This vanilla mug cake is the fastest way to make a delicious single-serving dessert. My family requests one after dinner almost every day!
Servings1 serving
Calories225kcal
Ingredients
Contents
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- 1 scoop vanilla protein powder 32-34 grams
- 1/2 teaspoon baking powder
- 1 tablespoon coconut flour
- 1 teaspoon maple syrup
- 1 large egg
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
Instructions
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Grease a microwave safe mug with cooking spray and set aside.
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In a small bowl, add the protein powder, baking powder, and coconut flour and mix well. Add the maple syrup, egg, milk, and vanilla and mix until combined. .
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Top with chocolate chips and microwave for 60 seconds, or until just cooked in the centre.
Notes
To make in the oven: For a baked mug cake, prep it as instructed and bake at 180C/350F for 6-7 minutes. You can also use the air fryer if you prefer.
Variations & Tips
- Vegan. Swap the eggs with one of my egg substitutes and use vegan chocolate chips.
- Dairy-free. Use dairy-free milk and plant-based protein powder.
- Birthday cake. Swap the vanilla extract for almond extract and swap the chocolate chips for funfetti sprinkles.
- Add a pinch of salt to amplify the other flavors.
- Add a scoop of vanilla ice cream or whipped cream for a more decadent treat.
- To store: While this mug cake is meant to be eaten immediately, you can store the leftover cake in the fridge for up to 1 day. Keep it covered with food wrap and reheat it in the microwave for 10 to 15 seconds before eating.
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 13g | Protein: 25g | Fat: 7g | Sodium: 457mg | Potassium: 210mg | Fiber: 3g | Sugar: 7g | Vitamin A: 270IU | Calcium: 382mg | Iron: 1mg | NET CARBS: 10g
