World's Oldest Fledgling

The blog of Stephanie Wardrop, Y A Author

P&PS and the NOT Post-Punk Kitchen

on October 1, 2013

Georgia Barrett, the heroine of my Snark and Circumstance e-novella series, has been baking her way through this amazing book:

ImageIsa Chandra Moskovitz wrote this and many other amazing vegan cookbooks that will change your world and she is the genius behind the Post Punk Kitchen blog, a site Georgia visits a lot.  Now her friends Dave and Gary, who hosted last week’s post about punk, argue that THERE’S NOTHING “POST” ABOUT PUNK, but they convince Georgia that she’ll get more converts to her “ethical eating” style if she just bakes some kickass cupcakes and other treats and sells them at the Cryptic Pigs from Hell shows.  So in PRIDE AND PREP SCHOOL, she becomes the vegan baker to the stars.

I’m a vegan baker, too, and I want to assure you that there is nothing weird about the vegan part of vegan baking.  You will not be subjected to tasteless sawdust-y cookies if you forego diary and honey.  Nor will you have to lurk in the aisles of exotic and exorbitantly expensive health food stores to secure the ingredients you’ll need to replace the dairy.  Here are some handy substitutes you probably already have around your kitchen, courtesy of Veg News magazine:

butter: substitute margarine (the veg fave is Earth Balance), vegetable, canola,  or coconut oil

milk: substitute soy milk, almond milk, rice milk, or coconut milk (coconut is super delicious but it will give everything a slight coconut-y taste, which could be just what you want in some recipes)

eggs: substitute flax eggs: 1 TB of ground flax seeds to 3TB of water for each egg you replace; mashed banana; applesauce; a combo of baking soda and vinegar (as in the recipe below, which features a chemical reaction like your third

grade papier-mache volcano applied to baking)


So, just to show you Dear Readers that there is nothing weird or freaky about vegan baking (unless you want there to be, in which case you should check out the Vegan Black Metal Chef on Youtube),


I will share a recipe that my family has enjoyed ever since I was a little kid.  It’s from my grandma, who was about as far as you could get from being an vegan and not be some kind of feral animal. Her pot roast was legendary.  If you had told her this cake was vegan, she would not have known what the hell you were talking about.  (Actually, the recipe goes back to the Depression, when cooks had to learn to make due without certain ingredients).  It’s called wacky cake because you make a face in the dry ingredients before pouring in the wet; this little ritual probably did more than anything else to turn me into the fanatical baker that I am today.

Makes an 8X8 cake, so you want to double it 😉

Mix the dry ingredients in a big bowl:

1 1/2 cups all-purpose flour

1 cup white sugar

4 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

With a spoon, make two small “eye” holes in the dry stuff and one big grinning mouth hole. In one eye, pour

  • 1 teaspoon vanilla extract

In the other eye, pour

  • 1 tablespoon cider vinegar
  • Into the mouth, pour
  • 6 tablespoons vegetable oil
  • Then dump 1 cup water of water over it all and mix it up.
 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing. (An easy peasy icing?  In a saucepan or in a glass in the microwave, melt a cup or so of vegan chocolate chips* with some soy or almond creamer and stir together as it melts.  You can add a dollop of peanut butter, too.)
*Most semi-sweet chocolate chips are already vegan. The higher the cacao content, the less milk is added to it, increasing your chances of having vegan chips you don’t have to spend $6 for.
Bake and enjoy!  And look out for PRIDE AND PREP SCHOOL, out this month!

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