If it's vegan it's healthy, right?!? That's what I told myself as I bit into a carrot cake cupcake at Babycakes bakery in NYC a couple weeks ago. Skeptics would be surprised that desserts made from coconut oil, agave nectar, garbanzo flour, and spelt are actually very good and much more filling than those made from white flour and sugar at places like Magnolia Bakery and Sprinkles.
Owner and founder Erin McKenna, opened Babycakes in 2005 tapping into the cravings of those who need to eat wheat, gluten, dairy and sugar free or even stick to a Kosher diet. McKenna's sweet factory was named the Best Cupcakes in NYC by NY Magazine in 2006.
Babycakes' menu offers cupcakes, loaves, cookies, cookie sandwiches, crumb cakes, muffins, spelt tea cake, brownies, macaroons, scones, pies and more. Among my favorite menu options are the tiny sweets like the cupcake tops and frosting shots.
Babycakes is currently located at 248 Broome Street (between Orchard & Ludlow) in Manhattan but are planning to open a Los Angeles location soon. The LA location will be cool, near The Grove and will share a space with the denim design shop Earnest Sewn.