Yesterday, the Village Voice ran a piece that pitted vegan favorite BabyCakes against (once thought vegan, but never was) Doughnut Plant. Let’s listen in:
[The} three of us (one who was particularly ill-disposed towards vegan baked goods) cut off bits of the doughnuts and compared them. The Doughnut Plant clearly won in the looks department. The three of us guessed, with varying degrees of certainty, that they would taste better as well.
And such is the myth that vegan food is both uninviting and bland; it is the scourge of the food we love. But, I’m happy to report that looks aren’t everything y’know – let’s get back to the show:
It turned out that the Doughnut Plant’s confections taste, well, doughnutty–sugary, cakey, insubstantial.
They then go on to say:
By contrast, Babycakes doughnuts really don’t taste much like doughnuts, lacking that simple sugar taste.
And the verdict?:
We are shocked to report, however, that flavor-wise, they were the clear winners. (emphasis mine) The cinnamon-sugar version is intensely, fragrantly flavored with cinnamon and vanilla. The jam version is filled with flavorful raspberry preserves, with the same quality cake underneath. “This is what you want with a cup of coffee,” said one of us.
Winner, yes, but, leave it up to the ol’ Village Voice to end the piece with a swipe:
We take it all back, Babycakes. It is possible to make a tasty, vegan, gluten-free, baked doughnut. But let us never speak of vegan, gluten-free cupcakes. (emphasis mine)
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