Description
This Vegan Protein Mug Cake is a quick, delicious, and nutritious single-serving dessert perfect for a protein boost any time of day. Made with plant-based protein powder, cocoa, and optional vegan chocolate chips, it offers a moist and tender texture. Ready in just under 5 minutes using a microwave or oven, this easy recipe is ideal for a healthy sweet treat without the fuss and with customizable portion sizes.
Ingredients
Smaller Serving (about half full mug)
- 4 tablespoons non-dairy milk of choice
- 2 ½ teaspoons agave syrup
- 3 tablespoons all-purpose flour
- ½ teaspoon baking powder
- Pinch of sea salt
- 2 ½ tablespoons plant-based protein powder
- 2 teaspoons cocoa powder
- Handful vegan chocolate chips (optional)
Larger Serving (very full mug)
- 6 tablespoons non-dairy milk of choice
- 4 teaspoons agave syrup
- 4 ½ tablespoons all-purpose flour
- ¾ teaspoon baking powder
- Pinch of sea salt
- 4 tablespoons plant-based protein powder
- 3 teaspoons cocoa powder
- Handful vegan chocolate chips (optional)
Instructions
- Note on the amount: You can choose to make either the smaller or the larger portion depending on your appetite or dietary goals. The larger portion contains about 50% more calories and fat than the smaller one.
- Note on the mug: Use either a 12 oz or a 16 oz mug—both work well. The batter will puff up in the microwave but will settle down once removed.
- Mix wet ingredients: Add the non-dairy milk and agave syrup into the mug first. This helps ensure an even mix and prevents dry pockets of flour at the bottom.
- Mix dry ingredients: Add the flour, baking powder, sea salt, plant-based protein powder (measured with a tablespoon, not the scoop), and cocoa powder into the mug on top of the wet ingredients. Stir thoroughly until you have a thick, uniform batter.
- Optional step: Stir in vegan chocolate chips and sprinkle a few more on top if desired for extra chocolaty goodness.
- Microwave method: Cook the mug cake in the microwave for about 1 minute and 40 seconds. Start with 1 minute and 30 seconds and add 15-second increments until the top feels dry and a toothpick inserted comes out clean or with moist crumbs. Do not overcook to maintain tenderness.
- Oven method: If you don’t have a microwave, bake the batter in an oven-safe mug or ramekin at 350°F (177°C) on the top rack for 5 to 10 minutes. Bake until a toothpick comes out clean. Use caution when removing from the oven as the mug will be hot.
- Serve: Enjoy directly in the mug or tip out onto a plate. Optionally top with a small scoop of vegan vanilla ice cream for a creamy contrast.
Notes
- This recipe offers two portion sizes to accommodate different appetites and dietary needs.
- You can substitute agave syrup for maple syrup or another liquid sweetener of choice, keeping quantities similar.
- Use a tablespoon measure for protein powder as scoop sizes vary widely across brands.
- The mug cake may puff up aggressively during cooking but will settle quickly once done.
- The nutritional info provided accounts only for the smaller portion size.
- If using the oven, watch carefully to avoid overbaking as mug cakes cook quickly.
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Vegan
