10 can i substitute cocoa powder for vanilla extract Ideas

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stitute vanilla extract for cocoa powder in a cupcake recipe?

I found this recipe online for a chocolate cupcake recipe and I want to make it into a vanilla cupcake recipe. I know what you may be thinking “why doesn’t she just find a vanilla cupcake recipe?” This one is vegan and it is the first one that I have seen that is even remotely basic with the ingredients and I am trying to make it as simple as possible for myself. If you could help me that would be lovely.

This is the recipe I am trying to change:

1 1/2 cups cake flour (not self-rising)
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water

I know this may seem simple but I am not the most experienced baker ever.

Erica's user avatar

Erica

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asked Apr 6, 2014 at 7:02

Marley St.Cyr's user avatar

3

The recipe you’ve found looks like “crazy cake” or “wacky cake” (or “depression cake”), which is a fairly common egg-free cake. I’ve made it a number of times for a friend with an egg allergy and it’s a very good vegan cake.

To make a vanilla version, leave out the cocoa powder and increase the vanilla extract slightly (1.5 teaspoons). There are a wide array of variations on this blog — chocolate is the “original” (and most common version that I have seen), but vanilla, spice, lemon, and more all seem to be possibilities.

answered Feb 13, 2015 at 19:35

Erica's user avatar

Rather than a substitution what you really need to ask is what changes you need to make if you leave the cocoa powder out. Vanilla extract is a very concentrated liquid and the recipe already calls for 1 teaspoon of it, so adding more vanilla may not even be necessary depending on the result you are trying to get. Maybe an extra 1/2 tsp.

Cocoa powder is dry, leaving it out means you need to reduce the liquid a bit. How much is a good question, I’d take out 2tbsp of water and see if you get a good result.

One thing I’d definitely consider is taking the vinegar out. You need acid to react with the baking soda in order to get a rise, however white vinegar is a very strong flavor which won’t work with the vanilla. In fact, I wouldn’t use it even if I was making chocolate muffins. I’d substitute 1 and 1/2 tsp of baking powder (it’s vegan) for the baking soda and vinegar. Baking powder is a mix of soda (sodium bicarbinate) and cream of tartar, which is a powdered potassium salt derived from wine making byproducts. Cream of tartar will add the acidity without much flavor. It will also give you a more consistent result as vinegars differ in acidity.

answered Apr 6, 2014 at 8:21

GdD's user avatar

4

I would definitely try that, just by increasing the flour or decreasing the water to 1 cup to compensate for the 1/4 cup of cocoa you’re not putting in. I make a recipe very similar to this (1 cup sugar, 1/3 cocoa, 1 cup water, 1/2 cup oil, whatever flour, whatever vinegar, the rest the same) about twice a week, and the cupcakes/muffins come out great. So great my father, who’s a baker, kept commenting on how good the chocolate cake was (I used it to make a cake).

answered Feb 13, 2015 at 11:10

Tania's user avatar

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Frequently Asked Questions About can i substitute cocoa powder for vanilla extract

If you have questions that need to be answered about the topic can i substitute cocoa powder for vanilla extract, then this section may help you solve it.

If I don’t have vanilla extract, what else can I use?

7 alternatives to vanilla extract

  • Vanilla beans. Vanilla extract is made by soaking vanilla beans in alcohol and water. …
  • Flavored extracts. As is the case with vanilla, a myriad of flavored extracts is made from other natural and artificial flavors. …
  • Herbs and spices. …
  • Fruit zest. …
  • Maple syrup. …
  • Honey. …
  • Liquor.

Can I use cocoa powder instead of vanilla extract?

What you really need to ask is what changes you need to make if you leave the cocoa powder out, because vanilla extract is a very concentrated liquid and the recipe already calls for 1 teaspoon of it, so depending on the outcome you are trying to achieve, adding more vanilla may not even be necessary.

For what can cocoa powder be used as a replacement?

If you don’t have cacao or Dutch process cocoa powder on hand, you can also use carob powder, unsweetened baking chocolate, dark chocolate, or chocolate chips as a last resort, or hot cocoa or hot chocolate mix to most closely approximate the flavor of cocoa powder.

What occurs if vanilla extract is not used when baking?

Vanilla extract enhances the flavor in cookies, cakes, muffins, and other recipes; however, leaving it out of a recipe will change the flavor. Vanilla extract is not necessary in terms of the structure of a baking recipe.

