Amazingly moist and decadent, this chocolate protein mug cake is the perfect healthy snack or dessert that contains around 15g of protein! It is incredibly easy to make and ready in 5 minutes.
Looking for a convenient way to get your dose of protein without a protein shake? Try this chocolate protein mug cake! It is indulgent, rich, and super filling. Like my protein mug brownie, this recipe is super easy to prepare and is ready in minutes.
I love adding a generous drizzle of coconut almond butter, then pairing it with a caffeinated drink, such as my soy milk latte or protein iced coffee, for a quick yet healthy snack to beat the afternoon slump.
💚Why you will love this recipe
- A single-served recipe that you can make on a whim
- Healthy and is high in protein - a serving contains around 15g of protein!
- Easily customizable with various add-ins and topping options
- Great as a light breakfast, dessert, or post-workout snack!
🍫What you will need
📃Ingredients notes and substitutions
- Protein powder - I recommend using plant-based or casein protein, as whey tends to dry out baked goods. I am using Orgains' chocolate fudge protein powder.
- Oat flour - You can easily make your own at home by blending rolled or quick oats in a high-speed blender until they turn into flour.
- Milk - Any milk, either plant-based or dairy, will work in this recipe.
- Maple syrup - An optional ingredient. If your protein powder is particularly sweet, you can omit or reduce the amount used. Feel free to substitute it with other liquid sweeteners, such as sugar-free or agave syrup.
- Baking powder - As this is an eggless mug cake, adding a small amount of baking powder gives the cake some lift, yielding a fluffier texture.
🔪How to make
Add all dry ingredients to a ramekin or mug. Stir until well mixed.
Add wet ingredients, mixing until a batter forms.
Microwave for 60 seconds, then check for doneness. The middle should be mostly set.
Allow to rest for a few minutes, then dig in and enjoy! Optionally, you can top it with toppings of choice before serving.
✔Helpful tips
- Be careful not to overcook - As this chocolate protein mug cake is lower in fat, it tends to dry out and turn rubbery easily. Insert a toothpick down the middle; if the toothpick comes out mostly clean with a few moist crumbs, it is done cooking.
- Baking mug cake - You can bake it in an oven preheated to 180C/350F for 10-15 minutes or until cooked. The cake might be slightly denser, but it will still be tasty.
- Serve immediately - Mug cake is best enjoyed right after cooking. If you have leftovers, store them in an airtight container and consume them within 1-2 days. Eating leftovers cold rather than reheating them is recommended, as reheating might cause the cake to dry out.
- Get creative with the toppings - Some great toppings include nut butter, whipped cream, chopped berries, banana slices, and flaked sea salt.
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🥜Variations and add-ins
This recipe is highly forgiving and works well with a range of add-ins! Below are some of my favorites -
Chocolate chips - Other than dark chocolate chips, you can also use other types of chocolate chips, such as butterscotch, peanut butter, and white chocolate chips.
Berries - Add 2-3 tablespoons of frozen or fresh blueberries to add natural sweetness.
Peanut butter chocolate - You can stir in a tablespoon of smooth peanut butter for a richer-tasting mug cake.
Flavoring and spices - Feel free to add vanilla extract, mint extract, or a pinch of cinnamon.
❔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.
Rubbery mug cake is usually due to the addition of too much oil or overcooking. As this recipe does not use oil, a rubbery and dry mug cake is typically a result of overcooking.
To prevent this issue, check on the mug cake at the 60-second mark by inserting a toothpick down the middle. It is done cooking when the toothpick comes out fairly clean with a few moist crumbs.
🍫More high-protein sweet treats
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📖 Recipe
Chocolate Protein Mug Cake
Ingredients
Dry ingredients
- 2 tablespoon chocolate plant protein powder plant-based or casein
- 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 other types of milk
- ½ tablespoon maple syrup or other liquid sweetener (optional, see notes)*
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. The toothpick should come out fairly clean with a few moist crumbs. If it is undercook, microwave at 10-second intervels.
- Let it rest for 1-2 minutes, and it is ready to be enjoyed!
Video
Notes
- Be careful not to overcook - As this chocolate protein mug cake is lower in fat, it tends to dry out and turn rubbery easily. Insert a toothpick down the middle; if the toothpick comes out mostly clean with a few moist crumbs, it is done cooking.
- Baking mug cake - You can bake it in an oven preheated to 180C/350F for 10-15 minutes or until cooked. The cake might be slightly denser, but it will still be tasty.
- Serve immediately - Mug cake is best enjoyed right after cooking. If you have leftovers, store them in an airtight container and consume them within 1-2 days. Eating leftovers cold rather than reheating them is recommended, as reheating might cause the cake to dry out.
- Get creative with the toppings - Some great toppings include nut butter, whipped cream, chopped berries, banana slices, and flaked sea salt.
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.
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