Apple cider vinegar (ACV) has become a very popular health food and cooking ingredient over the past decade, thanks largely to its versatility and wide ranging health benefits. However, not everyone enjoys the acidity and flavor profile of this unique type of vinegar.
Although apple cider vinegar is most often used in recipes for things like salad dressings, it is sometimes used in baking recipes.
Learn more about apple cider vinegar, its vital role in baking, and the best way to remove and replace it in your recipe!

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What Is Apple Cider Vinegar?
Apple cider vinegar is essentially apple juice that has been fermented. The fermentation process consists of two main phases.
First, yeast is added to the apple juice. Over time, the yeast and bacteria break down the apple’s natural sugar into alcohol.
During the second phase of fermentation, the alcohol mentioned above is broken down into acetic acid. The resulting mixture is apple cider vinegar.

Raw vs Pasteurized Apple Cider Vinegar
Apple cider vinegar is available at the store as either raw or pasteurized. Raw means it is neither pasteurized, filtered, heated, nor processed. There are no chemicals or artificial flavors present.
Pasteurized ACV is the opposite. It is heated, filtered and the useful nutrients are processed out.
When looking at a bottle of raw ACV, you will notice a cloudy sediment settled at the bottom. This is called “the mother” and is the concentration of bacteria and enzymes considered to be the source of ACV’s health benefits and healing powers.

How Apple Cider Vinegar Is Used in Baking
Recipes that call for baking soda, which is a leavening agent, also need an acid for the necessary chemical reaction to occur. Apple cider vinegar serves as the acid in the baking process.
When mixing ingredients and baking, the acid (in this case, apple cider vinegar) reacts with the baking soda to produce carbon dioxide. In turn, the carbon dioxide produces bubbles. Those bubbles expand, causing the dough to rise.
When a recipe calls for baking powder, it will not usually call for an acid such as apple cider vinegar. That’s because baking powder is essentially just two ingredients: Baking soda and cream of tartar. The latter acts as the acid needed for the leavening reaction to occur.
Benefits of Using ACV in Baking
There are several reasons to use this unique type of vinegar when baking, including:
- Unique flavor
- Great rise, which makes for lighter and fluffier baked goods
- Moist crumb and airy texture
- Enhances certain flavors of baked goods and homemade candy like candies and caramels
- Added health benefits when compared to ordinary vinegar or fruit juice

Best Substitutes for Apple Cider Vinegar When Baking
Finding the ideal apple cider vinegar substitute (ACV) comes down to a couple of key considerations: Acidity and flavor.
Acidity. All varieties of vinegar contain acetic acid in various concentrations, ranging from a pH of 2 to 3. Therefore, most types of vinegar are interchangeable with apple cider vinegar.
Flavor. This is where different kinds of vinegar are truly unique. Both personal preference and the flavor of the baked goods will determine which substitute is best. For example, you might love balsamic vinegar, but would you really want its flavor profile turning up in a delicate dessert?
All things being equal, white vinegar is one of the most popular substitutes to use. That’s because it is acidic yet relatively neutral in flavor. This gives most baked goods the right amount of lift and texture, without any off-putting flavor.
Not surprisingly, white vinegar (not to be confused with white wine vinegar) makes #1 on the following list of substitutions.
White Vinegar
White vinegar is also known as distilled or spirit vinegar, commonly found in the store. It is made by fermenting grain alcohol into acetic acid. Adding water dilutes the acetic acid to 5-10%, which makes it 90-95% water.
The end result is a clear, sharp vinegar with a neutral flavor. The neutrality of flavor makes it an excellent substitute for ACV. Try mixing in some white distilled vinegar with the ice water when making homemade pie crust. It will help create a delicious flaky crust and you won't be able to taste the vinegar!
White vinegar and ACV mainly differ in terms of flavor and aroma. The former is more tart, while the latter has more of an apple taste and smell.
- Flavor: Sharp, neutral
- Acidity: Comparable to ACV
- Substitution: Use a 1:1 ratio. For every 1 tablespoon ACV, use 1 tablespoon white vinegar.
- Special Notes: Consider a splash of fruit juice to balance flavor. For recommendations, see Fruit Juice Substitutes section below.

Red Wine Vinegar
While it has a similar taste as ACV, the fruity flavor between the two are different. Red wine vinegar has a tangy taste, whereas ACV has sharper notes of apple.
- Flavor: Fruity, tangy
- Acidity: Comparable to ACV
- Substitution: Use slightly more than 1:1 ratio. For every 1 tablespoon ACV, use 1 ¼ tablespoon red wine vinegar.
- Special Notes: The deep red color can affect the color of your baked goods which you may or may not want. If coloring is an issue, consider white vinegar or white wine vinegar.

White Wine Vinegar
The fruity tones make this a good substitute, especially because of its clear color. Consider adding a splash of fruit juice to balance out flavor.
- Flavor: Fruity
- Acidity: Comparable to ACV
- Substitution: Use a 1:1 ratio. For every 1 tablespoon ACV, use 1 tablespoon white wine vinegar.
- Special Notes: Consider a splash of fruit juice to balance flavor. For recommendations, see Fruit Juice Substitutes section below.

