I am convinced that everyone needs this chocolate protein mug cake in their lives. It is chocolatey, ooey-gooey, delicious, and if you can believe it…good for you! It is vegan, dairy free and gluten free and can be enjoyed for breakfast, as a post-workout snack or dessert!
Let me tell you a little story about how this recipe was born. I make myself a protein smoothie almost every morning (which don’t get me wrong…I LOVE). Meanwhile, my teenage son would occasionally microwave a processed protein muffin in a cup (no naming any brands). The delicious smell of baked chocolate cake would tease me, morning after morning, as I sipped my smoothie. Finally one morning I’d had enough, looked at the ingredients on the label of my son’s muffins and set out to make a homemade version with better for you ingredients. And so this decadent chocolate protein mug cake was born. Keep reading to find out how I added a fall twist with a quick, 3-ingredient, homemade pumpkin butter topping.
Why you’ll love this protein mug cake
It will satisfy your sweet tooth without refined sugar ingredients. While this recipe uses maple syrup, you can dial it back to one or two teaspoons according to your sweet preferences.
It packs 16 grams of protein making it a good choice for breakfast or a post-workout snack…or even dessert!
It contains 9 grams of fiber which is more than you would find in a processed version.
It comes together with only a few minimal ingredients, and a 60-90-second zap in the microwave.
You can mix the ingredients the night before and just microwave in the morning for a quick, high protein breakfast to enjoy at home or pack on the go.
You can top it with even more goodness. See ways to serve this protein mug cake below.
And finally…it is extremely fudgy, and the texture is like a gooey, slightly under-baked brownie if you take it out slightly early.
Ingredients
Chocolate protein powder– Choose a plant based protein if you want to keep the recipe vegan. I recommend a minimal ingredient chocolate protein powder, such as Vega Protein Made Simple or Truvani.
PBFit- I use this for the lower fat content without sacrificing the protein content.
Cacao powder- This is the ingredient that makes the protein mug cake super chocolatey and adds powerful health benefits. Cacao is rich in antioxidants and a good source of magnesium, iron and fiber.
Baking powder
Almond andCoconut flour- This combination works well in gluten free baked goods as they balance out the texture, resulting in a moist cake with a tender crumb. Both flours contribute to the nutrient density of the mug cake with almond flour’s healthy fats and protein and coconut flour’s high fiber content. Overall these flours provide more satiety.
Maple syrup– Use pure maple syrup to naturally sweeten this mug cake.
Plant based milk- I use almond milk but any kind of plant based milk will work. If you aren’t vegan you can substitute cow’s milk.
How to make this chocolate protein mug cake
This recipe uses baking’s one-bowl method, which I’m a huge fan of as it minimizes prep time and clean up. Hooray for only cleaning one bowl!
With this method you first combine all of the dry ingredients- protein powder, PBFit, cacao, baking powder, almond and coconut flours- in a tall, wide (emphasis on wide) mug. Note: A wider mug, or bowl, provides space for expansion, prevents overflow and allows for even baking. Also make sure that the dish you use is microwave-safe.
Mix the dry ingredients together with a whisk until evenly incorporated.
Next add the wet ingredients, the plant based milk and maple syrup, and mix until just combined. The batter will be thick, but not so thick that you can’t stir it easily. If it’s too thick simply add an extra tablespoon of plant milk.
Transfer the mug to a microwave and cook on high heat for 60-90 seconds. Check the cake at 60 seconds. If it is still wet in the center, continue to microwave the cake in 15 second increments until fully cooked through and no longer wet in the center.
Remove and top as desired.
Serving suggestions
If you want to level up your chocolate protein mug cake, I have no shortage of topping suggestions. Serve the mug cake topped with:
a dollop of non-dairy Green yogurt and berries of choice
drizzled with nut butter and topped with cacao nibs or dairy free mini chocolate chips.
sliced bananas, shredded coconut and hemp seeds
Chopped nuts or seeds (I particularly love mine topped with walnuts)
my 3-ingredient pumpkin butter and walnuts for a fall treat. Just combine 1 tablespoon of nut butter (I used almond) with 1 tablespoon of canned pumpkin purée. Drizzle with just enough maple syrup to taste, 1-2 teaspoons. Finally add 1/2 teaspoon of pumpkin pie spice (oops, that’s 4 ingredients). Stir to combine and spread atop the warm mug cake.
Chocolate Protein Mug Cake
A better-for-you rich, fudgy chocolate protein cake/muffin perfect for breakfast or a snack.
Combine the protein powder, PBFit, cacao, baking powder, almond and coconut flours in a tall, wide mug.Whisk to combine
Add the plant based milk and maple syrup and mix until just combined.
Transfer the mug to a microwave and cook on high heat for 60-90 seconds. Check the cake at 60 seconds. If it is still wet in the center, continue to microwave the cake in 15-second increments until fully cooked through and no longer wet in the center.
Notes
This mug cake provides 270 calories, 34 grams carb, 9 grams fiber, 16 grams protein and 9 grams fat (without toppings). Note- If the batter is too thick, add 1-2 tablespoons more of plant milk.
Meet Jaime
I’m a registered dietitian who’s obsessed with all things food! From growing to recipe development, my life is centred around food and how it can nourish us from the inside out.
Combine the protein powder, PBFit, cacao, baking powder, almond and coconut flours in a tall, wide mug.Whisk to combine
Add the plant based milk and maple syrup and mix until just combined.
Transfer the mug to a microwave and cook on high heat for 60-90 seconds. Check the cake at 60 seconds. If it is still wet in the center, continue to microwave the cake in 15-second increments until fully cooked through and no longer wet in the center.
Notes
This mug cake provides 270 calories, 34 grams carb, 9 grams fiber, 16 grams protein and 9 grams fat (without toppings). Note- If the batter is too thick, add 1-2 tablespoons more of plant milk.
