Allergy-friendly Chocolate Cheesecake


Free of gluten, casein, corn, diary, eggs, peanuts, yeast (the list goes on!). It’s also easily made vegan (substitute appropriate sugar in place of honey) or soy-free (if you know of a good dairy- and soy-free yoghurt).

The best part? It’s still edible! (Actually really decent, if I do say so myself). The recipe was sourced from the blog Lexie’s Kitchen.


• 3 tablespoons flax seed meal (can substitute chia seed meal or ground phyllium husk)
• ¼ cup plus two tablespoons applesauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• 1 tablespoon honey
• ¼ cup coconut oil, liquified

• 1 cup walnut meal flour or almond meal flour
• ½ cup coconut flour (or processed coconut)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ tablespoons cocoa


• 1 cup raw cashews, soaked for four hours and rinsed well
• 1 cup non-dairy vanilla yoghurt (see note)
• 1/3 cup coconut oil, liquefied
• Juice of one lime
• 1/3 cup sugar
• 3 tablespoons cocoa
• Scant ¼ teaspoon sea salt


• 1/3 cup coconut cream
• 1/3 cup “safe” chocolate chips
• 2 tablespoons kahlua liqueur (optional)


• Mix the first six ingredients for the base in a food processor until combined, then add the remaining ingredients and process until well blended.
• Pour into a greased springform cake tin and press it into shape with your hands.
• Bake at 175°C/350°F for 12-15 minutes. Remove and let it cool for 10 minutes.
• Blend all cheesecake filling ingredients in a food processor until super smooth, scraping sides.
• Top the base with the cheesecake mixture, and transfer to freezer.
• To make the ganache, heat coconut cream over medium heat in a small saucepan. Remove from heat and stir in chocolate chips and liqueur. Continue stirring until smooth.
• Remove the cheesecake from the freezer 15 minutes before serving. Top with ganache to serve.

> NB: I couldn’t find vanilla-flavoured yoghurt, so used a berry yoghurt instead. It tasted fine (berries and chocolate have always been a happy union, after all!)


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