Chocolate Protein Powder Mug Cake

This fluffy chocolate protein powder mug cake bakes in a flash and will satisfy those dessert cravings without any guilt! This cake bakes right in the mug you eat it from, and all you need are a few ingredients, a few minutes, and a microwave!

Jump to:

• Satisfy Your Chocolate Cravings
• 🥘 Ingredients
• 🔪 How To Make Chocolate Protein Mug Cake
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• ❓ FAQ
• 📖 Recipe Card
• 💬 Reviews

Satisfy Your Chocolate Cravings

If you have a sweet tooth - like I do - the hardest part of health-conscious eating is not giving in to the pesky dessert cravings.

With this chocolate protein powder mug cake, you can have your cake and eat it, too, without feeling bad about it!

You may have seen the personal mug cake mix sold at your local grocery store. Big brands are jumping on board because they have become so popular (for good reason)!

Don’t overpay for the pre-packaged stuff that’s high in sugar and additives when you can make it at home with practically no effort!

🥘 Ingredients

These are just a few super easy-to-find ingredients; you likely have most of them in your pantry. This recipe is pretty flexible if you need to make substitutions due to dietary restrictions.

• 6 tablespoons All-Purpose Flour - Spelt flour, oat flour, or coconut flour will work just as well.
• 3 tablespoons Chocolate Protein Powder - There are thousands of brands out there; use your favorite if you have one. Brands like IsoPure, Optimum, GNC, Orgain, Phormula-1, and Impact (plus plenty more) offer great chocolate products.
• ½ teaspoon Baking Powder - A common leavening agent used in baking. The cake will be much denser without it, but don’t worry, such a small amount has very few carbs and can still be used in carb-conscious baking.
• ¼ teaspoon Salt - Table salt will work just fine.
• 2 teaspoons Sugar - Granulated sugar can be substituted with Swerve sweetener if you are watching your sugar.
• 2 tablespoons Coconut Oil - Normally found next to the olive oil at the grocery store. It can be substituted with applesauce if coconut oil is not an option.
• 6 tablespoons Milk or Water - Almond milk, oat milk, or coconut milk will all work perfectly well in this recipe. Milk is much creamier than water and will give your mug cake a richer flavor, but if you are watching calories or carbs (or if you’re out of milk), you can use water, and it will bake just fine.
• ½ teaspoon Vanilla Extract - Vanilla and chocolate may be opposites, but in small amounts, it helps the other flavors stand out! If you don’t have vanilla extract, this mug cake will still taste alright, but the vanilla really helps tie it all together.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Chocolate Protein Mug Cake

The only tools you will need here are a mug, a spoon, and a microwave. If it’s easier to mix the batter in a mixing bowl and pour it into the mug before microwaving, you can also do that.

1. Mix dry ingredients. In your mug, mix the 6 tablespoons all-purpose flour, 3 tablespoons chocolate protein powder, ½ teaspoon baking powder, ¼ teaspoon salt, and 2 teaspoons sugar until well combined.
2. Add liquid ingredients. Next, add 2 tablespoons coconut oil, 6 tablespoons milk or water, and ½ a teaspoon of vanilla extract to the dry ingredients and stir until fully combined. Transfer the mixture to the mug now if using a mixing bowl.
3. Cook the cake. Microwave the batter on high for 90 seconds to 2 minutes, depending on your microwave. When the cake is ready, it will be fluffy and spring back when touched.
4. Cool slightly. Allow the cake to sit in the microwave for 1 additional minute so that it can cool and set before eating.

This mug cake goes great with vanilla ice cream, whipped cream, or try my simple vanilla nice cream for a healthy alternative. Grab your mug cake and a spoon, then kick back and enjoy!

💭 Angela's Pro Tips & Recipe Notes

1. Testing for Doneness: Ensure your cake is perfectly cooked by using the toothpick test. Insert it into the center of the cake; if it comes out with wet batter, continue microwaving in 10-second bursts until the toothpick is clean.
2. Flavor and Texture Enhancements: Boost your mug cake's taste and texture! Consider adding shredded coconut or slivered almonds for a delightful crunch. For a decadent touch, create a molten center with a spoonful of peanut butter, nut butter, or chocolate chips placed in the middle of the batter before cooking. Remember, the molten center will be quite hot after microwaving!
3. Oven Alternative: No microwave? No problem! Bake your mug cake in an oven-proof ramekin at 350℉ (175℃) for 12-15 minutes. While oven-baked mug cakes might be denser, they're equally satisfying and delicious.

🥡 Storing & Reheating

Any time you store a mug cake, wrap it tightly with plastic wrap to keep the air from drying it out. The cake will keep just fine at room temperature for 3-4 days; after that, it begins to become dry.

Refrigerating a mug cake may give you an extra day or so, but it isn’t necessary unless you want to eat it chilled.

I do not recommend reheating a mug cake because it tends to become rubbery and over-baked. Don’t worry, they taste great cold! However, if you add a molten center, as mentioned in the tips above, you can microwave it for 10-20 seconds just to get the inside to melt.

Freezing

If you want to freeze your mug cake later, cover it tightly in plastic wrap or foil. Eat it within 3-4 months for maximum flavor.

Thaw the cake in the refrigerator overnight; it will take a few hours.  If you are in a hurry, you can thaw the mug cake on the counter, but be sure to eat it within a couple of hours for maximum freshness.

❓ FAQ

📖 Recipe Card