What do you think?
Rate this book
Babycakes: Recipes from New York's Most Talked about Bakery. Erin McKenna with Chris Cechin
Libro usado en buenas condiciones, por su antiguedad podria contener señales normales de uso
144 pages, Hardcover
First published April 28, 2009
77 people are currently reading
4651 people want to read
About the author
Erin McKenna
4 books18 followersErin 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’s Bazaar, In Style, and O, the Oprah Magazine.
A Chula Vista, California native, McKenna attended St Mary's College in Moraga and majored in Communications. Growing up, she never thought twice as to where her favorite Entenmanns's products came from; baking couldn't have been further off her radar. In fact, only moments prior to picking up the spatula, she was shopping, steaming and returning clothes as a fashion assistant in the world's fashion Mecca, New York City. She, however, refocused her attention and applied her stylist sensibilities to constructing innovative pastries absent of refined sugar, wheat, dairy, soy, casein, eggs and gluten. With McKenna's attention to detail, refined tastes and fashionable flare, she created pastries that are pleasing to the eye as well as the most discerning palate.
A Chula Vista, California native, McKenna attended St Mary's College in Moraga and majored in Communications. Growing up, she never thought twice as to where her favorite Entenmanns's products came from; baking couldn't have been further off her radar. In fact, only moments prior to picking up the spatula, she was shopping, steaming and returning clothes as a fashion assistant in the world's fashion Mecca, New York City. She, however, refocused her attention and applied her stylist sensibilities to constructing innovative pastries absent of refined sugar, wheat, dairy, soy, casein, eggs and gluten. With McKenna's attention to detail, refined tastes and fashionable flare, she created pastries that are pleasing to the eye as well as the most discerning palate.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 118 reviews
February 7, 2018
Where do I start?
Here: This book is OBNOXIOUS. McKenna won't shut up about what she considers healthy. She describes coconut oil as "a bit pricey, but so are the heart attacks it helps prevent." Lots of talk about weight gain and loss, food-policing, and to top it all off, something called a "triple-chocolate fat pants cake."
Next: There's gluten in here. I see later editions say "(Mostly) Gluten-Free" on the cover, but the copy I have in my hands does not. It's not gluten-free because there's spelt flour in here. In at least a third of the recipes, and they're not in their own chapter, there's no icon to indicate they have gluten in them, and if you're actually looking specifically for the spelt recipes, there's no way to find them in the index. So no one's happy.
Then: The intermittent celebrity endorsements. Look I loved Mary-Louise Parker in Weeds, but I really don't care about her opinion on vegan banana bread.
Finally: The head notes are more chatty than helpful, and more offensive than charming. Measurements are in U.S. volume. Most recipes have storage advice and a color photo. The introduction gives a little advice on how to substitute for the rice milk, coconut oil, and flours, and how to swap out sweeteners (agave instead of evaporated cane juice and the other way around). The index is pretty basic.
Ingredients include: Bob's Red Mill Gluten-Free All Purpose Baking Flour (the one with the beans), garbanzo-fava bean flour, brown rice flour, SPELT FLOUR. Agave nectar and evaporated cane juice. Coconut oil, milk, and flour. Xanthan gum. Applesauce. Potato starch and arrowroot powder. Rice milk. Vegan cheese. Flaxseed meal. The frostings have soy milk and soy milk powder in them.
Here: This book is OBNOXIOUS. McKenna won't shut up about what she considers healthy. She describes coconut oil as "a bit pricey, but so are the heart attacks it helps prevent." Lots of talk about weight gain and loss, food-policing, and to top it all off, something called a "triple-chocolate fat pants cake."
Next: There's gluten in here. I see later editions say "(Mostly) Gluten-Free" on the cover, but the copy I have in my hands does not. It's not gluten-free because there's spelt flour in here. In at least a third of the recipes, and they're not in their own chapter, there's no icon to indicate they have gluten in them, and if you're actually looking specifically for the spelt recipes, there's no way to find them in the index. So no one's happy.
Then: The intermittent celebrity endorsements. Look I loved Mary-Louise Parker in Weeds, but I really don't care about her opinion on vegan banana bread.
Finally: The head notes are more chatty than helpful, and more offensive than charming. Measurements are in U.S. volume. Most recipes have storage advice and a color photo. The introduction gives a little advice on how to substitute for the rice milk, coconut oil, and flours, and how to swap out sweeteners (agave instead of evaporated cane juice and the other way around). The index is pretty basic.
