Description
A quick and easy mug cake that’s rich and fudgy, perfect for a satisfying dessert!
Ingredients
Scale
- 1 scoop chocolate protein powder
- 1 tbsp cocoa powder
- 2 tbsp oat flour (or almond flour)
- 1/4 tsp baking powder
- 2 tbsp unsweetened almond milk (or milk of choice)
- 1 tbsp Greek yogurt (or dairy-free yogurt)
- 1/2 tbsp maple syrup (or honey)
- 1/4 tsp vanilla extract
- Pinch of salt
- 1 tbsp chocolate chips or nut butter for the center (optional)
Instructions
- Choose Your Mug: Use a microwave-safe mug that holds at least 10–12 oz to avoid overflowing. Something with tall sides works best.
- Mix Dry Ingredients: Add the chocolate protein powder, cocoa powder, oat flour, baking powder, and a pinch of salt directly into your mug. Stir well with a fork or small whisk to break up any clumps.
- Add Wet Ingredients: Stir in the almond milk, Greek yogurt, maple syrup, and vanilla extract. Mix until smooth and fully combined. The batter should be thick but pourable. If it feels too dry, add a splash more milk.
- Add Optional Fillings: For a gooey center, press a spoonful of nut butter or a few chocolate chips into the middle of the batter.
- Microwave: Cook on high for 45–60 seconds. Start checking at 45 seconds — you want the top to be just set but not overcooked. The cake will continue to cook slightly as it sits.
- Cool and Serve: Let it cool for 1–2 minutes before digging in. It’ll be warm, rich, and perfectly fudgy. Top with a dollop of yogurt, extra chocolate chips, or berries if you’d like.
Notes
- This mug cake is perfect for a quick dessert or snack.
- Feel free to substitute any ingredients based on your dietary preferences.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 290
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 10mg