Black Forest “Cheesecake” Cake Squares

I was so tired when I made this but wanted to share the recipe on Instagram before I passed out that night. Black Forest “cheesecake” cake squares. It’s chocolate protein cake layered with my favwit “cheesecake” whip. Topped with frozen cherries and shaved sugar free amberlyn chocolates. Aaaaand then I slept so well. The exhaustion is real. No gym these past two days because I’ve been trying to wind down after work and relax instead of being 100% on for 18 hours a day. My mind and body hurt from racing all day. It’s funny because what used to be my de-stress time at the gym, now stresses me out more to work out than to just rest. My body does not want. I baked, packed for my trip to the Olympia Expo tomorrow, went on a brief bike ride with Jesse (his pedal fell off though XD), and watched Youtube videos. Twas fun :)

IMG_3220[1]Black Forest “Cheesecake” Cake Squares

Serves: 3

Chocolate Cake Layer

  • 2/3 cup raw old fashioned rolled oats
  • 3 egg whites
  • 1 scoop molten chocolate cellucor whey protein
  • 2 TBSP unsweetened cocoa powder
  • 2 TBSP almond flour/meal
  • 2 TBSP stevia
  • 2 TBSP pumpkin purée
  • 2 TBSP unsweetened almond milk
  • 1/2 tsp baking powder

“Cheesecake” Whip

  • 2/3 cup lowfat cottage cheese
  • 2 TBSP vanilla whey protein
  • 1 TBSP coconut flour
  • 1 tsp vanilla extract
  • 1-2 stevia packets

Grind the oats into a flour. Then add the remaining chocolate cake ingredients and blend again. Spray a 9×9 baking dish with nonstick spray and pour your batter in evenly. Bake at 350 F for 15 minutes. Then remove the dish and let cool for 5-7 minutes. Cut into 3 even strips and remove from the dish. Make the “cheesecake” whip by using a handblender to blend the ingredients until even. Layer the chocolate cake strips with the cheesecake whip. Top with cherries and sugar free  chocolate shavings. Then cut into 3 equal square servings.

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