That's not surprising, since fruit purees are often used as a fat substitute.
When I use plain applesauce in a cake, I usually add a little oil, but not much.
So, say that the recipe calls for 2/3 C. of oil. I use 2/3 C. of applesauce + 2 Tablespoons of oil.
The 2 T. is my go-to addition of oil, no matter how much applesauce is used. It always works. I know that I don't have to add any oil at that point, but I like the result with a little oil.
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