Protein Powder Mug Cake
I love making this healthy chocolate protein powder mug cake because it is so easy and ready in just 6 minutes. The fudgy texture and chocolate flavor always satisfy my cravings. The best part for me is that each serving has 19 grams of protein, and I can easily make it vegan or gluten free.
Servings: 1
Calories: 378kcal
Ingredients
- 3 tbsp all-purpose flour
- 2 tbsp chocolate protein powder
- 1.5 tsp brown sugar or coconut sugar (can use up to 1 tbsp sugar for a more decadent cake!)
- 1 tsp cocoa powder
- ¼ tsp baking powder
- 3 tbsp almond milk
- 1 tbsp light tasting extra virgin olive oil
- 2 tsp chocolate chips (can use up to 2 tbsp for a more decadent cake!)
Instructions
- To a microwave safe mug, add the flour, protein powder, sugar, cocoa powder and baking powder. Mix well.
- Next, add the remaining ingredients and stir until smooth.
- Cook in the microwave and cook for 60 seconds.
- Check if the mug cake is cooked by inserting a skewer and if it comes out clean it’s cooked if not continue to cook in 10 second bursts until cooked through.
- Serve warm topped with whipped cream, whipped coconut cream or enjoy on it’s own.
Notes
- My #1 Secret Tip for this recipe is to mix the dry ingredients very well before you add the wet ones. I take a minute to stir everything together and break up any little clumps with my spoon. This small step makes the batter smooth and helps the mug cake rise evenly in the microwave. When the dry ingredients are well mixed, the cake turns out soft and fluffy instead of heavy.
- High Quality Protein Powder: I choose a protein powder that tastes good and mixes smoothly. It makes a big difference in both the flavor and the texture.
- Cooling Time: I let the mug cake cool for a few minutes before I eat it. This helps the cake set and keeps the center from becoming too soft.
- Mug Size Check: I always make sure my mug is microwave safe and large enough to hold at least 1 cup of batter. This keeps the cake from spilling over while it cooks.
- Microwave Timing: I avoid overcooking the mug cake because it can become rubbery. I cook it in short bursts and check the center until it looks just right.
- Fudgy Center Trick: I slightly undercook the mug cake when I want a soft and fudgy middle. This keeps the center warm and moist.
Nutrition
Serving: 1mug cake | Calories: 378kcal | Carbohydrates: 37g | Protein: 19g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 33mg | Sodium: 177mg | Potassium: 391mg | Fiber: 5g | Sugar: 12g