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–+ servings
chocolate mug cake
Erin Antoniak

Chocolate Protein Mug Cake

4.78 from 36 votes
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!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 mug cake
Course: dairy-free, Dessert, gluten-free, vegan
Cuisine: American
Calories: 399
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a mug or a ramekin, mix together all dry ingredients.
  2. Add in almond milk, then stir in half the chocolate chips. Add remaining chips on top.
  3. Microwave 60-80 seconds or until mug cake expands to top of mud/ramekin. Check every 10 seconds after 30 seconds.
  4. Sprinkle with sea salt and serve!

Nutrition

Calories: 399kcalCarbohydrates: 57gProtein: 22gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 33mgSodium: 439mgPotassium: 498mgFiber: 9gSugar: 26gCalcium: 425mgIron: 2mg

Notes

  • Don't overcook it! Microwave for 60-80 seconds total, but start checking every 10 seconds after the 30-second mark. Overcooking is the #1 reason mug cakes turn out rubbery, so keep a close eye on it.
  • Make sure you're using a granular dry sweetener. The recipe calls for coconut sugar or another dry sweetener. A liquid sweetener will throw off the texture of the batter, so stick with something granular here.
  • If the batter looks too dry or powdery, add a splash more almond milk. Some protein powders absorb more liquid than others, so don't be afraid to adjust slightly to get a smooth, pourable batter before microwaving.

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