On Toning and No-Bake Vegan Chocolate Cake
Yes, I know I sometimes sound a bit strange (even to myself).
But since toning and weight loss are a function of a negative caloric deficit, I allow myself to eat something delicious and slightly indulgent every now and then that won't completely wreck my caloric balance.
Take, for example, this vegan chocolate cake. It contains only 3 ingredients that can be found in any supermarket and is a huge hit with kids (especially one beloved boy of mine).
I love making this cake for birthdays or when I simply don't have the time or patience to start baking cakes, yet I still want to impress.
The best part about this cake is that it's creamy, indulgent, feels completely "sinful" (but it's not), and you can't taste the tofu at all. I guarantee it!
Good to know:
There is no added sugar in this cake (besides the sugar in the chocolate and the Petit Beurre biscuits).
No coconut oil (which contains a high amount of saturated fat).
No cashews (which are very expensive).
The total cost of the cake ranges between 30-40 NIS in total.
Additionally, it took me only 10 minutes to prepare, I didn't have to wash a lot of dishes, and I found all the ingredients at the supermarket near my house without having to search for a health food store.
It's like having your cake and eating it too—isn't that amazing?
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How do you eat it?
One slice of cake can be part of your weekly "cheat meal" without worrying that you've drastically violated your caloric balance.
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Nutritional values by nutritionist and fitness trainer Noam Bechar:
One slice of cake contains:
290 kcal
36g Carbohydrates
5g Protein
14g Fat (1.9g of which is saturated fat)
Last spots left for the high-protein cooking workshop!
No-Bake Vegan Chocolate Cake
Ingredients
- 300 g Dark Chocolate
- 260 g Petit Beurre Biscuits one sleeve
- 340 g Silken Tofu one pack
Instructions
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Melt the chocolate in the microwave or over a double boiler.
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Place the tofu in a blender and blend together with the melted chocolate.
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Crumble the biscuits with your hands and moisten them with 2-3 tablespoons of water.
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Press the biscuit crumbles into the bottom of a 24 cm springform pan, leaving a handful of crumbles aside for garnish.
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Pour the chocolate and tofu mixture over the biscuit base and refrigerate for at least one hour.
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Before serving, garnish with the remaining biscuit crumbles.
