Chocolate Protein Mug Cake
⏱ 5 min💪 25g protein per serving🔥 ~270 cal🍽 1 mug cake
Every protein mug cake recipe on the internet produces a dry sponge, because protein powder overcooks in seconds. The fix is Greek yogurt in the batter and pulling it out of the microwave while the top still looks slightly underdone. It sets as it cools.
Ingredients
- 1 scoop (about 30g) chocolate protein powder
- 2 tbsp oat flour
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1 large egg
- 3 tbsp plain Greek yogurt
- 2 tbsp milk
- 1 tsp maple syrup
- 1 tbsp chocolate chips
Instructions
- Whisk the protein powder, oat flour, cocoa powder, and baking powder together directly in a large microwave-safe mug.
- Add the egg, Greek yogurt, milk, and maple syrup. Stir until no dry pockets remain at the bottom.
- Scatter the chocolate chips on top and press them in slightly.
- Microwave on high for 60 seconds. Check it. If the center is still wet, go another 10 to 15 seconds and no more.
- Let it sit 2 minutes before eating. It firms up considerably in that time.
Tips
- Pull it early. An underdone mug cake becomes perfect after two minutes of resting; an overdone one is a rubber puck forever.
- Use a wide mug, not a tall narrow one. Tall mugs cook unevenly and leave a raw center.
- Casein protein makes a noticeably moister cake than whey isolate here.
FAQ
- Why is mine dry and rubbery?
- It cooked too long. Ninety seconds total is the ceiling for most microwaves, and many need only 60.
- Can I make it without egg?
- Substitute 3 more tablespoons of Greek yogurt plus a tablespoon of milk. It will be denser but it works.
- Can I bake it instead?
- Yes, in a ramekin at 350°F for about 12 minutes. The texture is better but you lose the 90-second appeal.
