Babycakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles by Erin McKenna

  • Pancakes

    from Babycakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles Babycakes Covers the Classics by Erin McKenna

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Gluten-free
    • Ingredients: gluten-free flour; ground cinnamon; xanthum gum; agave nectar; rice milk; apple sauce; coconut oil
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Notes about Recipes in this book

  • Vegetable tart

    • Hannaha100 on May 25, 2020

      This works quite well. Used sweetcorn instead of courgette and butternut squash for sweet potato. I subbed tapioca starch for arrowroot and found that I only needed about 1/2 a cup of water. I think I should have rolled it a touch thinner and next time I would probably blind bake. Too salty but otherwise I was pleased with how it held together. Would make again with less salt.

  • Sugar cookies

    • Hannaha100 on May 03, 2020

      These were made with tapioca starch for arrowroot, vegetable oil for coconut oil and lemon zest for lemon extract. It made a very wet dough that I had to add more rice flour too to work with. If making again reserve some water. It could have been these swaps but the result wasn't what I was looking for. They tasted nice but had a soft cakey consistency and spread, not maintaining their shape in the oven. No good for decorated biscuits.

  • Snickerdoodles

    • Hannaha100 on May 03, 2020

      Made a half batch of these at the same time we made the sugar cookies and liked these so much more, they disappeared much faster! A slightly chewier consistency than I remember for snickerdoodles but very tasty. Fun to make with my daughter, the dough was a little fragile so I formed the balls and then she dunked them in the cinnamon sugar and we both squished them. Made a little small, we ended up with more than stated but with some cinnamon sugar leftover.

  • Oatmeal cookies

    • khughes on April 08, 2026

      They are good but not enough oatmeal. They also did not spread out as they baked.

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  • ISBN 10 0307718301
  • ISBN 13 9780307718303
  • Linked ISBNs
  • Published Apr 12 2011
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

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.

BabyCakes Covers the Classics: From Donuts to Snickerdoodles. It's the New Cookbook!!! from BabyCakes NYC on Vimeo.

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