BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles

For those with food sensitivities, these desserts have remained a distant dream—until now.

Following her widely adored debut cookbook with this delectable and extensive new collection, Erin McKenna, celebrated baker and proprietress of BabyCakes NYC in New York and Los Angeles, satisfies all your food fantasies with fifty recipes for perennial favorites—all created without gluten, dairy, eggs, or refined sugar.

In addition to its important primer on key ingredients and easy substitutions, BabyCakes Covers the Classics includes a section filled with Erin’s insightful solutions to frequently asked questions, which will lead you to newfound baking glory. As for the goods themselves, prepare for untold hours of refreshingly simple and undeniably delicious recipes adapted from the ones that sprinkled our collective childhoods. They include:

Thin Mints
Madeleines
Chocolate Chip Waffles
Snickerdoodles
S’mores
Hamentaschen
Square-Pan Tomato Pizza
Six-Layer Chocolate Cake with Raspberry Preserves
Banana Royale
Five variations of BabyCakes NYC’s famous donuts
& many more...

BabyCakes Covers the Classics is filled with timeless sweet and savory temptations that vegans, celiacs, and the health-minded can safely indulge in. Erin shows people of all stripes how to take control of a vegan, gluten-free pantry, and she proves that once you do, there are no limitations to what you can bake.

More About the Author:

Erin McKenna, founder of BabyCakes NYC, brings something fresh to the countertop at her lower east side bakery, which has been hailed a safe haven for those burdened by food allergies.

McKenna eliminated wheat, dairy and refined sugar from her diet five years ago and began her desperate search down the Whole Foods' aisles for baked goods she could safely enjoy; it was futile. Driven to satisfy her insatiable sweet tooth, McKenna set out on a culinary journey and experimented with alternative ingredients such as agave nectar and cold-pressed coconut oil to create a new kind of baked good. Four months of trial and error later, McKenna had developed allergy-friendly recipes that were actually sweet, moist and incredibly good. BabyCakes NYC was born, soon thereafter, and McKenna was a full-time baker.