⭐ Applesauce (unsweetened) (Best Fat-Free Option)
3/4 cup applesauce per 1 cup olive oil Quick tip: Reduces fat, adds moisture but can slightly alter texture and sweetness.
Applesauce is often used as a fat substitute to reduce calories and add moisture. In red velvet cake, it can maintain moistness but lacks the fat that contributes to tenderness and crumb structure.
Use 3/4 the amount of applesauce to olive oil to avoid excess moisture. Be aware that applesauce adds natural sugars and a mild fruity flavor, which can subtly change the cake's taste.
The cake will be moist but may have a denser crumb and slightly different mouthfeel, with less richness and a hint of fruitiness that may alter the traditional red velvet flavor.