- BabyCakes NYC
248 Broome St., nr. Ludlow St.; 212-677-5047
BabyCakes’ Erin McKenna has a rule of thumb to guide her in her baking life: “Everything has to be not just fine for vegans or gluten-free but, you know … worth it, worth eating and really delicious.” Recently, she took this mission statement of sorts and applied it to a batch of doughnuts, and it’s not too much to say that the competition (vegan, gluten-free, and otherwise) should consider themselves put on notice. Crisp-edged, moist-crumbed, and exuding pure doughnutty flavor at every pore, these sinkers come in two sizes and a variety of rotating flavors, chocolate-glazed, coconut-lemon, and a churro-ish cinnamon-sugar among them. Incredibly, McKenna claims that the doughnuts are baked, not fried, and made from things like garbanzo-bean flour, arrowroot, potato starch, and applesauce. We’ll just have to take her word for it.
Best Vegan Treat
From the 2010 Best of New York issue of New York Magazine