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If you plan on using applesauce as a substitute for oil in a recipe that does not specifically explain how to use it as a substitute, then I strongly suggest you do two things: Don't substitute the entire quantity. Use 1/2 oil, 1/2 applesauce, or maybe 1/4 oil and 3/4 applesauce. You will likely also have to lower the total quantity of oil/applesauce to approximately half of what it originally was (give or take 1/4).
The darker the flour is, the more liquid you'll want to add. If you're following some of our egg substitutes recommendations and are using applesauce or fruit for the egg, or our butter substitutes and are using olive oil for butter, then you do not need to add more moisture.