Triple Chocolate Protein Mug Cake (Gluten Free, Vegan, Oil Free)
If you lived with me as a roommate, it'd only take you a few days to figure out: 1) my crazy work schedule means all my meals need to be fast and easy to make 2) I can't stand dirty dishes left in the sink, and 3) I need something sweet and chocolately to end every night. Sooooo it only seems logical that one night, I would whip up a gluten free chocolate mug cake that only takes one mug, six simple ingredients and five minutes (only three in the microwave, actually cooking!) to make.
And guys. I didn't plan on sharing this vegan mug cake recipe initially. I just threw a bunch of ingredients in a mug, microwaved it and planned to call it a tasty night. But as soon as I took a bite into this fluffy, suuuuper chocolatey mini cake, I knew I had to make it again and write down the measurements. And I was not disappointed the second time around! This mug is fluffy enough to fall apart under your spoon but dense enough to give you that satisfying "cake" feel. It's also super moist thanks to the mashed banana and gooey chocolate chips, and any chocolate lover will swoon from the three sources of chocolate in this protein mug cake recipe!
So if you need a gluten free dessert that only takes a few minutes and one mug to make...here's a recipe you can definitely dig into ASAP!
2 TBSP chocolate protein powder (I used Modus plant based chocolate protein powder, but any vegan chocolate protein should be a good alternative. I'm not sure how protein powders containing whey would work, but let me know in the comments if you try it and it works!)
1 tsp cacao powder
1/4 tsp baking powder
1/2 of a medium ripe banana, mashed
6 tbsp water
1-2 TBSP of cut up dark chocolate or mini chocolate chips
And guys. I didn't plan on sharing this vegan mug cake recipe initially. I just threw a bunch of ingredients in a mug, microwaved it and planned to call it a tasty night. But as soon as I took a bite into this fluffy, suuuuper chocolatey mini cake, I knew I had to make it again and write down the measurements. And I was not disappointed the second time around! This mug is fluffy enough to fall apart under your spoon but dense enough to give you that satisfying "cake" feel. It's also super moist thanks to the mashed banana and gooey chocolate chips, and any chocolate lover will swoon from the three sources of chocolate in this protein mug cake recipe!
So if you need a gluten free dessert that only takes a few minutes and one mug to make...here's a recipe you can definitely dig into ASAP!
Ingredients for One Gluten Free Chocolate Mug Cake:
3 TBSP coconut flour2 TBSP chocolate protein powder (I used Modus plant based chocolate protein powder, but any vegan chocolate protein should be a good alternative. I'm not sure how protein powders containing whey would work, but let me know in the comments if you try it and it works!)
1 tsp cacao powder
1/4 tsp baking powder
1/2 of a medium ripe banana, mashed
6 tbsp water
1-2 TBSP of cut up dark chocolate or mini chocolate chips
How to Whip Up Your Vegan Mug Cake:
Like most mug cakes, this gluten free mug cake recipe is super easy to make. Just pick a medium-sized mug (you want it to give your mug cake plenty of room to grow!) and add your dry ingredients. Mix them thoroughly, and then add your mashed ripe banana and the water, one tablespoon at a time. You want just enough water to make the batter wet enough to mix thoroughly, though your mug cake batter will be thick. The last ingredient to add should be your cut up dark chocolate or chocolate chips! I used a chopped up section of a Lily's Sweets Dark Chocolate bar, which is sugar free and sweetened with stevia, but you can use whatever chocolate you want. Enjoy Life Foods is another favorite allergy-friendly chocolate brand of mine!
Once your gluten free mug cake batter is well incorporated, place your mug in the microwave and cook for around 3 minutes, checking your cake every 30 seconds after the 2 minute mark. Cooking times can vary depending on your microwave strength, but you know your mug cake is cooked when it starts pulling away from the edges of the mug. Personally, I like mine a lil' underbaked so I pulled my mug cake out of the microwave a bit early. You do you - and since this mug cake is vegan, there's no worry about eating undercooked eggs in the batter!
Then all that's left to do is dig in! I enjoyed this chocolate mug cake on its own, but it also tastes delicious with coconut yogurt, sunflower butter and fresh fruit. If you don't finish the full thing in one go, this mug cake keeps well in the fridge. When you want to enjoy the leftovers, you can eat it cold or add some new chocolate chips - if you're like me and dig out all the good chocolately parts in the first serving ;) - and reheat your mug cake for another minute or so.
So far, I've eaten this chocolate mug cake as a night snack nearly every day this week, and I don't see that stopping anytime soon. So whether you're looking for a sneaky way to get in some extra plant-based protein, a delicious gluten free dessert or a healthier option to your usual chocolate cake...this protein mug cake is a yummy place to start.
What's your favorite cake flavor? As you might guess from this vegan mug cake, I LOVE me some chocolate! Tell me your favorite in the comments!
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