Can i replace the white vinegar and vanilla extract with red wine in this chocolate cake recipe?

Vegan Cupcakes

Question by okayplease: Can i replace the white vinegar and vanilla extract with red wine in this chocolate cake recipe?
Super Moist Chocolate Cake

Ingredients (use vegan versions):

1 1/2 cups all-purpose flour (can substitute with whole wheat flour)
1 cup white or brown sugar
3 tablespoons sifted good quality cocoa
1 teaspoon baking soda
1/2 teaspoon salt, optional
5 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

Directions:

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.

2. Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren’t any more lumps and pour into an ungreased 9×9 baking pan, 2 inches deep.

3. Bake for about 30 minutes, test with a fork.

By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up. Enjoy this delicious cake. You will be surprised at its moistness and richness! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!

For an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!

Makes: 1 – 9″ x 9″ cake, Preparation time: 15 minutes, Cooking time: 30 minutes

-http://vegweb.com/index.php?topic=6686.0

Or should i use balsamic vinegar instead? I have neither white vinegar nor vanilla extract.

Best answer:

Answer by cjvw622
I’d use balsamic because it will give more sweetness in place of the vanilla. Also, you can use the same quantity.

Add your own answer in the comments!

How to clone Chili’s Molten Chocolate Cake

Vegan Cupcakes

Todd Wilbur shows you a Top Secret Recipe www.TopSecretRecipes.com from his latest book Top Secret Restaurant Recipes 2. Today he clones Chili’s #1 dessert. CLICK HERE TO GET FREE TOP SECRET RECIPES FROM TODD: 63.246.11.4 Facebook: topsecretrecipes.com Twitter: twitter.com Blog: www.toddwilbur.com Website: TopSecretRecipes.com
Video Rating: 4 / 5

Baking After Midnight: Chocolate Snack Cakes

Vegan Cupcakes

Moist chocolate snack cakes. Vegetarian/vegan recipe. Music: Django Reinhardt’s “How High The Moon,” 1944.
Video Rating: 0 / 5

How do you make eggless, chocolate and nut-free cupcakes?

Vegan Cupcakes

Question by Sophie: How do you make eggless, chocolate and nut-free cupcakes?
My bff’s b-day is tomorrow and I want to make her a cupcake but she’s allergic to eggs, chocolate, and nuts! How do I make a NORMAL (not fruit-cake or vegan or whatever) cupcake?

Best answer:

Answer by ckngbbbls
look for a recipe.
It will have to be vegan because of the egg thing.
It will have to be a white cake because of no chocolate
and most cakes do NOT contain nuts anyway
.www.recipezaar.com/recipe/Eggless-White-Cake-2
check this one out.

Give your answer to this question below!

How To Make Chocolate Cupcakes

Vegan Cupcakes

My second how to mke cupcakes video, this one tells you how to make the epic classic, chocolate.
Video Rating: 0 / 5

One Bowl Chocolate Cupcakes

Vegan Cupcakes

How to make “one bowl” chocolate cupcakes. Check out www.legourmet.tv for more videos and www.cupcakesandsundry.com for more cupcakes.

Dreena’s Homestyle Chocolate Chip Cookies

Vegan Cupcakes

Dreena Burton shows how to make the BEST vegan chocolate chip cookies, from her Vive le Vegan! cookbook and also from the everydaydish dvd. Tender, buttery, and totally delicious! (and without any animal ingredients or margarine – and can be wheat-free!)

Chocolate Cupcakes

Vegan Cupcakes

Vegan Chocolate Cupcakes… mmm
Video Rating: 0 / 5

Magic chocolate Cake! Vegan

Vegan Cupcakes

What’s magic about this cake? It contains no eggs, no dairy, and it’s super easy to make. Another gem from Jennifer Raymond’s The Peaceful Palate, this recipe never fails. It’s decadent, moist, and dangerously delicious. Makes one 9-inch cake or 8 cupcakes. Doubling the recipe (for both the cake and the frosting) is perfect for a two-layer cake. INGREDIENTS: 1-1/2 cups unbleached flour 3/4 cup sugar or other sweetener 1/2 tsp. Salt 1 tsp. Baking soda 3 tablespoons cocoa powder 1 tsp. vanilla 1/3 cup vegetable oil 1 tablespoon vinegar 1 cup cold water INSTRUCTIONS: Preheat the oven to 350 degrees. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Pour into a 9×9-inch baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean. Cool completely, then frost with Chocolate Cream Frosting (below). Chocolate Cream Frosting Makes enough for one 9-inch cake or 8 cupcakes INGREDIENTS: 2 tablespoon softened margarine (Earth Balance) 1-1/3 cups powdered sugar 1/3 cup cocoa 1/2 teaspoon vanilla 2-4 tablespoons water INSTRUCTIONS: Cream the margarine in a small bowl then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.
Video Rating: 1 / 5

Nutty Chocolate Balls – Vegetarian Vegan

Vegan Cupcakes

Scrumptious sweets – whole food, natural, packed full of vitamins & trace minerals. Excellent for everyone! Go on, get your jaws around one of these balls!
Video Rating: 5 / 5

Next Page »