Ingredients include: Bob's Red Mill Gluten-Free All Purpose Baking Flour (the one with the beans), garbanzo-fava bean flour, brown rice flour, SPELT FLOUR. Agave nectar and evaporated cane juice. Coconut oil, milk, and flour. Xanthan gum. Applesauce. Potato starch and arrowroot powder. Rice milk. Vegan cheese. Flaxseed meal. The frostings have soy milk and soy milk powder in them.
Read
June 17, 2010Baby Cakes: Vegan, (Mostly) Gluten Free ... - Erin McKenna
I've done a couple of these recipes, really excellent. Like for instance her cookies and cup-cakes. For gluten-free vegan this is pretty good -- but look out -- something like a third of the recipes call for spelt flour, which has gluten. I wish McKenna would give two versions for these recipes. She says spelt flour is special -- perhaps it is if you can eat gluten. If you are buying this book because you think it's gluten-free, be aware.
It is solidly vegan though. The down side are some special ingredients that might be harder to find in many parts of the country, and again the author doesn't name any substitutions -- she does have a reference section for buying those special ingredients on-line. These feels like product plugs to me.
Earlier i reviewed Gluten Free Vegan by Susan O'Brien, which is more a general purpose recipe book and very good. I like Baby Cakes for vegan-free bakery sweets better, but hope McKenna goes back and revises this book to allow all the goodies to be prepared gluten free. For instance O'Brien has a gluten-free pie-crust recipe, McKenna doesn't! If i had to pick just one book it would be the O'Brien. I'm still looking for a regular gluten-free vegan baking book, one with lots of breads -- anyone have a suggestion?
For some added fun i looked through a Martha Stewart cup-cake book. Good to put these two together, the Martha Stewart book has some amazing decorative ideas that compliments this book nicely; something irresistable about monkey face muffins.
I've done a couple of these recipes, really excellent. Like for instance her cookies and cup-cakes. For gluten-free vegan this is pretty good -- but look out -- something like a third of the recipes call for spelt flour, which has gluten. I wish McKenna would give two versions for these recipes. She says spelt flour is special -- perhaps it is if you can eat gluten. If you are buying this book because you think it's gluten-free, be aware.
It is solidly vegan though. The down side are some special ingredients that might be harder to find in many parts of the country, and again the author doesn't name any substitutions -- she does have a reference section for buying those special ingredients on-line. These feels like product plugs to me.
Earlier i reviewed Gluten Free Vegan by Susan O'Brien, which is more a general purpose recipe book and very good. I like Baby Cakes for vegan-free bakery sweets better, but hope McKenna goes back and revises this book to allow all the goodies to be prepared gluten free. For instance O'Brien has a gluten-free pie-crust recipe, McKenna doesn't! If i had to pick just one book it would be the O'Brien. I'm still looking for a regular gluten-free vegan baking book, one with lots of breads -- anyone have a suggestion?
For some added fun i looked through a Martha Stewart cup-cake book. Good to put these two together, the Martha Stewart book has some amazing decorative ideas that compliments this book nicely; something irresistable about monkey face muffins.
October 10, 2011
This book is so hard for me to rate.
I really loathe coconut and the recipes in here are full of coconut oil, flour, milk, etc., especially coconut oil. (I can tolerate a bit of coconut milk in Thai dishes, but otherwise avoid it like the plague. I don’t like the taste and I think it’s less healthy than other alternatives. Unfortunately, coconut is being touted as healthy by many vegan sources (maybe they’re right?) and seems to in an “in” ingredient in vegan cooking and baking. Luckily, alternatives to ingredients are encouraged here and it would be so easy to substitute other foods for the coconut ones.
So, here’s the deal: I’m less likely to want to eat from this bakery if/when I’m in NYC, or to order from them, because so much of what they make does contain coconut, particularly in coconut oil form.
But, this is a great book. As I mentioned, it would be easy to use alternative ingredients and make these baked goods to taste.
There are wonderful photographs. They of the completed baked goods, the people involved, and also there are all sorts of nostalgic photos of all sorts of items. Fun! There are testimonials from celebrities, mostly actresses, one actor, one sister of the author/worker at the bakery, about how much they like the baked goods from this place. There is a lot to read, and much that is funny, entertaining, and informative.
I love that this book is geared toward vegans, those with allergies, and everyone. I love how natural food colors are used in their colorful desserts, and some examples of colored foods to make various decorative colors are given. Terrific!
The photos of the food (especially the cupcakes) had my mouth watering until I read the coconut-laden recipes. Not a plus for me.
