Amazingly moist and decadent, this chocolate protein mug cake is the perfect healthy snack or dessert with around 15g of protein! It is incredibly easy to make and is ready in 5 minutes. This vegan protein mug cake also happens to be gluten-free and dairy-free too.
If protein shakes are not your thing, try this vegan protein mug cake instead! It is perfectly moist and fluffy yet is healthy and packed with protein. I love having this as a post-workout snack, but it works great as a dessert or even a lighter breakfast.
If you love mug cakes, definitely also give my banana oatmeal mug cake a try!
💚Why you will love this recipe
- A single-served recipe, so you do not have to worry about portion control
- Super quick and easy to fix - ready in 5 minutes!
- Irresistibly decadent, moist, and delicious
- Packed with protein and is healthier and low in calories
🍫What you will need
📃Ingredients notes and substitutions
- Protein powder - Using plant-based protein powder like soy, pea, or hemp is highly recommended. A chocolate-flavored one works best, but you could also go with unflavored.
- Oat flour - To make your own, grind up some oats in a high-speed blender or food processor until the oats are finely ground.
- Milk - Any plant-based milk like soy, oat, or almond milk will work. You can even use regular dairy milk, full cream, or skimmed.
- Maple syrup - Feel free to use sugar-free syrup to keep this recipe lower in calories. You might need more if you are using an unsweetened protein powder.
🔪How to make
Here is a quick rundown of the steps involved in making chocolate protein mug cake. The full recipe will be in the recipe card at the bottom of this post.
You can either mix ingredients in a small mixing bowl or straight away in a cup. Mix all dry ingredients and stir to combine.
Next, mix in wet ingredients, and give it a quick stir. Transfer batter to a greased mug with a capacity of 1 cup (250ml/8oz).
Microwave for 60 seconds, then check for doneness. If it is still soft on the insides, you can microwave it in 10-seconds bursts or until the center is set.
Serve and enjoy your vegan protein mug cake while warm!
✔Helpful tips
- Remember to use a protein powder you like to make this recipe. Or not, it might affect the flavor of your cake!
- You can also bake your mug cake in an oven preheated to 180C/350F for 10-15 minutes or until it is cooked. The cake might be slightly denser but will still be tasty regardless.
- To test doneness, gently press at the center of the cake, and it should spring back. Alternatively, insert a toothpick down the middle, which should come out clean.
- This mug cake is best eaten fresh. To store leftovers, scoop it out of the mug and transfer it to an airtight container. You can refrigerate it for up to 2 days.
- You are not recommended to reheat your mug cake as it might dry out. Luckily, it tastes great cold too!
🥜Topping ideas
Here are some fun toppings to top your mug cake!
- Nut butter - peanut butter, cashew butter, coconut almond butter
- Whipped cream
- Fruits - berries, banana slices, apple chunks
- Ice cream of choice
- Flaked sea salt
- More chocolate chips!
❔Commonly asked questions
Yes, this chocolate protein mug cake can be made in the oven instead. Bake them in an oven preheated to 350F/180C for 10-15 minutes, or until a toothpick comes out clean.
If your mug cake turns out dry, you have overcooked it. To fix it, you could pour over some milk to soften and moisten it. You could also add your favorite topping to improve the flavor of the mug cake further.
🍫More high-protein sweet treats
If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉
📖 Recipe
Chocolate Protein Mug Cake
Ingredients
Dry ingredients
- 2 tablespoon chocolate plant protein powder *
- 2 tablespoon oat flour ( use gluten-free if needed )
- 2 teaspoon cocoa powder
- ½ teaspoon baking powder
- 1 tablespoon dark chocolate chips ( optional )
Wet ingredients
- ¼ cup almond milk or another plant based milk
- ½ tablespoon maple syrup or sugar-free syrup**
Instructions
- Grease a mug (with about 1 cup/250ml/8oz capacity) with some cooking spray or by brushing on some cooking oil. Combine all dry ingredients and mix to combine.
- Add in all wet ingredients and stir until everything is well incorporated.
- Microwave for 60 seconds, then check for doneness by inserting a toothpick down the middle. If it is undercooked, microwave at 10-seconds burst until the insides are set.
- Let it rest for 1-2 minutes, and it is ready to be enjoyed!
Video
Notes
- Remember to use a protein powder you like to make this recipe. Or not, it might affect the flavor of your cake!
- You can also bake your mug cake in an oven preheated to 180C/350F for 10-15 minutes or until it is cooked. The cake might be slightly denser but will still be tasty regardless.
- To test doneness, gently press at the center of the cake, and it should spring back. Alternatively, insert a toothpick down the middle, which should come out clean.
- This chocolate protein mug cake is best eaten fresh. To store leftovers, scoop it out of the mug and transfer it to an airtight container. You can refrigerate it for up to 2 days.
- You are not recommended to reheat your mug cake as it might dry out. Luckily, it tastes great cold too!
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Join the discussion !