Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

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Vegan Cupcake Recipes
Written by Mattie    
As I will be using this for a cake size portion, I notice that you use 11/2 tsp of flax seed instead of a Tsp. (I'm so used to whole "eggs" in my recipes). Would it make a difference if I used an "egg" measurement (1Tsp. flax to 3Tsp. of water) in the recipe?

Also, can I replace apple cider vinegar for white vinegar?
Nads Reviewed by Nads April 09, 2013
Top 500 Reviewer  -   View all my reviews (1)

Question

As I will be using this for a cake size portion, I notice that you use 11/2 tsp of flax seed instead of a Tsp. (I'm so used to whole "eggs" in my recipes). Would it make a difference if I used an "egg" measurement (1Tsp. flax to 3Tsp. of water) in the recipe?

Also, can I replace apple cider vinegar for white vinegar?

Owner's reply

Hi Nads! I use 1 1/2 teaspoon of flax in this recipe and many cake recipes because I only need a tiny bit of what the flax seeds do here. If I were to add a whole egg equivalent, it would interfere with how the cake bakes and it probably wouldn't rise as well. This is because flax and eggs work completely differently.

Regarding the vinegar, you can use any vinegar you'd like but apple cider vinegar will build the best flavor that's consistent with dairy-based cakes. White vinegar is pretty neutral though so you should be fine. Good luck!

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