Protein Mug Cake
I’ve been really into mug cakes lately, and since summer is around the corner, a protein mug cake recipe felt timely. This protein mug cake is ready in minutes and is the perfect sweet treat for anyone who’s watching their macros.
I enjoy this recipe the most right out of the microwave, when it’s still warm and the chocolate chips are perfectly melted. Add a scoop of whipped cream and/or a spoonful of peanut butter on top and you’ll be in heaven!
Cooking Your Protein Mug Cake to Perfection
When I think of a mug cake, I want it to be warm and gooey. To achieve this perfect texture, I like to heat these mug cakes in my microwave for about 50 seconds. I also usually do a quick check at 30 seconds to see how it’s rising.
This helps make sure you don’t overcook your mug cake and helps prevent the batter from overflowing.
However, cook time can vary based on your microwave! Different microwaves have different wattages and can vary from 600 to 1200 watts.
The higher the watts, the faster your mug cake will cook. My microwave cooks at 1200 watts and is from 2013.
Check on your mug cake after 50-60 seconds by looking at the top of the cake and seeing if it looks set. The sides may still be gooey, but that’s the way it’s supposed to be.
Err on the side of undercooking your mug cake, as it will continue to set as it cools. If you overcook your mug cake, it can get a somewhat spongy, firm texture.
Picking The Right Mug
Another factor you need to consider when making a mug cake is the mug you use!
Obviously, it needs to be microwave safe (no-metal), but it also has to be large enough. While initially the batter might not fill your mug very high, the cake will rise as it cooks in the microwave.
As long as your mug has a capacity of 12 oz. or 1 1/2 cups or more, you’re good to go. The batter shouldn’t go higher than halfway up your cup.
You also want a little extra room in your mug for toppings!! Cue the whipped cream and chocolate syrup.
Mug Cake Substitutions and Swaps
This protein mug cake recipe uses a lot of ingredients, and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.
Below are some swaps and substitutions that you can make.
- All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend or cake flour if that’s all you have on hand.
- Granulated Sugar – A bit of sugar is crucial for both the texture and flavor! You can use brown sugar if that’s all you have on hand, but I think it tastes best with granulated white sugar.
- Cocoa Powder – Any type of unsweetened cocoa powder will work! You can use regular or Dutch-processed.
- Chocolate Protein Powder – Any type of chocolate or vanilla protein powder should work! I used chocolate whey protein, but vegan or other types of protein powder work too.
- Egg White– You can use a fresh egg white or 2 Tbsp of egg whites from a carton. You can also use a flaxseed egg to make a vegan protein mug cake.
- Vanilla Extract – Other extracts can also be used in place of the vanilla extract. Feel free to use coconut extract, hazelnut extract, or even pistachio extract.
- Chocolate Chips – You can use milk, dark, or semi-sweet chocolate. I like using dark chocolate best!
Tips for Making The Best Protein Mug Cake
- Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients.
- Make sure you use a large enough mug or glass and that it’s microwave safe (metal-free). As long as your mug has a capacity of 12 oz. or 1 1/2 cups or more, you’re good to go.
- Cook time can vary based on your microwave! Different microwaves have different wattages, and can vary from 600 to 1200 watts. The higher the watts, the faster your mug cake will cook. My microwave cooks at 1200 watts.
- Top your mug cake with whipped cream, fresh banana slices, and/or chocolate syrup to make it even more delicious.
- Please see the section above for substitutions and ingredient swaps.
Let Me Know What You Think!
If you make this protein mug cake recipe, I’d love to hear what you think of it! Please leave a rating and let me know your thoughts by sharing a comment.
Don’t forget to tag me @chelsweets! Use the #chelsweets so that I can see your amazing creations on social media.
Protein Mug Cake
Ingredients
Protein Mug Cake
- 1 Tbsp all-purpose flour, spooned & leveled 8g
- 2 Tbsp granulated sugar 25g
- 2 Tbsp unsweetened cocoa powder, sifted 10g
- 1 scoop chocolate protein powder 30g
- 1/4 tsp baking powder 1g
- 1/8 tsp fine salt >1g
- 1/4 cup water, room temperature 60g
- 1 large egg white 30g
- 1/2 tsp vanilla extract or vanilla bean paste 3g
- 1 Tbsp milk or dark chocolate chips – optional 12g
Instructions
- Whisk together 1 Tbsp flour, 2 Tbsp sugar, Tbsp cocoa powder, 1 scoop chocolate protein powder, 1/4 tsp baking powder, and a pinch of salt in a small bowl.
- Add in 1/4 cup water, 1 large egg white, and 1/2 tsp vanilla. Stir together with a whisk together until smooth.
- Pour into a 12 oz or larger microwave-safe mug and sprinkle 1 Tbsp of chocolate chips over the top of the batter if desired.
- Heat for 50-60 seconds then check the doneness. If the batter is still liquid in the center, heat for an additional 5-10 seconds then check it again. Repeat until your mug cake is cooked through the center. I personally like it to still be gooey on the sides!
- Let the cake cool for a couple minutes (or else you will burn your tongue – trust me!!), then top with your favorite toppings and enjoy warm! Peanut butter, whipped cream, or chocolate sauce all work great as a topping.
Video
Notes
Tips for Making the Best Protein Mug Cake
- Make sure you use a large enough mug or glass, and that it is microwave safe (metal-free). As long as your mug has a capacity of 12 oz. or 1 1/2 cups or more you’re good to go.
- Cook time can vary based on your microwave! Different microwaves have different wattage, and can vary from 600-1200 watts. The higher the watts the faster your mug cake will cook. My microwave cooks at 1200 watts.
- Any type of chocolate protein powder should work! I used whey protein but vegan or other types of protein powder work too.
- Top your mug cake with whipped cream, peanut butter, and / or chocolate syrup to make it even more delicious.
- Please see the section above for substitutions and ingredients swaps.
Nutrition
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This is so freaking perfect!
I made this and it was so good! I used allulose as a sugar substitute and instead of the microwave, I used the air fryer. I cooked it at about 350F for 8 minutes and then 320F for about 7 minutes (I don’t like my cake gooey in the center!) And it was perfect! I added dark chocolate chunks. So yummy, I will definitely be coming back to this recipe!
I do a lot of sports & such, so this is a perfect way for me to eat protein the yummy way. It is perfect and I will come back. Also, can I use white chocolate chips or will it turn out weird? Thank you so muchh
So happy to hear you loved this recipe Cookie 🙂 Thank you for sharing!!
If you like white chocolate you can totally use it in place of the regular chocolate chips. I think that would taste great!!
In general, pretty good although mine was a tad dry, which could be solved with perhaps less cook time or a different protein powder, I’m sure.