On a trip to New York six years ago I tracked down a small bakery I’d heard had gluten free desserts. My own intolerance to many traditional baked goods and interest in nutrition made this quest one of great interest. I wasn’t disappointed when I discovered Babycakes NYC and have been pleased to watch the growth of this unique business over the past years, including their expansion to Los Angeles.
With their latest location opening on Larchmond Boulevard last month, Babycakes NYC is spreading the health benefits of a plant-based diet through their famed frosting and broad array of gluten-free goodies. Their products contain no dairy, no wheat, no soy, no gluten and are kosher. Primarily made with rice flour or a garbanzo/fava bean mix and agave nectar their sweet treats stay low on the glycemic index and safe for those with celiac disease or gluten sensitivities. I’m also a big supporter of their use of virgin cold pressed coconut oil which delivers a healthy form of fat while also offering antibacterial and antimicrobial properties.
I have visited the Larchmont location four or five times since it opened in an effort to get a true taste of all their offerings! My favorite to date is the Chocolate Donut, with the Red Velvet Cupcake coming in at a close second.
From a purely nutritional perspective, at the end of the day a cupcake is a cupcake is a cupcake, and while the ingredients used by Babycakes NYC are definitely superior to the white flour/white sugar laden offerings around town they are still an indulgence and best incorporated from time to time into a well-balanced diet.
You can find Babycakes at 236 N. Larchmont Blvd.
Visit them online at www.babycakesnyc.com
Comments