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Chocolate Protein Mug Cake Recipe

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4.7 from 50 reviews

This Protein Mug Cake is a quick, easy, and healthy single-serving dessert perfect for a protein boost. Made with protein powder, almond flour, cocoa, and almond milk, it’s a guilt-free treat that’s ready in just minutes using your microwave. Optional Greek yogurt adds extra fluffiness, making it a delicious and nutritious snack or dessert for any time of day.

Ingredients

Dry Ingredients

  • 1 scoop protein powder (chocolate or vanilla)
  • 1 tbsp almond flour (or oat/all-purpose flour)
  • 1 tbsp cocoa powder
  • ½ tsp baking powder

Wet Ingredients

  • ½ cup almond milk (or milk of choice)
  • Optional: 1 tbsp Greek yogurt for extra fluffiness

Instructions

  1. Grab a Big Mug: Choose a microwave-safe mug that holds at least 12 oz to ensure the cake has enough room to rise while cooking.
  2. Mix Dry Ingredients: In the mug, combine protein powder, almond flour, cocoa powder, and baking powder. Stir well to ensure all dry ingredients are evenly mixed without clumps.
  3. Add Liquid: Pour in almond milk along with the Greek yogurt if using. Stir thoroughly until the batter is smooth and lump-free, creating a consistent texture.
  4. Microwave Magic: Microwave the mixture on high for 60 seconds. If the cake isn’t set on top, continue microwaving in 10-second increments until the surface is just firm but not overcooked.
  5. Rest & Serve: Let the mug cake sit for 1–2 minutes to finish cooking and cool slightly. Top with optional peanut butter, Greek yogurt, or fresh berries for extra flavor and texture.

Notes

  • This recipe works well with any protein powder flavor, though chocolate or vanilla are best for maximum taste.
  • Almond flour can be substituted with oat flour or all-purpose flour as per preference.
  • Adjust cooking time based on your microwave’s power to avoid overcooking.
  • For a dairy-free option, omit Greek yogurt or use a plant-based alternative.
  • Add toppings like nuts, seeds, or a drizzle of honey for added texture and sweetness.