Are vanilla powder and extract interchangeable?

The difference between vanilla extract and powdered vanilla beans is that the former contains alcohol while the latter is made from pure vanilla beans that have been dried and ground into powder.

Does the presence of vanilla extract affect baking?

Without it, cookies and cakes tend to taste flat and bland; forget to add the vanilla once, and you’ll probably never do it again! Vanilla serves the same function in sweet baked goods as salt does in savory ones: it enhances all the other flavors in the recipe.

Can you bake with any kind of cocoa powder?

The good news is that most recipes from reputable sources will call for?unsweetened cocoa, Dutch-process, or natural?, so you’re good to go with whatever cocoa you have: all cocoas are either natural or Dutch-process, so either one will work.

Those who shouldn’t consume cocoa powder?

People with osteoporosis should use cocoa with caution, and you should stop eating it at least two weeks before any scheduled surgery if you have a tachyarrhythmia or rapid, irregular heartbeat because cocoa from dark chocolate can raise your heart rate.

Is vanilla extract really flavor-enhancing?

Vanilla extract can enhance the flavor of your favorite dessert even though it is typically used in small amounts. Because vanilla extract is made from pure vanilla beans, it has a stronger, more complex flavor than vanilla essence, which is more expensive but artificially flavored.

Why is vanilla extract necessary in baking?

Vanilla extract is used in baking because it enhances the flavors of other ingredients like sugar, milk, etc., but its most important function is to mask the smell of raw eggs, so it must be added to anything that even remotely involves raw eggs.

Is vanilla extract by McCormick authentic?

The single-origin extract from McCormick’s 100% Madagascar vanilla beans creates a clear, authentic flavor that goes well with anything. The product uses Rainforest Alliance Certified beans and is non-GMO.

Is vanilla extract optional?

The amount of liquid that vanilla extract contributes to a recipe is typically negligible so there’s no need to replace it with anything. As long as vanilla isn’t a star ingredient, there shouldn’t be much difference in taste.

Can cinnamon be used in place of vanilla extract?

In place of vanilla extract, you can substitute half a teaspoon of cinnamon powder for each teaspoon of vanilla extract in any dessert recipe.

After opening, should vanilla be chilled?

However, using it within five years will allow for the best flavor and aroma. Do not refrigerate or freeze, even after opening, as vanilla extract will keep indefinitely when stored properly.

Does vanilla affect baked goods in any way?

To be honest, unless it’s a vanilla cookie, it’s not a true dealbreaker, especially if you’re making cookies that have a lot of other flavors going on, like coconut or dark chocolate. Vanilla does offer more than just a little bit of floral flavor; sometimes it’s a flavor enhancer, and other times it’s a flavor balancer.

Why is vanilla from Mexico so good?

Our Traditional Mexican Vanilla has 10% alcohol and less than 1% vanillin (which is a naturally occurring vanillin, not synthetic), which helps hold the flavor and gives the vanilla a very rich, smooth flavor. This vanilla is more representative of a really good vanilla that you buy when you travel to Mexico.

What makes vanilla flavor better?

When sugar is added to water and pure vanilla extract, the expressive nature of natural vanilla flavor comes alive because sugar imparts a sweet taste perception to our palate; as a result, the vanilla flavor now actually matches its aroma.

What is the best vanilla in the world?

It has a divine aroma and a rich, creamy vanilla taste. Madagascar vanilla also goes by the name Bourbon vanilla, but it does not actually contain bourbon. Madagascar vanilla is known as the best vanilla and what you would think of when you imagine a vanilla bean.

How often can vanilla beans be used to make vanilla extract?

I choose to use them 2-4 times, depending on the quality of the beans, how long the extract has been sitting, and if I’ve been careful to make sure the beans stay submerged at all times. It is up to you when you want to discard the old beans and start fresh.

Does vanilla enhance the flavor of chocolate?

More than 2,000 years later, the use of vanilla in chocolate is still prevalent because it really brings out the flavor notes in chocolate, without which it would be bland and a little flat.

What is the combination of chocolate and vanilla known as?

Wikipedia: Neapolitan ice cream.

What happens when you mix melted chocolate with vanilla extract?

Oh, and by the way, this also applies to extracts; if you add a teaspoon of vanilla to melted chocolate, it will become a hard, resistant mass.

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