No Workout Needed Chocolate Cake Food

NO-WORKOUT-NEEDED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rub enough coconut oil into a 9-inch springform pan to lightly coat bottom and sides.
• Blend cake mix and tofu together in a food processor until well mixed, 1 to 2 minutes. Add brewed coffee and blend until well mixed, scraping sides down as needed. Pour batter into the prepared springform pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
• Mix chocolate chips, almond milk, and powdered peanut butter together in a microwave-safe bowl; heat in microwave for 30 seconds. Mix and heat for 30 seconds more. Spoon chocolate topping over cake.

MOIST YELLOW CAKE RECIPE

Steps:

• Preheat oven to 350°.
• Butter and flour three 9-inch cake pans, then line each pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
• In a large measuring cup or pourable bowl, add the buttermilk, eggs, egg yolks, and vanilla and beat with a fork until blended. Set aside.
• Place the sifted cake flour, baking soda, baking powder, salt, and sugar in the bowl of a stand mixer and blend on low for about 30 seconds.
• With the mixer running on low, add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
• Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
• Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.
• Pour batter evenly into the prepared cake pans and bake until golden brown, 20-25 minutes.
• Cool pans on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert each layer onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.

PROTEIN POWDER MUG CAKE

Steps:

• In a microwave-safe coffee mug (minimum size 1 cup/250ml), whisk together the dry ingredients: oat flour, protein powder, sweetener, cocoa powder, and baking powder.
• Whisk in almond milk until a batter forms and stir the vegan dark chocolate chips if desired, or keep the batter plain.
• Sprinkle a few extra chocolate chips on top if desired.
• Microwave on high power (800W) for about 90 seconds or stop the microwave 10 seconds after you see the cake rising to its maximum height. Remove from the microwave carefully, it is hot, and check the texture. It should be moist and soft and the top should deflate. If it is not cooked to your liking after that time, return to the microwave and cook again by 10-second bursts until done - no more than 90 seconds in total. Note that the longer you microwave the mug cake, the denser it will be.
• Serve the Protein Mug Cake immediately.

NO-WORKOUT-NEEDED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rub enough coconut oil into a 9-inch springform pan to lightly coat bottom and sides.
• Blend cake mix and tofu together in a food processor until well mixed, 1 to 2 minutes. Add brewed coffee and blend until well mixed, scraping sides down as needed. Pour batter into the prepared springform pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
• Mix chocolate chips, almond milk, and powdered peanut butter together in a microwave-safe bowl; heat in microwave for 30 seconds. Mix and heat for 30 seconds more. Spoon chocolate topping over cake.