Why add vinegar to cake

I often add a bit of vinegar to cake batter. Every time I post a recipe with vinegar on social media, half the comments ask about it. What does vinegar do in a cake? Why do I use it? First, it’s worth saying that a cake without animal products like butter, eggs, or milk can be made all year round, not just during fasting periods. After all, for those who follow a vegan diet, cakes without animal ingredients are a regular part of life.

Why I add vinegar to cake

Vinegar, even in small amounts, contributes mainly to the cake’s structure and texture, not its flavor. The quantity used is minimal compared to the rest of the ingredients, so it doesn’t affect the taste at all. Still, that small amount is enough to give the cake a tender and moist crumb.

Vinegar also serves another important role in cake. It helps the cake rise by reacting with the leavening agents typically used, such as baking powder or baking soda. This reaction helps the cake puff up properly and also stabilizes its internal structure. Maintaining structure in the crumb and the center of the cake is essential.
A vegan or fasting cake that doesn’t contain eggs or butter can often turn out a bit sticky or slightly rubbery. That’s not the ideal result we’re looking for.

How does vinegar affect the cake’s structure?

That tiny bit of vinegar works like magic to fix everything. Through a chemical reaction, it transforms the cake’s structure.

Most importantly, vinegar inhibits gluten development, which is what causes a dense or chewy texture. After adding vinegar, a vegan or fasting cake turns out perfect, tender and airy, without any rubbery consistency. Typically, we use either baking powder or baking soda in cake recipes. So when vinegar interacts with one of these leavening agents, the reaction begins immediately. It produces gas, which expands and creates volume. The result is a cake with a light, airy texture, moisture, and a proper rise.

A cake made with just a little vinegar becomes softer, lighter, less dense, and more risen. Exactly what we all want from a homemade cake. Try it next time and see the difference for yourself. And of course, you don’t need to be fasting to make an everyday olive oil cake without animal products.

I’ll always be here to share cooking and baking tips that make life in the kitchen easier. Good luck, and I look forward to hearing what you think.