Protein Blueberry Mug Cake for One
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!
Servings: 1 servings
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.
Nutrition
Calories: 212kcal | Carbohydrates: 25g | Protein: 21g | Fat: 4g