Baking without apple cider vinegar?

Cgvegan · **Joined:** Sat Jun 30, 2012 1:35 am **Posts:** 451

What could I sub it with?

My kids can taste it in anything. They've developed an almost mystical ability to detect a vinegary note.

So any ideas?

theluckyboom · **Joined:** Sat Sep 08, 2012 1:13 am **Posts:** 16

Citric acid!

Cgvegan · **Joined:** Sat Jun 30, 2012 1:35 am **Posts:** 451

Hokey

tigerpants · **Joined:** Thu Oct 21, 2010 5:09 am **Posts:** 204

Lemon juice?

torque · **Posted:** Tue Feb 19, 2013 5:58 am

they can taste the 1t vinegar in the cupcakes! awesome. i would go with lemon juice or citric acid too.

although honestly, i would make a challenge. my husband for the longest time would swear he tasted wasabi/cumin/cilantro in everything, and i would have to actually make things with and without it for him to taste what it would taste like (well cumin anyway, wasabi is too good to waste).

Cgvegan · **Joined:** Sat Jun 30, 2012 1:35 am **Posts:** 451

They don't actually know there's vinegar, they just always say the taste sour. I dubbed with some home made apple juice successfully.

baps · **Posted:** Tue Feb 19, 2013 10:24 am

lemon juice works too.

solipsistnation · **Posted:** Tue Feb 19, 2013 10:36 am

You could put it in an unlabeled bottle (or label it "cider" or something) and tell them it's not vinegar... Or there's the ever-popular "Okay, then I guess you don't really want any cupcakes" solution.

Tofulish · **Posted:** Tue Feb 19, 2013 10:56 am

Assuming that the purpose of the ACV in vegan cupcake baking is to react with the baking soda to make the cupcakes lighter, could you try and just omit it? They may be slightly more like muffins but probably just as tasty?

My friend has a weird preternatural ability to taste baking soda (which she attributes to freebasing), so I hear you on having to accommodate sensitivities. I cut way back on baking soda and try and sub baking powder whenever I can.

supercarrot · **Posted:** Tue Feb 19, 2013 11:33 am

are you using heinz? heinz is some naaaaaaaasty shiitake. try using wholefoods' 365 brand or braggs.
(you can also use white vinegar. also, maybe your baking soda is old, and isn't reacting completely with the vinegar. in that case, use less of it, or more baking soda.)

Cgvegan · **Joined:** Sat Jun 30, 2012 1:35 am **Posts:** 451

I was making Vegan Brunch Chocolate Chip muffins, I subbed apple juice and they were legend (wait for it) dary. I don't think it's their prejudice, I just think they're sensitive to it. The apple juice I used is home made and quite tart, so I think acidic enough to do the job.

mr.zaatar · **Posted:** Tue Feb 19, 2013 4:07 pm

I almost never use vinegar in baking because I don't like it. Just as others have also mentioned, I've always used lemon juice with excellent results.

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Baking without apple cider vinegar?

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