I told you last month about the scorchingly hot New York Babycakes Bakery and the cookbook it released. The cookbook, let me remind you, is vegan and wheat-free, but uses spelt so it's not gluten-free.
Babycakes owner Erin McKenna talks about the difficulties of gluten-free baking and gives some tips on making vegan baked goods work in an interview on Express Night Out.com.
Earlier this year I also talked about Turtle Mountain's new line of coconut milk-based non-dairy frozen desserts from their Purely Decadent label. Carrie Forbes on Examiner.com gives her very positive reviews of three flavors.
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