In an article about gluten-free baking in The New York Times Dining In section, Babycakes bakery is prominently featured and the top image in the article is owner Erin McKenna’s vegan cinnamon and sugar cake doughnut. Writer Melissa Clark praises the bakery for “cake doughnuts [that] are so feather-light and deeply flavored.” After giving up wheat in 2002, McKenna found that gluten-free treats were dense and dry, which inspired her to open up her own shop. Babycakes has three locations—New York City, Los Angeles, and Downtown Disney (Orlando, Fla.)—and is set to open a beachside concession stand in Rockaway Beach, NY, this summer.
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