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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!

image of a chocolate protein mug cake topped with peanut butter and whipped cream

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 this 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 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 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 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.

image of a bite of a gooey chocolate protein mug cake on a spoon

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 you 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 half way up your cup.

image of chocolate cake batter being poured into a mug to make a protein mug cake in the microwave

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.

image of protein mug cake ingredients laid out on a counter
  • 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 flax seed 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 extracthazelnut 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 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.
  • 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 ingredients swaps.
image of a protein mug cake topped with peanut butter and whipped cream

Let Me Know What You Think!

If you make this protein mug cake recipe I’d love to hear what think of it! Please leave a rating and let me know your thoughts by sharing a comment.

Also please tag me @chelsweets! Use the #chelsweets so that I can see your amazing creations on social media.

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Yield: 1 Mug Cake

Protein Mug Cake

image of a chocolate protein mug cake topped with peanut butter and whipped cream

This protein mug cake comes together in matter of minutes, and is the perfect, easy and healthy dessert for one!

Prep Time 3 minutes
Cook Time 1 minute
Total Time 4 minutes

Ingredients

Protein Mug Cake

  • 1 Tbsp all-purpose flour, spooned & leveled (8g)
  • 2 Tbsp granulated sugar (25g)
  • 2 Tbsp unsweetened cocoa powder (10g)
  • 1 scoop chocolate protein powder (30g)
  • 1/4 tsp baking powder (1g)
  • 1/8 tsp salt (>1g)
  • 1/4 cup water, room temperature (60g)
  • 1 large egg white (30g)
  • 1/2 tsp vanilla extract (3g)
  • 1 Tbsp milk or dark chocolate chips - optional (12g)

Instructions

  1. 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.
  2. Add in 1/4 cup water, 1 large egg white, and 1/2 tsp vanilla. Stir together with a whisk together until smooth.
  3. 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.
  4. 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!
  5. 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.

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 Information

Yield

1

Serving Size

1

Amount Per Serving Calories 344Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 198mgSodium 687mgCarbohydrates 21gFiber 4gSugar 2gProtein 29g

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