Chocolate Vegan Protein Mug Cake

image2.JPG

If you follow me on Snapchat (fitgirlk8) then you KNOW I am alllll about some mug cake. And by all about I mean I have it every. single. night. This is a recipe that I kind of compiled from trying many mug cakes and eventually finding what I liked and what worked best for me (I encourage you to do the same!)

 

Ingredients:

Olive oil or coconut oil (so it won’t stick to the mug like crazy)

1/8 teaspoon baking powder

1 tablespoon coconut flour

1 serving chocolate protein powder

1 tablespoon cacao powder

¼ cup unsweetened applesauce

~ ¼ cup nondairy milk of choice

 

Toppings:

PB2, pecans, dark chocolate chips, coconut chips

 

Start by spraying your mug so that the cake won’t stick. Then add in your baking powder, coconut flour, protein powder and cacao powder. Stir, stir, stir! Then pour in your applesauce and stir. This is where you need to use your judgment. Start by pouring a little nondairy milk in at a time. You want it to be the consistency of cake batter…not super dry but also not too wet. Make sure you stir really well to get the dry ingredients at the bottom incorporated into your mixing. When it is at the desired consistency, level off with your spoon. Throw it in the microwave for ONE minute. If you know you have a strong microwave, start with just 30 seconds. It’s way better to have it a little uncooked than rubbery. I like to top mine with a little bit of dark chocolate to get it all melty, then a few nuts and some PB2.

ENJOY

*I have a vanilla pumpkin mug cake that I really love but I will post that recipe at a later time!