Okay, so. In the absence of eggs to help vegan baked offerings maintain their delightful fluffy texture, most cooks use some combination of baking soda/powder and an acid, generally lemon juice or (urk!) vinegar.
I’ve tried the lemon juice in a vanilla, lemon, and strawberry cake, with fabulous results. However… even in a very chocolately chocolate cake, I can’t get over the ineffable vinegariness or residual lemon juice taste.
Is there anything else I can use?
Some other alcohol, wine or brandy maybe?
Something that won’t make my cupcakes taste like spongy failed salad dressing?