A quote from Erin McKenna’s Babycakes website is enough to sum up her mission and the reason for her wild success;

“In a city dominated by cupcakes overflowing with sugar, flour and butter cream, it’s easy for those with persnickety diets to feel left out. BabyCakes offers all-natural, organic and delicious alternatives free from the common allergens: wheat, gluten, dairy, casein and eggs.”

Babycakes Bakery rocked New York and now it’s filling bellies of happy West Coast kids who have wheat sensitivities, gluten allergies, or other dietary restrictions. Her selection of cakes, cookies, bread loaves, donughts, and other delicious treats is so vast and so good, even the non-allergic crowds scramble for her baked goodness.

Why does it taste so good?

Sweeteners: No white sugar to be found here! Instead Babycakes uses evaporated cane juice and Agave Nectar Syrup.

Dairy: No animal milk dairy in sight! As an alternative they use rice milk, soy milk or unsweetened coconut milk.

Grains: Some products are baked with spelt flour, which does not work for kids with Celiac but does typically work for mild wheat sensitivities.   GF (gluten-free) products are made with rice flour, a gluten-free mix made by Bob’s Red Mill, or even super yummy garbanzo-fava flour.

Have a birthday coming up? Try one of their devine and darling birthday cakes, cupcakes, brownies, or apple pies! Babycakes currently has a kid-friendly storefront location in Downtown Los Angeles and soon will be setting up shop in the Malibu Farmers Market.

130 East 6th Street, Los Angeles, CA 90014
(between S. Main Street and S. Los Angeles Street)
Telephone: 213.623.5555