Babycakes: Vegan, (mostly) Gluten-free, And (mostly) Sugar-free Recipes From New York's Most Talked-about Bake by Erin MckennaBabycakes: Vegan, (mostly) Gluten-free, And (mostly) Sugar-free Recipes From New York's Most Talked-about Bake by Erin Mckenna

Babycakes: Vegan, (mostly) Gluten-free, And (mostly) Sugar-free Recipes From New York's Most Talked…

byErin Mckenna

Hardcover | May 5, 2009

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Forget everything
you’ve heard about
health-conscious baking.

Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.

Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting.

When BabyCakes NYC opened on Manhattan’s Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions–and, soon enough, celebrities and dessert lovers of every kind–to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.

Enclosed within these pages are all the “secrets” you’ll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.

For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!
ERIN MCKENNA is the chef and owner of BabyCakes NYC, a bakery with outposts in New York City and West Hollywood. She received the prestigious Best Cupcake award in 2006 from New York magazine. Erin has been a guest on Martha Stewart Television and Food Network and has been featured in the New York Times, Food & Wine, Modern Bride, VegN...
Title:Babycakes: Vegan, (mostly) Gluten-free, And (mostly) Sugar-free Recipes From New York's Most Talked…Format:HardcoverDimensions:144 pages, 9.36 × 7.78 × 0.65 inPublished:May 5, 2009Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0307408833

ISBN - 13:9780307408839

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Rated 1 out of 5 by from Not worth it at all I've been baking GF for a year and a half now. I've baked a few things out of this book and they all failed! The recipes do not vary with ingredients. I don't think you can claim mostly gluten free recipes when the majority include spelt flour. I'm really sorry I wasted my money.
Date published: 2011-02-17
Rated 5 out of 5 by from Love this book! My husband is on an anti-inflamatory diet but he likes dessert and the recipes in this book are great. It does help to have some baking experience so that you can recognize that your cookie dough needs more flour. I highly recommend the raspberry scones, only I make them In smaller portions.
Date published: 2010-09-09
Rated 3 out of 5 by from Great recipes, tricky ingredients This cookbook is beautiful to look at, and has a lot a great information. However, a lot of the ingredients required are difficult to find and/or very expensive. This won't replace your normal recipes, but is okay for an occasional splurge or for someone with a very restricted diet.
Date published: 2010-05-21
Rated 1 out of 5 by from Do Not Waste Your Money I am an experienced GF baker. I was really excited to buy this book as I have to bake egg-free as well. From the get-go I was suspicious of the book, having read some negative reviews. Also, the main ingredients (ignoring the spelt recipes) are very expensive and also vary little from recipe to recipe. How can anyone make garfava flour/rice flour or Bob's Red Mill baking mix taste so different? The recipes all seem like variations on a theme. I was also suspicious of the proprotion of liquid to dry ingredients, and the baking times. The lemon poppy seed tea cake exploded like a volcano in my oven. I tried the apple cinnamon tea cake twice (cutting down on wet ingredients the second time), and each time it collapsed in on itself. The cupcakes are more muffin-like but did work out texturally; I just had to adjust baking times to my oven. Didn't even try the icing given all the negative reviews. The only recipe that is a real winner, is adapting the ginger snap recipe. By substituting canola oil, cutting down the vanilla extract, increasing the xanthum gum and using Rebecca Reilly's brown rice/garbanzo baking mix, the cookie's came out fantastic. Baked to the point where the edges just begin to brown, they are a very crunchy gingersnap with a nice flavour.
Date published: 2009-07-23
Rated 4 out of 5 by from some successes and some disappointments I have been off gluten for over a year and was excited to get a recipe book that also reduced sugar. I made the banana bread and corn bread first. While both turned out very yummy...the cook times for the banana bread were way off (I ended up baking mine for over an hour) you have to watch carefully. I made the vanilla cupcakes a few weeks later and I found that the bake time was too long this time (said 22 minutes- would have been better at about 17)...the icing (vanilla) was horrible. All in all the ingredients are healthy (though expensive) and the recipes are great- just pay attention to your food so that you don't under or over cook your treats.
Date published: 2009-05-29

Read from the Book

BlondiesThis recipe’s dynamic is hard to explain, and I really like that. This is the charm of the blondie. The vanilla and chocolate have a subtle repartee, with neither really dominating nor giving way to the other. Initially, the vanilla seems to cede center stage to the chocolate, but if you pay close attention, you’ll notice how the vanilla rounds out the chocolate with a seductive mellowness, ultimately creating balance. Making them bite-size gives a great crunchy texture, but you can also bake them in a cake pan and serve them as squares. Either way, blondies are best served warm.   • 1/2 cup garbanzo–fava bean flour   • 1/2 cup brown rice flour   • 1/2 cup potato starch   • 1/4 cup arrowroot   • 1 1/4 cups evaporated cane juice   • 2 teaspoons baking powder   • 1/4 teaspoon baking soda   • 1 teaspoon xanthan gum   • 1 teaspoon salt   • 1/2 cup coconut oil, plus more for the tins   • 1/3 cup homemade applesauce or store-bought unsweetened applesauce   • 2 tablespoons pure vanilla extract   • 1/2 cup hot water   • 1 cup vegan chocolate chipsPreheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.In a medium bowl, whisk together the flours, potato starch, arrowroot, evaporated cane juice, baking powder, baking soda, xanthan gum, and salt. Add the ½ cup oil and the applesauce, vanilla, and hot water and stir until the batter is smooth. Using a plastic spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the blondies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. The finished blondies will be golden brown and firm to the touch.Let the blondies stand in the tins for 10 minutes. To maintain freshness, leave the blondies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.

Editorial Reviews

"In this book, Erin has finally shared her trade secrets — the ingredients and techniques that lend BabyCakes' desserts the flavors, textures, and happiness-factor you'd find in the best patisserie. The highest praise I can offer is this: follow her recipes to the letter and you'll fool them every time."—Tom Colicchio (from the Foreword)"At BabyCakes NYC I can eat what I crave without harming my lovely animal friends–or myself. Every since that first fateful day, I’ve been waiting for this cookbook."—Natalie Portman"I have multiple food sensitivities…and I’d pretty much given up on the idea that I might be able to have a worthy treat every again. I was so excited to discover BabyCakes NYC, because not only can I eat everything they bake, it’s all delicious!"—Zooey Deschanel"The BabyCakes NYC banana bread is the best I've ever had and something I simply can't live without."—Mary Louise Parker"Thank all that is holy for BabyCakes NYC…"—Pamela Anderson