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 history of life just happen to be gluten-free as well. (No disrespect to their spelt cupcakes, which are similarly amazing; they were my transition cupcakes for a while.) I have also had the gluten-free cookies and brownies--you would never know that there is no gluten in them! But back to the cupcakes. Not too sweet, not too dense, but not too light; atypical in texture, at first bite, but then your tongue and your body adjust to the fact that, for once, you are not killing yourself by consumption. My only complaint is that the location is less than convenient. Please please please open more branches! I promise to do my part by continuing to buy cupcakes.