BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles: A Baking Book

Ok, so I'm not really sure where to begin describing the pure awesomeness of this book! Ever since a friend of mine brought me some BabyCakes treats all the way from Orlando, GF vegan donuts have been on my mind :). She actually flew down to Florida to visit her family, visited the BabyCakes bakery there and thought it was so awesome that she packed a box full of treats and flew them all the way home for me to try (thank you, friend!). Somehow though I didn't think of getting the recipe book until very recently, and I have to say it didn't disappoint!Love the layout of the book (I got the kindle version for iphone): so clean, fresh, colourful. Love the pics for all the recipes. Love the 'piece-of-cake' difficulty level system she's got going. Love the energy of the author and her gift for storytelling--I can really relate to her sense of adventure (and mis-adventure) in the kitchen. I seriously read the entire book from cover to cover in one sitting before I could even begin to decide what to make first. Most importantly, the book is packed with all the comfort food desserts you need, except for them pretty cupcakes, which were intentionally left out. I guess I'll get Erin's other book to get the recipe for those. From memory of that box-full of assorted BabyCakes goodies, the cupcakes weren't necessarily my favorites though (not bad, just not exactly to my taste), so it's not a big deal. I intentionally chose this book as it had a variety of other things that are generally harder to adapt to GF vegan recipes (donuts, crepes, Wonder Buns, and specialty cookies. LOTS of delicious cookies! etc.). Definitely a keeper for me.

I liked this book even more then the first! Having celiac there are way more options and fun recipes to choose from. I especially love the donut recipes not to mention its aesthetically pleasing. I cant wait for the next book all about bread.

Since my husband discovered he has a nasty gluten allergy (not full celiac, but still unpleasant enough to avoid gluten), he's been mourning the loss of donuts, pancakes, and other baked treats in his life. I bought this book on the recommendation of a friend, and since then have heard nothing but good things from a number of gluten-free friends who have tried its recipes.To date I've tried only the granola recipe but can vouch for its awesomeness. It was hands down the best granola I've ever had -- you just can't top fresh granola from your oven, chock full of pecans and dried fruit. I love it with yogurt and berries, and have made two batches so far.McKenna (the author) is really detailed in the foreword and I suggest reading every word before continuing on to the recipes so you know exactly what products she recommends and how to measure in a way that will produce results similar to her own. She labels each recipe with a difficulty scale, which is helpful for baking novices like myself. The recipe I most look forward to trying: ice cream cake. That is my husband's absolute favorite kind of cake, and with his birthday coming up I think I'll be giving it a shot!

I just attempted to make the black and white cookies. I thought maybe they didn't come out so great because of me but now that I read the reviews, I think maybe it is the recipe? I used the exact ingredients except I substituted the coconut oil with canola. The cookies are kind of spongy and gritty (could be the rice flour?) and have that weird gluten free taste. The white icing is more beige looking due to the vanilla (certainly not the fault of the recipe?) and I had to add a ton more powdered sugar to get it thick enough to spread. The chocolate glaze is weird with the salt in it? I thought it seemed strange but I added it in anyway. Now I have gritty yellow cookies with beige icing on one side and salty chocolate icing on the other. Sad, sad black and white cookies. :/UPDATE!! To be fair, I brought the cookies to a bbq over the weekend. The chocolate still hadn't set so my sister put the tray of cookies in the fridge and that hardened up the icing. To my surprise, the paleo diet people loved them and the non-gluten free/non-vegans liked them, too. My GF husband liked them but thought they were too sweet. So, maybe my own expectations were off? Everyone should try for themselves, I guess.

This has been one of the best purchases I've made on Amazon to date. My wife is both gluten and casein intolerant due to an auto-imune dissorder but LOVES baking. There have been some great recipes she's been able to come up with on her own, but this cookbook has given her so much more confidence in what she's willing to try. The recipes have turned out great and she's having a wonderful time in the kitchen doing the things she loves.There are so many issues with gluten-free baking most of us never really think about. Many recipies require multiple flours to get the right consistency. It can be very intimidating, regardless of the reasons why you've chosen to eliminate gluten from your diet.BabyCakes did a great job at getting my wife excited about baking again. It really was the turning point and was just what she needed to get over the hump of not knowing how to best face this unchosen obstacle in her baking endeavors. We've bought other cookbooks since, all of which have been great additions, but this was the one that started us on a much better journey.

This book has some unusual ingredients, but once you get them you can recreate their famous cupcakes and doughnuts at home!

This is a must have for anyone looking to bake healthier!!!!! The tips for gluten/sugar/wheat/dairy free cooking are excellent! The recipes are super yummy fabulous!

I have yet to try the recipes but amazon asks for a review now. I can only say that the ingredients lists are a little overwhelming, too many specific ingredients and too many processed ingredients to my taste.But if it yields the perfect vegan donut I won't care.

I first got this recipe book out from the library. It was exactly what we needed, so I ended up purchasing my own. I have a child who has so many foods she must avoid - from eggs, gluten, dairy, oats, rice, sunflower oil, mustard.... I LOVE that there are no eggs used in any of the recipes. The rice flour or oat flour I substitute with a mixture of millet flour and buckwheat flour ... this recipe book (and the bread one) are our go-tos!!

After receiving my Babycake baker, I wanted to get the appropriate recipe books for donuts, cupcakes and cake pops. When I started to review this cookbook, I was extremely disappointed to discover that it has nothing to do with the Babycakes brand name. This book is for gluten-free recipes (had ingredients that I never heard of). I returned the book to Amazon without hassle. So don't be fooled like I was, this book is not for "Babycakes" baker.