Protein Mug Cake

5 from 1 vote

This chocolate and peanut butter protein mug cake will satisfy your sweet tooth and hunger without the guilt.

Prep Time2

Cook Time2

Cooling Time3

Total Time7

Course: Snack

Cuisine: American

Keyword: protein mug cake

Servings: serving

Calories: 490kcal

Cooking spray
1 large egg
1/3 cup milk your choice
1 scoop (23g) chocolate protein powder* about 8 teaspoons
2 tablespoons all-purpose or white whole-wheat flour
1 tablespoon cocoa powder or cacao powder
1/4 teaspoon baking powder
1 tablespoon sugar coconut sugar is a bit less processed
2 tablespoons peanut butter sub: almond butter or sunbutter
Optional: mini chocolate chips
*Note: Not all protein powders have sweeteners in them so you might have to add sugar accordingly. I use Orgain brand, which has no added sugars but has 5g Erythritol.

Grease a 16-ounce mug with cooking spray. It’s important to choose a larger mug since the cake does expand significantly while it is in the microwave.
Add the milk and egg to the mug and whisk with a fork until combined.
Add the protein powder, flour, cocoa powder, baking powder, and sugar (optional) and stir thoroughly until the ingredients are completely combined.
Microwave for about 2 1/2 minutes or until the cake is cooked through (different for each microwave). It’s done if the cake springs back when you press gently in the middle.
Top the warm mug cake with some peanut butter and mini chocolate chips, if desired. Cover the cake with a napkin to help the topping melt. Allow 3-5 minutes to cool before eating.

Mug Recommendation: It’s important to choose a larger mug since the cake does expand significantly while it is in the microwave. We like these 16-ounce lead-free, microwave-safe ceramic mugs.
Gluten-Free Version: Use 1:1 gluten-free baking flour like Bob’s Red Mill brand.
Dairy-Free Version: Use plain almond milk, oat milk, or soy milk.