You are going to love this vanilla protein mug cake! This single serving dessert has the most amazing flavour and is made with protein powder, maple syrup and chocolate chips. It's so easy to make and is ready in less than 5 minutes!
If you love mug cakes like my 3 ingredient mug cake, gluten-free chocolate mug cake, high protein snickers mug cake and almond flour chocolate mug cake then you are going to love the mug cake recipe I am sharing with you today!
Table of Contents
Why you will love this mug cake:
- It tastes amazing! The flavours of vanilla and chocolate combine perfectly to give this vanilla mug cake the best flavour.
- This protein powder mug cake is so easy to make! It takes less than 5 minutes to make. Just like my edible protein cookie dough recipe.
- It's high in protein and has 21 grams of protein per serving!
- This healthy mug cake recipe is gluten-free, dairy-free, refined sugar free, and paleo and I have included an egg free and vegan option too!
- You can eat this vanilla protein mug cake for dessert, as a post-workout snack, as a high protein snack, or for breakfast.
If you love high protein desserts you also need to try my high protein carrot cake banana bread, vegan chocolate chip protein cookies and protein baked oats.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Vanilla protein powder - vanilla protein powder adds a delicious vanilla flavour to this cake and also adds extra protein. I use Nuzest Clean Lean Vanilla Protein Powder to make this mug cake but you can use another type of vanilla protein powder if you wish.
- Almond flour - this is used to give this vanilla protein mug cake even more protein and keep it gluten free. I recommend using almond flour, not almond meal to make this treat as almond meal is too gritty and won't give you that perfect cake like texture.
- Maple syrup - is used to naturally sweeten this cake and give it the perfect sweet flavour while keeping it refined sugar free.
- Egg - a large egg is used to help bind the ingredients together and add more moisture to this cake.
- Coconut milk - to add even more moisture and richness. You could swap the coconut milk for another milk or non-dairy milk such as unsweetened almond milk or cashew milk if you prefer.
- Chocolate chips - I recommend using dark chocolate chips for this mug cake, and if you want to keep it refined sugar free be sure to use chocolate chips or chocolate chunks sweetened with coconut sugar.
Recipe variations and add ins:
- You could add some nuts such as chopped pecans or walnuts to give this mug cake even more texture.
- If you want to make this mug cake lower in calories, add fewer chocolate chips.
- To keep this mug cake gluten-free: be sure the protein powder you use is certified gluten-free.
- To make this mug cake dairy-free: use a dairy free protein power and dairy free chocolate chips.
- To make this mug cake paleo: use a paleo protein powder and dairy free, soy free chocolate chips.
- To make this cake vegan: use a vegan protein powder, vegan chocolate chips, and omit the egg and use extra milk or applesauce instead. I recommend starting with 1 tablespoon of milk or applesauce, and add more only if the batter is too thick. The cake won't rise quite as much without the egg, and it will be a little more moist and gooey than it is when made with an egg.
How to make vanilla protein mug cake:
- Step 1: Place all the ingredients, except for the chocolate chips, into a large microwave-safe mug.
- Step 2: Then stir the ingredients well until you have a smooth cake batter.
- Step 3: Stir in half of the chocolate chips and put the mug in the microwave and heat it on high heat for 70-80 seconds, until the top is firm and the cake is cooked through.
- Step 4: Then remove the mug from the microwave and top the cake with the remaining chocolate chips. Let it cool for a few minutes, then enjoy!
To bake in an oven:
Preheat your oven to 350 degrees Fahrenheit. Then prepare the cake as you would for the microwave instructions, but pour the batter into an oven-safe ramekin instead of a mug. Then bake the cake for 10-14 minutes, or until it is just cooked in the centre. Let it cool for a few minutes, then enjoy!
Top Tips:
- I do not recommend using a whey protein powder as it tends to absorb more liquid and will make this cake too dry and crumbly.
- Use a large, tall mug to make this mug cake to prevent any mess in your microwave.
- Make sure you use a microwave safe mug or else it could explode in the microwave.
- Don't cover the mug when you microwave it - the cake turns out more slimy if you do this.
- This cake tastes best if you let it cool for a few minutes after cooking it - when you first take it out of the microwave it will be a little more slimy in texture, but if you let it cool for a few minutes it develops that perfect cake-like texture.
- Be sure to stir the batter well so there are no clumps remaining before you cook it.
- Don't overcook this cake - if you cook it too long it will turn out more dry and crumbly rather than moist and fudgy.
How to serve:
This cake is delicious served as is, but you could also top it with a scoop of ice cream, whipped cream, coconut whipped cream, vanilla yogurt, chocolate sauce or even more chocolate chips.
Vanilla protein mug cake FAQs:
I do not recommend it. I have not tested this recipe with any other flours and can't guarantee it would work out.
No, this mug cake recipe is not keto or low carb.
Yes, you can both microwave and bake protein powder, but just note that heating or baking whey protein or other protein powders will cause the proteins to denature. However, this does not destroy the protein powder and it is still safe to ingest, and has the same nutritional value once denatured.
Mug cakes can turn out wet if there are not enough dry ingredients added, or if it isn't cooked for long enough. The cake will also be a little wetter when it is first removed from the microwave, but if you let it rest for a few minutes the liquid gets absorbed and it develops a more cake like texture.
This dessert is best served right away but you could cover it and store it in the fridge overnight. I don't recommend trying to freeze this mug cake.
Other easy dessert recipes you will love:
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Recipe
Vanilla Protein Mug Cake
Equipment
- Large microwave safe mug
Ingredients
- 1 large egg
- 2 tablespoon coconut milk (or other milk of choice)
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoon almond flour
- 1 tablespoon vanilla protein powder
- 2 tablespoon chocolate chips
Instructions
- Place all the ingredients, except for the chocolate chips, into a large mug.
- Whisk the ingredients together until you have a smooth batter.
- Stir in half of the chocolate chips.
- Place the mug in the microwave and heat it on high heat for 70-80 seconds.
- Remove the mug from the microwave and top the cake with the remaining chocolate chips. Let it cool for a few minutes, then enjoy!
Notes
- Be sure to use a microwave safe mug to prevent it from exploding in the microwave.
- Be sure to stir the batter well so there are no clumps remaining before you cook it.
- This cake tastes best if you let it cool for a few minutes after cooking it - when you first take it out of the microwave it will be a little more slimy in texture, but if you let it cool for a few minutes it develops that perfect cake-like texture.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
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