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Babycakes is open downtown

January 4, 2010 |  8:00 am


Vegan and non-vegan cupcake fans alike lined up for their fix of the gluten-free, agave-sweetened treats at Babycakes downtown, which opened this weekend in the Pacific Electric Lofts at 6th and Main streets (next to Cole's French Dip). At the L.A. outpost of New York-based Babycakes, cupcake flavors include vanilla, carrot, chocolate and red velvet, made with chickpea-fava flour or spelt flour.

Other vegan (and kosher) desserts include: scones, biscuits, corn bread, loaves (such as banana chocolate chip, pumpkin spice and lemon poppyseed), muffins, cinnamon buns, crumb cakes, spelt tea cakes, brownies, cookie sandwiches and macaroons. And doughnuts. Also, for those who think a full cupcake is too much cake and frosting "shots" are just too much frosting, there is the genius of the cupcake top (just the "tops" of the cupcakes slathered with frosting). 

Hours are currently 10 a.m. to 8 p.m. but will later expand to 8 a.m. to 10 p.m. daily.

130 E. 6th St. (between Main and Los Angeles streets), Los Angeles; (213) 623-5555.

-- Betty Hallock

Photo credit: Betty Hallock