Vanilla Vinegar Recipes

EASIEST VANILLA CAKE (NO EGGS, NO MILK, NO BUTTER!)

Steps:

• Preheat the oven to 180C/350F. Line a square pan with parchment paper, leaving an inch over each side overhanging, for easy removal.
• In a large mixing bowl, add your dry ingredients and mix well. Form three caves (depressions) in the dry mixture. In one, add the vinegar. In the second, add the vanilla extract, and in the final one, add the Oil. Pour the water over the top and using a whisk or wooden spoon, mix together, until fully combined.
• Transfer your vanilla cake batter in the lined pan. Bake for 25-30 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. If desired, frost the cooled cake.

QUICK & EASY VANILLA CAKE

Steps:

• Preheat oven to 350° F. Grease a 9-inch round cake pan.
• Place dry ingredients into a bowl and combine well, stirring or whisking until thoroughly blended.
• In a small bowl, combine water, oil, vinegar, and vanilla.
• Add liquids to flour mixture & gently stir until there are no lumps (about 30 seconds).
• Pour into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely in the pan and frost. (try my 2-Minute Vanilla Frosting)

VANILLA VINEGAR

Steps:

• Note: you can use other vinegars in place of the rice wine and if using rice wine, make it a good one.
• Clean and sterilize one pint sized glass jar with a fitting lid.
• Split open one vanilla bean length wise and then cut these lengths in half, resulting in four pieces.
• Put the pieces in the bottle. Using a funnel, pour vinegar into the bottle. Cap and shake for a minute or two. Label and date bottle. Shake twice a day for a week or two. You can use it after a week, but it is best after 3 or 4 weeks.