Rich, gooey Protein Mug Cake made with protein powder, coconut flour, and cocoa powder. A 2-minute dessert that’s healthy and delicious!
Let me just say, this Protein Mug Cake has saved me on more occasions than I care to admit. Picture this: It’s late, the kitchen’s quiet, and you’re hit with a craving so intense that you’re seconds away from raiding the snack drawer. Sound familiar? That’s where this recipe swoops in like a superhero.
The first time I made it, I was skeptical. Could a protein-packed cake really taste like an indulgent treat? Spoiler: it can. I remember standing in my kitchen, staring at the mug in the microwave, half-expecting it to explode. But when the timer beeped and I took that first bite, I was hooked. It was warm, chocolatey, and perfectly gooey in the center—basically, everything I wanted without the side of guilt.
Now, it’s my go-to when I need something sweet but don’t want to derail my day. The best part? You can tweak it a million ways to suit your mood (or whatever random ingredients you have on hand). Plus, it’s so fast, you’ll have dessert before you can even think about making bad decisions.
Why You’ll Love This Protein Mug Cake Recipe?
- Lightning Fast: Dessert in two minutes? Yes, please.
- Healthy-ish: It’s packed with protein, so you can call it a snack and not feel bad.
- Customizable: Want more chocolate? Extra gooeyness? You’ve got options.
- No Leftovers: Just the right size to satisfy your craving without tempting you later.
- Microwave or Oven: Because sometimes you want it fast, and sometimes you’re feeling fancy.
Ingredient Notes:
Let’s break down what makes this mug cake tick (and taste amazing):
- Protein Powder: This is the main character. Use your favorite—chocolate, vanilla, or even something fun like cookies and cream.
- Coconut Flour: Keeps the texture light and fluffy while adding a touch of sweetness. Bonus: it’s gluten-free!
- Sweetener: I usually go for erythritol, but anything granulated works. Stevia, monk fruit, or even plain sugar if you’re not watching calories.
- Cocoa Powder: Chocolate lovers, this one’s for you. Adjust the amount to match your chocolate obsession.
- Egg: It holds everything together and gives that classic cake texture. Don’t eat eggs? A flax egg works just as well.
- Milk: Use whatever’s in your fridge—almond, oat, soy, or regular dairy. They all work.
- Chocolate Chips (Optional): These are like the sprinkles on a cupcake—totally unnecessary, but why wouldn’t you?
How To Make Protein Mug Cake?
Step 1. Prep Your Mug
Start by greasing a deep mug or small bowl with cooking spray or a bit of oil. Trust me, this step will save you from scraping dried cake off the sides later.
Step 2. Mix the Dry Ingredients
In a small mixing bowl, whisk together the protein powder, coconut flour, cocoa powder, baking powder, and sweetener. This step might feel unnecessary, but no one likes biting into a random clump of dry powder.
Step 3. Add the Wet Ingredients
In another bowl, whisk the egg and milk together until smooth. Pour this mixture into the dry ingredients and stir until everything’s well combined. The batter should be thick, but not overly stiff.
Step 4. Add Toppings (Optional)
Feeling fancy? Toss in a few chocolate chips, a dollop of peanut butter, or even a sprinkle of cinnamon. These little extras make it feel like a dessert from your favorite café.
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Step 5. Microwave or Bake
- Microwave: Transfer the batter to your prepared mug and microwave on high for 60 seconds. If it’s still a little wet in the center, microwave in 10-second bursts until it’s just set.
- Oven: Pour the batter into an oven-safe dish and bake at 180°C (350°F) for 10-12 minutes.
Step 6. Enjoy It Fresh
Grab a spoon and dig in while it’s warm. The gooey center is where all the magic happens, so don’t wait too long!
Storage Options:
Honestly, this mug cake is best enjoyed fresh, but if you absolutely have leftovers (unlikely):
- Refrigerate: Cover and store in the fridge for up to 24 hours. Reheat in the microwave for 10-15 seconds.
- Freezer: Not ideal, but if you must, wrap it tightly and freeze. The texture won’t be the same, though.
Variations and Substitutions:
Want to mix things up? Here are a few fun ideas:
- Switch the Protein Flavor: Try peanut butter protein powder for a nutty twist or vanilla for something lighter.
- Add-Ins: Stir in some crushed nuts, shredded coconut, or even dried fruit for texture.
- Sugar-Free: Use stevia or monk fruit for a low-calorie option.
- Dairy-Free: Almond milk, coconut milk, or oat milk work perfectly.
- Egg-Free: A flax egg (1 tbsp flaxseed + 3 tbsp water) keeps it vegan-friendly.
What to Serve with Protein Mug Cake?
This mug cake is fantastic on its own, but a little extra never hurts:
- Greek Yogurt: Adds creaminess and even more protein.
- Fresh Fruit: Strawberries, raspberries, or sliced bananas take it up a notch.
- Nut Butter Drizzle: A spoonful of almond or peanut butter makes it feel extra indulgent.
- Whipped Cream: Because sometimes, you just need a little fluff on top.
Frequently Asked Questions:
Can I make this vegan?
Totally! Use a plant-based protein powder, a flax egg, and non-dairy milk.
Why is my mug cake rubbery?
Overcooking is usually the culprit. Start with 60 seconds and check. Better underdone than overdone!
Can I double the recipe?
Yep! Just use a bigger mug or bowl and cook for a bit longer. For microwaving, start with 90 seconds and add 10-second intervals.
So, are you ready to whip up this Protein Mug Cake and crush those late-night cravings? Give it a go, try your own twist, and let me know how it turns out! Snap a pic and share—I can’t wait to see your creations.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Protein Mug Cake
Ingredients
- 1/4 cup protein powder 32-34 grams, any flavor of choice
- 1 tablespoon coconut flour
- 2 tablespoons granulated sweetener e.g., erythritol, stevia, or sugar
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons cocoa powder adjust based on desired chocolate flavor
- 1 large egg or substitute with 1/4 cup egg whites or 1 flax egg
- 1/4 cup milk dairy or non-dairy, based on preference
- 1 tablespoon chocolate chips optional
Instructions
Microwave Method
Prepare the Mug
- Grease a deep mug or small cereal bowl with cooking spray or a small amount of oil to prevent sticking.
Combine Dry Ingredients
- In a mixing bowl, combine the protein powder, coconut flour, cocoa powder, sweetener, and baking powder. Mix thoroughly to ensure the ingredients are evenly distributed and lump-free.
Incorporate Wet Ingredients
- In a separate bowl, whisk the egg with the milk until smooth. Pour the wet mixture into the dry ingredients and stir until fully combined. The batter should have a thick yet smooth consistency.
Transfer to the Mug
- Pour the batter into the prepared mug or bowl. If desired, sprinkle chocolate chips or other toppings over the batter.
Cook in the Microwave
- Place the mug in the microwave and cook on high for 60 seconds. Check the texture; if the center remains slightly undercooked, microwave in additional 10-second intervals until the cake is set but still moist.
Serve and Enjoy
- Allow the mug cake to cool for a minute before enjoying. Serve warm for the best texture and flavor.
Oven Method
Preheat the Oven
- Preheat your oven to 180°C (350°F).
Prepare the Dish
- Grease an oven-safe dish with cooking spray or oil.
Combine Ingredients
- Follow steps 2 and 3 from the microwave method to prepare the batter.
Bake the Cake
- Pour the batter into the prepared dish and bake for 10-12 minutes, or until the cake is set but retains a soft, moist texture.
Serve and Enjoy
- Let the cake cool slightly before serving. Enjoy warm for the best experience.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
