This 90-second Single-serve Chocolate Protein Powder Mug Cake recipe is the best post-workout breakfast or snack with 16 grams of protein per serving and only 160 calories.
Bonus, this is also a vegan mug cake made without eggs or dairy.
I love making quick and easy snacks that help me boost my protein. Having more protein after a workout makes me feel better and it’s proven to be an important part of muscle recovery (source). I often make my Strawberry Protein Balls or Low Calorie Protein Balls and if I planned things ahead (not my forte though), I make my Overnight Oats with Protein Powder.
This protein powder mug cake is what I make when I want one of these recovery snacks, but I’d rather have something warm. It’s a protein powder alternative to my Protein Mug Cake.
What’s A Protein Powder Mug Cake?
A Protein Powder Mug Cake is a single-serving cake made in under 5 minutes using a microwave. It’s loaded with protein powder to make a great post-workout snack.
Ingredients and Substitutions
To make a delicious mug cake with protein powder, the main important thing is to use a protein powder that you already know and enjoy its flavor!
All you need for this chocolate protein powder mug cake are:
- Plant-based Vanilla Protein Powder – you can use vanilla, coconut, or chocolate flavor. This is up to your taste but plant-based, pea protein powder provides the best cake texture. We didn’t try the recipe with animal-based protein powders, like whey protein powder which usually requires more liquid to achieve the same baking texture.
- Unsweetened cocoa powder
- Crystal sweetener – to keep this recipe low in calories and sugar but still satisfying to your sweet tooth, we recommend using sugar-free crystal sweeteners like erythritol. But coconut sugar or table sugar would also work just fine. Avoid liquid sweeteners like maple syrup. They make protein powder mug cakes very dense and chewy.
- Oat flour – Oats are another great source of plant-based protein in your vegan mug cake, and you can make homemade oat flour in a minute. Other options for a keto mug cake are to use keto flour, like 1 tablespoon of coconut flour instead of the 3 tablespoons of oat flour.
- Almond milk or any non-dairy milk you have at home like oat milk, soy milk, or coconut milk.
- Baking powder
Choice of Protein Powder
I tested this recipe with plant-based protein powder only, including:
- Pea protein powder
- Almond protein powder
- Peanut protein powder
The texture of the mug cake differs based on the protein powder you use, as some are more liquid absorbent than others. So when cooking with protein powder, whether you are making this vegan mug cake or my protein overnight oats recipe, always adjust the recipe if you use a different kind of protein powder.
You only need 6 ingredients to make this protein powder mug cake recipe, and the key to success is to measure your ingredients with regular measuring spoons. We don’t recommend using the scoop provided with your protein powder because they all have different volumes and result in inaccurate measurements.
How To Make Mug Cake With Protein Powder
A mug cake with protein powder is a single-serve protein cake baked in the microwave for 90 seconds. It’s a quick and healthy way to fix a cake craving in the morning after a workout or in the afternoon.
- In a microwave-safe tall mug of at least 250 ml (1 cup) volume, stir all the dry ingredients until well combined and no lumps of protein powder show (photo 1).
- Stir in the almond milk until the batter is smooth, slightly thick, but still liquid, like a chocolate cake batter (photo 2). Note that if you are using coconut flour, the batter will be extremely thick and packed. You can stir chocolate chips in the batter at this time if desired.
- Microwave in the center of the microwave at 900W for 90 seconds or stop after the cake rises in the mug (photo 3).
- Keep microwaving by extra 10-second bursts until the center is set, not gooey or liquid. Wait 30 seconds or so before eating as the mug cake is very hot.
- Sprinkle dark chocolate chips on top if you like (photo 4). They melt on top of the hot cake in the mug and taste delicious.
Serving Ideas
This mug cake recipe is delicious plain or topped with:
- Extra chocolate chips.
- Drizzle nut butter like peanut butter or almond butter.
- Chopped nuts
- Unsweetened whipped coconut cream for a dessert-like snack.
- Ice cream
Allergy Swaps
This protein powder mug cake recipe is naturally:
- Dairy-free
- Egg-free
- Sugar-free
But if you have other dietary requirements, I listed some options below:
- Keto Protein Powder Mug Cake Option: Use your favorite keto protein powder, use 1 tablespoon of coconut flour instead of oat flour, and erythritol as a sweetener.
- Gluten-free option: Swap oat flour for certified gluten-free oat flour or use 1 tablespoon of coconut flour.
- Cocoa Allergy: You can skip the unsweetened cocoa powder and make a vanilla protein powder mug cake with this recipe. Add 1 tablespoon of extra oat flour to the recipe to replace the cocoa powder and use vanilla protein powder.
Oven-Baking Protein Powder Mug Cake
If you don’t have a microwave, you can bake this mug cake in a lightly greased oven-proof ramekin for 12 to 18 minutes at 350°F (180°C).
Keep in mind that protein cakes baked in the oven tend to be denser and packed but still delicious.
Step-By-Step Recipe Video
You can follow my detailed video to learn how to make this mug cake.
