Name: Chocolate Protein Mug Cake
Prep time: 5 min
Cook time: 1 min
Total time: 8 min
Yield: 1
Cuisine: American
Ingredients: ¼ tsp baking powder; ¼ tsp vanilla extract; 1 large egg; 1 tbsp cocoa powder; 1 tsp dark chocolate chips; 1 tsp honey; 2 tbsp almond flour; 2 tbsp almond milk; 2 tbsp protein powder; pinch salt

This Chocolate Protein Mug Cake features a fudgy, protein-packed treat ready in minutes. Perfect for a healthy breakfast, it’s a simple recipe that blends rich chocolate flavor into a nutritious, satisfying start to the day with minimal effort.

Why You’ll Love This Recipe

This chocolate protein mug cake is a nutritious, healthy breakfast idea that transforms a fudgy, protein-packed treat into a delightful start, perfect for a satisfying morning. Quick to whip up and rich in protein, fiber, and antioxidants, it’s a guilt-free indulgence. Versatile—top with fruit or enjoy solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

Mix Thoroughly: Ensures even texture.
Use Room-Temp Milk: Helps batter blend smoothly.
Avoid Overcooking: Keeps cake moist.
Check Doneness: Should be set but soft in center.
Grease Mug Lightly: Prevents sticking.
Add Toppings Last: Enhances presentation.
Adjust Sweetness: Taste and tweak honey to preference.
Use Quality Cocoa: Boosts chocolate flavor.
Rest Briefly: Allows cake to set.
Microwave in Bursts: Prevents overcooking.

Yield: 1 serving

Chocolate Protein Mug Cake

Fudgy chocolate protein cake, quick healthy breakfast.

Prep Time 5 minutes

Cook Time 1 minute

Additional Time 2 minutes

Total Time 8 minutes

Ingredients

¼ tsp baking powder
¼ tsp vanilla extract
1 large egg
1 tbsp cocoa powder
1 tsp dark chocolate chips
1 tsp honey
2 tbsp almond flour
2 tbsp almond milk
2 tbsp protein powder
pinch salt

Instructions

Prep the Mug: Lightly grease a microwave-safe mug with cooking spray.
Mix Dry Ingredients: In the mug, whisk almond flour, protein powder, cocoa powder, baking powder, and a pinch of salt.
Add Wet Ingredients: Crack the egg into the mug, then add almond milk, honey, and vanilla extract.
Stir the Batter: Mix until smooth and well combined.
Add Chocolate Chips: Stir in dark chocolate chips for extra richness.
Smooth the Top: Even out the batter with a spoon.
Microwave the Cake: Cook in the microwave on high for 1 minute (check at 50 seconds to avoid overcooking).
Check Doneness: The cake should be set but soft in the center; add 10-15 seconds if needed.
Cool the Cake: Let it sit for 2 minutes to cool slightly.
Serve and Enjoy: Serve warm straight from the mug, savoring this quick, chocolatey breakfast treat!

Notes

Mix thoroughly for texture; use room-temp milk for smoothness.
Avoid overcooking for moisture; check doneness to keep soft.
Store leftovers promptly to maintain freshness; reheat gently to preserve taste.
This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 337Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 191mgSodium 378mgCarbohydrates 18gFiber 4gSugar 9gProtein 36g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Almond Flour (2 tbsp): Finely ground for structure.
Protein Powder (2 tbsp): Chocolate, for protein boost.
Cocoa Powder (1 tbsp): Unsweetened for richness.
Egg (1 large): For binding and moisture.
Almond Milk (2 tbsp): Unsweetened for lightness.
Honey (1 tsp): For natural sweetness.
Baking Powder (¼ tsp): For slight rise.
Vanilla Extract (¼ tsp): For aroma.
Salt (pinch): Enhances flavor; adjust to taste.
Dark Chocolate Chips (1 tsp): Optional, for extra richness.

Variations and Substitutions

Flour Swap: Use oat flour for variety.
Protein Swap: Replace with pea protein powder.
Sweetener Swap: Use maple syrup instead of honey.
Milk Swap: Use coconut milk or oat milk.
Egg Swap: Use flax egg for vegan option.
Cocoa Swap: Add cacao nibs instead.
Chip Swap: Use white chocolate or omit.
Low-Sugar: Reduce honey based on taste.

Storage Options

Refrigerator: Store in an airtight container for up to 2 days; reheat lightly.
Freezer: Freeze in portions for up to 1 month; thaw in fridge.
Reheating: Warm in microwave for 10-15 seconds.