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This Vanilla Protein Mug Cake is the perfect single-serve dessert when you want something warm, soft, and satisfying in just a few minutes. Made with oat flour, vanilla protein powder, maple syrup, and chocolate chunks, it delivers a boost of protein while still tasting like a treat.
The microwave does all the work, making this an easy healthy mug cake recipe for breakfast, snack time, or a quick dessert.
It’s soft and fluffy while still delivering a good amount of protein. Oat flour keeps the texture tender, while protein powder adds structure and flavor, and makes the cake more filling. It reminds me of a soft warm chocolate chip cookie.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
What’s the best protein powder to use?
Different brands of protein powder absorb liquid differently.
Vanilla whey protein usually creates a fluffy texture, while plant-based protein powders may produce a slightly denser cake. Because protein powders vary, you may need a splash more milk to reach a thick but stirrable batter.
And, really, I think the best one is the one you’re able to find easily. My grocery store now has several brands and flavors to choose from. I’ve also found a good selection at Sprouts and Mother’s Market.
How to make
This is a super simple recipe, and I have some tips flagged for you in the post. The full recipe is below in the printable recipe card.
Use a large mug, as smaller mugs may overflow and make a mess in the microwave.
Mix dry ingredients first to avoid baking powder pockets.
Pro tip: mix the dry ingredients together and store in a small ziptop bag. Now you’re ready to make a treat at a moment’s notice.
The biggest mistake with mug cakes is overcooking. Stop microwaving when the top looks set but the center is still slightly soft. The cake will continue cooking for a minute as it rests.
Cook in short intervals after the first minute.
Let it rest for 1 minute before eating for the best texture.
Flavor variations
Easy to customize, this easy single serve protein powder cake will be your new favorite recipe!
Replace the maple syrup, agave with coconut sugar or a sugar-free sweetener of choice.
Any milk works; use a plant-based milk like unsweetened almond milk, coconut milk, cashew, soy instead, or dairy milk.
Add ½ teaspoon cinnamon with the dry ingredients for a cinnamon-roll flavor.
Use white chocolate chips instead of chocolate chunks.
Stir in berries or chopped nuts. Or even replace chocolate chunks with berries for a fruit version.
Add shredded coconut and small pieces of dried pineapple for a tropical cake.
Add a spoonful of peanut butter to the center before cooking for a peanut butter vanilla mug cake.
Add rainbow sprinkles to the inside and top of the cake for a birthday mug cake.
Add in 1 teaspoon oil or melted butter for a softer more cake-like texture.
Make it a s’mores cake with mini marshmallows and pieces of graham crackers.
Stir in 1 tablespoon Greek yogurt with the wet ingredients for more protein and extra moisture.
Optional toppings
Try topping your cake with whipped cream, a drizzle of nut butter, a dollop of Greek yogurt, or a small scoop of ice cream.
Storage
This recipe is best enjoyed immediately while warm and soft. If mug cakes are left out, they’ll become firm and chewy. Because it’s a single-serve mug cake, leftovers are usually not an issue.
If you want to make it ahead, simply mix the dry ingredients together and store them in a small ziptop bag. When you’re ready to enjoy, mix in the wet ingredients and bake.
More amazing vegan treats
Looking for more no bake easy to make vegan treats? Check out some of my favorites below:
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Recipe
Vanilla Protein Mug Cake
Equipment
- 10-12 ounce microwave-safe mug or ramekin
Ingredients
- 3 tablespoons oat flour
- 3 tablespoons vanilla protein powder
- ½ teaspoon baking powder
- pinch of sea salt
- ¼ cup unsweetened milk (oat, almond, dairy milk, or your choice)
- 2 teaspoons maple syrup
- ½ teaspoon vanilla extract
- 2 tablespoons chocolate chunks divided use
Instructions
- Use a 10- to 12-ounce microwave-safe mug or ramekin to allow room for the cake to rise while cooking. Add the oat flour, protein powder, baking powder, and salt, and whisk until evenly combined.
- Add oat milk, maple syrup, vanilla extract, and 1 tablespoon chocolate chunks. Stir until a smooth batter forms. Sprinkle 1 tablespoon chocolate chunks over the top.
- Microwave on High for 60 seconds. Continue cooking in 10-second intervals until the cake is puffed and the top looks set but still slightly soft in the center. Total cook time is usually 70 to 90 seconds depending on your microwave.
- Allow the mug cake to cool for 1 minute before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
Super easy and so good! I made it again last night, and it just satisfies! I hope you give it a try and love it like I do. Debi, author, Life Currents