In a city overrun by copycat cupcakes, we despaired of finding a great one. Moist, crumbly cake. Good, natural flavor. Frosting that wasn’t teeth-achingly sweet. Satisfaction came in an admittedly unconventional package: the vegan version at BabyCakes. Are we actually suggesting that the exclusion of eggs, dairy, sugar, and wheat doesn’t spell doom for a cupcake? That cold-pressed coconut oil, agave nectar, garbanzo flour, and spelt aren’t just substitutes, but superior? Yes, indeed. And you’ve gotta love a place that sells frosting shots for a buck fifty. — Rob Patronite and Robin Raisfeld
The cupcakes, brownies, and banana bread are great. I wasn't too crazy about the cookies, though, and I wish they made the red velvet cupcakes every day. They're just too good.
Babycakes makes the best cupcakes in the history of life. So long as Babycakes exists, I will not mourn the loss of my ability to eat gluten-y foods; you cannot feel sorry for yourself when the best cupcakes in the...Read More