Vegetarian Star

Vegan chefs will take over the stage at the annual Los Angeles Times Festival of Cooking taking place April 30 and May 1 on the campus of the University of Southern California.

The 16 year festival is one of the largest literary events in the country, attracting 150,000 people, including 100 author events and more than 350 authors from around the world.

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

There’s mediocore food porn in the form of still color photos. Then there’s mind-blowing food porn featuring lights, camera and a lot of chocolatey, sugary action!

Erin McKenna has posted this clip to her blog, giving fans a glimpse of the treats she’s included in her new cookbook, BabyCakes Covers The Classics, which will be released next month.

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Erin McKenna, the owner of BabyCakes bakeries that offer vegan, gluten-free desserts in New York and Los Angeles that have become popular among vegan and non-vegan celebrities, is set to release her 2nd cookbook, BabyCakes Covers the Classics.

Publishers Weekly‘s Dale Goldberg is giving the book, which McKenna promised to throw in recipes for vegan donuts, pancakes and even non-dessert items like mac and cheese, the thumbs up–when those thumbs aren’t busy holding snickerdoodle cookies.

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Downtown Disney, a shopping and dining area at Disneyworld Resorts in Florida, has severed its ties to the McDonald’s restaurant once located in the complex and replaced it with BabyCakes’ Bakery, the famous shop with headquarters in New York and Los Angeles offering vegan, gluten-free and often sugar-free cupcakes, cookies, brownies and other sweets.

According to Inside the Magic, the Disneyworld BabyCakes is located at West Side and Marketplace, near the LEGO Store and T-Rex restaurant.

BabyCakes became famous after several celebrities like Pamela Anderson gave their thumbs up to owner Erin McKenna‘s creations lacking butter, milk and eggs. McKenna has since published a cookbook with the restaurant’s most popular desserts and has appeared on television shows like Martha Stewart.

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Mark Bittman has posted some behind the scenes photographs from shooting his “The Minimalist” video series. If you can get past the lamb (remember, he’s vegan until 6 PM and promotes less meat), you’ll see a lovely photo of BabyCakes vegan cupcakes in the background. BabyCakes owner Erin McKenna blogged, “Yep, that’s totally a bunch of BabyCakes all scarfed up in those boxes. Cool, cool.” McKenna also took the opportunity to highlight the controversy among vegans about Bittman’s half veggie diet.

“Now, I know some vegans out there might be critical of this but he has made an outstanding impact on so many peoples lives and because of this more and more people are opening up to thoughtful eating that I think he should win a major huge trophy.”

Kudos to her comment and a congratulations is ultimately in order for McKenna and other cupcake bakers. As Inhabitat informed, while other consumer goods are taking a hit from the economy, cupcakes are experiencing a boom.

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If the thought of having to cook breakfast for your in-laws is scarier than being forced to sit in a smelly steakhouse all day long, maybe a recipe making basic blueberry scones will ease the anxiety.

One Frugal Foodie had the task of doing so, and created Blueberry Scones, taken from Erin McKenna’s BabyCakes Cookbook.

Unlike most of the recipes from McKenna’s cookbook, the Blueberry Scones are not gluten-free, but still created with McKenna’s signature ingredients used in her bakeries in NYC and LA like coconut oil and agave nector.

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Erin McKenna. Photo Credit: Clarke Tolton

Although Erin McKenna may run the very popular and successful BabyCakes Bakeries in New York and California, home to the vegan, gluten-free and mostly sugar free desserts, she didn’t always have the vegan dough to put out for buying all the ingredients when experimenting in the kitchen.

According to a recent story in LA Weekly, McKenna worked three jobs as a waitress, had no credit and no money to put down to purchase products while she formulating her recipes for the restaurant.

So if anyone is ever upset that a spelt or gluten free Red Velvet Cupcake costs $4.25, it’s not like she’s not feeling your pain.

The baker who’s treats were voted best by New York Magazine said, “People get upset because they think it’s really expensive,” adding that prices will come down once more people get on the healthy eating bandwagon.

Yes, we are all looking forward to the day when dairy-free, gluten-free muffins can be bought for $2 from the vending machine just like the ones that guy name Otis makes.

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Here’s the perfect opportunity to use those FAQs Erin McKenna has  recently compiled for her BabyCakes cookbook.

As previously reported, McKenna has added about 20 of the most common questions or problems people have had with the recipes.

The owner of the famous bakery in New York City offering vegan, sugar-free, and gluten-free desserts has a blueberry muffins recipe that she made on Good Morning America.

If you’re out of coconut oil, don’t despair.

According to the FAQs, any other vegetable oil can be substituted in the batter. However, if you were making frosting, you’d have to use liquid coconut oil.

Grab the recipe here, and to learn where to get your Bob’s Red Mill flour, visit the FAQs.

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