Protein Mug Cake

An easy protein mug cake that’s incredibly decadent, chocolatey, and moist. It’s made with simple ingredients, including your favorite protein powder. Ready to eat in 90 seconds!

I’m a big fan of mug cakes and regularly make my healthy chocolate mug cake for my family when they want something sweet. After making it for the 86th time, I wondered if I could somehow incorporate chocolate protein powder into a mug cake without changing the texture. I’m happy to report—it absolutely works!

This mug cake made with protein powder is my secret weapon of sweet treats. It’s easy to make, contains just a few ingredients, and it’s a simple way to boost overall protein intake!

I’m always looking for creative ways to use protein powder because I’m not a protein shake kind of person. While I regularly make my protein hot chocolate and chocolate protein pudding with protein powder, this mug cake recipe has quickly become my favorite because it’s a multi-tasking dessert! It’s soft and moist, and includes a combination of egg and protein powder to help you hit your protein goals with ease. Best of all, it’s gluten free and can easily be made dairy free, so it fits a variety of needs.

Ingredient Notes

• Egg – Use a large egg to make the cake soft and moist.
• Milk – Any milk will work, including regular or dairy free milk.
• Chocolate protein powder – You can use any chocolate protein powder in this recipe, including grass fed beef protein isolate, whey protein, or plant based protein powders.
• Oat flour or gluten free baking flour – If you make this with 1:1 gluten free baking flour, the texture will be slightly more soft and marshmallowy. If you use oat flour, it will be a little more moist and dense.
• Cocoa powder – Make sure to use unsweetened cocoa powder.
• Chocolate chips – I like using dark chocolate chips in this recipe.

See the recipe card for full information on ingredients and quantities.

Substitutions

• Egg: Need this to be egg free? I recommend using egg replacement or a flax egg. I always follow this recipe for flax eggs.
• Protein powder: While chocolate protein powder gives a little bit more flavor to the mug cake, you can use vanilla protein powder as well. Do not use plain or unflavored protein powder or the cake will be bland.

How to Make a Protein Powder Mug Cake

1. Whisk: In a 10-12 oz microwave-safe mug, whisk together the egg, milk, and maple syrup.
2. Mix: Add the protein powder, oat flour, cocoa powder, and sea salt, and fold until combined. Fold in 1 teaspoon of the chocolate chips. 
3. Cook: Microwave on HIGH for 90 seconds. Carefully remove the mug from the microwave (it will be hot) and test the texture of the cake. It should be firm and spring back when you press it. 
4. Serve: Let the mug cake cool for 1-2 minutes. Sprinkle with remaining chocolate chips, fresh berries, or whipped cream.

Recommended Toppings

You can’t have a cake without toppings! Here are some of my favorite mug cake toppings:

• Fresh berries like raspberries or sliced strawberries
• Whipped coconut cream
• Sliced bananas with a drizzle of peanut butter
• A sprinkle of chocolate chips and a dusting of powdered sugar
• A scoop of Greek yogurt for a protein boost

Baking Tips

• Microwave temp varies! You may find your mug cake cooks up a little faster or slower. If the cake has liquid on top, cook for a few more seconds.
• Use a small spatula. When folding the batter in the mug, use a small spatula to scrape down the sides. Then, press out any clumps in the batter.
• The main flavor will be the flavor of your protein powder. If your protein powder is very sweet, the cake will be also! You can eliminate the maple syrup if your protein powder is very sweet, or add more chocolate chips or a drizzle of maple syrup on top if you feel it needs more sweetness.
• Add a little bit of milk on top of the cake to moisten it up! Some protein powders are more absorbent than others. While this recipe makes a very moist cake, this can help add a bit more softness.
• Use a pot holder to take the mug out of the microwave. After it cooks, the mug will be very hot. Give it a couple minutes to cool before touching.

Make Ahead Instructions

To make the batter ahead of time, just mix everything together directly in a microwave-safe mug and cover it with a lid or food storage wrap. Store it in the fridge up to 24 hours in advance. Mix again just before cooking in the microwave. It may take an extra 10-15 seconds to cook the cake because the ingredients will be cold.

FAQs

Storage

STORE: While it’s best eaten right away, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To heat, cook it for a few seconds in the microwave until warm. Add toppings of choice!

FREEZE: Wrap the cake tightly in parchment paper or food storage wrap, then place it in a freezer-safe storage bag. Store in the freezer up to 3 months. Let it thaw in the fridge overnight. You can eat it chilled right out of the fridge, or heated for a few seconds in the microwave until warm.

More Protein Recipes

• Protein Hot Chocolate
• Protein Banana Muffins
• Bone Broth Hot Chocolate
• Chocolate Protein Overnight Oats
• Chocolate Protein Pudding

Recipe by: Noelle Tarr and Kelsey Hite / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa