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This protein blueberry mug cake has a vanilla dough and juicy blueberries. Vegan, gluten-free and so healthy, this blueberry cake in a mug comes together in just 3 minutes!
I am an impatient guy. When I want something, I need to get it asap. Especially if I’m hungry. That’s when mug cakes come and rescue me! I love how quick and easy microwaved cakes are and I love even more when they taste so delicious like this protein blueberry mug cake.
But now, let me tell guys how I came up with this mug cake for one.
A couple of nights ago I was ravenous and wanted a quick fix dessert. I was about to make my cinnamon roll protein dip when I realized that I only had a couple tablespoons yogurt left.
Wondering what to do with my yogurt, I opened the fridge and saw a handful of blueberries. That was my trigger: blueberry mug cake with vanilla protein powder! So I quickly whipped up this microwave vegan blueberry mug cake in just a couple of minutes!
Ingredients and tips
This protein blueberry mug cake is gluten-free and one hundred percent plant based. My recipe uses just a bunch of wholesome ingredients that you probably already have at home.
Something is missing? Read further for all substitutes, tips and tricks for this blueberry mug cake ingredients.
Oat flour. For a healthier and gluten-free mug cake, this recipe uses oat flour. You can make your own oat flour (just blend the oats!) or purchase it from your grocery store. If required, make sure that you are using certified gluten-free oat flour.
Replace oat flour with spelt flour, whole-wheat flour or all purposes flour. Or use almond flour to make gluten-free and keto microwave mug cake!
Vegan vanilla protein powder. To make a more balanced and satisfying blueberry mug cake, I also added some protein powder. For this mug cake I highly recommend using plant based protein powders because they keep the dessert moist and fluffy. If you use whey protein powder, instead, your mug cake will come out quite dry.
This recipe uses vanilla protein powder because it perfectly matches the blueberries. However, you can also swap it out for unflavored protein powder (or more oat flour) plus 1/3 tsp vanilla extract.
Replace vegan protein powder with more oat flour or almond flour.
Maple syrup. Healthier than sugar, maple syrup makes this blueberry mug cake delightful sweet and moist. Replace with your favorite liquid sweeter: honey, agave syrup, date syrup or fiber syrup.
Yogurt. As an egg and banana replacement my vegan mug cake recipe uses plain, smooth yogurt. Feel free to use dairy-free or normal yogurt if dairy is not a problem for you.
Baking powder. A pinch of baking powder makes this single serve blueberry cake soft and fluffy.
Milk of choice. Make this blueberry mug cake for one with your favorite nondairy milk. Or use dairy milk if you are not vegan.
Blueberries. Prepare this mug cake with fresh or frozen blueberries.
How to make blueberry mug cake without protein powder
If you want to prepare this healthy blueberry mug cake but don’t have protein powder, swap it out for more oat flour. Or use blanched almond flour for a higher protein mug cake.
However, if you make this recipe without vanilla protein powder you will need to add 1/3 tsp vanilla extract to the batter.
How to make blueberry mug cake in the microwave
Making this healthy blueberry cake in a mug is as simple as counting from 1 to 2.
Here’s all you need to do for preparing a delicious oat flour cake in the microwave!
Step 1. In a mixing bowl combine yogurt, oat flour, vanilla protein powder, maple syrup and baking powder. Pour in milk of choice and stir to combine. Stir in your blueberries.
Step 2. Transfer to a microwave safe mug and microwave on high for 1 minute to 2 minutes 30 seconds. If the cake floods when cooking, stop the microwave and restart until completely cooked.
How to make healthy mug cake in the oven
If you do not have a microwave you can still make this blueberry mug cake for one in the oven. Bake it in hot oven at 180 Cº (350 Fº) for 12 to 15 minutes. Just make sure that you are using an oven safe ramekin or mini baking dish!
Protein Blueberry Mug Cake for One
Ingredients
- 35 grams (2 tbsp) yogurt (nondairy)
- 20 grams (3 tbsp) oat flour (see notes*)
- 20 grams (3 tbsp) vegan vanilla protein powder (see notes*) or more oat flour
- 1/2 to 1 tbsp maple syrup (or honey, to taste)
- 1/3 tsp baking powder
- 65 ml (1/4 cup) milk of choice
- 35 grams (1/4 cup) blueberries (fresh or frozen)
Instructions
- In a mixing bowl combine yogurt, oat flour, vanilla protein powder, maple syrup and baking powder. Pour in milk of choice and stir to combine. Stir in your blueberries.
- Transfer to a microwave safe mug and microwave on high for 1 minute to 2 minutes 30 seconds. If the cake floods when cooking, stop the microwave and restart until completely cooked.
Notes
- Use certified gluten-free oat flour if required.
- Replace vanilla vegan protein powder with unflavored vegan protein powder, oat flour or almond flour plus 1/3 tsp vanilla extract.
- Replacing vegan protein powder for whey protein powder is not recommended. On the microwave whey protein powder will dry and your blueberry mug cake will not come out pretty dry.
