This Vegan Chocolate Protein Mug Cake is so rich, moist, decadent and so delicious! It’s ready in 5 minutes and is also gluten-free and no added oil. It is the perfect easy and quick dessert!
VEGAN CHOCOLATE PROTEIN MUG CAKE
I love mug cakes, like this one and this healthy low-fat one. Those are both amazing, but I got a reader request for a higher protein mug cake. So, I made several changes to one of those recipes to turn it into a protein version and it is amazing!
It is so moist and almost brownie-like. But it still has a fluff cake texture to it. You won’t believe it has no added oil either.
I use my favorite brand of protein powder for this chocolate protein mug cake, Sprout Living epic protein, the chocolate maca flavor. It is the best vegan protein powder on the market in my opinion.
The ingredient list is clean and no artificial ingredients, gums or additives.
INGREDIENTS NEEDED
- blanched almond flour
- tapioca starch
- unsweetened cocoa powder
- vegan chocolate protein powder (the one I use is linked above and on the recipe card below)
- baking powder
- water
- maple syrup
- vanilla extra
- vegan chocolate chips
HOW TO MAKE A CHOCOLATE PROTEIN MUG CAKE
Add all of the ingredients to a small bowl and mix well. Weigh for the best accurate results.
Microwave 1 minute 30 seconds to 1 minute 45 seconds until the batter is cooked. I did the full amount and it was perfect, but microwaves can vary.
Cool 4-5 minutes before eating.
Vegan Chocolate Protein Mug Cake (Oil-free!)
Ingredients
- 4 tablespoons (28g) blanched superfine almond flour (I used Bob's Red Mill)
- 1 1/2 tablespoons (12g) Sprout Living Chocolate Maca Protein Powder (see directions)
- 1 tablespoon (6g) unsweetened cocoa powder
- 1/2 tablespoon (4g) tapioca starch (this helps it be a bit fluffy and with the texture)
- 1/2 teaspoon baking powder
- pinch sea salt
- 3 tablespoons (45g) water
- 1 tablespoon (20g) pure maple syrup
- 1/4 teaspoon vanilla extract
- 1 1/2 tablespoons (23g) semi-sweet dairy-free chocolate chips (do not omit, the cake itself is very rich chocolate flavor-not too sweet, so the chips balance it perfectly)
NOTE
- This is a PROTEIN mug cake. If you are not interested in a protein mug cake, then just simply make one of my other two regular mug chocolate cake recipes linked at the top of the post.
NOTE
- I always recommend to weigh ingredients for accurate results.
- I use this scale.
Instructions
- Protein powder: I use and recommend the Sprout Living Chocolate Maca Protein powder. Code “thevegan8” will save you 20% off. It tastes like chocolate cake and has all clean ingredients. It is sweetened and has a small amount of salt in it. So the recipe is written based off of that. I can’t vouch for any other chocolate protein powder used. If you use another brand it should be sweetened and keep in mind, due to all the different variations of protein powders and ingredients used in them in the market, the results could greatly vary.
- To a bowl, whisk the almond flour, protein powder, cocoa powder, tapioca starch, baking powder and salt well.
- Add the water, syrup and vanilla and ONLY 1 tablespoon of the chocolate chips. Stir until smooth. It should be fairly thick like a muffin batter.
- Spoon the batter into a coffee mug. Top with the remaining 1/2 tablespoon chocolate chips. For a lower fat version, omit the extra chocolate chips on top.
- Microwave 1 minute 30 seconds to 1 minute 45 seconds. I did full 1 minute 45 seconds and it was perfect.
- Let the cake cool 4-5 minutes before eating! It will be too hot and moist to eat immediately.
- You can eat this all on your own if you like, or, I prefer to split this with my daughter as I find it’s plenty rich to split between 2 people.
Absolutely delicious! I made this for dessert tonight and loved it. I used Chocolate Vega Sport protein powder, monk fruit syrup instead of maple syrup and Lily’s chocolate chips. It was perfect! Such a treat to have a higher protein/low sugar dessert option. Can’t wait to enjoy this one again 🙂
I’m so happy you loved this mug cake Mireille and that protein powder worked well!!
I wish someone would make a protein powder without stevia or monkfruit or other alternative sweeteners. They. Taste. Horrible! Plus, it has coconut sugar, so what’s the point? I’m sure it’s so sickeningly sweet.
This comment is a bit harsh. The mug cake is not “sickening sweet” at all. I even note the sweetness level under the ingredients. And if you’ve never tried the sprout living, you don’t know if it “tastes horrible”. It actually tastes amazing. I wouldn’t use or recommend it otherwise. It’s a small amount of stevia, so it has zero aftertaste.
No reason to be rude!
Janet – strange behavior to comment on a recipe you have not even tried. If you have a recipe request you could word it much kinder. Brandi is going above and beyond to give us vegan & healthy recipes without a charge, appreciation and kindness is all she deserves!
Thank you Jessica! You get it and after the really rude comments I received this week, your comment is exactly what I needed to read today, so thank you 🙂
We just made this last night! I made one for myself and my husband, and it really hits the spot. Funny thing is, for the first one I forgot the Almond flour and salt. I realized what I did when I prepared mine, but his was already out of the microwave.
We taste tested both of them. Seriously, they were both so delicious. His was shorter, more dense and kind of like fudge in texture. And mine was fluffy, and just like cake. Thank you so much, Brandi.
Woohoo! So thrilled you loved this so much, thank you for the lovely review Belen!
Can I cook it in a double boiler or oven? I don’t use a microwave.
Try this method (it’s from my other mug cake and it should work similarly. Preheat the oven to 350°F (177°C) and line a muffin pan with 2 parchment paper muffin liners. Follow the same batter instructions and divide the batter evenly and top each with the remaining 1/2 tablespoon chocolate chips. Bake for 20-22 minutes OR until a toothpick comes out basically clean (a few crumbs are ok, not wet batter). Cool for 15 minutes before eating so they finish cooking.
Thanks for the oven tip.
Just made the chocolate protein mug cake. Ordered the sprout living protein powder just due to this recipe. Needed to know. 🙂 Anyway the mug cake is sooooo good!. The sweetness is perfect! I prefer it to the other chocolate mug cake actually. Thank you!
Yay! So happy you loved it so much, thank you for leaving a review Kelly!!
So simple and SO GOOD!! Hits the sweet tooth just right!!
So glad you loved it Lynn!
This cake is delish! Luckily, by chance, I had some of that protein powder and so I made it after work one day for a snack. Awesome!
Yay Beth!!
⭐⭐⭐⭐⭐Excellent !!!! I didn’t have any almonds, so I processed sunflower seeds into a flour and used that as a sub. I used my own Vegan Protein powder too and Enjoy Life dark choc chips. Was perfect after 1 min 30 secs.
Yum!! So rich and satisfying- thank you!!
Woohoo, happy to hear this Becky!
This mug cake is moist, cakey, chocolatey and not too sweet! I doubled it for two cakes. Our protein powder is also slightly sweetened with stevia and it was the perfect sweetness. As always, thank you Brandi fir your amazing recipes!
Oops! Forgot to leave a star rating in my other comment, so doing that now.
This is the best mug cake recipe I have tried so far – and I have tried dozens! Absolutely delicious and the texture is perfect.