Packed with over 30g of protein per serving, this rich and indulgent chocolate protein mug cake is great as a post-workout snack or dessert. Plus, it comes together in 5 minutes and can be made vegan or gluten-free!
If you prefer batch-prepping your snacks, check out my vegan protein brownies, oatmeal protein bars, chocolate peanut butter protein bars, or protein flapjacks. They’re great for stashing in the fridge and enjoying throughout the week.
Whenever I’m hit with intense chocolate cravings but need a protein boost, this chocolate protein mug cake is my go-to. It’s fluffy, moist, and incredibly chocolatey; the perfect treat that satisfies my sweet tooth in minutes.
If you’re looking for something fudgier, try my protein mug brownie. For a more refreshing treat, try my chocolate protein pudding or tofu protein mousse instead!
💚Why you will love chocolate protein mug cake
- A single-serve, microwave recipe ready in 5 minutes
- Super high protein with more than 30g of protein per serve
- Fluffy, moist, and rich in flavor
- Vegan and gluten-free options available
- Great as a light breakfast, snack, or dessert!
🍫What you will need
- Protein powder – Use any chocolate protein powder you enjoy! I’m using Orgain’s Chocolate Fudge for a rich, chocolatey flavor. Both plant-based, casein, or whey protein will work.
- Milk - Use plant-based or dairy milk, whichever you prefer! I am using unsweetened almond milk.
- Yogurt – Either Greek or soy yogurt will work.
- Sugar – Feel free to use sugar substitutes, such as erythritol, to make this chocolate protein mug cake low sugar. Can be omitted if your protein powder is on the sweeter side.
- Baking powder – Helps the batter rise, creating a fluffier, cake-like texture.
- Chocolate chips – Optional, but highly recommended.
See the recipe card for full information on ingredients and quantities.
✨Variations and add-ins
- Gluten-free – Simply swap in a gluten-free all-purpose flour blend.
- Vegan and eggless – Use soy yogurt and plant-based milk. Replace the egg with a chia egg (1 tablespoon chia seeds + 3 tablespoons water). Note: this will result in a slightly denser texture.
- Change the protein powder – Feel free to use vanilla, coffee, or any flavor you like! Coffee protein makes a delicious mocha variation.
- Smaller servings – This mug cake is quite filling. For a lighter treat or a smaller snack, you can divide the batter between 2 mugs and save a portion for later!
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🔪How to make chocolate protein mug cake
Step 1: Add all dry ingredients to a ramekin or 12 oz microwave-safe mug. Stir until well mixed.
Step 2: Add the wet ingredients and mix until a batter forms. Ensure there are no pockets of dry ingredients at the bottom of the mug.
Step 3: Microwave for 60 seconds, then check for doneness. The middle should be mostly set.
Step 4: Allow to rest for a few minutes, then dig in and enjoy! Optionally, you can top it with your choice of toppings before serving.
💡Helpful tips
- Size of mug – I recommend using a larger mug, at least 12 oz in size, for easy mixing and to prevent overflow while cooking. You can also divide the batter into 2 smaller mugs.
- Avoid overcooking – Overcooking can dry out your mug cake or make it rubbery. It’s perfectly fine if the center looks slightly undercooked; it will continue to cook from the residual heat.
- Serve fresh – Mug cake tastes best fresh. If you have leftover cake, store it in an airtight container for up to 3 days. It is recommended to enjoy leftover cake cold, as reheating it might risk overcooking.
- Topping ideas – I love topping it with chopped strawberries or banana slices for an extra boost of fiber and nutrients, but you could also try flaked sea salt, peanut butter, whipped cream, or even ice cream for a more indulgent treat.
❔Commonly asked questions
A dry and rubbery mug cake typically indicates that it was overcooked. Since this recipe is lower in fat, even a few extra seconds in the microwave can cause it to dry out.
To avoid this, check after the 1-minute mark and continue microwaving in short 10-second bursts if needed.
If your cake turns out dry, try adding a splash of plant milk, a spoonful of nut butter, or a dollop of whipped cream to make it more moist and improve the texture!
You can bake this protein mug cake in the oven by preheating it to 180°C (350°F) and baking for 10-15 minutes. It will be slightly denser than the microwave version but still delicious!
Simply substitute the egg with 1 chia or flax egg. The mug cake will turn out to be slightly denser, but it will still be delicious, regardless.
📖 Recipe
Chocolate Protein Mug Cake
Ingredients
Dry ingredients
- ¼ cup chocolate protein powder plant-based, whey, or casein (30g)
- 1 tablespoon all-purpose flour or gluten-free blend
- 1 tablespoon sugar or other granulated sweeteners*
- 2 teaspoon cocoa powder
- ½ teaspoon baking powder
- 1 tablespoon dark chocolate chips ( optional )
Wet ingredients
- 1 egg (or chia egg)**
- 3-4 tablespoons almond milk or other types of milk
- 1 tablespoon yogurt (Greek or soy)
Instructions
- Combine all the dry ingredients and mix until well combined.
- Add in all wet ingredients and stir until everything is well incorporated. Ensure that it is well mixed with no dry pockets of flour at the bottom of the mug.
- Microwave for 60 seconds, then check for doneness. Mug cake is done cooking when the top is mostly dry.
- If it is undercooked, microwave at 10-second intervals. It should not take more than 90 seconds.
- Let it rest for 1-2 minutes, and it is ready to be enjoyed!
Video
Notes
- Avoid overcooking – Overcooking can dry out your mug cake or make it rubbery. It’s perfectly fine if the center looks slightly undercooked; it will continue to cook from the residual heat.
- Serve fresh – Mug cake tastes best fresh. If you have leftover cake, store it in an airtight container for up to 3 days. It is recommended to enjoy leftover cake cold, as reheating it might risk overcooking.
- Topping ideas – I love topping it with chopped strawberries or banana slices for an extra boost of fiber and nutrients, but you could also try flaked sea salt, peanut butter, whipped cream, or even ice cream for a more indulgent treat.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
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.
Izzy says
It was great! The minute was enough for me, maybe even w little too much. But it was soooo much better than I expected. The chocolate chips sunk to the bottom and made this gooey sauce. Such a fast and tasty treat.