I do recommend this book for people who like to use coconut oil, etc. coconut in baked goods, especially if they’re vegan, have allergies, want to eat low in sugar and gluten free, or who are fine with making substitutions to baked goods recipes.
If I’m in NYC I will call them and see what they have that’s coconut free, and I might make an excursion there if there’s something that strikes my fancy, but I’m really glad I read the book and know I’m not likely to be a huge fan of this bakery’s cakes, etc.
1 to 3 stars for the recipes as is, 4 stars for the recipes with adaptations, 4 stars for the entertainment value of the book, 4 ½ stars for all the good information – for me a 3 ½ star book, but I think many others might rate it higher
I really loathe coconut and the recipes in here are full of coconut oil, flour, milk, etc., especially coconut oil. (I can tolerate a bit of coconut milk in Thai dishes, but otherwise avoid it like the plague. I don’t like the taste and I think it’s less healthy than other alternatives. Unfortunately, coconut is being touted as healthy by many vegan sources (maybe they’re right?) and seems to in an “in” ingredient in vegan cooking and baking. Luckily, alternatives to ingredients are encouraged here and it would be so easy to substitute other foods for the coconut ones.
So, here’s the deal: I’m less likely to want to eat from this bakery if/when I’m in NYC, or to order from them, because so much of what they make does contain coconut, particularly in coconut oil form.
But, this is a great book. As I mentioned, it would be easy to use alternative ingredients and make these baked goods to taste.
There are wonderful photographs. They of the completed baked goods, the people involved, and also there are all sorts of nostalgic photos of all sorts of items. Fun! There are testimonials from celebrities, mostly actresses, one actor, one sister of the author/worker at the bakery, about how much they like the baked goods from this place. There is a lot to read, and much that is funny, entertaining, and informative.
I love that this book is geared toward vegans, those with allergies, and everyone. I love how natural food colors are used in their colorful desserts, and some examples of colored foods to make various decorative colors are given. Terrific!
The photos of the food (especially the cupcakes) had my mouth watering until I read the coconut-laden recipes. Not a plus for me.
I do recommend this book for people who like to use coconut oil, etc. coconut in baked goods, especially if they’re vegan, have allergies, want to eat low in sugar and gluten free, or who are fine with making substitutions to baked goods recipes.
If I’m in NYC I will call them and see what they have that’s coconut free, and I might make an excursion there if there’s something that strikes my fancy, but I’m really glad I read the book and know I’m not likely to be a huge fan of this bakery’s cakes, etc.
1 to 3 stars for the recipes as is, 4 stars for the recipes with adaptations, 4 stars for the entertainment value of the book, 4 ½ stars for all the good information – for me a 3 ½ star book, but I think many others might rate it higher
January 10, 2010
I love the innovation and cleverness of these recipes. I have a friend who must only eat gluten-free and want to give this book to her. I found all of the ingredients at Whole Foods & also on Amazon. Some of the ingredients are expensive. I have only tried a couple of the recipes and enjoyed them. I gave a lower rating because I tried the frosting recipe twice and it has not turned out right either time. I may change my rating once I try more of the recipes, and if I am able to get the frosting recipe to work. I like red velvet cake, but never liked using red food coloring. I was not aware of the natural food color available, but did find it and it is very expensive. May be worth it to feel that I can safely eat red velvet cake. I did find that some of the recipe instructions were not clear. Since this is a new way of baking with no milk, eggs, etc. more detailed instructions might be helpful.
May 11, 2009
The photography in this book is really nice. The celebrity reviews/endorsements are strange and seem to make the book try too hard. The allergen-free reference isn't quite exact, if you're gluten intolerant then a lot of recipes aren't for you.
However, I did click around the BabycakesNYC website and came across an email address they created specifically for cookbook questions. I got a prompt response about subbing out the Spelt flour along with suggestions for other kinds of oils I can use instead of Coconut, which is expensive.
I was little disappointed at first when I thought I couldn't bake all the recipes in Chapter Two and some of the cupcakes I wanted to try, but knowing now that I can sub out the flour and add Xanthan Gum I'm not as unhappy.
Maybe more info/suggestions/corrections will be taken care of in the second edition.
However, I did click around the BabycakesNYC website and came across an email address they created specifically for cookbook questions. I got a prompt response about subbing out the Spelt flour along with suggestions for other kinds of oils I can use instead of Coconut, which is expensive.
