Lower East Side’s BabyCakes NYC (now called Erin McKenna’s Bakery NYC) isn’t at all convinced a good cupcake, cookie, or brownie requires refined sugar, wheat, gluten, eggs, or even dairy. Instead, the concept substitutes agave nectar, garbanzo/fava bean flour, fresh fruit purees, and coconut oil to create baked goods that outshine any up-market bakery or boulangerie.
