Chocolate Protein Mug Cake

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!

Course dairy-free, Dessert, gluten-free, vegan

Cuisine American

Keyword chocolate mug cake, mug cake, protein mug cake

Prep Time 5

Cook Time 5

Total Time 10

Servings mug cake

Calories 399kcal

Author Erin Antoniak

Ingredients

3 tablespoon oat flour
2 tablespoon chocolate protein powder
1.5 tablespoon cocoa powder
1 tablespoon coconut sugar or other dry sweetener
½ teaspoon baking powder
¼ cup almond milk
2 tablespoon chocolate chips
optional: sea salt flakes

Instructions

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!

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.

Nutrition