About Erin McKenna

Erin McKenna

Erin McKenna is the chef and owner of BabyCakes, a gluten-free, vegan, kosher bakery that offers cupcakes, cakes, donuts, cookies, and brownies free from common allergens with locations in New York City and West Hollywood, CA. The bakery has been bestowed New York magazine's prestigious Best Cupcake award and McKenna has been featured in the New York TimesFood & WineHarper’s BazaarInStyle, and O, the Oprah Magazine. She's the author of two cookbooks, BabyCakes and BabyCakes: Back to Basics.

Apple-Cinnamon Toastie

This gluten-free apple loaf is studded with roasted apples. A slice, toasted and slathered with your favorite spread, makes for a healthy breakfast.

  • Quick Glance
  • 30 M
  • 2 H, 35 M
  • 0

Raspberry Scones

These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.

  • Quick Glance
  • 15 M
  • 45 M
  • 6
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