This chocolate Protein Mug Cake is a healthy dessert that you can enjoy for a protein-packed treat when that sweet craving hits. It is naturally gluten-free, dairy-free, refined sugar-free, egg-free, and flourless. Ready in about 3 minutes for a quick and easy healthy dessert, snack, or breakfast treat!
The Best Chocolate Protein Powder Mug Cake!
I love protein-packed desserts like this protein puppy chow, protein ice cream, protein s’mores bars, and these protein cookie dough balls, but this chocolate protein mug cake is my new favorite! It is so easy to make, cooks in under 1 minute, and is packed with 30 grams of protein!
This incredible protein mug cake recipe is made with a few simple ingredients like chocolate protein powder, dark cocoa powder, peanut butter, maple syrup, and a few more pantry ingredients. It is naturally gluten-free, refined sugar-free, and contains no eggs, no dairy, and no flour.
Don’t worry if you are not a baker since all you have to do is mix up the ingredients in a mug, cook it in the microwave for less than a minute, and boom, the mug cake is ready! It could not be easier.
This high-protein mug cake is loaded with protein and fiber and is great as a light and healthy dessert or post-workout, protein-packed snack that is ready in minutes. It tastes like a warm fudgy cake that is rich and chocolatey, and so delicious! The bursts of melted chocolate chips and a hint of sea salt take it to a whole new level.
Why you’ll love this recipe
- Easy to make in minutes, cooks in about 45 seconds.
- A protein-packed dessert you can eat every day!
- This mug cake recipe is made with a few simple pantry ingredients like protein powder and cocoa powder.
- Healthy – loaded with protein and fiber, gluten-free, refined sugar-free, dairy and egg-free, easily made vegan.
Jump to:
- The Best Chocolate Protein Powder Mug Cake!
- Why you’ll love this recipe
- Taste and texture
- Ingredients you will need
- Recommended tools for making this recipe
- How to make a chocolate protein mug cake
- Recipe tips for the best protein mug cake
- Substitutions and Add-ins
- Storing leftovers
- FAQs
- More Healthy Desserts To Try!
- Chocolate Protein Mug Cake
Taste and texture
This amazing protein mug cake is a single-serve cake that, once cooked became wonderfully fudgy and cakey with pockets of gooey chocolate from the chocolate chips. Cook it longer for a more cakey, fluffy texture. It tastes like a mix between a cake and a brownie and doesn’t taste healthy at all. It is so rich and indulgent but good for you at only 230 calories and an incredible 30 grams of protein per serving!
This mug cake has the best of everything and nobody will believe it is good for you!
Ingredients you will need
Here are the simple pantry ingredients I used to make this amazing chocolate mug cake.
- Chocolate Protein powder – Use a good quality protein powder that tastes good. You will need about 30 grams or 1 scoop. I used Orgain brand protein powder.
- Cocoa powder – 2 tablespoons unsweetened dark cocoa powder. If you do not like it super decadent and rich then don’t use dark cocoa powder, milk chocolate works fine too.
- Baking powder – Just a little bit is needed to help the cake rise.
- Milk – I used soy milk and have also tested this recipe with almond milk, but any milk will work.
- Maple syrup – to add a little bit of sweetness to the mug cake.
- Creamy peanut butter – you can also use almond butter or cashew butter instead of peanut butter.
- Pinch of salt – to help balance all of the flavors.
- Chocolate chips – any chocolate chips will work. I used dark chocolate chips, Lily’s brand.
Get the complete list of recipe ingredients and instructions in the recipe card located at the bottom of this post.
Recommended tools for making this recipe
- Measuring spoons
- Wide-mouthed, microwave-safe mug
- Spoon
How to make a chocolate protein mug cake
This is probably the easiest protein mug cake recipe you will ever make! Here are the step-by-step instructions for how to make it.
Spray the mug with cooking spray first to prevent sticking. Add all of the dry ingredients (protein powder, cocoa powder, baking powder, salt) to the mug and mix everything using a spoon or small spatula.
Add the wet ingredients (milk, maple syrup, peanut butter) and mix to fully combine into a thick cake batter.
Stir in the chocolate chips and add more for topping along with a sprinkle of sea salt, if desired.
Microwave on high for 45-60 seconds. The cooking time will depend on the mug you are using. Check the cake at around 45 seconds then continue cooking, as needed for desired consistency.
Serve immediately and enjoy!
Expert tip: The cooking time will depend on your desired cake consistency. If you prefer it fudgy then 40-45 seconds is perfect. For a cakier, fluffy texture cook it for 50-60 seconds.
Recipe tips for the best protein mug cake
- Use a larger mug with a wide opening. The cooking time will depend on the type and size of the mug you choose to use. Make sure the mug is microwave-safe (it will usually say this on the bottom of the mug).
- Spray the mug with cooking spray to prevent sticking.
- Protein powder matters – use a good quality protein powder that tastes good like Orgain or a whey protein powder like Garden Of Life that you like.
