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–+ servings
close up image of a protein powder mug cake topped with chocolate chips in a white mug

Protein Powder Mug Cake

Author Erin Dooner
Course Dessert
Cuisine American
Servings 1 mug cake
Prep Time 5 minutes
Cook Time 1 minute
This protein powder mug cake is a quick, high-protein treat — perfect for late-night cravings or hot days. Make it with regular or whole wheat flour — or go gluten-free, vegan, and dairy-free.

Ingredients

For the mug cake:

  • 2 tablespoons (17 grams) Dr. Murray's Vanilla Protein Powder see notes
  • 2 tablespoons (27 grams) granulated sugar or coconut sugar
  • 1.5 tablespoons (11 grams) Dutch-process cocoa powder
  • 1 tablespoon (11 grams) flour see notes
  • 1/4 teaspoon baking powder
  • pinch salt
  • 3 tablespoons water
  • 2 teaspoons oil neutral-tasting, like vegetable, canola, or melted refined coconut oil
  • 1/2 teaspoon vanilla extract

For the topping:

  • 1-2 tablespoons chocolate chopped

Instructions

  • To a microwave-safe 1-cup mug or ramekin, mix together the dry ingredients.
    2 tablespoons (17 grams) Dr. Murray's Vanilla Protein Powder, 2 tablespoons (27 grams) granulated sugar, 1.5 tablespoons (11 grams) Dutch-process cocoa powder, 1 tablespoon (11 grams) flour, 1/4 teaspoon baking powder, pinch salt
  • Stir in the wet ingredients.
    3 tablespoons water, 2 teaspoons oil, 1/2 teaspoon vanilla extract
  • Use a silicone spatula to push the batter on the sides of the cup down to the rest of the batter.
  • Top with the chocolate.
    1-2 tablespoons chocolate
  • Place in the microwave and cook. My microwave is 800 watts and I needed 50 seconds. The top shouldn't be wet, but it might look glossy. The exact time you need will depend on your microwave and the size, shape and material your mug is made out of. You might need up to 75 seconds.
  • Let cool for just a few minutes so that you don't burn yourself and serve. This is best enjoyed while still warm. It gets dense once cool.

Notes

  • If you're gluten-free/vegan, make sure to use a protein powder that's gluten-free/vegan. The one I used and list in the recipe is both.
  • You can use all-purpose or whole wheat flour; for gluten-free, use King Arthur Flour Gluten-free Measure for Measure Flour or 11 grams gluten-free oat flour.
  • I also tested this with Bob's Red Mill Gluten-free 1:1 Flour and the cake was denser than with KAF. With oat flour, the cake is more dense than with KAF, but less dense than with BRM. Also note that 11 grams of oat flour is a little less than a tablespoon. It's really best to use a scale!
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 396kcalCarbohydrates: 49gProtein: 21gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 57mgSodium: 185mgPotassium: 283mgFiber: 4gSugar: 33gCalcium: 218mgIron: 2mgNet Carbs: 45
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