Erin McKenna turned New York City's cupcake world on its head with BabyCakes, her now-two-year-old bakery specializing in gluten-free and vegan desserts. McKenna's dairy-free sweets are so decadent, even people without food sensitivities are devout customers: Culinary guru Mark Bittman says the BabyCakes doughnuts are the best he's had in 20 years.

Since then, McKenna's vegan treats empire has expanded to Los Angeles and Orlando. Now, with her new cookbook, BabyCakes Covers the Classics, everyone can enjoy holistic, delicious desserts--none of the 40-plus recipes in the book contain gluten, dairy or refined sugar.

While lots of vegan and gluten-free cookbooks contain obscure ingredients, McKenna's recipes are full of easy substitutions--agave nectar for sugar; bananas for eggs--that make healthy baking, well, a piece of cake.

This book may cater to people with food sensitivities, but it's perfect for anyone who wants to make a sweet treat without the bad-for-you ingredients.

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