Peanut Butter Protein Mug Cake

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5 from 1 vote

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www.theconsciousplantkitchen.com

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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Prep Time5

Cook Time2

Total Time7

Servings: mug cake

Calories: 272.2kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition