(no subject)

Could someone please explain to me why vegan baked goods taste so ghastly? Today I paid cash money for a vegan, gluten-free chocolate cupcake at a café, and I assure you that it was taste-free as well. I’ve eaten GF baked goods many times before (my mother is celiac) and they tend to be somewhat denser than stuff with wheat flour in it, but they’re not usually terrible. This vegan cupcake was terrible. I didn’t finish it, which is highly unusual for me.

And the chocolate icing on the cupcake was actively disgusting. You can make perfectly nice “butter” cream icing using margarine made from vegetable oils, I know that for a fact because I’ve made it. So why was this particular “butter” cream so revolting? It makes no sense! And how on earth have untalented vegan bakers managed to taint chocolate for me? I need to stop by Purdy’s on my way home tonight and pick up some real chocolate that actually tastes good, in order to erase the nightmarish memory of the vegan cupcake from my poor taste buds. I devoutly hope there are some talented vegan bakers out there, and all vegans aren’t stuck eating disgusting cupcakes.