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 :-)
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!