Allergy Friendly Chocolate Cherry Cheesecake Squares



Chocolate Cherry Cheesecake Squares


Rich, decadent and flavorful, this hybrid dessert takes dairy-free indulgence to a whole new level.  Thank you, Daiya, you’ve made the world a better place with your vegan dairy-free cheeses!

Makes 16 squares

Free From: gluten and all top allergens


Chocolate Layer Ingredients

½ cup + 4 tbsp dairy-free milk alternative (such as rice milk), divided

1½ tsp powdered egg replacer (such as Ener-G)

1¼ cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

1¼ cups sugar

½ cup + 2 tbsp cocoa powder

1¼ tsp baking soda

⅝ tsp double-acting baking powder

⅝ tsp salt

½ tsp xanthan gum

½ cup + 2 tbsp warm water

¼ cup + 1 tbsp canola oil

¾ tsp vanilla extract


Cherry Cheesecake Layer Ingredients

2 tbsp dairy-free milk alternative (such as rice milk)

1½ tsp powdered egg replacer (such as Ener-G)

4 oz dairy-free, soy-free plain cream cheese alternative (such as Daiya)

2 tbsp dairy-free soy-free vegetable shortening

2 tbsp + 2 tsp sugar

1 tbsp my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

⅜ tsp vanilla extract

1¼ cups cherry pie filling


Chocolate Drizzle

¼ cup allergen-free semi-sweet chocolate chips

1 tsp dairy-free soy-free vegetable shortening


1. Preheat oven to 350° F. Line a 9-inch baking pan with foil, extending ends over sides of pan and lightly grease.

2. For chocolate layer, whisk together 2 tablespoons milk alternative and egg replacer in a small bowl, until frothy.

3. In bowl of a stand mixer fitted with paddle attachment, whisk together flour blend, sugar, cocoa powder, baking soda, baking powder, salt and xanthan gum.

4. Add remaining ½ cup + 2 tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium-low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.

5. Transfer batter to foil-lined pan. Bake 25 minutes.

6. For cherry cheesecake layer, whisk together milk alternative and egg replacer in a small bowl, until frothy.

7. In bowl of a stand mixer fitted with paddle attachment, beat cream cheese alternative and shortening on medium speed until smooth. Mix in sugar and flour. Add egg replacer and vanilla and beat on medium speed until creamy and slightly fluffy.

8. When chocolate layer has baked 25 minutes, remove from oven and immediately spoon cheesecake mixture and cherry pie filling over top, alternating heaping tablespoons of each in a checkerboard pattern. Use a spoon to swirl together until marbled, leaving a little chocolate visible around edge of cake.

8. Bake 35 minutes, until chocolate layer starts to pull away from pan sides and filling edges are puffed and set. The center will still jiggle slightly.

9. Let cool completely on a wire rack. Transfer to refrigerator and chill at least 4 hours.

10. Grab edges of foil on both sides and lift cake out of pan. Cut into squares, wiping the knife blade clean after each cut. Transfer squares to individual cupcake liners.

11. For chocolate drizzle, place chocolate chips and shortening in a small microwave safe bowl and microwave on high 30 seconds. Vigorously stir. If not melted, microwave on high 30 seconds. Vigorously stir until smooth. Drizzle over squares and let stand 5 minutes. Serve immediately or store tightly covered in refrigerator up to 3 days or freeze up to 3 months.



Allergy-Friendly Chocolate Cherry Cheesecake Squares © 2014 by Cybele Pascal

This recipe first appeared in the Fall 2014 issue of Allergic Living Magazine

Allergy Friendly Oven Fried Chicken



“Buttermilk” Oven-Fried Chicken


Serves 4 to 6

Free of: Gluten and all top allergens.

Oven-baked chicken is much lower in fat, but the skin never fully crisps like deep-fried chicken. The solution: remove the skin – cutting fat even further. This allows the chicken to better absorb the marinade, for the breading to adhere to the surface, and it creates a much better texture when served at room temperature or cold.


1 cup (250 mL) plain rice milk

1 1/2 tbsp lemon juice

2 garlic cloves, minced or crushed

1/2 tsp + big pinch salt, divided

freshly ground pepper

3 tbsp olive oil

3 pounds (1.5 kg) chicken parts – drumsticks, thighs and bone-in split breasts (cut in half crosswise), skin removed.

3 cups (710 mL) gluten-free corn flakes (such as Erewhon brand) or 1 cup gluten-free bread crumbs (I use Ener-G)

1/2 cup (120 mL) dairy-free, soy-free mozzarella cheese alternative (I use Daiya)

1/4 tsp cayenne pepper

1/4 cup (60 mL) dairy-free, soy-free buttery spread (I use Earth Balance), melted


1. In a large shallow dish whisk together rice milk, lemon juice, garlic, 1/2 tsp salt and a few turns of freshly ground pepper. Drizzle in oil, a little at a time, while whisking to combine.

2. Add chicken to rice milk mixture. Turn to coat. Cover tightly and refrigerate at least 4 hours or overnight.

3. Grind cornflakes into a fine crumb in a blender or food processor. Transfer crumbs to a wide shallow bowl.

4. Pulse cheese alternative in a blender or food processor until it’s the texture of grated Parmesan. Add the grated cheese alternative to the crumbs, as well as cayenne, big pinch of salt and a few turns of ground pepper. Toss to combine.

5. Arrange a rack on top of a large baking pan. Remove chicken from marinade, allowing excess to drip off, turn in crumb mixture to coat and place on rack. Repeat with all chicken pieces. Let chicken dry on rack for 15 minutes.

6. Preheat oven to 425° F. Arrange the chicken on a lightly greased baking pan. Drizzle with buttery spread. Bake 40-45 minutes or until golden and crispy. Serve hot or at room temperature.

“Buttermilk” Oven-Fried Chicken © 2013 by Cybele Pascal

This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine

Fruit Kebabs with Allergy Friendly Creamy Strawberry Dip




 Fruit Kebobs with Creamy Strawberry Dip


Serves 4 to 6

Gluten Free and Free From the Top 8 Allergens 


No picnic is complete without watermelon. But why not jazz it up with some additional fruit on highly portable skewers? Add a little allergy-friendly strawberry vegan dip, and bingo – kid-friendly picnic food!  As an added bonus, my boys like to help me make this treat. Or better yet, to make it for me!  It’s Mother’s Day tomorrow, and I’m putting in a request. Happy Mother’s Day, everyone!


½ cup sliced strawberries

8 oz (¾ cup) plain vegan cream cheese (use Daiya for soy-free)

6 oz plain vegan yogurt (I like So Delicious coconut milk yogurt)

2 tbsp honey, agave nectar or maple syrup

1 tsp vanilla extract

6 cups fruit, such as cubed watermelon, honeydew, cantaloupe, strawberries and grapes

Wooden or bamboo skewers


1. Puree sliced strawberries in a blender.

2. Place the cream cheese in a mixing bowl and whip with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add yogurt, honey and vanilla, and mix until smooth and creamy. Add strawberry puree and mix until smooth. Cover and refrigerate for 1 hour.

3. Meanwhile, thread fruit onto skewers, alternating, as you go. Serve skewers alongside dip.

Fruit Kebabs with Creamy Strawberry Dip © 2013 by Cybele Pascal

This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine