When you want a sweet personal-sized treat with a nutritional boost, whip up this protein mug cake recipe. It’ll fuel you through your day and satisfy your sweet tooth at the same time!
I’m constantly looking for new ways to work some extra protein into my day, from protein oatmeal to protein pancakes and this protein mug cake recipe. While protein bars and shakes are convenient, let’s be honest: a lot of them are kind of meh. Homemade always tastes way better—especially when it’s in the form of a warm vanilla mug cake!
Why You’ll Love This Protein Mug Cake Recipe
- Easy to make. Just blend everything together and pop it in the microwave. So simple!
- Dessert for two. You know how sometimes you’re craving something sweet so you make a cake, but then after eating a single slice your craving is gone—but you still have an entire cake left to eat for the next several days? That doesn’t happen with a mug cake!
- A treat with benefits. In addition to being a delicious vanilla cake with a moist, tender crumb, this cake packs in plenty of protein to keep you satisfied. Depending on the protein powder you use, there’s about 38 grams of protein in this recipe.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Eggs – An egg has 6 to 7 grams of protein—the perfect start to a protein mug cake!
- Cottage cheese – I am all about the cottage cheese lately! Use leftovers to make whipped cottage cheese.
- Maple syrup – Or honey, if you prefer.
- Almond butter – You can substitute another nut butter if you’d like.
- Vanilla extract
- Almond flour – Be sure to use almond flour, not almond meal, which is coarser.
- Vanilla plant-based protein powder – Plant-based protein powder absorbs more liquid than a whey-based protein, so your results won’t be the same if you use whey.
- Coconut flour
- Baking powder
- Sprinkles – Optional, but always fun!
- Cooking spray
How to Make a Protein Mug Cake
- Blend. Add all of the ingredients to a blender except the sprinkles. Blend until smooth, then stir the sprinkles in.
- Pour. Divide the batter into two greased mugs or ramekins.
- Bake. Microwave on high for 2 minutes.
Tips for Success
- Choose the right mug. Ensure that your mug is microwave-safe and large enough to accommodate the expanding cake batter. You may need to use 3 mugs or ramekins if you don’t have large enough mugs.
- Blend thoroughly. Blending, rather than stirring, the batter ensures that the curds in the cottage cheese are fully incorporated.
- Use your judgment. Microwave power levels can vary, so keep an eye on your cake as it bakes. If your microwave tends to cook fast, start with 90 seconds, check, and add more time in 15-second increments if necessary.
- Make it in the oven. If you don't have a microwave, you can bake these protein mug cakes in oven-safe mugs or ramekins at 350ºF for 20 to 25 minutes.
- Top it. Add fruit, coconut whipped cream, more sprinkles, chocolate sauce, jam, or other toppings to make your mug cake extra special.
How to Store
Mug cakes don't typically store well, but if you do have leftovers, they can be stored in an airtight container in the fridge for up to 2 days. Just pop them back into the microwave for a few seconds before serving to warm them up.
More Protein-Packed Recipes
- High Protein Quinoa Bread
- No-Bake Lemon Protein Balls
- Vegan Triple Berry Protein Smoothie
- Raspberry Chocolate Chip Protein Bars
- High-Protein & Healthy Peanut Butter Blossoms
Protein Mug Cake
When you want a personal treat with a nutritional boost, this protein mug cake will fuel you through your day and satisfy your sweet tooth!
Ingredients
- 2 eggs
- ½ cup cottage cheese
- 3 tablespoons maple syrup (or honey)
- 2 tablespoons almond butter
- 1 tsp vanilla extract
- 1 cup almond flour
- ¼ cup vanilla plant-based protein powder*
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- Sprinkles (if desired)
- Cooking spray
Instructions
- Add all the ingredients to a blender (minus sprinkles) and blend until smooth.
- Fold in the sprinkles.
- Grease two microwave safe mugs or ramekins and divide the batter between the two. Depending on the size of your ramekins, you might make three cakes!
- Microwave on high for 2 minutes. Remove and top with whipped cream/yogurt and enjoy!
Notes
- If you don't have a microwave, you can bake the cakes at 350ºF for 20 – 25 minutes.
- Plant-based protein powder absorbs more liquid than a whey based protein, so the recipe will not be the same if you don't use plant-based. I have not tested with whey or collagen, so can't say exactly what the measurements would be!
- To store: Mug cakes don't typically store well, but if you do have leftovers, they can be stored in an airtight container in the fridge for up to 2 days. Just pop them back into the microwave for a few seconds before serving to warm them up.
Nutrition
Calories: 678kcal | Carbohydrates: 41g | Protein: 38g | Fat: 44g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 173mg | Sodium: 377mg | Potassium: 518mg | Fiber: 10g | Sugar: 23g | Vitamin A: 311IU | Calcium: 385mg | Iron: 6mg