I was little disappointed at first when I thought I couldn't bake all the recipes in Chapter Two and some of the cupcakes I wanted to try, but knowing now that I can sub out the flour and add Xanthan Gum I'm not as unhappy.
Maybe more info/suggestions/corrections will be taken care of in the second edition.
July 30, 2009
I have tried four recipes so far from this cookbook...cornbread, banana bread, lemon-poppy teacakes, and choc chip cookies. I have found the coconut oil to be divine (if a bit expensive). As an alternate to the agave, some folks might want to try making a 'simple syrup' out of the cane juice crystals and substitute with that. I was a little disappointed with the number of spelt recipes as well (seems to be a common complaint from us gluten-free babes). I find my oven requires longer cooking times than what is called for and that the texture of the baked goods is much improved with a tad more xanthan gum than the recipe calls for.
Really, it is a beautiful cookbook with practical recipes if you are willing to commit to keeping your kitchen stocked with the ingredients. They are easy to prepare and delicious!
Really, it is a beautiful cookbook with practical recipes if you are willing to commit to keeping your kitchen stocked with the ingredients. They are easy to prepare and delicious!
August 27, 2011
As a new gluten/dairy/peanut-free eater, I sadly laid my rolling pin to rest a few months ago. Baking didn't seem to have much appeal for me if I couldn't sample my creations! Gluten-free baking is expensive, time-consuming, and finicky. (And even if I was lucky to come across a GF recipe, it would most likely contain a dairy or a recipe for buttercream frosting.) Vegan to the core, this book solves the problem.
**About half of the recipes DID contain spelt flour, which DOES contain gluten. McKenna makes the case that spelt is digestible to many people with gluten intolerances, but I'm not apt to take the risk.
**About half of the recipes DID contain spelt flour, which DOES contain gluten. McKenna makes the case that spelt is digestible to many people with gluten intolerances, but I'm not apt to take the risk.
Read
July 28, 2010Since I checked this out from the library, I only had time to make one recipe. I tried the red velvet cupcakes, but I wasn't crazy about it because of the spelt flour. Apparently gluten-free baking is an acquired taste. It might have helped if I had been able to make the icing to go along with it, but I couldn't find any dry soy milk powder in any stores. I may come back to this book in the future and give it another try. Right now it's just not economically feasible for me to spend so much on ingredients when the end result feels like a gamble.
October 22, 2011
I have made nearly every recipe in this book... ten times over. Almost everything has been a first-try success. The Blueberry Muffins are THE BEST blueberry muffins my family has ever had. I have no troubles getting anyone in my family (comprised of a picky kindergartner, two teenagers and a husband with celiac and multiple food allergies)to eat anything I make from this book.
This is a must-have for anyone who misses the joy of baking and eating baked goods because of food sensitivities.
This is a must-have for anyone who misses the joy of baking and eating baked goods because of food sensitivities.
July 16, 2009
Current favorite cookbook. Adorable package. Great recipes.
Try the chocolate chip cookies first. Delish!
I now have about 17 different types of flours because of this book. So much fun to bake with new ingredients, healthy ingredients (or should I say healthier ;-)
You do not need to be a Vegan or Gluten Intolerant to enjoy baking from this book. I am neither and I love it.
Try the chocolate chip cookies first. Delish!
I now have about 17 different types of flours because of this book. So much fun to bake with new ingredients, healthy ingredients (or should I say healthier ;-)
You do not need to be a Vegan or Gluten Intolerant to enjoy baking from this book. I am neither and I love it.
January 27, 2020
The recipes seem complex ingredient-wise but that seems to be the reality when you need to avoid gluten and also dairy. Many recipes look amazing and the pictures make them look delicious. I look forward to trying these.
May 18, 2011
I happened to see that there were recipes for gluten-free cupcakes in a cooking magazine and grabbed it. The recipes look wonderful, but the vanilla one isn't there, so I figured I HAD to get hold of the book (UK edition - nothing more frustrating than reading recipes made from ingredients you can't get).
Haven't rated a cookbook before, and not sure about this one. I've only made two things from the book, one of the cupcake recipes (with frosting) and banana bread. The cupcakes were very good (the first day, not so nice leftover), but I was deeply unconvinced by the frosting, which might not have been because it wasn't a good recipe, but more due to variations in the kind of coconut oil etc, available over here. It was certainly a long and involved process, but then I suppose making dairy-free icing will be! The banana bread was fine, but not that much better than other gluten-free recipes I've come across.
