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- 1 scoop chocolate protein powder - 2 tablespoons almond flour - 1 tablespoon unsweetened cocoa powder - 1 tablespoon sweetener of choice (like stevia or coconut sugar) - 1/4 teaspoon baking powder - 1/4 teaspoon vanilla extract - 1 egg (or 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for vegan) - 2 tablespoons milk of choice (almond, oat, or cow's milk) - Pinch of salt - Optional: 1 tablespoon dark chocolate chips - Chocolate Protein Powder: Packed with protein, it helps build muscles and keeps you full. - Almond Flour: Low in carbs, almond flour provides healthy fats and vitamin E. - Cocoa Powder: Rich in antioxidants, cocoa can boost mood and heart health. - Sweetener: Allows for a sweet taste without added sugars, helping to control calories. - Baking Powder: Helps the cake rise, giving it that soft and fluffy texture. - Vanilla Extract: Adds flavor with no calories, enhancing the overall taste. - Egg or Flaxseed Mixture: Eggs add protein and moisture; flaxseed is a great vegan option. - Milk: Provides creaminess and helps to soften the cake. - Salt: Balances flavors, making the cake taste even better. - Dark Chocolate Chips: Optional but adds a rich chocolate taste and extra texture. - Vegan: Use flaxseed meal mixed with water instead of an egg. - Gluten-Free: Swap almond flour for a gluten-free flour blend. - Low-Carb: Replace almond flour with coconut flour, but use less. - Dairy-Free: Choose any plant-based milk like almond or oat milk. - Sugar-Free: Use a no-calorie sweetener like stevia or monk fruit. Feel free to mix and match ingredients based on your needs! {{ingredient_image_1}} This recipe is quick and easy. You will need a microwave-safe mug and a few simple ingredients. You can whip this up in about five minutes. Let’s get cooking! 1. Grease the Mug: Start by greasing your mug with non-stick spray or a little butter. This helps the cake not stick. 2. Mix Dry Ingredients: In the mug, add 1 scoop of chocolate protein powder, 2 tablespoons of almond flour, 1 tablespoon of cocoa powder, 1 tablespoon of sweetener, 1/4 teaspoon of baking powder, and a pinch of salt. Stir these well with a fork or small whisk. 3. Add Wet Ingredients: Next, crack in 1 egg or use a flaxseed mixture for a vegan option. Add 1/4 teaspoon of vanilla extract. Mix until everything is blended. 4. Incorporate Milk: Slowly pour in 2 tablespoons of your choice of milk. Stir until the batter is smooth. Make sure there are no lumps. 5. Add Chocolate Chips: If you want, fold in 1 tablespoon of dark chocolate chips. This adds a nice touch of sweetness. 6. Microwave the Cake: Place the mug in the microwave. Cook on high for 60 to 90 seconds. Check at 60 seconds. The cake should puff up and look set, but still moist in the center. 7. Cool and Enjoy: Let the cake cool for a minute. Then, dig in straight from the mug. Enjoy your delicious creation! - Watch the Time: Don’t overcook the mug cake. It can turn rubbery if you do. - Mix Well: Make sure to mix all the ingredients thoroughly. This helps the cake rise evenly. - Experiment with Milk: Different milk types can change the texture. Almond milk is lighter, while cow's milk may add richness. Now, you’re ready to enjoy a tasty Chocolate Protein Mug Cake! When making a chocolate protein mug cake, small errors can happen. Here are a few to watch for: - Overmixing: Stirring too much can make the cake tough. Mix just until combined. - Wrong measurements: Use a scale or measuring cups. Accurate amounts help the cake rise well. - Not checking the microwave: Cooking for too long can dry out the cake. Start checking at 60 seconds. You can easily boost the cake's taste. Here are some simple ways: - Add dark chocolate chips: They melt and add a rich flavor. - Use flavored protein powder: Try vanilla or peanut butter for a new twist. - Sprinkle with sea salt: A pinch on top before cooking can enhance sweetness. Microwaves can cook unevenly, so keep these tips in mind: - Grease the mug: This helps the cake slide out easily and cook evenly. - Use a wide mug: A larger surface area helps the cake cook better. - Cook in short bursts: If unsure, cook in 15-second intervals. This prevents overcooking. Pro Tips Use a microwave-safe mug: Ensure your mug is safe for microwave use to prevent any accidents or damage while cooking. Check for doneness: Every microwave varies, so start checking your cake at 60 seconds to avoid overcooking. Add toppings: Top your mug cake with fresh berries, a dollop of yogurt, or a drizzle of peanut butter for added flavor and nutrition. Experiment with flavors: Swap out the cocoa powder for different flavored protein powders or add spices like cinnamon for a unique twist. {{image_2}} You can make your Chocolate Protein Mug Cake even more fun with flavor additions. Here are some ideas: - Nuts: Chopped walnuts or almonds give a nice crunch. - Spices: A pinch of cinnamon or nutmeg adds warmth. - Extracts: Try using almond or peppermint extract for a twist. - Fruit: Add mashed banana or berries for extra sweetness. These options let you customize your cake and play with different tastes. If you have dietary needs, you can still enjoy this mug cake. Here are some simple swaps: - Vegan: Use flaxseed meal mixed with water instead of an egg. This keeps it plant-based. - Gluten-Free: Use gluten-free protein powder and ensure the almond flour is certified gluten-free. - Dairy-Free: Choose almond or oat milk for a dairy-free version. These changes make the cake suitable for many diets. Serving your mug cake can be fun and creative. Here are some ideas to make it special: - Toppings: Add a dollop of yogurt or whipped cream for creaminess. - Sauces: Drizzle chocolate or caramel sauce on top for a rich touch. - Pairings: Serve with fresh fruit or a scoop of ice cream for a treat. These suggestions can elevate your cake and make it more enjoyable. After making your chocolate protein mug cake, let it cool. If you have leftovers, cover the mug with plastic wrap. You can also transfer the cake to an airtight container. It keeps well for about 1 day in the fridge. If you want to keep it longer, store it in the freezer. To reheat, take the mug cake from the fridge. Microwave it for about 20-30 seconds. If frozen, let it thaw in the fridge overnight. Then, heat it in the microwave for around 60 seconds. Check that it is warm all the way through before enjoying. The mug cake lasts about 1 day in the fridge. If you freeze it, it can stay good for up to 1 month. Make sure to wrap it tightly in plastic wrap before freezing. When you're ready to eat it, thaw and reheat as mentioned. This way, you can enjoy a quick treat anytime! Yes, you can skip the protein powder. Use extra almond flour instead. You might need to adjust the liquid to keep it moist. This will change the flavor and protein content. To make more servings, multiply each ingredient by the number of servings you want. Use a bigger bowl and mix it all well. Then, divide the batter into separate mugs. Each mug will cook for the same time. You can use flaxseed meal as an egg replacement. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. This will give you a nice texture without eggs. This blog post covered all you need for a delicious mug cake. We explored each ingredient's benefits and suggested easy swaps for dietary needs. The step-by-step instructions help you cook with ease and achieve great texture. I shared tips to avoid mistakes and enhance flavor, plus ideas for fun variations. Finally, proper storage and reheating tips ensure your treats last. Now, you’re ready to enjoy your mug cake and share it with friends!

