Chocolate Protein Cake In A Mug
A quick, single-serve chocolate protein mug cake that’s ready in minutes.
Equipment
- mug or 1–2 ramekins
- Measuring Spoons
- spoon or small whisk
- oven mitt or heatproof surface (if microwaving)
Ingredients
- 4 tsp cocoa powder
- 6 tbsp spelt, white, or oat flour or use low-carb flour for a keto mug cake
- 2 tbsp chocolate protein powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 tbsp sugar unrefined if desired
- 4 tsp additional sugar or a pinch of uncut stevia
- 2 tbsp oil or substitute applesauce or mashed banana
- 6 tbsp water or milk of choice
- 1/2 tsp pure vanilla extract
Instructions
- If baking, preheat the oven to 350°F (175°C). Grease a mug or one to two ramekins well.
- In the mug or a small bowl, whisk together the cocoa powder, flour, chocolate protein powder, salt, baking powder, and the first 2 tablespoons of sugar until evenly combined.
- Add the oil, water or milk, vanilla extract, and the remaining 4 teaspoons sugar (or a pinch of stevia) to the dry ingredients; stir until a smooth batter forms.
- If you mixed in a bowl, transfer the batter to the prepared mug or ramekins.
- For the microwave: cook on high for about 2 minutes, or until the cake is set and springs back slightly when touched (microwave times vary).
- For the oven: bake at 350°F (175°C) for about 12 minutes, or until a toothpick comes out clean and the cake is springy.
- Serve warm straight from the mug or loosen the edges with a knife after cooling and remove if desired; top as you like.
Notes
- Yield is one large mug cake or two smaller servings.
- Microwave wattage affects cook time; start with 2 minutes and adjust.
- Applesauce or mashed banana can replace oil for a lighter texture.
- Use unrefined sugar for a less-processed option.
- For a keto version, substitute low-carb flour and keto-friendly sweetener.