Stogo and Babycakes!

That’s right, everyone! I’ve finally visited the most bloggie-hyped vegan ice cream shop and vegan bakery in NYC. Now before I begin, I’d like to thank my boyfriend for accompanying me on these 10 pm dessert runs. Although… vegan or not, dessert is dessert–who wouldn’t want it? 🙂

Last Saturday we went to Stogo.

After sampling plenty of flavors (the staff is really encouraging with samples), we settled on two: Salted Caramel Pecan (right) and Peanut Butter Fudge (left).

My choice: Peanut Butter Fudge. Ohhh my gosh.

Both flavors complemented each other nicely. The sweet saltiness from the Salted Caramel Pecan enhanced the sweet nuttiness of the PB Fudge. The ice cream in general was beautifully creamy, although perhaps a bit too sweet for my taste. You know, I think that is what happens when my taste buds have been deprived of such non-fruit sweetness for so long!

These two flavors, like most of the flavors available, were soy based. However, Stogo does offer a few coconut milk based flavors as well–I’d love to get Toasted Almond Joy or Vanilla Bean next time. And yes, there will indeed be a next time… at least 4 more! We are 8 ice cream purchases away from a freebie cup! 😉

Last night we set foot downtown to Babycakes. We walked the 1.3 miles there, in preparation of stuffing our faces with decadent cupcakes. Compared to the bustling bar nearby, this bakery is small, cute, and cozy.

It was already around 10pm, and since Babycakes closes at 11, there were not many products or flavors left. I had originally planned to try the Spelt Red Velvet Cupcake but it was sold out (no surprise). No worries! We instead went with the Carrot Cupcake, as per the boyfriend’s request. We also got a slice of the Double Chocolate Crumb Cake to mix things up a little.

The adorable Carrot Cupcake:

The Double Chocolate Crumb Cake:

My verdict? Both were absolutely divine! The cupcake portion was soft and fluffy without being dry, loaded with shredded carrot that I could see with my naked eye (carrot is the second ingredient after spelt flour). The creamy frosting complemented the base perfectly, without being sickeningly sweet and heavy like traditional frostings. The chocolate crumble was full of rich chocolate flavor, reminiscent of a dense brownie. I loved the play on textures; each bite had both softness from the chocolatey cake base and a slight crunchiness from the solidified chocolate glaze.

BF’s verdict? He claims that the cupcake here was much more moist and yummy compared to the one he tried from the famous Magnolia Bakery (not vegan) also in the city. Sorry Magnolia, but I think it’s a pretty big deal when a carnivore chooses vegan (and refined-sugar-free) over not. 🙂 It makes me wonder what would happen in a blind taste test with hundreds of skeptical people!

So what’s next on my to-visit list? Maybe Curly’s for lunch… dear BF, are you reading this? 😉

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