You know those moments when a craving hits, and you just need something delicious, like, yesterday? Well, this high-protein mug cake is about to become your new best friend. It’s like a warm hug in a mug—quick, satisfying, and oh-so-easy to whip up, even on those days when life feels like a never-ending rollercoaster.
Steps
- Combine the oat flour, chocolate protein powder, cocoa powder, coconut sugar, and baking powder in a mug or ramekin. Mix until the dry ingredients are well blended.
- Pour in the almond milk and stir until the mixture is smooth. Add half of the chocolate chips and mix them in, then sprinkle the remaining chocolate chips on top.
- Microwave the mug or ramekin for 60-80 seconds, watching closely. The cake should rise to the top. Begin checking every 10 seconds after the initial 30 seconds.
- Once cooked, sprinkle sea salt flakes over the top for added flavor and enjoy immediately.
Ingredients
- 3 tablespoons oat flour
- 2 tablespoons chocolate protein powder
- 1.5 tablespoons cocoa powder
- 1 tablespoon coconut sugar (or another dry sweetener of your choice)
- 1/2 teaspoon baking powder
- 1/4 cup unsweetened vanilla almond milk
- 2 tablespoons chocolate chips
- Optional: sea salt flakes
FAQ
- What toppings can I add to enhance my chocolate protein mug cake?
- Have fun with the toppings! Consider adding whipped cream and a drizzle of caramel sauce. For a fruity twist, sprinkle chopped strawberries for a chocolate-dipped strawberry effect. Fruit adds fiber and nutrients. You can even top it with homemade ice cream for a “mug cake a ‘la mode.”
- How can I make my own oat flour at home?
- Making oat flour is simple! Just put any type of oatmeal, like steel-cut, old-fashioned, or quick-cooking, into a food processor. Blend until it turns into a fine flour.
- Can I prepare this mug cake in a ramekin instead of a mug?
- Absolutely! You can use small ramekins to make mug cakes. If you prepare 2-3 in ramekins, you can stack them for a mini layered cake, adding your favorite buttercream frosting between layers. Remember to grease the ramekin with non-stick spray for easy removal.
- How can I avoid a rubbery texture in my mug cake?
- If your mug cake is rubbery, it might be due to too much oil or overcooking. Add a splash of almond milk to improve the texture. Also, avoid overcooking by checking it every 10 seconds after the initial 30 seconds in the microwave.
- Is it possible to use different types of flour or milk?
- Yes, you can substitute oat flour with almond flour (not almond meal) for similar results. You can also replace almond milk with coconut or oat milk. For a flavor twist, try using vanilla protein powder instead of chocolate, or switch up chocolate chips with butterscotch, caramel, or white chocolate chips.
Tips
- Customize Your Cake: Experiment with different protein powder flavors like vanilla or even butterscotch to alter the taste of your mug cake. Additionally, try swapping out milk chocolate chips for white chocolate or caramel chips for an interesting twist.
- Avoid a Rubbery Texture: If your cake comes out rubbery, it might be due to too much oil or overcooking. Try adding a little more almond milk to improve the texture.
- Efficient Use of Ramekins: If using ramekins instead of mugs, apply a non-stick spray to make it easier to remove the cake. This trick also allows you to stack multiple layers with cream or frosting for an impressive mini cake.
- Homemade Oat Flour: Save money by making your own oat flour. Simply process oatmeal in a food processor until it becomes a fine flour. This works with any type of oats, including steel-cut and quick-cooking varieties.
Equipment
- Ramekin – If someone prefers to make the mug cake in a ramekin instead of a coffee mug.
- Food Processor – For making homemade oat flour from oatmeal.
