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!

Orange Vanilla Creamy Frosting!

Vegan Cupcakes

The recipe for the carrot cake and tips on rockin’ out the perfect raw cake can be found at www.rawdawgrory.com!
Video Rating: 0 / 5

Vanilla Orange Icing

Vegan Cupcakes

Raw Chef Terri Stiers prepares a delicious icing for cakes or dip. feralfoods.org
Video Rating: 5 / 5

Martha Stewart’s Vanilla Cake

Vegan Cupcakes

Versatile vanilla cake Martha Stewart INGREDIENTS 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups sugar 2 large eggs plus 3 large egg yolks 2 teaspoons pure vanilla extract 1 cup low-fat buttermilk Whipped frosting 3 large egg whites 3/4 cup sugar Pinch of salt 1/3 cup water 1/4 teaspoon pure vanilla extract DIRECTIONS Cake: Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath (see page 119). Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours …

What are some good frostings to use with vegan vanilla cupcakes?

Vegan Cupcakes

Question by Johnny: What are some good frostings to use with vegan vanilla cupcakes?
What are some good frostings to use with vegan vanilla cupcakes?

I didn’t want to use vanilla or buttercream because I feel like it will be too sweet, at the same time I don’t want to use chocolate either.

I’m looking for some sort of fruity flavor or tea flavor.

Best answer:

Answer by Gemmie
Lemon drizzle is what I thought of when I saw your question!!!! Its easy just put a couple cups of icing sugar into a bowl, grate in some of the lemon rind (none of the pith though) and then squeeze in maybe a teaspoon of lemon juice. Squeeze it in through your fingers to catch any pips. If its not loose enough to drizzle on your cupcakes, squeeze a bit more in until its to the consistency that you want it to be. If its too loose, just add more icing sugar and stir… Carry on until its just right then drizzle the icing over the cupcakes… Mmmmm!!!! Enjoy!!!

Know better? Leave your own answer in the comments!

Moo-Cluck Creme-Filled Vanilla Cupcake, 4.5 oz.

Vegan Cupcakes

Moo-Cluck Creme-Filled Vanilla Cupcake, 4.5 oz.

These large, incredibly rich vegan vanilla cupcakes are filled with luscious vanilla cream and topped with decadent chocolate ganache frosting. No hydrogenated oils. Please keep frozen. One 4.5 oz. cupcake per pack.

Ingredients:

Cake: Unbleached, unbromated enriched wheat flour, vegan sugar, margarine (expeller pressed natural oil blend {soybean, palm fruit, canola seed & olive oil}), soy milk, egg replacer (potato starch, tapioca flour, calcium lactate, calcium carbonate, citric acid, cellulose gum, carbohydrate gum), baking powder, natural flavor, salt.
Filling: Vegan powdered sugar, margarine (expeller pressed natural oil blend{soybean, palm fruit, canola seed & olive oil}), corn starch, unbleached enriched flour, soy cream (organic soy milk {filtered water, organic soy beans}, expeller pressed organic canola oil, organic evaporated cane juice, natural flavors, soy lecithin, potassium phosphate, sodium citrate, carrageenan, tapioca starch).
Glaze: Non-dairy chocolate chips (evaporated cane juice, chocolate liquor, cocoa butter, roasted soy flour, soy lecithin, vanilla), soy creamer.

Labeled as being processed on equipment that may contain traces of allergens such as nuts, wheat, soy, eggs, and dairy.

Nutritional Information:
Servings: 1 cupcake
Calories: 420
Carbohydrates: 71g
Fat: 14g
Saturated Fat: 5g
Trans Fat: 0g
Fiber: 1g
Sodium: 350mg
Sugars: 49g
Protein: 4g

Price: {price-updating}

Vegan Vanilla Cupcake Baking Mix – Pack of 3

Vegan Cupcakes

Vegan Vanilla Cupcake Baking Mix – Pack of 3

• All-Natural, Made with Organic Ingredients, No Refined Sugar
• 100% Vegan, No Animal Products, Animal-Cruelty Free Product
• Egg Free, Dairy Free, Tree Nut Free, Peanut Free
• Made with Organic Evaporated Cane Juice, Organic White Wheat Flour and No Preservatives or Artificial Ingredients
• Easy to prepare in less than 45 minutes! Great for kids, birthday parties, elegant dinners, or just because!

Ohh…you’re just going to LOVE Wholesome Chow’s All-Natural Vegan Vanilla Cupcake Baking Mix! Made with organic ingredients and lots of love, in just 45 minutes our delicious, decadent, little morsels of Egg Free and Dairy Free cupcake love are ready. Perfect for birthday parties, children’s events, fancy dinners, or just a nice little afternoon delight!

Just add: Vanilla Almond Milk, Unrefined Canola Oil and Apple Cider Vinegar. Mix, bake and serve!

CUPCAKE Ingredients: Organic Unbleached White Wheat Flour, Organic Evaporated Cane Juice, Vanilla Extract Powder (Vanilla Extract, Dextrose), All-Natural Cornstarch, Aluminium-Free Baking Powder, Baking Soda, Evaporated Sea Salt, Pure LOVE.

Net Wt. 14.1 oz. (400g) – Yields 12 Vanilla Cupcakes or 1 9″ Round Vanilla Cake

List Price: $ 15.75

Price: {price-updating}

Better Than Milk Vegan Beverage Mix, Soy, Vanilla, 22.4-Ounce Canisters

Vegan Cupcakes

• Pack of two 22.4-ounce canisters of soy milk mix
• Made from soybeans, with vanilla; mix to your preferred thickness and taste
• 100% natural, vegan, dairy-free, lactose-free, gluten-free, kosher, non-GMO
• Each canister makes up to 8 quarts of soy milk
• Made in the USA

Product Description
Identity preserved. Non-GMO ingredients. Makes 8 quarts. 6.25 g Soy protein per serving. Low fat; Lactose free; Cholesterol free; Caseinate free; Gluten free. Compared to liquid soy products, Better than Milk Soy Beverage Mix: Costs up to 30 percent less

Better Than Milk Vegan Beverage Mix, Rice, Vanilla, 21.4-Ounce Canisters

Vegan Cupcakes

• Pack of two 21.4-ounce canisters of rice milk mix
• Powdered rice milk mix, vanilla flavor; mix to your preferred thickness and taste
• 100% natural, vegan, dairy-free, lactose-free, gluten-free, kosher, non-GMO
• Each canister makes up to 8 quarts of rice milk
• Made in the USA

Product Description
Better Than Milk, Rice, Vanilla Enriched, 21.4 Ounce Unit

need a good vanilla cake recipe (vegan)?

Vegan Cupcakes

I prefer to use flax eggs instead of Enger-G egg replacer.

but if u still want to give me recipes using the egg replacer thats fine too.

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