Champagne Vinegar
This is considered a great substitute. It Is similar to white wine vinegar with a mild and fruity taste. However, it can be harder to find than other substitutes, which is why it ranks #4 on the list.
If you can find champagne vinegar at your local market or grocery store, consider giving it a try!
- Flavor: Mild, fruity
- Acidity: Comparable to ACV
- Substitution: Use a 1:1 ratio. For every 1 tablespoon ACV, use 1 tablespoon champagne vinegar.
Rice Wine Vinegar (unseasoned)
Rice vinegar is another good option to use as a substitute for ACV. It comes both seasoned and unseasoned, however. Unseasoned is preferable as it will not disturb the flavor of the recipe as much.
This type of vinegar has a flavor that is milder and sweeter than ACV. Additionally, it is not as acidic. Seasoned varieties contain added sugar and salt which, as mentioned above, should be avoided.
- Flavor: Sweet, mild
- Acidity: Comparable to ACV
- Substitution: Use a 1:1 ratio. For every 1 tablespoon ACV, use 1 tablespoon rice wine vinegar.

Sherry Vinegar
Sherry vinegar has a distinctive and bold flavor. It is very different from apple cider vinegar, so it is wise to taste it before use.
- Flavor: Complex, nutty, bold
- Acidity: Comparable to ACV
- Substitution: Use a 2:1 ratio. For every 2 tablespoon ACV, use 1 tablespoon sherry vinegar.
Malt Vinegar
Malt vinegar is made with grains, similar to beer. This gives it a yeasty, sometimes hoppy taste. The flavor is light, however. Most will not notice a significant difference in flavor if using less than 1 tablespoon of malt vinegar.
- Flavor: Lemony, nutty, caramel
- Acidity: Comparable to ACV
- Substitution: Use a 1:1 ratio. For every 1 tablespoon ACV, use 1 tablespoon malt vinegar.

Balsamic vinegar
Proceed with caution when attempting to use balsamic vinegar as a substitute for ACV. Balsamic vinegars differ in tastes, sweetness, and acidity. Some are more of a dessert balsamic and can be quite sweet. Others are less sweet with fruity undertones that more closely resemble ACV.
- Flavor: Varied– combinations of fig, prune, berry, or molasses, depending on the blend.
- Acidity: Comparable to ACV
- Substitution: Use slightly less than a 1:1 ratio, then add to taste. For every 1 tablespoon ACV, add ¾ -1 tablespoon balsamic vinegar.
- Special Notes: Balsamic vinegar can alter both flavor and baking quality. If you want to try this substitute, choose one that is lighter and has a more acidic flavor.

Fruit Juice Substitutes for Apple Cider Vinegar
Fruit juices can be a great substitute because they tend to be acidic. However, it’s important to consider that citrus juices have a different flavor profile. That’s because they contain citric acid, whereas wine vinegars are acetic acid based. For this reason, they make the best apple cider vinegar substitute when small amounts are used to give more flavor to any of the vinegar types listed above.
Whenever possible, select a substitute that mirrors the baked good. For example, lemon juice when making lemon cake or cookies.
Lemon Juice
Known for its sour taste, lemon juice has a similar pH as vinegar, is naturally acidic, and tart. This makes lemon juice one of the best fruit based substitutes for ACV.
Even though it is more commonly used in cooking, lemon juice can be used in baking as well. How much you use will depend on the recipe, and to what degree the lemony taste is compatible with it.
- Flavor: Tart, lemony
- Acidity: Comparable to ACV
- Substitution: Start with a 1:1 ratio, then add more as desired. For every 1 tablespoon of ACV, start with 1 tablespoon of lemon juice.

Lime Juice
Fresh citrus juice from limes has a similar pH as ACV. However, lime is a distinct flavor that may not mesh well with certain recipes. Proceed with caution here, and consider using lemon juice instead.
Flavor: Tart, vaguely sweet
Acidity: Comparable to ACV
Substitution: Use a 1:1 ratio. For every 1 tablespoon ACV, use 1 tablespoon lime juice.

Apple Juice
Unsweetened apple juice has that natural apple flavor profile that is extremely similar to ACV. However, it also has the highest pH of all the substitutes on this list. That means apple juice is the least acidic, which means less rise and fluffy texture.
- Flavor: Sweet, crisp
- Acidity: Comparable to ACV
- Substitution: Use a 2:1 ratio. For every 2 tablespoon ACV, use 1 tablespoon apple juice.
- Special Notes: Least acidic with the least leavening power. Apple juice is also very sweet, so choose an unsweetened variety.

You might think that it’s impossible to substitute something as distinctive as apple cider vinegar. However, many vinegars and fruit juices share a similar acidity and flavor profile. In the end, it comes down to personal preference and the flavors of the recipe.
Be sure to always taste-test a small portion of the substitution prior to using it in your recipe, especially for complex vinegars like Sherry and Balsamic. Happy baking!
Do you have any other tried and true substitution recommendations? Please let me know in the comments!
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