NYC's Best Vegan Desserts
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<em>Bethany O'Grady/Gothamist</em><p></p><strong>Champs:</strong> Family owned and 90% organic (try that for honesty), Champs in North Williamsburg is the newest addition to the animal-friendly pastry scene. The bakery sells vegan takes on tea time favorites: cinnamon rolls, scones, raspberry tarts and cookies fill the shop, which has only been open since August of 2010. <p></p>The Cookie Monster Sandwich has solidified itself as Champsâ hot seller and comes in a variety of oatmeal raisin, rocky road, chocolate chip or double chocolate cookies to compliment a silky vanilla-frosting interior. The Cookie Monster will run you $5 while The Mini Cookie Monster rings in at $3âa sweet deal for the local vegan population, which weâre guessing is pretty substantial, because, you know, <em>Williamsburgâ¦</em><p></p><em>176 Ainslie Street, Williamsburg (718) 599-2743</em>
<em>Photo courtesy of Cafe Blossom</em> <p></p><strong>Café Blossom:</strong> The decadent layers of chocolate ganache, vanilla crème anglaise, butter scotch, date walnut compote, and candied pecans swimming in a glassy goblet are better known as The Blossom Parfait ($12) at Caféâ Blossom on the Upper West Side. The signature dessert oozes with the palatable and inventive flavors typical of Caféâ Blossomâs dessert menu; restaurant manager Sandra gushes over, â[the] Black Forest Gateau (with layers of Chantilly crème and cherry compote) that [was] featured as a special on Valentineâs Day⦠our Chef Jeremy regularly comes up with specials similar to these at least once a week.â<p></p>These rich and saccharine selections are a luxury any waistline can afford seeing as Caféâ Blossom uses natural, organic, and guaranteed vegan ingredients. <p></p><em>466 Columbus Ave, (212) 875-2600</em>
<em>Bethany O'Grady/Gothamist</em><p></p><strong>Foodswings: </strong>Vegans with a hankering for the tried and true combination of a burger, fries, and a milkshake will drool at the sight of Foodswingsâ fast-food inspired menu. The diner emerges as a prime location for the meat, egg, and dairy-free denizen of Brooklyn to indulge in specialty veggie burgers, crisp French fries, and triumphantly thick soy-based milkshakes. <p></p>âWeâve sold like 15 milkshakes today,â Foodswings manager Chad Johnson tells us on an arctic Monday afternoon. âEven in the winter, people come in just for our shakes.â <p></p>The Vegan Hurricane ($4.25/$6.25) presents itself as the frontrunner on the milkshake bill of fare; blended mint chocolate chip ice cream, cookie crumbs and soymilk amass to a frozen treat so delectably enticing that you could polish one off in a blizzard and not even notice your frostbitten fingers. <p></p><em>295 Grand Street, (718) 388-1919</em>
<em>Lindsay Myers/www.lindsaymyers.com</em> <p></p><strong>Stogo:</strong> One of the most frequently asked questions at Stogo, in the East Village is, âIf itâs not dairy, what is it?â Dairy-free dudes will be pleased to know that Stogo uses a variety of milk alternatives to make their gourmet vegan ice cream. Manager Laura Kim tells us the soy-based Salted Caramel Pecan (sm. $4.25) is the shopâs bestseller: âI think the sweet and salty combination is really hard to resist. Itâs dessert thatâs never too sweet.â <p></p>Stogo also doles out delicious hemp based flavors like Ginger Bourbon Vanilla (sm. $5), while the coconut based Toasted Almond Joy (sm. $4.25) pairs well with water based Chocolate Sorbet (sm. 4.25). <p></p>The ice cream is sweetened with agave nectar as opposed to refined sugar so it is ½ the fat of regular ice creamâweâre guessing Elaine Benes would have turned to Stogo after her <a href="http://en.wikipedia.org/wiki/The_Non-Fat_Yogurt">non-fat yogurt debacle.</a><p></p><em>159 East 10th Street, (212) 677-2301</em>
<em>Horacio Salinas/Babycakes</em><p></p><strong>Babycakes:</strong> The Lower East Side is a veritable stronghold of vegan establishments; but BabyCakes takes the, ahem, <em> cupcake</em>, when it comes to baked goods. Mounted by a dollop of velvety pink frosting, Babycakes' Vanilla Cupcakes ($3.50/4.25) are dairy-free, egg-free, soy-free and sweetened with agave nectar. They are made with alternative ingredients such as fava and garbanzo bean flour, pear, arrowroot and pumpkin to ensure their texture is as fluffy as their egg and dairy laden counterpart. <p></p>The Carrot, Pumpkin, and Chocolate Cupcakes on display in the kitschy bakery's case follow suit. Babycakes also offers gluten-free cupcakes, made with spelt flour, for those wishing to take their vegan cupcake experience to the next level. <p></p><em>248 Broome Street, (212) 677-5047</em>