- Mix the batter in the mug or a separate bowl then transfer it to a mug if you prefer.
- If the batter looks too thick then add another splash of milk.
- Let the cake rest for 1 minute before eating since it will be hot.
- Top with some more chocolate chips that will melt from the heat and make a nice topping on the cake like frosting. So good!
- To keep the calories and sugar lower, I used Lily’s brand chocolate chips.
Substitutions and Add-ins
- Top it off – have fun with toppings like whipped cream, ice cream, chocolate sauce, peanut butter drizzle, caramel, or chopped nuts.
- Mix-ins – we love this mug cake with chopped walnuts, peanut butter chips, or dried cherries for a delicious twist. You can also stir in some strawberry or raspberry jam. So good!
- Protein powder – if you prefer it less rich then you can use milk chocolate cocoa powder and vanilla protein powder for a lighter chocolate mug cake that has the same texture but is less decadent. Note: The band of protein powder you use can affect the taste and texture of this cake.
- Dairy-free/Vegan Mug Cake – to make this cake recipe dairy-free, use a vegan protein powder, dairy-free chocolate chips, and dairy-free milk.
- Vanilla protein mug cake: for a vanilla version, swap the cocoa powder with almond flour and use vanilla protein powder. You can also add ½ teaspoon of vanilla extract for a more vibrant vanilla flavor. I found that this version needed to cook a little longer for 70-90 seconds. It was so good topped with chocolate chips.
Storing leftovers
I recommend enjoying this protein mug cake right away as the cake can become rubbery and dry when stored.
FAQs
Can this mug cake be made in a ramekin?
Although you can cook this mug cake in a ramekin, which I have tested, It does rise a lot as it cooks. Using a larger mug with a wide opening is recommended.
Is this mug cake healthy?
Yes, it is! This cake only contains 230 calories and is packed with 30 grams of protein and 5 grams of fiber per serving. It is naturally gluten-free, egg-free, refined sugar-free, and flourless.
How do you prevent mug cakes from becoming rubbery?
A rubbery mug cake is usually the result of overcooking or the wrong combination of ingredients. Make sure to measure the ingredients accurately and do not overmix the batter. When cooking the cake, start with shorter durations like 30 seconds, and continue cooking as needed, checking the cake in between.
More Healthy Desserts To Try!
- Healthy Zucchini Cake
- No Bake Peanut Butter Bars
- Chocolate Chip Pumpkin Protein Muffins
- No Bake Carrot Cake Bites
- Healthy Protein Cookie Dough
- Easy Peanut Butter Oatmeal Balls
Did you try this chocolate protein mug cake? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!
Check out all of my healthy desserts on PMG!
Print
Chocolate Protein Mug Cake
- Total Time: 2 minutes
- Yield: 1 servings 1x
- Diet: Gluten Free
Description
This Chocolate Protein Mug Cake is a healthy dessert you can enjoy for a protein-packed treat when that sweet craving hits. It is naturally gluten-free, dairy-free, refined sugar-free, egg-free, and flourless. Ready in about 3 minutes for a quick and easy dessert, snack, or breakfast treat!
Ingredients
- 30 grams of chocolate protein powder
- 2 tablespoons dark cocoa powder – unsweetened
- ½ teaspoon baking powder
- Pinch of salt
- ¼ cup milk – I used soy milk
- ½ tablespoon creamy peanut butter
- 1–2 teaspoons maple syrup
- 2 tablespoons chocolate chips – I used Lily brand
Instructions
- Spray a wide-mouth, microwave-safe, mug with cooking spray. Add the protein powder, cocoa powder, baking powder, and salt to the mug and mix.
- Add the milk, peanut butter, and maple syrup and mix well to combine into a thick, fudgy batter. Add a splash of milk if the batter looks too thick, then stir in 1 tablespoon of the chocolate chips.
- Top the cake with the remaining chocolate chips and a pinch of sea salt. Microwave on high for 40-60 seconds. Check the cake at around 30 seconds then continue cooking as needed.
Notes
- The brand of protein powder you use will impact the consistency of the batter and the flavor. If the batter appears too thick, add an extra splash of milk, if it is too watery, add 1 extra teaspoon of protein powder. The sweetness will be affected as well, so add 1 teaspoon of maple syrup and taste the batter, add more if needed for your desired level of sweetness.
- Cooking times will vary based on the size of the mug you are using as well as your microwave. I suggest cooking the cake for 30 seconds to start then continue cooking in 15-second intervals checking it in between until it is cooked to your desired consistency ( cakey vs. fudgy)
- Prep Time: 90 seconds
- Cook Time: 45 second
- Category: Healthy Desserts
- Method: Microwave
- Cuisine: American
Turned out so yummy! Such a delicious chocolaty healthy dessert! I love how the texture of the cake was moist, and not dry! This is for sure my go to recipe!
Thank you, Alana! I am so glad you liked it!
Really tasty…but I cooked it too long, so it was super dry… I was amazed at how much it rose!
Hi Vicki, I am so glad you liked it!