I'm also not entirely convinced that it's *quite* as simple as saying that agave syrup is a wonderfully healthy substitute for sugar - lower GI, yes, but also apparently very high in fructose. Similarly, coconut oil isn't the health baddie it used to be thought to be, but it's not the new olive oil either, and the tone (Sure, coconut oil is expensive, but so is the heart attack you'll get from eating regular baked goods - not an exact quote, but close) is a bit smug.
All in all, a bit disappointed. But had I been able to make some of the chocolatey treats, I might have been more sold on the book.
Haven't rated a cookbook before, and not sure about this one. I've only made two things from the book, one of the cupcake recipes (with frosting) and banana bread. The cupcakes were very good (the first day, not so nice leftover), but I was deeply unconvinced by the frosting, which might not have been because it wasn't a good recipe, but more due to variations in the kind of coconut oil etc, available over here. It was certainly a long and involved process, but then I suppose making dairy-free icing will be! The banana bread was fine, but not that much better than other gluten-free recipes I've come across.
I'm also not entirely convinced that it's *quite* as simple as saying that agave syrup is a wonderfully healthy substitute for sugar - lower GI, yes, but also apparently very high in fructose. Similarly, coconut oil isn't the health baddie it used to be thought to be, but it's not the new olive oil either, and the tone (Sure, coconut oil is expensive, but so is the heart attack you'll get from eating regular baked goods - not an exact quote, but close) is a bit smug.
All in all, a bit disappointed. But had I been able to make some of the chocolatey treats, I might have been more sold on the book.
August 9, 2011
My husband said the double-chocolate chip cookies were the best sugar-free cookies he's tasted-and I've made many recently. The ingredients are pricey, but as we're not vegans, I'm okay replacing the coconut oil with butter or corn oil. I also swapped the cane juice for agave syrup. I had to tinker with the recipe to get it to work in higher altitude than the NYC bakery where the product originated though. But I'm used to doing that. My kids all gobbled up the cookies, and that was after eating sugared up cake. So, no problems here. We're fans.
If you want to cook from this, I strongly demand you read the entire intro, including all the tips and tricks she offers. If you don't you will miss out on key points allowing you to master the recipe. If you do, you will be able to taste the loveliness of sweet bakery goodness, without the horrible abdominal and cerebral pain that may follow ingestion of gluten, sugar, and/ or dairy. Finally.
It was fabulous.
If you want to cook from this, I strongly demand you read the entire intro, including all the tips and tricks she offers. If you don't you will miss out on key points allowing you to master the recipe. If you do, you will be able to taste the loveliness of sweet bakery goodness, without the horrible abdominal and cerebral pain that may follow ingestion of gluten, sugar, and/ or dairy. Finally.
It was fabulous.
April 19, 2010
Disappointing. Expensive ingredients had to be thrown away because they just didn't taste good.
I'm more mad at Gwyneth Paltrow, who spoke so highly of Erin McKenna and her sexy cupcakes. I should have known that Gwyneth would never make cupcakes, even vegan gluten-free ones, because there's no way any home cook could make these dry tasteless cakes palatable, no matter how much frosting you put on.
Cooking times are off, poor descriptions, I'm really upset. I also hard it find to believe that anyone would pay for "frosting shots" based on this recipe. I feel scammed. Not angry, just sad.
ETA: I'm editing this review because I have found one (ONE!) recipe that my friends actually ask for. The frosting is still hit-or-miss, but my one successful frosting attempt was enough to keep me trying.
I'm more mad at Gwyneth Paltrow, who spoke so highly of Erin McKenna and her sexy cupcakes. I should have known that Gwyneth would never make cupcakes, even vegan gluten-free ones, because there's no way any home cook could make these dry tasteless cakes palatable, no matter how much frosting you put on.
Cooking times are off, poor descriptions, I'm really upset. I also hard it find to believe that anyone would pay for "frosting shots" based on this recipe. I feel scammed. Not angry, just sad.
ETA: I'm editing this review because I have found one (ONE!) recipe that my friends actually ask for. The frosting is still hit-or-miss, but my one successful frosting attempt was enough to keep me trying.
January 12, 2011
The most expensive baking project I have ever undertaken. Making the vanilla vegan cupcakes and frosting set me back $65.00 at Whole Foods and now I have extra Fava Bean flour and Xathan gum in my cupboards. Whatever is a girl supposed to do with extra Xanthan gum? Despite the expense, I was surprised at how moist and sweet the little cakes turned out. The frosting, while a little on the drippy side, was not too sweet and very coconut-y. All of my friends were impressed with the effort and appreciated my foray into the world of gluten free baking.
