Chocolate Mug Cake

Name: Chocolate Mug Cake
Prep time: 8 min
Cook time: 1 min 12 s
Total time: 9 min 12 s
Yield: 1
Ingredients: 1 ½ tablespoons softened butter; 1 tablespoon coconut sugar; 1 egg; 1 tablespoon (20ml) milk of choice; 1 tablespoon tapioca flour; ¼ teaspoon baking powder; 1 tablespoon cacao powder; 1 tablespoon almond flour; 2 tablespoons Chief Nutrition Smooth Chocolate Whey Protein or Dark Choc Collagen Powder; 1 ½ tablespoon dark chocolate chunks; 1 tablespoon organic cream

Chocolate Mug Cake

Sarah Bell

Author

Sarah Bell

Servings

Prep Time

8 minutes

Cook Time

1.2 minutes

This Chocolate Chunk Protein Mug Cake is perfect for when the sugar craving hits but you still want something healthy. In under 10 minutes you can have this single serving dessert made with whole food ingredients that is so a chocolate-y and delicious! 

This easy protein mug cake has a soft and fluffy cake with pools of melted chocolate in every mouthful. Mix everything together in a mug and bake it in the microwave for a fuss-free, low-mess, protein-filled delicious sweet treat! 

What's to Love About This Protein Mug Cake Recipe

high protein and fibre - with 27 grams of protein, this mug cake will cure your sweet tooth while keeping you full for longer.

quick and easy - no fancy equipment or culinary skills required (you don't even need a mixing bowl!), this high protein dessert comes together in no time! Perfect for when you're in the mood for a little treat but don't have much time or energy for baking.

gluten free and refined sugar free - sweetened with just a little coconut sugar, this recipe is refined sugar free as well as being gluten free. 

Ingredients

1 ½ tablespoons softened butter
1 tablespoon coconut sugar
1 egg
1 tablespoon (20ml) milk of choice
1 tablespoon tapioca flour
¼ teaspoon baking powder
1 tablespoon cacao powder
1 tablespoon almond flour
2 tablespoons Chief Nutrition Smooth Chocolate Whey Protein or Dark Choc Collagen Powder
1 ½ tablespoon dark chocolate chunks
1 tablespoon organic cream

Directions

Add the butter to a mug and place into the microwave for 20 seconds or until melted. Add the coconut sugar to the butter and stir until it begins to dissolve (it doesn’t need to be completely dissolved).
Add the egg and milk to the mug, whisking to combine.
Use a tea strainer to sieve the tapioca flour, baking powder and cacao powder into the mug. Add the almond flour and protein powder and then stir everything until well combined. Add the chocolate chunks and stir through.
Place the mug into the microwave and microwave for 1 minute 20 seconds. Serve warm topped with a dollop of cream and dusting of cacao.

Storage

Store any leftovers in the mug, covered in the fridge for up to 3 days. Warm before eating if desired.

Recipe Note

Variations:

triple chocolate - swap half of the dark chocolate chunks for white chocolate chips. 
choc berry - add a tablespoon of chopped up strawberries (or other berries like raspberries or blueberries) to the batter and stir through before cooking. 
birthday cake - top with natural sprinkles instead of cocoa powder before serving. 
spiced chocolate - add a pinch of cinnamon to the batter and dust with cinnamon instead of cacao powder to serve.