Who said it's impossible to make a healthy doughnut that tastes as good as 
the real (fried) thing? We did--and were then proven wrong.

BabyCakes NYC http://www.babycakesnyc.com/ founder Erin McKenna, who's 
already demonstrated that dairy- and gluten-free sweets can indeed be 
delicious, has created a non-fried vegan doughnut that rivals its fattier 
counterparts.

While crafting recipes for her new cookbook
http://www.amazon.com/BabyCakes-Gluten-Free-Sugar-Free-Recipes-Talked-About/dp/0307408833/ref=sr_1_1?ie=UTF8&s=books&qid=1251304499&sr=8-1 
, McKenna challenged herself to master a gluten-free, soy-free, 
agave-sweetened doughnut that has the same cakey consistency we love.

Using texture as her guide, she created a base recipe that can be adapted 
to all manner of flavors. She was so pleased with the results that she's 
permanently adding a rotating array of doughnuts ($3 to $3.50) to the 
bakery's menu, including maple-glazed, raspberry-glazed, powdered sugar, 
cinnamon sugar and lemon-coconut, as well as a chocolate-dipped variety 
that is so dead-on in its sinfully rich texture that BabyCakes's daily 
stock often disappears before noon.

BabyCakes NYC, 248 Broome St. (between Orchard and Ludlow sts.); 
212-677-5047 or babycakesnyc.com http://www.babycakesnyc.com/
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Fri. 28 Aug '09
Cooking | NEW YORK CITY
 
The Hole Truth
BabyCakes's vegan doughnuts have us deliciously fooled
 
BabyCakes NYC
Photo: Hamish Robertson
 
Who said it's impossible to make a healthy doughnut that tastes as good as the real (fried) thing? We did--and were then proven wrong.

BabyCakes NYC founder Erin McKenna, who's already demonstrated that dairy- and gluten-free sweets can indeed be delicious, has created a non-fried vegan doughnut that rivals its fattier counterparts.

While crafting recipes for her new cookbook, McKenna challenged herself to master a gluten-free, soy-free, agave-sweetened doughnut that has the same cakey consistency we love.

Using texture as her guide, she created a base recipe that can be adapted to all manner of flavors. She was so pleased with the results that she's permanently adding a rotating array of doughnuts ($3 to $3.50) to the bakery's menu, including maple-glazed, raspberry-glazed, powdered sugar, cinnamon sugar and lemon-coconut, as well as a chocolate-dipped variety that is so dead-on in its sinfully rich texture that BabyCakes's daily stock often disappears before noon.

BabyCakes NYC, 248 Broome St. (between Orchard and Ludlow sts.); 212-677-5047 or babycakesnyc.com
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SET Sweet Afton
Top-notch bar snacks (including a La Frieda burger) and serious cocktails are coming to Queens, courtesy of the team behind Wilfie and Nell and Bua. This Astoria pub is set to open on Sunday (at 30-09 34th St.; 718-777-2570).
 
 
CLEARED Elettaria
Akhtar Nawab and Noel Cruz's West Village spot has shuttered.
 
 
 
 
 
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