Description
A rich, fluffy chocolate cake made in a mug in under 3 minutes. Packed with 23g of protein, it’s the perfect quick dessert or snack to satisfy any chocolate craving.
Ingredients
Scale
3 tablespoons oat flour
2 tablespoons chocolate protein powder
1 tablespoon cacao powder
1/2 tablespoon coconut sugar
1/2 teaspoon baking powder
2 tablespoons chocolate chips
1/4 cup unsweetened almond milk
Instructions
- Stir together the oat flour, protein powder, cacao powder, coconut sugar and baking powder in a small mug or ramekin.
- Pour in the almond milk and half the chocolate chips. Stir until thoroughly combined.
- Top with remaining chocolate chips.
- Microwave for 60 seconds on high power and then in :10 second intervals thereafter until the batter reaches the top of the mug or ramekin (70-90 seconds total).
- Let cool for 60 seconds. Top with coarse salt, nut butter, or ice cream if desired and enjoy warm.
Notes
- For a fluffier cake, ensure your baking powder is fresh.
- Do not over-microwave. Cook in short bursts after the first minute to avoid toughness.
- Use a mug that holds at least 12 oz to prevent overflow.
- Substitute dairy-free chocolate chips and ensure protein powder is plant-based for a vegan version.
Nutrition
- Serving Size: 1 cake
- Calories: 324 kcal
- Sugar: 18 g
- Sodium: 331 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 23 g