Mmmmmm cake! My baking obsession is back. It hits new highs when I am feeling low. This week I have been sick and feeling quite crappy, and what fixes that? Baking. I love the process of baking - the moment when I close the oven and then just wait patiently for my goodies to come out, waiting to see whether I have created something great, or a big fat flop. Often I don't eat my baked goods. I have a few spoons of the batter but that's it. Don't get me wrong, I love cake, but it's not as satisfying as the baking process. This week I have gone crazy with the baking. At the present moment I have 2 cakes and 2 brownie slices in my fridge. Considering I am in contest prep, not a good time to be baking! I got a recipe from protein POW this morning and it was said in the recipe that it was quite a dry cake. I wasn't wasting my time with dry, so I played around with it and added a few things. What resulted was a deliciously moist and puffy chocolate protein cake (or 2 muffins if you cut them in half like below!). I cooked mine in a rammekin as I don't have silicon and pop out bakeware (must invest).
You don't have to ice them, but the icing is delicious so I would! The icing is quick melting, so either scoff them asap, or put in the fridge for later. Scoffing right now would be my choice :-)
You don't have to ice them, but the icing is delicious so I would! The icing is quick melting, so either scoff them asap, or put in the fridge for later. Scoffing right now would be my choice :-)
Chocolate protein cakes.
1 egg
1 egg white
1 tbsp light cream cheese
1 scoop chocolate protein powder (I use WPI)
1/2 cup & a splash almond milk
2 tbsp coconut flour
1 tbsp oats
1/2 tsp baking soda
1/2 tsp cinnamon
Preheat oven to 170degrees C.
Basically blend everything together in a blender. If it is a bit dry just add an extra splash of almond breeze.
I cooked mine in 2 lined rammekins.
I find protein cakes are very easy to overcook - they become dry and there is no saving them once that happens. I err on the side of caution and take mine out the second I think they are done, usually still a little soft. I took these out after 20 minutes. 1 was ready faster than the other?!? Don't know why.
Icing:
100g plain green yoghurt (I use chobani yoghurt)
2 tsp coconut flour
1 scoop chocolate protein powder.
Mix all together. I froze my icing for a little bit and then iced the cakes. You will need to keep them in the fridge otherwise icing will melt. But please, who keeps things. Just eat them!
1 egg
1 egg white
1 tbsp light cream cheese
1 scoop chocolate protein powder (I use WPI)
1/2 cup & a splash almond milk
2 tbsp coconut flour
1 tbsp oats
1/2 tsp baking soda
1/2 tsp cinnamon
Preheat oven to 170degrees C.
Basically blend everything together in a blender. If it is a bit dry just add an extra splash of almond breeze.
I cooked mine in 2 lined rammekins.
I find protein cakes are very easy to overcook - they become dry and there is no saving them once that happens. I err on the side of caution and take mine out the second I think they are done, usually still a little soft. I took these out after 20 minutes. 1 was ready faster than the other?!? Don't know why.
Icing:
100g plain green yoghurt (I use chobani yoghurt)
2 tsp coconut flour
1 scoop chocolate protein powder.
Mix all together. I froze my icing for a little bit and then iced the cakes. You will need to keep them in the fridge otherwise icing will melt. But please, who keeps things. Just eat them!
Macro breakdown for the cake (without icing) is: 161 calories, 8g carbs, 6g fat, 21g protein