If your kids are craving a cake but you have no energy to make it, try making this protein mug cake recipe. It only takes 5 minutes in the microwave, and the result is a warm, delicious, and healthy treat that will satisfy everyone’s sweet tooth without all the hassle.
Made without eggs and dairy, this recipe is a vegan treat.
Perfectly Sweet Protein Mug Cake In Minutes
After a long, tiring day, sometimes I just need chocolate. This recipe is my go-to because it’s quick, feels indulgent, and is actually good for me. It’s the perfect treat to enjoy while relaxing on the couch with a good movie
This recipe is a favorite in our house because it’s so versatile. It works as a post-workout snack, an after-school treat for the grandkids, or a quick dessert for late-night cravings. Most of the ingredients are pantry staples like almond flour, cocoa powder, and protein powder, and it’s dairy-free and gluten-free, so everyone can enjoy it.
The best part is how easy it is. Everything comes together in a single mug, and it’s ready to eat after just a minute or two in the microwave. It’s warm, chocolatey, and comforting, making it perfect for any time you need a quick pick-me-up.
If you love cakes, try my other dessert recipes like No-Bake Tiramisu Cake, Easy Rich No-Bake Cheesecake Cups, and Decadent Lemon Jello Poke Cake.
Ingredients You Will Need and Buying Tips
To make your protein-packed mug cake, here are a handful of ingredients that will come together like magic in just minutes!
- Almond flour: Choose blanched almond flour (made from almonds without the skin) to ensure a smooth and lighter texture of your cake.
- Chocolate protein powder: Look for chocolate-flavored plant-based protein powders (like rice protein or pea protein) to keep the recipe vegan. If possible, avoid any artificial sweeteners, sugars, or additives.
- Cornstarch: Use pure cornstarch without any added chemicals to get the best results.
- Granulated sugar: Choose any regular white sugar to provide a neutral sweet flavor.
- Cocoa powder: Opt for unsweetened cocoa powder to ensure a pure chocolatey flavor without additional flavorings and sugars.
- Baking powder: You’ll want to choose an aluminum-free baking powder to prevent any chemical aftertaste. Make sure it’s certified gluten-free.
- Oil: Use any neutral oil like canola oil to let the chocolate flavor stand out.
- Almond milk: You don’t want any unnecessary sugars, so pick an unsweetened almond milk for this recipe.
- Vanilla extract: The rich flavor of pure vanilla extract is best for this recipe.
- Chocolate chips: Go for dairy-free semi-sweet or dark chocolate chips to keep it vegan.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- Replace almond flour with other gluten-free flours like oat flour for a slightly chewy texture or coconut flour for a subtle coconut flavor.
- If you want a lighter flavor, swap chocolate protein powder for vanilla protein powder.
- You can try other plant-based milk like oat, coconut, or soy milk in place of almond milk.
- To make the cake richer, use melted butter instead of oil. If you want a lower-fat version, use mashed banana or applesauce.
- Boost the flavor with cinnamon or nutmeg for warmth. For a refreshing twist, add orange zest or peppermint extract.
- Stir in some shredded coconut or chopped nuts before microwaving to give more texture.
- Add peanut butter, instant coffee granules, or berries to the cake batter before microwaving to make it more fun.
How To Make Protein Mug Cake
This is where the magic begins—in just 5 minutes you’ll have a delicious cake in a mug, ready to satisfy your sweet craving.
1
Combine Dry Ingredients
Get a large microwave-safe mug (I use a 12-oz mug to keep the cake from overflowing). Add the almond flour, protein powder, cornstarch, sugar, cocoa powder, baking powder, and salt. Using a small whisk or fork, mix them together thoroughly.
Make sure there are no lumps, or your cake will come out grainy or unevenly flavored.
2
Add The Liquids
Pour in the oil, almond milk, and vanilla extract into the dry mixture. Stir everything until the batter is smooth and thick. You don’t want to leave any streaks of dry ingredients at the bottom or edges of the mug because they’re going to make the cake more dense and less fluffy.
I like to aim for a pancake batter consistency—not too runny or too thick.
3
Fold In The Chocolate Chips
Gently fold in half of the chocolate chips into the cake batter. Make sure to keep the chocolate chips intact because you want to achieve those little bursts of gooey chocolate throughout the cake.
4
Microwave
Sprinkle the remaining half of the chocolate chips on top of the batter (when they melt, it creates that rich, gooey, and indulgent chocolate topping that I love!). Once done, put in the microwave and cook on high for 60-90 seconds.
I used a 1000-watt microwave, but if you use a lower wattage, you may need a longer cooking time. To be safe, start with 60 seconds and add 10-second intervals until your cake is done. You’ll know it’s done and ready when the top looks set and slightly bouncy to the touch.
5
Serve To Enjoy
Before you dig in, let the cake cool slightly for a few minutes. You can enjoy it as it is or top with fresh or frozen berries. Add a dollop of Greek yogurt or whipped coconut cream to make a cool contrast to the warm cake. For extra protein boost add a swirl of peanut butter.
My kids even love the cake more if I served it with a scoop of ice cream. For an indulgent afternoon treat, pair the cake with a hot drink.
Gina’s Tips For Recipe Success
- If the batter looks too dry, add a little more almond milk to loosen it up.
- Your choice of protein powder may affect the taste of the cake, so make sure to choose the flavor that you enjoy the best.
- Keep an eye on the cake when cooking because it tends to dry out quickly in the microwave.
- If the cake rises over the mug too quickly, stop the microwave and wait for it to settle before continuing to cook.
- Don’t overmix the batter when adding the wet ingredients and chocolate chips because it can make the cake dense or tough.
Chocolate Recipes
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
5-Minute Chocolate Protein Mug Cake
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 3 tablespoons almond flour
- 2 tablespoons chocolate protein powder
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar, or coconut sugar
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 tablespoon oil
- ¼ cup unsweetened almond milk
- ½ teaspoon vanilla extract
- 2 tablespoons chocolate chips, divided
Instructions
Mix Dry Ingredients:
- In a large, microwave-safe mug (at least 12 ounces), whisk together the almond flour, protein powder, cornstarch, sugar, cocoa powder, baking powder, and salt.3 tablespoons almond flour, 2 tablespoons chocolate protein powder, 1 tablespoon cornstarch, 1 tablespoon granulated sugar, 2 tablespoons cocoa powder, ½ teaspoon baking powder, ⅛ teaspoon salt
Add Wet Ingredients:
- Stir in the oil, almond milk, and vanilla extract until fully combined.1 tablespoon oil, ¼ cup unsweetened almond milk, ½ teaspoon vanilla extract
Incorporate Chocolate Chips:
- Mix in half of the chocolate chips, just until combined.2 tablespoons chocolate chips
Microwave the Cake:
- Sprinkle the remaining chocolate chips on top of the batter.
- Microwave on high for 60–90 seconds. Adjust cooking time based on your microwave wattage (see notes).
Cool and Serve:
- Let the mug cake cool for a few minutes before enjoying.
Notes
- If the batter looks too dry, add a little more almond milk to loosen it up.
- Your choice of protein powder may affect the taste of the cake, so make sure to choose the flavor that you enjoy the best.
- Keep an eye on the cake when cooking because it tends to dry out quickly in the microwave.
- If the cake rises over the mug too quickly, stop the microwave and wait for it to settle before continuing to cook.
- Don’t overmix the batter when adding the wet ingredients and chocolate chips because it can make the cake dense or tough.
