This Peanut Butter Protein Mug Cake is a gluten-free, high-protein snack ready in under 5 minutes and brings over 27 grams of protein per serving with just 270 Calories with no eggs and no dairy.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Peanut Butter Protein Mug Cake
This Peanut Butter Protein Mug Cake is a gluten-free, high-protein snack ready in under 5 minutes and brings over 27 grams of protein per serving with just 270 Calories with no eggs and no dairy.
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Servings: 1 mug cake
Calories: 272.2 kcal
Ingredients
- 2 tablespoons Powdered Peanut Butter - (note 1)
- 2 tablespoons Vanilla Protein Powder - (note 2)
- ½ teaspoon Baking Powder
- 2 tablespoons Oat Flour - (note 3)
- ¼ cup Soy Milk
- 2 teaspoons Maple Syrup
Optional
- 5-6 Chocolate Chips
Instructions
- In a microwave-safe mug, add the powdered protein powder, vanilla protein powder, baking powder, and oat or almond flour.
- Add maple syrup and soy milk and whisk to incorporate. If too dry, add the extra tablespoon of milk. This will depend on the type of protein powder you used.
- Add a few chocolate chips on top, if you feel like it or skip and serve with dairy-free yogurt to boost proteins.
- Microwave at 1000W for 70-90 seconds until dry on top, and a toothpick inserted in the center comes out clean.
- Cool down for 30 seconds before eating to avoid burning yourself.
Notes
Note 1: You can use chocolate powdered peanut butter instead for a chocolate flavor.
Note 2: Any protein powder flavor and type works. I bake with pea protein powder.
Note 3: Or almond flour, this option needs only 3 tablespoons of soy milk because it’s less liquid-absorbent than oat flour.
Note 4: Any milk can be used, but soy milk adds the most protein.
Note 5: Use sugar-free maple syrup to decrease calories.
Note 6: Optional, I love the taste of melted chocolate chips on top of the peanut butter cake.
Storage: The mug cake won’t store well; it gets crumbly and dry with time. It tastes better when eaten within 20 minutes after microwaving
Air Fryer: You can air fry the mug cake in an oven-safe ramekin for 6-8 minutes at 350F (180C) or until a toothpick inserted in the center comes out clean.
Nutrition
Serving: 1mug cake | Calories: 272.2kcal | Carbohydrates: 31.6g | Protein: 26.9g | Fat: 5.6g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 0.7g | Sodium: 404.4mg | Potassium: 275.3mg | Fiber: 3.3g | Sugar: 11.2g | Vitamin A: 175.7IU | Vitamin B12: 0.7µg | Vitamin D: 0.7µg | Calcium: 369.9mg | Iron: 1.1mg | Magnesium: 46.3mg | Phosphorus: 202.9mg | Zinc: 0.6mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 6 simple ingredients to make this recipe. Here’s how to pick and swap them.
- Powdered Peanut Butter – This provides the primary peanut butter flavor for your mug cake, offering a concentrated taste without excess fat. You can use chocolate powdered peanut butter to create a chocolate-flavored mug cake.
- Vanilla Protein Powder – This is a key ingredient for boosting the protein content of your mug cake. You can use any flavor or type of protein powder you prefer; I typically bake with pea protein powder. Just be aware that different protein powders absorb liquid differently, so you might need to adjust the amount of soy milk.
- Baking Powder – This leavening agent helps your mug cake rise, giving it a light and fluffy texture in the microwave.
- Oat Flour – This forms the main structure of your mug cake. If you opt for almond flour instead, you’ll need to reduce the soy milk to 3 tablespoons, as almond flour is less liquid-absorbent.
- Soy Milk – This liquid binds all the dry ingredients together. Any plant-based milk can be used, but soy milk will contribute the most protein to your snack.
- Maple Syrup – This adds sweetness to your mug cake. For a lower-calorie option, you can use sugar-free maple syrup.
- Chocolate Chips – These are an optional addition that melt into delicious pockets, adding extra sweetness and a lovely texture to your mug cake. You can skip them if you prefer, or serve your mug cake with a dollop of dairy-free yogurt to increase the protein content even further.
How to Make Peanut Butter Protein Mug Cake
This mug cake is super simple to make, here’s how in pictures.
Stir the dry mug cake ingredients in tall mug.
Pour all the liquid ingredients.
Stir to combine into a smooth batter.
Microwave at 1000W for 70-90 seconds until dry on top.
Carine’s Tips
Let me share a few more tips for a perfect mug cake.
- Microwave Power Matters – Start microwaving at 1000W for the minimum time of 70 seconds. If your mug cake still looks wet in the center after this, microwave in additional 10-second bursts until a toothpick inserted into the center comes out clean. If your microwave has lower power, you’ll naturally need to microwave it for a longer duration.
- Adjust Liquid for Protein Powder – Recipes with protein powder can be less precise because different types of protein powder (pea, hemp, whey, etc.) absorb liquid differently. Always feel free to adjust the amount of soy milk: add a tiny bit more if the batter is too dry or crumbly, or a little more protein powder or oat flour if it’s too runny.
- Boost Sweetness or Protein – You can add a few chocolate chips on top of your mug cake for an extra touch of sweetness. Alternatively, if you want to boost the protein even more without added sugar, skip the chocolate chips and serve your mug cake with a serving of your favorite protein-rich plant-based yogurt, like soy yogurt.
- Fruity Twist – For a natural sweetness boost without extra sugar, stir in 2 tablespoons of fresh berries like raspberries or blueberries into the mug cake batter before microwaving.
- Oven/Air Fryer Option – If you don’t have a microwave, you can bake this mug cake in an oven-safe ramekin in an air fryer at 350°F (180°C) for 6-8 minutes. You can also bake it in a preheated conventional oven at the same temperature, though it will likely take longer, around 10-12 minutes. Always ensure a toothpick comes out clean.
- Chocolate Variation – To make a chocolate protein mug cake, use chocolate protein powder or chocolate-flavored powdered peanut butter.
Finally a tasty mug cake macro friendly ! I used almond flour and coconut milk (a bit more that mentioned) and it was perfect, thank you
My pleasure! I am glad you like it too.