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This Chocolate Protein Mug Cake is going to be your go-to quick healthy dessert that’s not only hassle-free, but it can be ready in 5 minutes! This is the perfect single-serving chocolate cake recipe for a high-protein diet. It is moist and very satisfying without all the guilt.
For more desserts made with added protein powder, then you should check out my chocolate chip protein cookies and my protein brownies.
Protein Mug Cake Summary
You will love how easy it is to make this Chocolate protein mug cake recipe made in the microwave. So rich and delicious it is hard to believe that it’s clean and healthy. Plus it has the added protein! Don’t like protein powder or have any handy, you can replace it with equal amounts of almond meal. or almond flour. This mug cake recipe makes a large portion and can easily be shared with no baking required.
Ingredients for the mug cake
Below is a quick list of ingredients you will need to make this microwave mug cake recipe. Full measurements are listed further down below in the recipe card.
- Semisweet chocolate chips: or you may use dark chocolate chips
- Coconut oil: or any neutral oil
- Flour: I used Coconut flour, but oat flour, almond flour, or all-purpose will work too
- Whey Protein, chocolate flavor. Vanilla flavored will work, or plant-based.
- Water or almond milk
- Baking soda
- One Egg
- Vanilla Extract, Optional
- Toppings are optional like coconut whipped cream, or vanilla Greek yogurt, option garnishes.
How to make chocolate protein mug cake
Step 1: Combine 3 tablespoons Semisweet chocolate chips and 1 tablespoon Coconut oil in a large microwave-safe mug.
Step 2: Heat in the microwave for 20-second increments until melted; stir to combine.
Step 3: Add the 2 tablespoons Whey Protein, 3 tablespoons Coconut flour , 2-3 tablespoons Water, 1/2 teaspoon vanilla (if using), and 1/8 teaspoon Baking soda to the chocolate mixture.
Step 4: Stir until thoroughly combined.
Step 3: Add 1 Egg to the chocolate mixture; stir well.
Step 4: Sprinkle with the remaining two teaspoons of chocolate chips.
Step 5: Microwave until cake is cooked through, about 1 1/2 minutes. Cool the cake for about 2 minutes before eating. Top with garnishes like mint sprigs, coconut whipped cream, or vanilla Greek yogurt if desired.
My Pro Tips
Recipe Tips
- If your mug isn’t large, I suggest you pause the microwave after 1 minute just for 2-3 seconds, then continue cooking for the rest of the 30 seconds. The cake will deflate a bit, and it will ensure that the cake won’t flow.
- It’s a large serving. If you eat half of it and decide to save the rest for another time, cover it with plastic wrap and place it in the fridge for up to 3 days. You can then reheat it for 30 seconds or so until it is heated through.
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Frequently asked questions
So many ask this question so don’t feel left out if this question has crossed your mind. A mug cake is exactly what it sounds like. It is simply a cake made in a cup and usually, the recipe will be for a single serving of cake that’s quick and easy to make in a matter of minutes in the microwave.
This Chocolate mug cake recipe is solely developed to be cooked in the microwave for 1-2 minutes. This will not work in the oven and it is really pointless to wait 15 minutes or so when you can just pop it in the microwave instead.
Yes. You can use any protein of your choice.
If you do not have coconut flour, you can use almond flour, oat flour, or any flour of your choice. Coconut flour adds moistness since protein powder tend to make any baked goods feel dry. So my first choice for a substitution would be almond flour or almond meal.
You may also like
- No-Bake Brownie Protein Bites
- Oatmeal Protein Muffins
- Homemade Chocolate Protein Bars
- Mocha Coffee Protein Shake
- Protein No-Bake Cheesecake
- Healthy Pumpkin Muffins
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it!
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Chocolate Protein Mug Cake
Ingredients
- 3 tablespoons Semisweet chocolate chips, plus 2 teaspoons for garnish (can use regular or mini sized chips)
- 1 tablespoon Coconut oil
- 3 tablespoons Coconut flour , oat flour, almond flour, or all-purpose will work too
- 2 tablespoons Whey Protein, chocolate flavor
- 2-3 tablespoons Water, start with 2, or almond milk
- 1/8 teaspoon Baking soda
- 1 Egg
- 1/2 teaspoon vanilla , Optional
- mint sprigs, coconut whipped cream or vanilla Greek yogurt, option garnishes
Instructions
- Combine 3 tablespoons Semisweet chocolate chips and 1 tablespoon Coconut oil in a large microwave-safe mug; heat in the microwave for 20-second increments until melted; stir to combine.
- Add the 2 tablespoons Whey Protein, 3 tablespoons Coconut flour , 2-3 tablespoons Water, 1/2 teaspoon vanilla (if using), and 1/8 teaspoon Baking soda to the chocolate mixture. Stir until thoroughly combined.
- Add 1 Egg to the chocolate mixture; stir well.
- Sprinkle with the remaining two teaspoons of chocolate chips.
- Microwave until cake is cooked through, about 1 1/2 minutes.
- Cool the cake for about 2 minutes before eating. Top with garnishes like mint sprigs, coconut whipped cream or vanilla Greek yogurt if desired.
Notes
- Serving size: This makes a large mug cake for a single serving. It could easily be divided into 2 servings.
- If you do not want to use protein powder, you can replace it with almond flour, or oat flour.
- If you only have vanilla protein powder, that’s fine. Add one teaspoon of cocoa powder.
- The ingredients shop doesn’t include the vanilla because it’s optional. The protein powder is usually flavored. But if you aren’t going to use any protein powder, I recommend adding a bit of vanilla.
- I like to start with 2 tablespoons of water. Depending on what flour you decide to go with, you may need to use another tablespoon of water or milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was easy to make and delicious, thank you for the recipe. I will definitely make this often!
Thanks! so glad you loved it.
Is the whey protein necessary for this recipe? I don’t have any on hand.
Thank you!
No. But you have to replace it with some sort of flour. try oats or almond
Wow the amount of saturated fat in there is unbelievable,is it 25 g? Do I have that wrong ? It looks great