Why is my protein mug cake dry?

Protein mug cakes tend to be a bit more dry because they typically don't contain any oil or fat. For mug cake that actually tastes like cake, use a recipe that includes an egg. This recipe intentionally includes an egg to improve the texture, and add a wholesome source of protein. To prevent dryness, make sure to take the mug cake out right at 90 seconds so it doesn't overcook.

Can you bake with protein powder?

Yes! You can absolutely bake with any type of protein powder, including plant based, whey, or beef protein powder. Baking with protein powder doesn't change the contents of the protein powder.

Should I grease the mug?

When making mug cake, you don't need to grease the mug beforehand. The cake will bake and release easily from the mug as you eat it!

Protein Mug Cake

Name: Protein Mug Cake
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: 1
Cuisine: American
Ingredients: 1 large egg; 3 tablespoon milk (I use coconut milk); 1 tablespoon maple syrup; 2 tablespoon chocolate protein powder; 2 tablespoons oat flour or gluten free baking flour; 1 tablespoon unsweetened cocoa powder; 2 teaspoons chocolate chips, optional; Pinch of sea salt

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

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!

Prep: 3Cook: 2Total: 5 minutes

Servings: 1 1x

Ingredients

1 large egg
3 tablespoon milk (I use coconut milk)
1 tablespoon maple syrup
2 tablespoon chocolate protein powder
2 tablespoons oat flour or gluten free baking flour
1 tablespoon unsweetened cocoa powder
2 teaspoons chocolate chips, optional
Pinch of sea salt

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Instructions

Whisk: In a 10-12 oz microwave-safe mug, whisk together the egg, milk, and maple syrup.
Mix: Add the protein powder, oat flour, cocoa powder, and sea salt, and fold until combined. Fold in 1 teaspoon of the chocolate chips.
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.
Serve: Let the mug cake cool for 1-2 minutes. Sprinkle with remaining chocolate chips, fresh berries, or whipped cream.

Notes

This mug cake has 22 grams of protein.
You can also use vanilla protein powder for this recipe. Do not use plain protein powder.
Depending on your microwave, you may find your mug cake cooks up a little faster or slower. If the cake is still a little liquidy on top, cook for a few more seconds.
When folding the batter in the mug, use a small spatula to press out any clumps in the batter.
If you make this with a 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.

*Nutrition information is without the chocolate chips on top.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/protein-mug-cake/