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BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles

4.09  ·  Rating details ·  751 Ratings  ·  27 Reviews
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
Hardcover, 144 pages
Published April 12th 2011 by Clarkson Potter (first published January 1st 2011)
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Dec 17, 2011 rated it did not like it  ·  review of another edition
Shelves: cookbook
I am an experienced cook and avid baker! I found the schmaltzy intro. to this book & indeed to each recipe tiresome. I felt like saying, "Give me the recipe already!"

The recipes call for multiple ingredients, some of which are not easily found and are quite expensive. I had to hunt to find refined coconut oil and larger quantities of arrowroot as several of the recipes called for 1/4 cup of arrowroot.

I make it a rule to always follow a recipe to the letter the first time I make it, then, I
Jan 23, 2012 rated it it was ok
Feb 2012

I'm not gluten-free, although I am vegan, and love trying new techniques in baking. I honestly find gluten-free baking a bit boring but I love tackling the nuances. However, the recipes I tried out of this book all ended poorly despite my following their instructions (something I do not generally do and cannot help but wonder if that was the problem!). I am confident in my baking skills and have no problem creating wonderful treats regularly so I have little doubt that the recipes were t
Jenny (Reading Envy)
Jun 06, 2011 rated it really liked it
Shelves: baking, read2011
For people who need to eat gluten-free and vegan, baked goods can be one of the greatest losses. Thank goodness for the people at BabyCakes, who have now written two vibrant cookbooks full of creative and satisfying recipes. I made pumpkin gingerbread pancakes loosely based on her gingerbread pancake recipe, and then wonder buns and hame/antaschen. Gluten-free baking is a challenge. The ingredients are pretty expensive and the end result's proximity to its non gluten-free equivalent depends on w ...more
Dec 09, 2011 rated it really liked it
Shelves: cookbooks
For a gluten free, vegan cookbook- it's fantastic. Not all the recipes are winners (the pancakes were horrible). The plain cake donuts are light and fluffy are are full of flavor. The texture is perfect for a donut. The Snickerdoodles are amazing once I doubled the amount of applesauce in the recipe. I generally don't use bean flours so I have swapped out the garbanzo and fava bean flour for sorghum flour with positive results. I'm excited to work through more recipes in this book.

She does use a
Jul 17, 2012 rated it it was amazing
Shelves: hobbies
Wow! Gluten-free, dairy-free, vegan recipes for DESSERTS! O my, o my! Makes me want to run out and buy a lot of coconut oil/milk, rice flour and xanthum gum! Donuts, seriously, donuts, that are baked, not fried. A "Mounds"-like candy. An ice-cream cake. AND they have a bakery in NYC, LA and Orlando! My beloved daughter, Riley (allergic to dairy and beef) is going to NYC for a chorus trip next spring...wonder if they'd let her go visit the bakery and indulge! I do remember, after stalking their w ...more
Oct 19, 2011 rated it it was ok
In theory this is a great cookbook. I want to make everything Erin has to offer me. But in practice, the ingredients are ridiculous (only a specific kind of soy powder will work? Really?!) and the results are never as good as when I visit Babycakes.
After the first cookbook came out, I was talking to a girl at Babycakes in FL and she told me that McKenna had to alter the recipes for the book. That the ingredients they use in the bakery cannot be bought by the average home cook. So they made chang
Mar 12, 2014 rated it really liked it
Shelves: making
"In middle school I was a very homely cheerleader. Lots of spirit, sure, but cursed with overly gangly appendages, a bowl haircut, and the inability to do back handsprings or even cartwheels. I also had a short attention span and a junk-food addiction. Not even my unbridled love of wearing a cheerleading uniform could save me. So I ask you this: What's a scrawny and perpetually hungry cheerleader to do but spend all her non-cheering game hours standing on her tiptoes surveying the goods of the n ...more
Jenn Forte
Jun 18, 2013 rated it really liked it
This book is well-written, entertaining, and covers a GREAT list of substitutions for vegan and gluten-free baking. The author is very clear on the consequences she's aware of when using substitutions, and she describes how the recipes are supposed to turn out in enough detail (and even offers ways to get different results - for example, a cakey cookie instead of a crunchy one) that anybody who is trying these recipes for the first time stands a fighting chance of getting the recipes to turn out ...more
Oct 20, 2015 is currently reading it
I am placing the Plain Cake Donut (p120) on the list because it is baked and includes the garbanzo and fava bean flour that is recommended for me. It is also the type of donut I ate at Dunkin' Donuts.

However, I am more likely to make the Rice Crispie Blocks on page 72. I am thinking the soy content of the ricemellow creme and the use of gluten-free brown rice crisp cereal are positives but I also know this treat is still very sweet.

About the book: I appreciate her conversational style and all
Oct 08, 2011 rated it really liked it
If you have to eat gluten-free. This book is the one baking guide you need to cover the classics of childhood. Chocolate chips cookies, whoopie pies, doughnuts, snickerdoodles and S'mores!!! In addition to the great recipes, there is good info for those new to the gluten-free lifestyle. This is a 5 star book, I gave it 4 only because the ingredients can be hard to find depending on where you live. I'm anxiously awaiting more ingredients to be delivered to try more recipes!
Oct 14, 2013 rated it it was ok
Nice pictures and great-sounding recipes, but not sure if the food actually stacks up okay - tried the snickerdoodles and they were terrible. I'm not sure what they are supposed to be like, but these were incredibly cinnamon-y, and could really taste the coconut too. They were fragile to remove from the baking tray, and spread out a lot. Just didnt like them. Will try something else and see how it goes.
Oct 06, 2011 rated it it was amazing
Shelves: cookbooks
This is one of those freakish Vegan cookbooks that makes me feel less freakish. I could present almost everything out of it to friends or co-workers and they would enjoy it and never suspect that I had just fed them something with arrowroot powder and tapioca flour and Agave nectar.

Love it! The authors are so creative!
Apr 04, 2011 rated it really liked it
Shelves: cookbooks
A humongous improvement from the first book. Things are explained. Questions are answered. Baking disasters are avoided.

Also part of the improvment: no spelt flour. Completely gluten-free. And the pricier coconut oil is interchangable for canola.

Best recipes so far: the Thin Mints and the oatmeal cookies (with cranberries instead of raisins). I just ate way too many of those.
Nov 15, 2012 rated it liked it
The gluten free rice krispie treats were tasty but fell apart when taken out of the pan. (Maybe I put in too much coconut oil?)

I'll come back and try some of the other recipes as I adored the original BabyCakes cookbook and am sure that there are gems in this one as well.
Jul 10, 2013 rated it really liked it
Shelves: diet-cookbooks
Haven't tried any of the recipes yet, but I really liked all of her suggestions for baking equipment and ingredients for a vegan baking kitchen.
Mar 19, 2013 rated it really liked it
Shelves: cookbooks
Healthier for you donuts, enough said, as well as the chocolate chip cookies.
Rachael Pinker
Sep 10, 2013 rated it really liked it
It was good but some of the recipes call for weird things like agave syrup. :)
Jan 11, 2012 rated it really liked it
Shelves: baking
The pancakes were excellent!
Feb 01, 2013 rated it really liked it
This is a great cookbook. I make the doughnut recipe all the time.
Feb 12, 2012 rated it really liked it
My blood sugar skyrocketed just reading it. Can't wait to bake all this vegan yumminess! Snickerdoodles anyone?
Connie Crouch
Jun 17, 2013 rated it liked it
Just because I'm gluten free doesn't mean I want to give everything else up.
As always- great photos! I think I must buy all the babycakes books!! A wonderful selection of the challenging to convert to gluten-free foods.
Mar 29, 2014 rated it really liked it  ·  review of another edition
Fewer recipes I'd want to try than in her first book, but still a sweet marvel.
Apr 06, 2012 added it
Think I need to read the first baby cakes cookbook first...
Jun 22, 2013 rated it liked it
Shelves: cookbook
Loads of yummy recipes... Although almost every recipe contains either coconut oil or agave nectar, both of which I cannot eat so sadly I won't be able to road test the recipes for myself.
Apr 24, 2012 rated it liked it
Have been exploring going more vegan and gluten-free and found many very usable recipes in this book.
Feb 07, 2012 rated it liked it
Shelves: cook-books
I was wondering how people baked without using eggs. I guess I need some xantham gum but that stuff is expensive!

Gabriela Dadufalza
rated it it was amazing
Jul 11, 2015
Barbara Shaurette
rated it really liked it
Jan 17, 2015
rated it really liked it
Jan 18, 2016
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Erin McKenna is the chef and owner of BabyCakes NYC, a bakery with outposts in New York City and West Hollywood, the world's premiere gluten-free vegan bakery. She received the prestigious Best Cupcake award in 2006 from New York magazine. Erin has been a guest on Martha Stewart Television and Food Network and has been featured in the New York Times, Food & Wine, Modern Bride, VegNews, Harper’ ...more
More about Erin McKenna...