Chocolate Protein Mug Cake in 60 Seconds

After the gym, you’ll find me chugging a “lazy girl protein shake” — meaning I add a scoop of protein powder to a cup of water, mix it around a few times, and drink the chunky concoction. I know, I know that’s what shakers are for, but do I really want to wash another dish?

But sometimes I’m in the mood for an extra treat, which is where this protein mug cake comes in. You can whip it up in a few minutes, and indulge!

While total calories will depend on the ingredients you decide you use, my protein mug cakes typically are about 200-300 calories with 30 grams of protein, which is better than your average packaged protein cookie. The cake is a fairly big portion, so you can cut the recipe in half if you want a lighter dessert!

How to Make a Protein Mug Cake

A mug cake is just what it sounds like — a cake that you make in a mug! I prefer to use wide, shallow mugs or bowls so that the batter cooks more evenly. Since the cake will expand when microwaved, it’s best to use an oversized mug.

If you’re using a tall, skinny mug, you’ll want to microwave for 30 seconds, and then remove from the microwave and mix the batter before microwaving for another 15 seconds. While the cake won’t look as pretty, this will assure that the bottom cooks.

This protein mug cake recipe is super simple. Just mix up all the ingredients, add the batter to a microwave-safe mug or bowl, and microwave to cook!

There are a few things to keep in mind when making a protein mug cake:

• Protein: I use whey protein because it mixes well. If your protein has a chalky texture when mixed into a shake, it will give the cake a chalky (and likely unsatisfying) texture.
• Flour: Using a little flour makes the texture more cake-like and less dense. If a serving size of your protein is a large scoop (35+ grams), you may want to add ½-1 tablespoon more flour. 
• Sweetener: You can use any sweetener you want. Stevia is low in calories. I prefer natural sweeteners over refined sugar, and will often use honey.
• Cook time: It’s extremely easy to overcook a mug cake. Ere on the side of caution and after the initial 30 seconds microwave in small intervals. Nothing in the recipe is dangerous to eat raw, so it’s fine for your cake to be undercooked and gooey! The cake will solidify a little as it cools.
• Mug size: Like mentioned above, it’s best to use an oversized mug or a bowl to make your cake. This will help it cook evenly and keep the mug from overflowing.
• Topping: I love to add a scoop of Greek yogurt! Whipped cream is another good option.

Protein Mug Cake Recipe Ideas

You know I’m always going to suggest all chocolate everything, but if you’re not a chocoholic like me, here are a few more protein mug cake recipe variations.

• Mocha: 1 scoop chocolate protein powder, 1 tablespoon cocoa powder, and ½ teaspoon instant coffee granules
• Peanut butter cup: 1 scoop chocolate protein powder, 1 tablespoon cocoa powder, and 1 tablespoon peanut butter powder
• Lemon poppyseed: 1 scoop vanilla protein powder, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon poppy seeds
• Mixed berry: 1 scoop vanilla protein powder, chopped strawberries, blueberries
• Pumpkin spice: 1 scoop vanilla protein powder, ½ teaspoon pumpkin spice seasoning

What Else Can You Make with Protein Powder

Protein powder is so versatile! Here are a few more of my favorite protein powder recipes:

• Protein powder coffee
• Protein powder pancakes
• Protein overnight oats

What are your favorite ways to use protein powder?

Print Pin

5 from 2 votes

Chocolate Protein Mug Cake

Have your cake and eat it too with this protein mug cake! It has around 25 grams of protein per serving.

Course Dessert

Prep Time 1 minute

Cook Time 1 minute

Servings 1

Ingredients

• 1 scoop protein powder
• 1-2 tbsp flour
• 1 tbsp cocoa powder
• 1/2 tsp baking powder
• 1 tbsp sweetener
• 1 tbsp chocolate chips (optional)
• 1/2 tsp vanilla
• 1/4 cup almond milk
• 1 dash salt
• 1 scoop Greek yogurt (optional topping)

Instructions

• In a bowl, combine all the ingredients. The batter will be runny.
• Grease a microwave-safe mug or mug with cooking spray. Pour the batter in the mug. If you’re using a bowl, you can cook the cake in the same bowl you mixed the ingredients in.
• Microwave on high for 30 seconds. Microwave in 15-second intervals until the cake is not soft in the middle. Typically the mug cake is done in 45-75 seconds, though it varies based on your microwave and the shape of your dish. I like to mix my cake between 15-second intervals (as needed) for more even cooking.

Notes

The flour reduces the chalky texture protein may cause. The amount needed will depend on how big your scoop of protein is.

The serving is fairly large. Cut the recipe in half for a lower calorie snack.