More High-Protein Recipes
I love creating high-protein recipes to fuel up. Below, I listed more easy healthy high-protein recipes for you to try:
More Mug Cake Recipes
If you like mug cakes, you’ll love these:
Like This Recipe?
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Protein Powder Mug Cake
Ingredients
- 3 tablespoons Homemade Oat Flour - note 1
- 2 tablespoons Protein Powder - note 2
- 1-2 tablespoons Crystal Sweetener of Choice - note 3
- 2 teaspoons Unsweetened Cocoa Powder - note 4
- ¼ cup Unsweetened Almond Milk - note 5
- ½ teaspoon Baking Powder
- 1 ½ tablespoons Dairy-Free Dark Chocolate Chips - optional
Instructions
- In a microwave-safe coffee mug (minimum size 1 cup/250ml), whisk together the dry ingredients: oat flour, protein powder, sweetener, cocoa powder, and baking powder.
- Whisk in almond milk until a batter forms and stir the vegan dark chocolate chips if desired, or keep the batter plain.
- Sprinkle a few extra chocolate chips on top if desired.
- Microwave on high power (800W) for about 90 seconds or stop the microwave 10 seconds after you see the cake rising to its maximum height. Remove from the microwave carefully, it is hot, and check the texture. It should be moist and soft and the top should deflate. If it is not cooked to your liking after that time, return to the microwave and cook again by 10-second bursts until done – no more than 90 seconds in total. Note that the longer you microwave the mug cake, the denser it will be.
- Serve the Protein Mug Cake immediately.
Baking option
- Preheat oven to 350°F (180°C).
- Grease an oven-proof ramekin with oil, add the cake batter and bake for 12-18 minutes until cooked through.
- Serve immediately with toppings of your choice.
Can I use sugar free maple syrup instead of any sugar?
You can use any sugar-free crystal sweetener like allulose, erythritol. The syrup could work too, but it will thin out the batter.
I made this using the Protein Works vegan chocolate protein powder (a very popular brand here in the UK), which absorbs quite a lot of liquid – so I had to add extra milk and water. It turned out a little gummy, but was quite nice.
The next day, I made it with vanilla protein powder (Holland & Barrett brand), omitted the cocoa powder, and added a little more baking powder for lift – wow! Much better texture, and more cake like.
My advice is to experiment with the liquid amount, as different protein brands vary so much in how much liquid they absorb (as you mention in the recipe). The overall texture before microwaving it should be a thick cake batter. Will definitely make this again and again!
Thank you! I so agree with you, each protein powder absorb liquid differently. I love pea protein powder, but soy, faba bean are also great but I noticed a gummy texture too if I don’t play with liquid.
It tasted AMAZING, but it was gummy/raw-texture inside, do you know what I did wrong?
It depends on the type of protein powder, and microwaving time. Some protein powder have additive like gums, and then it make food gummy. Mine has only 3-ingreident, pea proteins, vanilla flavor, natural sweetener.
Thank you so much for your reply! What protein powder do you use/recommend for baking? I used Form Performance protein and heard it was great for baking, but apparently not as nothing has worked with it.
No problem, it’s always tricky to bake with protein powder because protein powder blends are so different. My has just 3 ingredients and one source of protein – pea protein. I checked your brand, it’s a very clean and healthy protein powder as well, but you have a blend of pea and brown rice protein. Brown rice protein absorb a more liquid than pea, it will explain why it makes the mug cake heavier, a bit gummy. If you add a bit more raising agent, and water or almond milk, it should fix the texture. My protein powder is NuZest Clean Vanilla here.
Hello! Can I use buckwheat flour instead?
I haven’t tried, but I guess buckwheat might make it thick and dense.
I have made the chocolate version and it was fab!
Wanted “birthday cake” today, so used GF baking mix, TJs hemp vanilla protein powder, 1/2 t almond flavor, sprinkles vs cocoa powder and choc chips. Topped with vanilla protein/ half and half icing and a few more sprinkles. Microwaved 80 secs
Perfect!!!
Thanks for sharing your adaptation of this recipe. The birthday cake ideas sounds delicious!
Actually good! I added coconut flakes and some extra chocolate chips to mine. Really enjoyed during mid-night pump session.
Can I replace the almond milk with regular whole milk?
Probably, but I haven’t tried
This is the best mug cake I have tried so far!! Thank you!
thank you!
This is an amazing mug cake! I did take some liberties given the information from the notes section! I used the tbsp of coconut flour in place of the oat flour, Trader Joe’s Hemp Protein, added 1 Tbsp of hemp seeds, light coconut milk, added a splash of vanilla and a pinch of Himalayan sea salt. I only used 2 tsp of coconut sugar bc the hemp protein is lightly sweetened. I subbed 1 Tbsp yucan coated cocao nibs for the chocolate chips. The cake was light and fluffy and full of flavor. This is my new go to for a breakdfast mug cake. Thank you so much. I love all of your recipes!
Very very good! was looking for a protein mug cake without egg, works incredibly well. I added a little bit of salt, a dash of vanilla, and around 1/2 tbsp more of cocoa powder as it was not chocolately enough the first time around. Chocolate chips highly recommended. Would make again.