The Best Vanilla Protein Mug Cake (so easy!)

You are going to love this vanilla protein mug cake! This single serving dessert is so delicious and made with protein powder, maple syrup and chocolate chips. It's so easy to make and is ready in less than 5 minutes!

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• What is the best protein powder to use for this mug cake?
• How to make (step-by-step):
• To make this mug cake in an oven:
• Top Tips:
• Variations and add ins:
• To make this mug cake vegan:
• How to serve:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

If you love mug cakes you will also love my 3 ingredient mug cake, gluten-free chocolate mug cake, high protein snickers mug cake and almond flour chocolate mug cake.

Ingredients and substitutions:

• Vanilla protein powder - vanilla protein powder adds a delicious vanilla flavour to this cake and also adds extra protein.
• Almond flour - almond flour is used to give this 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. You can usually find almond flour in the organic or gluten free section or grocery stores, and it's also easy to buy almond flour online.
• Maple syrup - maple syrup is used to naturally sweeten this single-serving cake and give it the perfect sweet flavour while keeping it refined sugar free.
• Vanilla extract - to give this delicious cake even more rich vanilla flavour!
• 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 to this mug cake recipe. 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 - is there any better combination than vanilla and chocolate? I don't think so! 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.

What is the best protein powder to use for this mug cake?

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. Just note that 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.

How to make (step-by-step):

Step one:

First, place all the ingredients, except for the chocolate chips, into a large microwave-safe mug.

Step two:

Then stir the ingredients well until you have a smooth cake batter. 

Step three:

Stir in half of the chocolate chips.

Step four:

Now 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 five:

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 make this mug cake 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!

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 safe protein powder and dairy free, soy free chocolate chips.

To make this mug cake vegan:

To make this mug 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. Texture wise, 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 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.

How to store:

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 mug cake. 

Frequently asked questions:

Other recipes you will love:

• Coffee cookies
• Chocolate coffee banana bread
• Chocolate almond butter bars
• Dairy free brownies with caramel

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