Description
A quick and easy 5-minute chocolate protein mug cake made with almond flour and chocolate protein powder, perfect for a single serving dessert or snack that’s gluten-free, high-protein, and ready in under two minutes using a microwave.
Ingredients
Dry Ingredients
- 3 tablespoons almond flour
- 2 tablespoons chocolate protein powder
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar (or coconut sugar)
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon salt
Wet Ingredients
- 1 tablespoon oil
- ¼ cup unsweetened almond milk
- ½ teaspoon vanilla extract
Additional
- 2 tablespoons chocolate chips (divided)
Instructions
- Mix Dry Ingredients: In a large, microwave-safe mug (at least 12 ounces), whisk together the almond flour, chocolate protein powder, cornstarch, sugar, cocoa powder, baking powder, and salt until evenly combined.
- Add Wet Ingredients: Stir in the oil, unsweetened almond milk, and vanilla extract into the dry mixture until fully combined and smooth in texture.
- Incorporate Chocolate Chips: Mix in half of the chocolate chips gently into the batter, making sure they are evenly distributed but not overmixed.
- Microwave the Cake: Sprinkle the remaining chocolate chips on top of the batter. Microwave on high power for 60 to 90 seconds, adjusting time depending on your microwave’s wattage to avoid overcooking.
- Cool and Serve: Allow the mug cake to cool for a few minutes before eating to let it set and avoid burning your mouth.
Notes
- Microwave power varies; start with 60 seconds and increase in 10-second increments if needed.
- You can substitute granulated sugar with coconut sugar for a natural sweetener.
- Ensure your mug is at least 12 ounces to prevent overflowing.
- For a vegan option, make sure your protein powder is plant-based and use a vegan-friendly oil.
- This recipe is perfect for a quick snack or post-workout treat.
- Prep Time: 2 minutes
- Cook Time: 1-1.5 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: American
