Protein Powder Mug Cake

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www.theconsciousplantkitchen.com

An easy chocolate Protein Powder mug cake with no eggs or dairy, 100% vegan for a protein-loaded snack or breakfast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/protein-powder-mug-cake/ or scan the QR code here ➡️

Prep Time5

Cook Time1

Total Time6

Servings: mug cake

Calories: 159.8kcal

Author: Carine Claudepierre

Equipment

Measuring Cups and Spoons

Ingredients

3 tablespoons Oat Flour note 1
2 tablespoons Protein Powder note 2
1-2 tablespoons Crystal Sweetener of Choice note 3
2 teaspoons Unsweetened Cocoa Powder note 4
¼ cup Unsweetened Almond Milk note 5
½ teaspoon Baking Powder
1 ½ tablespoons Dairy-Free Dark Chocolate Chips optional

US Customary - Metric

Instructions

In a microwave-safe coffee mug (minimum size 1 cup/250ml), whisk together the dry ingredients: oat flour, protein powder, sweetener, cocoa powder, and baking powder.
Whisk in almond milk until a batter forms and stir the vegan dark chocolate chips if desired, or keep the batter plain.
Sprinkle a few extra chocolate chips on top if desired.
Microwave on high power (800W) for about 90 seconds or stop the microwave 10 seconds after you see the cake rising to its maximum height. Remove from the microwave carefully, it is hot, and check the texture. It should be moist and soft and the top should deflate. If it is not cooked to your liking after that time, return to the microwave and cook again by 10-second bursts until done - no more than 90 seconds in total. Note that the longer you microwave the mug cake, the denser it will be.
Serve the Protein Mug Cake immediately.

Baking option

Preheat oven to 350°F (180°C).
Grease an oven-proof ramekin with oil, add the cake batter and bake for 12-18 minutes until cooked through.
Serve immediately with toppings of your choice.

Video

Notes

Note 1: You can replace oat flour with the same amount of or all-purpose flour. For a keto protein mug cake, use 1 tablespoon of coconut flour to replace oat flour, the batter will be very thick, and the mug cake will be denser.

Note 2: This recipe has been tested with pea protein powder and almond protein powder. Results will vary with other types of protein powder.

Note 3: All crystal sweeteners work, including sugar, coconut sugar, date sugar, or sugar-free allulose/erythritol for a keto option.

Note 4: If you use sweetened cocoa powder, the batter won't set as fast in the microwave (microwave for an additional 10-20 seconds), and you won't need the added sweetener in the recipe.

Note 5: Any non-dairy milk can be used in the recipe, including packaged coconut milk, soy milk, oat milk.

Baking: You can bake this mug cake at 350°F (180°C)for about 12-18 minutes in an oven-proof ramekin until set in the center.

Nutrition