Description
A quick and easy chocolate protein mug cake that’s perfect for satisfying chocolate cravings!
Ingredients
Scale
- 1 scoop chocolate protein powder
- 1 tbsp unsweetened cocoa powder
- 1 tbsp almond flour
- 1/4 tsp baking powder
- 1 egg
- 2 tbsp unsweetened almond milk (or milk of choice)
- 1 tsp maple syrup (or sweetener of choice)
- 1/4 tsp vanilla extract
- Pinch of salt
- Optional: dairy-free chocolate chips or a dollop of nut butter
Instructions
- Start with the dry ingredients in your favorite microwave-safe mug, whisk together the chocolate protein powder, cocoa powder, almond flour, baking powder, and salt. I like using a fork—it helps break up any clumps.
- Add the wet ingredients in the egg, pour in the almond milk, maple syrup, and vanilla extract. Stir until everything is fully combined and the batter looks smooth and chocolatey. If you’re using chocolate chips or nut butter, stir them in now or drop them right on top.
- Microwave the magic mug on high for 60–90 seconds. Start with 60 seconds and check the texture—if the top still looks wet, microwave in 10-second bursts. The cake should rise and look fluffy but slightly gooey in the center if you like a molten texture.
- Let your mug cake cool (just a bit) to rest for 30 seconds before diving in. This lets it finish cooking and avoids burning your mouth on that first excited bite.
Notes
- This mug cake is versatile; feel free to customize it with your favorite mix-ins or toppings!
- For a vegan option, use flax egg instead of a regular egg.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 186mg