Chocolate Protein Mug Cake
When you want something chocolatey and warm right now, this is it: one mug, two minutes, and a cake with real protein in it. Banana sweetens and keeps it moist, so you don't need any added sugar.
Recipe card
- High protein
- Under 300 calories
- 15 minutes or less
Ingredients
- 30 g (1 scoop) chocolate or vanilla whey protein powder
- 10 g (2 tablespoons) unsweetened cocoa powder
- 15 g (2 tablespoons) almond flour
- ½ teaspoon baking powder
- 50 g (about half) ripe banana, mashed
- 60 g (2 large) egg whites
- 1 to 2 tablespoons milk if the batter is stiff
Method
- In a large microwave-safe mug, mash the banana with a fork.
- Add the egg whites and whisk well, then add the protein powder, cocoa, almond flour and baking powder. Stir until smooth, adding milk if the batter is too thick to stir.
- Microwave on high for 60 to 90 seconds, until risen and just set in the middle. Start checking at 60 seconds; microwaves vary.
- Let it stand for 1 minute before eating. It sinks a little as it cools, which is normal.
Nutrition
Approximate, calculated from USDA FoodData Central reference values for the exact ingredients listed. Brands vary; check your labels.
Tips
Don't overcook. Protein-based cakes go rubbery fast. Take it out when the centre still looks slightly damp.
Use a big mug. The batter rises a lot. A 350 ml (12 oz) mug or larger stops overflows.
Add-ins. A few dark chocolate chips or a spoon of peanut butter in the middle are great, but count them: a tablespoon of peanut butter adds about 95 calories.
Caffeine note. Cocoa powder naturally contains a little caffeine, which is why it shows in the nutrition.
