Desserts

At Fight Alpha-Gal, we understand the struggle of finding safe and satisfying dessert options when dealing with Alpha-Gal sensitivities. Our curated selection of delectable desserts is specially crafted to cater to your dietary needs without compromising on taste.

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Are you craving something sweet but struggling to find delicious desserts that are Alpha-Gal safe? Look no further! At FightAlpha-Gal, we have a delectable selection of treats specially crafted for those with dietary restrictions. Indulge in our mouthwatering desserts, from velvety chocolate mousse to fruity sorbets, all meticulously prepared to be gentle on your system. Enjoy the sweeter side of life without any worries. Treat yourself to our Alpha-Gal safe desserts today and satisfy your cravings guilt-free!

Oreo Cheesecake Brownies (Dairy-free and Gluten-Free)

Ingredients:

1 box gluten & dairy-free brownie mix, prepared according to package instructions (If

using King Arthur Flour non-dairy gluten-free brownie mix, you will

need 2 eggs, 2 tablespoons of water, and ½ cup of oil)

1 package gluten-free oreos, or other gluten-free oreo brand (about 20

cookies total, 16 whole, 4 crumbled/chopped)

1-8 oz container of dairy-free cream cheese, like Kite Hill

¼ cup of dairy-free sour cream, like Kite Hill

¼ cup of granulated sugar

½ teaspoon of vanilla extract

2 eggs, lightly beaten (these eggs are for the cheesecake layer)

Directions:

Preheat the oven to 325 degrees Fahrenheit. Grease an 8x8 or 9x9 square pan (glass or metal) with coconut oil or spray.

Prepare the brownie mix according to the package directions in a medium bowl. Pour this into the greased pan and spread evenly with a spatula. This is the brownie layer.

On top of the brownie mixture, place a single layer of gluten-free Oreos evenly spaced (about 16 Oreos). You can also cut Oreos in half to fill in the edges. This is the oreo layer.

In a separate bowl, whisk the dairy-free cream cheese, dairy-free sour cream, sugar, and vanilla. It will make a thick mixture. Lastly, whisk in the 2 eggs and stir until everything is smooth. The mixture will thin out with the eggs. Pour this mixture over the Oreos and spread evenly with a spatula. This is the cheesecake layer.

Finally, crush the remaining 4 cookies and sprinkle them on top of the cheesecake batter. Add more if you would like, it’s your dessert!

Bake for 40-45 minutes, until the edges are slightly golden brown and the middle is slightly jiggly. Cool the brownies completely to room temperature for about 1 hour, then chill in the refrigerator for at least 2 hours before slicing and serving.

Recipe slightly modified from The Nomadic Fitz Patricks.

Martha Stewart Vegan Chocolate Cake 

Ingredients:

Cake

1 cup neutral oil, such as canola, plus more for pans

3 cups unbleached all-purpose flour ⅔ cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon kosher salt

2 cups granulated sugar

4 teaspoons instant espresso powder (Check for safe ingredients)

4 teaspoons pure vanilla extract

¼ cup apple-cider vinegar 

Icing

½/ cup Dairy free butter

3 cups confectioners’ sugar, sifted

1 teaspoon instant espresso powder (Check for safe ingredients)

2 tablespoons dairy-free soy creamer

1 teaspoon pure vanilla extract

2 ounces Dairy-free bittersweet chocolate, melted and cooled

Ganache

5 ounces Dairy-free bittersweet chocolate, finely chopped (1 cup)

1 tablespoon golden syrup or brown rice syrup (Check ingredients)

½ cup dairy-free soy creamer

Directions:

Cake: Preheat oven to 375 degrees. Lightly brush two 8-inch round cake pans with oil; set aside.

Sift flour, cocoa, baking soda, salt, and granulated sugar into a large bowl. In a small bowl, dissolve espresso powder in 2 cups warm water; whisk in oil and vanilla.

Whisk wet ingredients into dry mixture until well incorporated. Quickly whisk in vinegar. Divide batter between prepared pans.

Bake until a tester inserted into centers comes out clean, about 35 minutes. Let cool 10 minutes, then invert cakes onto a wire rack and let cool completely. 

Icing: In the bowl of a mixer fitted with the paddle attachment, beat diary-free butter on medium speed until light and creamy, about 2 minutes. Add confectioners' sugar, espresso powder, soy creamer, and vanilla; beat until smooth, 30 seconds more. Beat in cooled chocolate; set aside.

Trim tops of cakes flat. Place a cake layer on a cake plate. Spread 1 1/2 cups icing evenly over it (reserve remaining icing for another use). Top with second cake layer, cut-side down. 

Ganache: Place chocolate in a medium heatproof bowl. Bring golden syrup and soy creamer to a boil in a small saucepan over medium-high heat. Remove from heat and pour over chocolate. Let stand 2 minutes, then stir until smooth. Pour ganache over cake, allowing it to drip down sides. Let stand at room temperature until set, at least 15 minutes.

Recipe slightly modified from Martha Stewart.

Best Chocolate Chip Mega Cookies (Dairy-Free)

Ingredients:

1 1/4 cup All-Purpose Flour

3/4 cup Cake flour

1 tsp. corn starch

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup cold non-dairy butter, (I recommend Mikoyos butter)

1/2 cup light brown sugar, packed  1/4 cup white granulated sugar 1 large egg 1 egg yolk

1 tsp. vanilla extract

2 cups vegan chocolate chips

Directions:

Preheat oven to 400°F. Whisk together All-purpose flour, cake flour, baking soda, baking powder, cornstarch and salt together in a large bowl. Set aside.

Place cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on a medium-low setting.

Let the mixer cream the butter for 30 seconds, and then add in the brown sugar and mix 30 seconds, followed by the white sugar for 30 seconds. Cream until light and fluffy, then add in the egg and the egg yolk (and vanilla if using) and blend until mixed. Get remaining butter off of the paddle attachment.

With the mixer on low speed, gradually add in the flour mixture. Add it in a little at a time until ingredients are well-mixed. Then add in the chocolate chips and mix just until the chocolate chips are incorporated. Turn off the machine.

 Measure out ~6, 5.7 oz. cookies. I like to use a food scale for this but if you don't have one, simply eye-ball it. Cookies will be a little smaller than a fist, huge I know! Keep the cookies nice and tall, do not flatten them.

Place cookies on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.

Bake cookies for 10-12 minutes or until the tops are golden brown. The secret is to pull them out before you think they are done.

Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool. completely. They are even better if you let them sit and enjoy the next day. Your cookies aren't ruined, just let them rest!

Recipe slightly modified from Kroll’s Korner.

Let us know.

Please share which desserts that are safe for Alpha Gal you'd like to see.