RecipesDessert
Dessert
Chocolate Protein Mug Cake
Oat flour and chocolate protein make the crumb, cocoa carries the flavour, and a minute in the microwave turns it into something that actually rises like cake rather than sitting as a dense puck. Chocolate chips melt through the middle as it cooks.
- Serves
- 1
- Prep
- 3min
- Cook
- 1min
- Total
- 4min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Pressure
Per serving
- Calories
- 594kcal
- Protein
- 36.1g
- Carbs
- 76g
- Fat
- 18.5g
- Fibre
- 10.6g
01
Ingredients
For 1 serving · MetricUS
- 3 tbspoat flouror oats blended fine
- 1 scoopchocolate protein powderabout 30g
- 1 tbspcocoa powderunsweetened
- ½ tspbaking powder
- 1 tbsphoney or maple syrup
- 2 tbspdark chocolate chips
- 60mlmilk
- pinch of saltto taste
- 3 tbspoat flouror oats blended fine
- 1 scoopchocolate protein powderabout 1 oz
- 1 tbspcocoa powderunsweetened
- ½ tspbaking powder
- 1 tbsphoney or maple syrup
- 2 tbspdark chocolate chips
- ¼ cupmilk
- pinch of saltto taste
02
Method
Make the batter.
Whisk the oat flour, protein powder, cocoa, baking powder and salt together in a large mug, breaking up any clumps of protein powder.
Pour in the milk and honey, then stir until you have a smooth batter with no dry pockets left at the bottom of the mug.
Fold in half the chocolate chips, then scatter the rest over the top.
Microwave.
Microwave on high for 60 to 75 seconds. The cake should rise close to the top of the mug with a set middle, not liquid batter. Add 10-second bursts if it needs it, but don't overshoot 90 seconds or it dries out.
Serve.
Leave it to sit for a minute, the centre firms up slightly as it cools from the microwave. Eat straight from the mug while it's warm.