Dessert, Snack
Protein Mug Cake
This moist and chocolatey Protein Mug Cake will satisfy your cravings while fitting your macros. Packed with over 30 g of protein, this low calorie recipe is vegan, gluten-free and eggless. It's ready in under 2 minutes!
2 minTotal
1serving
Balanced
279
kcal
- ½ banana ripe
- 1 scoop (30 g) protein powder chocolate, see notes*
- 2 tbsp (15 g) oat flour or preferred flour
- 1 tbsp cocoa powder
- ½ to 1 tbsp preferred sweetener if necessary, see notes*
- ⅓ tsp baking powder
- ¼ cup (60 ml) milk of choice
- a pinch of salt
- 1 tsp chocolate chips optional
- Grease a a microwave-safe mug or ramekin with oil or cooking spray, or use a non-stick mug.
- In the mug, mash the banana and combine with protein powder, oat flour, cocoa powder, sweetener, baking powder and salt. Mix well.
- Add the milk and stir until the batter is smooth and free of lumps. Top your cake with chocolate chips, if desired.
- Place the mug in the microwave and cook on high for approximately 50 to 90 seconds, or until the cake has risen and is set in the center. Microwaves may vary, so adjust the cooking time accordingly. Do not overcook it.
- Carefully remove the mug from the microwave (it will be hot!) and allow it to cool for a minute or two before serving.
279
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.
- Protein powder choice. Use flavored protein powder (chocolate or vanilla) for the best taste. Vegan, casein, or blends work best for a soft texture; avoid whey isolate.
- Oven baked mug cake. Preheat oven to 350°F (180°C) and bake in an oven-safe ramekin for 12-15 minutes.
- Storage directions. Best enjoyed fresh. If needed, refrigerate in an airtight container for up to 1 day and reheat gently.