October 28, 2009
Super yummy goodies! I am having a bit of a time finding the ingredients, but there are resources listed in the book, just being a bit lazy.
Favorites:
* Chocolate Shortbread Scones w/Caramelized Bananas
* Red Velvet Cupcakes
* Apple Pie
* Agave Lemonade
Beautiful pictures and clear precise instructions = fantastic cooking with nearly no sugar and all completely VEGAN!!!
Favorites:
* Chocolate Shortbread Scones w/Caramelized Bananas
* Red Velvet Cupcakes
* Apple Pie
* Agave Lemonade
Beautiful pictures and clear precise instructions = fantastic cooking with nearly no sugar and all completely VEGAN!!!
August 26, 2010
beautiful fun book in terms of design and layout but the recipes i tried were terribly sub-par. ex. the red velvet cupcake was so overwhelmingly saturated with coconut oil that it was hard to eat. these recipes surely cannot be the ones the bakery uses to sell their popular baked goods.
February 26, 2019
Loved this cookbook! And most recipes are so simple that my kids could do them! Absolutely delicious too. Your friends/family/guests will never know they're vegan.
August 30, 2019
This book is so amazing.
April 5, 2025
Erin McKenna's "BabyCakes" is a fantastic resource for anyone interested in vegan, mostly gluten-free, and mostly sugar-free baking. The recipes are clearly written and yield surprisingly delicious results, proving that allergy-friendly treats don't have to compromise on flavor or texture. While the "mostly" gluten-free aspect reminds us of the importance of always checking ingredients for severe allergies, similar to how one must investigate gluten free dine for even seemingly simple treats, this book offers a wonderful collection of creative and accessible recipes for healthier baking. It's a highly recommended addition to any health-conscious baker's kitchen.
November 29, 2018
SO I bought this book many years ago , before I was well versed and comfortable with some of the more exotic ingredients and I failed miserably with it. I checked out this book again recently and was able to master just about every delectable recipe in there. However, even though they were wonderful and vegan, they were still far to sugary for me. Most of these recipes require a lot of sweetener and unfortunately it was more than my body could handle. I do highly recommend the spelt biscuits and the applesauce recipe ( I took the sweetener down in this a bit ). Both were amazing and earned huge reviews in the house.
December 30, 2018
Babycakes contains some good recipes, but they are certainly not the exact ones from the bakery in New York. I also felt that the name dropping sections with testimonials from celebrities was out of place for a legitimate cookbook, so I am glad that I did not spend money to buy this book. There are just not enough recipes that I would like to try and, if the many reviews that I read are to be believed, the cookbook does not contain the exact finished treats that you can buy in the bakery. For these reasons, I would be hesitant to recommend Babycakes to other readers.
December 5, 2020
1. In the introduction we are informed that many recipes call for spelt- which isn’t glutenfree. There is no recommended substitute. This is really disappointing as the book says glutenfree right on the cover (though later editions say “mostly glutenfree”). The recipe I tried did not work out well. So, I looked up other reviews and found an huge amount of similar stories. Such a disappointment. This one seems to be yet another case of a well known glutenfree and vegan baker not testing their cookbook recipes before publication.
October 20, 2019
I thought I’d be interested in trying a few of the recipes here, and perhaps I will attempt at least one. But the time investment of gathering the appropriate ingredients is a bit daunting; never mind the actual preparations. Luckily, it was simple to check out of the library if I change my mind.
June 27, 2024
BabyCakes
When the cookbook says sugar free it just uses substitutions like Agave so people who have an allergy to high fructose this book won’t help you. Sadly, a lot of the recipes I could never try.
When the cookbook says sugar free it just uses substitutions like Agave so people who have an allergy to high fructose this book won’t help you. Sadly, a lot of the recipes I could never try.
June 28, 2020
A good desserts only cookbook. You will need to make many exchanges for true gluten freeness
March 16, 2021
Nice little cookbook with beautiful pictures that’ll have you drooling. I currently can’t make any or the recipes, but I’ll try modifying some once I’ve added more foods to my “foods I can eat list.”
December 20, 2022
A little dated, and not practical for our kitchen as we don't use much Agave and that's the sweetener in nearly all of the recipes.
May 12, 2023
Excellent choice for cupcake fans who are looking at becoming vegan.
June 4, 2017
I love it because I love baking and babies
Displaying 1 - 30 of 118 reviews