Choco Power Mug Cake

A quick and easy chocolate mug cake packed with protein, perfect for a healthy dessert.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 1
Calories 250 kcal

Ingredients
  

  • 1 scoop chocolate protein powder
  • 2 tablespoons almond flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon sweetener of choice
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • 1 egg egg or flaxseed meal mixture
  • 2 tablespoons milk of choice
  • 1 pinch salt
  • 1 tablespoon dark chocolate chips (optional)

Instructions
 

  • Start by greasing a microwave-safe mug with a little non-stick spray or butter to prevent sticking.
  • In the mug, combine the protein powder, almond flour, cocoa powder, sweetener, baking powder, and salt. Mix well with a small whisk or fork.
  • Add the egg (or flaxseed mixture) and vanilla extract to the dry ingredients and stir until fully combined.
  • Slowly pour in the milk and mix until the batter is smooth. Ensure there are no lumps left in the mixture.
  • If using, fold in the dark chocolate chips for extra indulgence.
  • Microwave the mug cake on high for about 60-90 seconds. Start checking at 60 seconds; the cake should rise and look set but still moist in the center.
  • Allow the mug cake to cool for a minute before enjoying it straight from the mug.

Notes

For a vegan option, use flaxseed meal instead of egg.
Keyword chocolate, mug cake, protein