Chocolate Protein Mug Cake
Quick note before we dive into the how-to…
This recipe is in no way meant to serve as a “healthier” substitute for the times you’re craving an authentic mug cake with regular flour, sugar, butter, etc. If that’s what you’re craving, I have a recipe for that here.
This recipe is for the times when you genuinely want something chocolate-y and on the sweeter side, but also want to feel a bit more satiated and energized afterwards (love having this as a pre- + post-workout breakfast/snack!).
Additionally, this recipe shouldn’t be seen as “morally superior” to the other mug cake linked above. One is not “better” than the other simply because of a few changes in ingredients. They’re 2 different recipes that fulfill 2 very different purposes.
If what you’re truly craving is a classic, good old-fashioned chocolate mug cake, click on the link above and go make that recipe (because we allow ourselves to fully honor our cravings here!).
If that recipe doesn’t sound super appetizing right now or like it will satisfy the craving you have in this exact moment, but the one posted on this page will, then go ahead and keep reading for the how-to :-).
Ingredients
1/2 cup oats (blended into a fine powder)
1 scoop of protein powder of choice
1-2 Tbsp cocoa powder (depending on how chocolate-y/bitter you want)
1-2 Tbsp maple syrup
3/4 cup liquid of choice (I usually do oat milk or will substitute water if out of milk)
1/2 tsp vanilla extract
1/8 tsp salt
Chocolate chips/add-ins/toppings of choice (always love some peanut butter + drizzle of maple syrup + flaky salt)
Instructions
Start by blending the oats into a fine powder. Then add in the remainder of ingredients (*minus the chocolate chips*) & blend until smooth.
Pour the batter into a medium- to large-sized mug & stir in as many chocolate chips as your heart desires (the batter is on the thinner side so sometimes the choco chips will sink to the bottom - I like to throw a few extra chips into the batter after every 30 second interval of microwaving to make sure they’re more evenly distributed across the mug cake).
Microwave for 1-2 minutes (in 30 second intervals), watching for the batter to rise & partially set - it should look a little bubbly and still be a little liquidy at the top (will set once it cools for 1-2 mins but important to not over-microwave otherwise will be very dry & crumbly!).
Top with your favorite toppings and enjoy!