Ingredients
Scale
- 1 scoop (30g) Chocolate or Vanilla Whey/Casein blend protein powder
- 1 tablespoon Oat flour (or coconut flour for lower carb)
- 1 tablespoon Unsweetened cocoa powder
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Cinnamon
- 3 tablespoons Unsweetened almond milk (or milk of choice)
- 1 tablespoon Applesauce or Greek yogurt (for moisture)
- 1 teaspoon Sugar-free chocolate chips (optional)
- A pinch of sea salt
Instructions
- Select a microwave-safe mug that holds at least 12 ounces to prevent any overflow. In the mug, whisk together the protein powder, oat flour, cocoa powder, baking powder, cinnamon, and salt until no large lumps remain. Add the milk and applesauce (or yogurt) to the dry mixture. Stir vigorously with a small fork or whisk until the batter is smooth and well-combined. If you are using chocolate chips, fold them into the batter now.
- Place the mug in the center of your microwave. Cook on high power for 60 to 90 seconds. The exact timing depends on your microwave’s wattage. Watch for the cake to rise significantly and the surface to look set but still slightly moist. Do not overcook the cake, as protein powder can become rubbery very quickly if exposed to heat for too long.
- Remove the mug carefully from the microwave as it will be hot. Let the cake rest for 1 minute; this allows the center to finish setting through residual heat. Top your cake with a dollop of Greek yogurt, a sprinkle of extra cinnamon, or a drizzle of almond butter. Enjoy it warm directly from the mug for the best experience.
- Cook Time: 3 minutes 30 seconds