This chocolate protein mug cake tastes like you are indulging in your favorite rich dessert – but, surprise! It’s good for you! Plus, it’s gluten-free too!
Easy Chocolate Mug Cake
Sometimes it seems like eating protein is relegated to either shakes or meat – and those two things can get kinda boring. Ok, maybe not the shakes. I seriously can’t get enough of this snickerdoodle protein shake. It tastes like a cookie!
Thankfully, I discovered the joy of mug cakes! You literally put all the ingredients in a mug, microwave it, and bam! You have a delicious dessert!
It’s even better than dessert. It has so much protein and fiber in it that you can enjoy a chocolate cake for breakfast. This gluten-free mug cake takes just a few minutes to make.
Plus, if you have made any other desserts from this blog, you probably already have all the ingredients that you need.
There are also a lot of different ways you can customize this little cake – so keep reading and I’ll share the entire recipe, my favorite tips, and answer some of your biggest questions.
When you use gluten-free ingredients that are low in the glycemic index, your body will notice a difference. Here is what I used in this healthy mug cake.
- Oat Flour: This gluten-free flour is the base of the cake. You’ll use 3 tablespoons.
- Chocolate Protein Powder: Use your favorite kind of protein powder, only 2 tablespoons.
- Cocoa Powder: If you want it really rich, use dark chocolate powder, you only need 1 1/2 tablepsoons.
- Coconut Sugar (or Other Dry Sweetener): Make sure you use a granular sweetener, you’ll need 1 tablespoon.
- Baking Powder: This is what gives the mug cake some lift and lightness, you only need a small bit, 1/2 teaspoon.
- Almond Milk: Use unsweetened vanilla almond milk for the moisture, 1/4 cup.
- 2 Tbsp Chocolate Chips: For more chocolate, mix in 2 tablespoons of chocolate chips.
- Sea Salt Flakes: These are optional, but they enhance all the other flavors.
Kitchen Tools Required
You only need two simple tools to make this super-easy mug protein brownie!
- Coffee Cup
For measuring, you will need 1/4 cup, 1 tablespoon, 1/2 tablespoon, and 1/2 teaspoon.
How To Make Chocolate Mug Cake With Protein
The entire process could not be any easier! If you have ever made hot cocoa in the microwave, then you can make this mug cake.
In a mug or a ramekin, mix together all of the dry ingredients.
Add in the almond milk, then stir in half of the chocolate chips. Add the remaining chips on top.
Microwave the chocolate protein mug cake for 60-80 seconds or until the mug cake expands to the top of the mug/ramekin. Check it every 10 seconds after 30 seconds.
Sprinkle the mug cake with sea salt and serve!
Below are some common chocolate mug cake questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
What are some toppings I can add to the mug cake?
Have fun with the toppings! Add some real whipped cream on top and drizzle with your favorite caramel sauce. You could even sprinkle some chopped strawberries on top for a chocolate-dipped strawberry mug cake.
I like to add fruit because it has so much fiber and nutrients, but have fun adding anything you like. How about some homemade ice cream? Now you have mug cake a ‘la mode!
How do you make your own oat flour?
Any type of oatmeal will work – steel-cut, old-fashioned, and even quick-cooking oats.
Can I make this in a ramekin?
Yes, I love to make mug cakes inside small ramekins. In fact, if you make 2-3 mug cakes inside ramekins, you could make a mini layered cake! Just add your favorite homemade buttercream frosting in between each layer.
I have a little tip if you are going to bake it in a ramekin!
Grease the ramekin with non-stick spray before you make the mug cake. This way, you can scoop out the mini cake without leaving much behind.
How do you make the mug cake taste less rubbery?
If your mug cake has a rubbery texture, then you either used a bit too much oil or cooked it for too long.
Add a splash more of almond milk and it should have a better texture.
Wondering if you can use a different type of flour? There are a few ways you can.
I prefer to use oat flour because it has the perfect balance of moisture and dryness and is really high in fiber. Alternatively, you can make this with almond flour with the same results. Remember to use almond flour, not almond meal!
You can also use coconut milk or oat milk instead of almond milk.
Instead of chocolate protein powder, use your favorite flavor. This mug cake will also taste delicious with vanilla protein powder.
Since this is an individual recipe that you can make and eat within a few minutes, I do not recommend trying to save the leftovers. It really tastes best when it is hot and fresh out of the microwave.
If you want to save leftovers, scoop it out of the mug or ramekin and wrap it tightly in plastic wrap, and keep it in the refrigerator. It will stay fresh for about a day before the texture begins to deteriorate.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite chocolate recipes. Enjoy!
- Gluten-Free Chocolate Cake With Peanut Butter Frosting
- Paleo Chocolate Pecan Pie
- Healthy Chocolate Fudge Recipe
- Chocolate Caramel Pecan Bites
- Healthy Chocolate Sheet Cake
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
- 3 tbsp oat flour
- 2 tbsp chocolate protein powder
- 1.5 tbsp cocoa powder
- 1 tbsp coconut sugar (or other dry sweetener)
- 1/2 tsp baking powder
- 1/4 cup almond milk
- 2 tbsp chocolate chips
- optional: sea salt flakes
- In a mug or a ramekin, mix together all dry ingredients.
- Add in almond milk, then stir in half the chocolate chips. Add remaining chips on top.
- Microwave 60-80 seconds or until mug cake expands to top of mud/ramekin. Check every 10 seconds after 30 seconds.
- Sprinkle with sea salt and serve!
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