Chocolate Protein Mug Cake
Ninety seconds in the microwave for a warm chocolate cake with 38 g of protein.
7 min
1 serving
Difficulty 1/5
Dessert · Afternoon snack
Prep 5 min · Cook 2 min
Oat flour and a scoop of whey replace the wheat flour and sugar of a normal mug cake, which is what keeps the protein high and the cake from being pure carbohydrate. The one square of chocolate in the middle melts into a soft centre.
Per serving
464
kcal / serving
Ingredients
Written for 1 serving. Change the servings to rescale every amount.
Oat Flour
30 grams
Cocoa Powder
1 tablespoon (5 grams)
Whey Protein Powder
1 scoop (30 grams)
Baking Powder
1 teaspoon (4.6 grams)
Chicken Egg, whole
1 medium (51 grams)
Milk 2.5%
60 milliliters
Maple Syrup
1 tablespoon (20 grams)
Dark Chocolate 70%
1 square (10 grams)
Steps
Stir the oat flour, cocoa, whey and baking powder together in a mug of at least 350 ml. A smaller mug overflows in the microwave.
2 min
Beat in the egg, milk and maple syrup until no dry flour is left, then press the square of chocolate into the middle.
2 min
Microwave at 800 W for 90 seconds. It is ready when the top springs back — another 30 seconds turns it rubbery.
2 min
Let it stand a minute before eating. The middle finishes cooking in the mug.
1 min
Serving suggestion
Eat it out of the mug while it is warm. Cold, it goes dense.
Storage
Made to be eaten at once. It does not keep.
Notes
Every microwave differs. Check at 70 seconds the first time and add 10 seconds at a time.
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