Protein Mug Cake Recipe
Equipment
- 1 wide mug or ramekin
- 1 single-serve blender or a whisk
- 1 microwave
Ingredients
- 4 Tablespoons oat flour It will make this cake slightly chewy. I haven't tested this recipe with almond flour.
- 2 Tablespoons vanilla protein powder I used a sugar-free whey isolate protein powder. For a vegan protein mug cake, use a vegan protein powder; however, it will change the texture a little).
- 1 Tablespoon full-fat cottage cheese or replace with full-fat Greek yogurt or peanut butter. For a vegan recipe, use vegan yogurt.
- 1 Tablespoon sweetener stevia in the raw, honey, or maple syrup for making it vegan. TIP: If you have a sweet tooth, add 1-2 extra tablespoons of your sweetener of choice. If liquid (honey or maple syrup), it will take a little longer to cook your protein cake in a mug.
- ¼ cup unsweetened almond milk or another plant-based milk
- ½ teaspoon baking powder
- 2 Tablespoons chocolate chips (or more chocolate) I used semi-sweet chocolate chips but you can use either milk or dark chips or use vegan chocolate chips
Instructions
- In a single-serve blender, add the oat flour, protein powder, cottage cheese, sweetener, and almond milk. Blend the mixture until smooth. Add the baking powder, blending for 2-3 seconds or just until homogeneous. Do not overbeat! TIP: If not using cottage cheese, you can whisk in all the ingredients directly into the mug or ramekin.
- Pour the mixture immediately into a wide mug or ramekin and stir in 1 tablespoon of the chocolate chips. Then, add the remaining tablespoon of the chips on top.
- Microwave for 60-90 seconds or until your high-protein mug cake expands to the top of the mug or ramekin. Make sure to check every 10 seconds after 30 seconds, or until the center is set or firm. Serve right away and enjoy!
Recipe Notes
Nutrition
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