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–+ servings

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!  
3 minTotal
1servings
  • 212 kcal
  • P 21g
  • C 25g
  • F 4g
https://mattsfitchef.com/protein-blueberry-mug-cake/

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

  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.
  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.

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.