Protein Mug Cake

Why you'll love this recipe

Warm chocolate cake in under 3 minutes. It's high in protein, portion-controlled, and hits that chocolate craving hard.

Ingredients

• 30g chocolate protein powder
• 2 tablespoons flour (regular or almond)
• 1/2 teaspoon baking powder
• 1 tablespoon cocoa powder
• 1 tablespoon sweetener (or sugar)
• 4 tablespoons milk
• 1 tablespoon coconut oil or butter, melted
• Dark chocolate chips (optional)

Instructions

1. Mix dry ingredients: In a large microwave-safe mug, combine protein powder, flour, baking powder, cocoa powder, and sweetener.

2. Add wet ingredients: Stir in milk and melted coconut oil. Mix until smooth and no lumps remain.

3. Add chocolate chips: Press a few chocolate chips into the top if using.

4. Microwave: Cook on high for 60-90 seconds. Start with 60 seconds, overcooked mug cakes are rubbery.

5. Check doneness: Cake should be set but slightly moist in centre. It continues cooking after removing.

6. Cool briefly: Let sit 1 minute before eating, it's very hot inside!

Tips for success

• Don't overcook: Err on the side of underdone.
• Use a large mug: Cake rises and can overflow.
• Eat immediately: Mug cakes don't store well.

Variations

• Vanilla: Use vanilla protein powder, skip cocoa.
• Peanut butter: Add 1 tablespoon peanut butter.
• Berry: Add frozen berries before cooking.

Storage

Not recommended. Best eaten immediately.