Vegan Chocolate Protein Mug Cake (Oil-free!)
This Vegan Chocolate Protein Mug Cake is so rich, moist, decadent and so delicious! It's ready in 5 minutes and is also gluten-free and no added oil. It is the perfect easy and quick dessert!
Servings: 1 mug cake
Calories: 299kcal
Ingredients
- 4 tablespoons (28g) blanched superfine almond flour (I used Bob's Red Mill)
- 1 1/2 tablespoons (12g) Sprout Living Chocolate Maca Protein Powder (see directions)
- 1 tablespoon (6g) unsweetened cocoa powder
- 1/2 tablespoon (4g) tapioca starch (this helps it be a bit fluffy and with the texture)
- 1/2 teaspoon baking powder
- pinch sea salt
- 3 tablespoons (45g) water
- 1 tablespoon (20g) pure maple syrup
- 1/4 teaspoon vanilla extract
- 1 1/2 tablespoons (23g) semi-sweet dairy-free chocolate chips (do not omit, the cake itself is very rich chocolate flavor-not too sweet, so the chips balance it perfectly)
NOTE
- This is a PROTEIN mug cake. If you are not interested in a protein mug cake, then just simply make one of my other two regular mug chocolate cake recipes linked at the top of the post.
NOTE
- I always recommend to weigh ingredients for accurate results.
- I use this scale.
Instructions
- Protein powder: I use and recommend the Sprout Living Chocolate Maca Protein powder. Code “thevegan8” will save you 20% off. It tastes like chocolate cake and has all clean ingredients. It is sweetened and has a small amount of salt in it. So the recipe is written based off of that. I can’t vouch for any other chocolate protein powder used. If you use another brand it should be sweetened and keep in mind, due to all the different variations of protein powders and ingredients used in them in the market, the results could greatly vary.
- To a bowl, whisk the almond flour, protein powder, cocoa powder, tapioca starch, baking powder and salt well.
- Add the water, syrup and vanilla and ONLY 1 tablespoon of the chocolate chips. Stir until smooth. It should be fairly thick like a muffin batter.
- Spoon the batter into a coffee mug. Top with the remaining 1/2 tablespoon chocolate chips. For a lower fat version, omit the extra chocolate chips on top.
- Microwave 1 minute 30 seconds to 1 minute 45 seconds. I did full 1 minute 45 seconds and it was perfect.
- Let the cake cool 4-5 minutes before eating! It will be too hot and moist to eat immediately.
- You can eat this all on your own if you like, or, I prefer to split this with my daughter as I find it’s plenty rich to split between 2 people.
Nutrition
Serving: 1mug cake | Calories: 299kcal | Carbohydrates: 41.4g | Protein: 11g | Fat: 12.8g | Sodium: 62mg | Fiber: 5.7g | Sugar: 25g