Vanilla Mug Cake
2m
Serves 1
Directions
- 1Grease a microwave-safe mug with cooking spray and set aside.
- 2In a small bowl, add the protein powder, baking powder, and coconut flour and mix well.
- 3Add the maple syrup, egg, milk, and vanilla and mix until combined.
- 4Pour the cake batter into the greased mug.
- 5Top with chocolate chips and microwave for 60 seconds, or until just cooked in the center.
Ingredients
- 1 scoop vanilla protein powder
- 0.5 teaspoon baking powder
- 1 tablespoon coconut flour
- 1 teaspoon maple syrup
- 1 large large egg
- 0.25 cup milk
- 0.25 teaspoon vanilla extract
- chocolate chips
Equipment
microwave safe mugcooking spraysmall bowl
Tips
- Start microwaving for 70 seconds, then continue in 15-second increments if needed until cooked in the center.
- Let the mug cake rest for a minute after microwaving to firm up.
- Enjoy mug cakes fresh and warm, as they can become firm and chewy if left out.
- To make in the oven, bake at 180C/350F for 6-7 minutes or use an air fryer.
- For a vegan version, swap eggs with egg substitutes and use vegan chocolate chips.
- For a dairy-free version, use dairy-free milk and plant-based protein powder.
- For a birthday cake version, swap vanilla extract for almond extract and chocolate chips for funfetti sprinkles.
- Add a pinch of salt to amplify flavors.
- Add a scoop of vanilla ice cream or whipped cream for a more decadent treat.
- Leftover cake can be stored in the fridge for up to 1 day, covered with food wrap, and reheated for 10-15 seconds in the microwave.
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