Is there a substitute for vanilla extract?

Question

(im making chocolate cake)

Answer 1

The vanilla isn't really necessary if you don't have it (or anything else to substitute) It's just there to help blend the other flavors. If you don't have any of the flavors below, don't sweat it. But if you do, you might come up with a signature cake! One that only you know the secret to. Cooking is fun! The more you experiment (and practice) the better you will become.

All that being said, I use almond extract when I'm baking anything with chocolate!  It adds a little bit of a twist to the flavors.

You can also use orange, rum, cherry or any of the other flavorings including chocolate!  Of course you could take a clue from your name and use peppermint! (if you use a really overwhelmingly strong flavor like cinnamon oil, cut the amount in half.

Be creative and come up with your own flavor combination, but stick to things that taste good with chocolate. (or what ever else you make)

Answer 2

Substitutes:  

vanilla powder (use half as much)

OR vanilla bean (Extract the flavor by scraping out the seeds and putting them and the vanilla pod into a liquid that's used in the recipe and let it simmer awhile.  When the liquid has been infused with vanilla flavor, remove the pod.  One inch of fresh vanilla bean = one teaspoon extract.  Use a longer piece of vanilla if it's not fresh.)

OR imitation vanilla extract (This may be less potent than pure vanilla extract, so you may need to use more.)

OR Kosher vanilla sugar (for Passover)

OR vanilla-flavored liqueur (1 teaspoon extract = 1 tablespoon liqueur) OR almond liqueur (1 teaspoon extract = 1 tablespoon liqueur)

OR rum (1 teaspoon extract = 1 tablespoon rum)

OR almond extract (use less)

OR peppermint extract (use 1/8 as much)  

Answer 3

Do you have any liqueurs? If so, just use that.  

Answer 4

The vanilla is added to your recipe only for the delicious, indescribable, je-ne-sais-quoi flavor that it will impart, not as an essential bit of extra moisture. So you can just leave it out entirely and imagine what your bread would have tasted like if you had planned ahead or gone to cat-burgler school.

There are other extracts that can sometimes be substituted for vanilla — almond extract is one choice. Rum extract is sometimes used. Chocolate extract is an option.

Answer 5

It's not an essential ingredient, but you can use a vanilla bean and scrpae it out and get great flavor as well.

Answer 6

You don't absolutely have to have it, actually.

If you don't have any whole vanilla beans (which I'm gonna guess you don't), then just leave it out. It will taste a little different, but not by much. Vanilla just helps it taste more...rounded out.