My friends and I have been making as many vegan field trips into LA as possible the past few weeks because we figure, the deeper into the semester we get, the less feasible such trips will be. And, c’mon, second to New York City, LA definitely has the most vegan restaurants of any US city! (Obviously not talking about the number of vegan restaurants per capita…I think Portland would win that.)
First on our list was Babycakes NYC, which just opened their LA location a few weeks ago!
We went late in the day, so about half of their displays were empty. :( Even so, we didn’t exactly go hungry.
I got a vanilla spelt cupcake with chocolate frosting, but my first bite was a little unnerving. The frosting was sort of salty, and the cupcake was dry with a weird aftertaste. The staff at Babycakes was super sweet though, and immediately allowed me to replace it. I must have gotten a dud. Either way, I don’t mean this to be a negative review because they were so great about getting me a new one as soon as I expressed my discontent.
My second (and much more delicious!) cupcake was a gluten-free banana cupcake.
Although I generally prefer less sweet banana baked goods, like banana bread, this cupcake was still extremely yummy. The cupcake was moist and flavorful, and the frosting was perfect as well–just a little bit tart and cream cheese-y, but still sweet enough to qualify as a cupcake topper.
Still, not even my banana cupcake was as good as the gluten-free chocolate brownie cupcakes that my three friends got. I would definitely opt for that one next time!
Naturally, we had to take a bunch of baked goodies to go–who knows when we’ll be back next? I picked up a cinnamon bun and a chipwich.
Did I say cinnamon bun? I meant Skinny Bun! At least, that’s what Babycakes calls ’em! All I have to say about this spelt bun was that it rocked my breakfast world. A bit crumbly on the inside, but, hey–this was the next day, reheated in a microwave! It wasn’t overly sweet, the raisins were a nice touch, and I loved the buttery mouthfeel provided by the coconut oil!
Don’t worry, I didn’t eat my Chocolate Chip Cookie Sandwich for breakfast (even I have some discipline). But I did eat it as a snack!
Made with two gluten-free chocolate chip cookies, and a gob of vanilla frosting, this guy was even better than its ice cream counterpart that I’ve had in the past. First of all, you don’t have to worry about meltage. Second, this chipwich was just plain good–no explanation needed. Super sweet frosting, check. Crunchy cookies with a bit of salt to complement sweet frosting, check.
Finally, I had a slice of GF Lemon Poppyseed bread that my friend James gave to me. I slathered it with some TJ’s Reduced Sugar Strawberry Jam, and called it a morning.
Who knew lemon and strawberry went so well together? (Well, obviously I did, but whatever.)
Whether you’re in NYC or LA, I definitely recommend hitting up your local Babycakes. The worst that can happen is that you get a mediocre cupcake that you’re more than welcome to exchange for another (though I don’t think that’s likely), and the best that can happen is that you’re admitted into wheat-free dessert heaven. Your choice.
Next time, I’m going bright ‘n early though, so I can take my pick from a fully stocked display. I have a hankering for on of their “toasties,” and maybe that GF brownie cupcake. ;)