From the Publisher
"In this book, Erin has finally shared her trade secrets — the ingredients and techniques that lend BabyCakes' desserts the flavors, textures, and happiness-factor you'd find in the best patisserie. The highest praise I can offer is this: follow her recipes to the letter and you'll fool them every time."
—Tom Colicchio (from the Foreword)
"At BabyCakes NYC I can eat what I crave without harming my lovely animal friends–or myself. Every since that first fateful day, I’ve been waiting for this cookbook."
"I have multiple food sensitivities…and I’d pretty much given up on the idea that I might be able to have a worthy treat every again. I was so excited to discover BabyCakes NYC, because not only can I eat everything they bake, it’s all delicious!"
"The BabyCakes NYC banana bread is the best I've ever had and something I simply can't live without."
—Mary Louise Parker
"Thank all that is holy for BabyCakes NYC…"
Read an Excerpt
This recipe’s dynamic is hard to explain, and I really like that. This is the charm of the blondie. The vanilla and chocolate have a subtle repartee, with neither really dominating nor giving way to the other. Initially, the vanilla seems to cede center stage to the chocolate, but if you pay close attention, you’ll notice how the vanilla rounds out the chocolate with a seductive mellowness, ultimately creating balance. Making them bite-size gives a great crunchy texture, but you can also bake them in a cake pan and serve them as squares. Either way, blondies are best served warm.
• 1/2 cup garbanzo–fava bean flour
• 1/2 cup brown rice flour
• 1/2 cup potato starch
• 1/4 cup arrowroot
• 1 1/4 cups evaporated cane juice
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1/2 cup coconut oil, plus more for the tins
• 1/3 cup homemade applesauce or store-bought unsweetened applesauce
• 2 tablespoons pure vanilla extract
• 1/2 cup hot water
• 1 cup vegan chocolate chips
Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.
In a medium bowl, whisk together the flours, potato starch, arrowroot, evaporated cane juice, baking powder, baking soda, xanthan gum, and salt. Add the ½ cup oil and the applesauce, vanilla, and hot water and stir until the batter is smooth. Using a plastic spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.
Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the blondies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. The finished blondies will be golden brown and firm to the touch.
Let the blondies stand in the tins for 10 minutes. To maintain freshness, leave the blondies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.
From the Hardcover edition.