REFINED SUGAR-FREE • GLUTEN-FREE • wheat-free • soy-free • casein-free • egg-free • VEGAN • kosher

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If you are at all interested in food, and in particular baking, and are not already reading the magnificent pastry chef/author/Parisian expat David Lebovitz’s blog yet, you need to start immediately: davidlebovitz.com/​. It is probably the best free education you’ll ever come across. I first met him a few years back when he popped by BabyCakes and found him to be one of my absolute favorite people to be around. He is hilarious and knows lots about just about everything.

We made this video on his most recent trip, when he stopped by the bakery to meet some fans and sign copies of his latest book, “The Sweet Life In Paris.” (Go get it now, are you crazy!?) We squeezed in a quick conversation about a bunch of things, followed by a donut tutorial from the latest BabyCakes book, “BabyCakes Covers the Classics.” Then David modeled, or tried to model, the new Built By Wendy uniforms the bakery girls wear… I’m talking full almost-frontal-but-definitely-topless Lebovitz!

Thanks, David! Come back soon, please… Love Erin McKenna.

The Basic BabyCakes Donut

1/3 cup garbanzo-fava bean flour
3/4 cup rice flour
1/2 cup potato starch
1/4 cup arrowroot
1 cups vegan sugar
1 1/2 teaspoon baking powder
1/8 tsp baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt

1/3 cup melted coconut oil
6 tablespoons applesauce
1/4 cup vanilla
1/2 cup hot water

Preheat oven to 325 degrees. Brush donut trays with coconut oil and set aside.

In a medium bowl measure in flour, potato starch, arrowroot, sugar, baking powder, salt, baking soda, xanthan gum, and whisk. Pour in oil, applesauce, vanilla, and hot water and continue mixing until batter is smooth. Using a melon-baller or tablespoon, drop 2 tablespoons of batter into each donut mold. Using a toothpick spread batter evenly around mold. Continue until all molds are full. Place in oven for 8 minutes, rotate, and continue to bake for another 7 minutes or until donuts are golden brown. Remove donuts from the oven and cool for 15 minutes. Run a knife around the donuts in the mold, lift them out, and place them on a cookie sheet. Decorate donuts with topping of choice

Produced by BabyCakesTV, filmed by Charlie Mysak, and edited by Justin Gallaher.

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