On Nutrtition, Toning, and a No-Bake Vegan Chocolate Cake

Yes, I know I sound a little strange sometimes (even to myself).

But since toning and weight loss are functions of a negative caloric deficit, I allow myself to enjoy delicious, slightly indulgent things once in a while that won't completely wreck my caloric balance.

Take, for example, then vegan chocolate cake. It contains only 3 ingredients that can be found in any supermarket and is a huge hit with kids (especially one very special boy of mine).

I love making this cake for birthdays or when I really don't have the time or patience to start baking and still want to impress.

The best part about this cake is that it's creamy, indulgent, and feels completely decadent (but it's not), and you can't taste the tofu at all. – I guarantee it!

Good to know:

This cake has no added sugar (except for the sugar already in the chocolate and the tea biscuits).

No coconut oil (which contains a high amount of saturated fat).

No cashews (which are quite expensive).

The total cost of the cake ranges between 30–40 NIS total.

Additionally, it took me only 10 minutes to prepare, I didn't need to dirty many dishes, and I found all the ingredients at my local supermarket without having to hunt for a health food store.

It's like you can have your cake and eat it too – isn't that a hit?

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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 broken your caloric balance.

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Nutritional values by nutritionist and fitness trainer Noam Bechar

One slice of cake contains:

290 calories

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

Made with just 3 ingredients - creamy, rich, sweet, and not a calorie bomb at all. Just blend together and pop into the fridge.

Prep time 10 minutes

Total time 11 minutes

Servings 10 Slices

Ingredients

• 300 g Dark Chocolate
• 260 g Tea Biscuits One sleeve
• 340 g Silken Tofu One package

Instructions

1. Melt the chocolate in the microwave or over a double boiler.
2. Transfer the tofu to a blender and blend together with the melted chocolate.
3. Crumble the tea biscuits by hand and moisten with 2-3 tablespoons of water.
   
4. Flatten the biscuit crumbs into the bottom of a 24 cm diameter springform pan and set aside a handful of crumbs for topping.
   
5. Pour the chocolate and tofu mixture over the biscuit base and refrigerate for at least one hour.
6. Before serving, garnish with the remaining biscuit crumbs.