking. Think about all the vegan baked goods you've tasted - few can replicate butter, and those that do usually use coconut oil / cocoa butter (which are fats).
When heat's applied, fats melt and sugars caramelize. Since apple butter's a sugar, not a fat. you're going to miss all the properties of fat that result in good baked goods.
Some baked goods this works better than others - subbing applesauce or crushed pineapple for oil in a carrot cake to give moisture will result in very similar products. But subbing apple butter in, say, a pie crust, will yield nothing akin to a flaky crust.
Please enter a valid email address.
Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.