I fell in love with an expensive protein mug cake brand that chased me around the internet with ads until I relented. The mixes were $5 a pop, produced a lot more packaging garbage than I was comfortable with, and had really embarrassing fat-shaming names like “Un-chunky Chip” and “Un-pudgy Fudge”. So I decided to figure out how to batch my own protein mug cakes…and I did.
Protein powders vary in sweetness, so you might need to figure out your own sweetener situation. I personally like maple flavored monk fruit syrup paired with chocolate or pumpkin protein powder. Use any flour you like – whole wheat, almond, oat, etc.
I do recommend throwing in the optional chocolate chips because this cake can be a little dry – so those melty bits improve the texture.
Even if you’re baking in a microwave, precise measurements are important. I really recommend using a kitchen scale to weigh out 48g of the mix to make your cake, but if you don’t have one it’s basically a heaping 1/3 cup. Somewhere between 1/3-1/2 cup of dry mix.
The nutrition facts will vary depending on the flour type, protein powder, sweetener… basically everything. But for a general idea, I made this with a standard protein powder, almond milk, monk fruit syrup, all purpose flour and chocolate chips and it’s 228 calories, 4g fat, 32g carbs, 1g sugar, 24g protein and 619mg sodium.
Watch me make this on Instagram!
Vegan Protein Mug Cake: Batch Recipe
- 1 cup + 2 Tbs flour
- 3 tsp baking powder
- ¼ tsp + 1/8 tsp salt
- 1 cup minus 1 Tbs protein powder
- ¼ cup cocoa powder
- Whisk all ingredients together and store in an air tight container.
- To make a small cake, measure 48g dry mix into a 12oz mug and mix with: 4 Tbs unsweetened non-dairy milk, 1-2 tsp liquid sweetener of choice.
- Optional: Stir in handful of chocolate chips
- Microwave for one minute, 30 seconds. If it still looks liquidy, microwave 10 more seconds.
- Top it off with peanut butter, vegan whipped cream, or ice cream. Enjoy while still warm.