Protein mug cake
Be the first to rate it
A single-serving chocolate mug cake made with protein powder and coconut oil. It cooks in the microwave and keeps for a few days when wrapped.
Ingredients
- 6 tablespoons all-purpose flour (spelt, oat, or coconut flour also work)
- 3 tablespoons chocolate protein powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons sugar (Swerve can substitute)
- 2 tablespoons coconut oil (applesauce can substitute)
- 6 tablespoons milk or water
- ½ teaspoon vanilla extract
Equipment
- mug
- whisk
Directions
- Stir the dry ingredients together in a mug or small bowl until evenly mixed.
- Add the coconut oil, milk or water, and vanilla and stir until fully blended.
- Microwave on high for 1½ to 2 minutes, adding 15 to 30 second intervals if needed, until the cake is fluffy and springy.
- Leave it in the microwave for 1 minute, then serve warm or cooled.
Notes
Storage: wrap tightly, room temperature 3 to 4 days; reheating not recommended (rubbery). Freeze wrapped up to 3 to 4 months; thaw overnight in the refrigerator. Safety: raw flour; cook through.