You don’t need sugar, butter and goo to satisfy your sweet tooth. Just ask anyone who’s ever eaten anything from Babycakes, a certified vegan, Kosher and pareve bakery that offers all-natural, sugar free, dairy/soy free, and (mostly) gluten free donuts, brownies, cookies, cupcakes and other heavenly pastries.
They say things are often born out of necessity and that was certainly the case with Babycakes. When Founder Erin McKenna discovered she had food allergies, but couldn’t find a vegan bakery to satisfy her sweet tooth, she decided to make her own treats. That was in 2005 and, soon, the first Babycakes location was born in New York City. Los Angeles and Orlando stores—all with online shipping of course—followed.
“White sugar will never be found in our bakery,” writes founder Erin McKenna on her website, “nor will we ever use toxic chemical sweeteners,” so she often uses Agave Nectar, a natural, low-glycemic sweetener made from the cactus.
Other ingredients might include unrefined evaporated cane juice, cold-pressed virgin coconut oil (which has been shown to have many health benefits), rice flour, a garbanzo/fava bean mix, potato starch, arrow root, etc.
Sometimes spelt, a distant of wheat, is used. Spelt has kind of a nutty taste, and it’s often preferred by health enthusiasts, because it has 15-20% more proteins, is higher in complex carbohydrates, is rich in magnesium, is lower in overall carbohydrates, has not been genetically altered, and contains enzymes that assist in glucose and insulin secretion.
Everything is baked, never fried, and that includes the donuts. In fact, in 2010, the Babycakes baked donut won the coveted “Best of New York” in New York Magazine in 2010. Other media includes: Inc. Magazine (with a cover photo of Erin McKenna and Celebrity Chef and co-founder of the Gramercy Tavern Tom Colicchio), the New York Daily News, NY Post, Gourmet, InStyle, and Parade, and New York.