Chocolate Protein Mug Cake

Chocolate Protein Mug Cake

By Eli Brecher

This perfectly fluffy and moist mug cake takes only 2 minutes to whip up from start to finish – if using a microwave – or 10 minutes with the oven version, which I personally prefer. It is packed with protein and free from gluten and dairy, with a vegan option. 

Serves 1


  • 1 egg (can replace with flax egg for vegan option)
  • 1 scoop or sachet Chocolate Protein Multitasker
  • 1 tablespoon cacao powder
  • 1 tablespoon coconut flour
  • 2 tablespoons coconut sugar
  • ½ teaspoon baking powder
  • 1 teaspoon cashew butter
  • 1/3 cup almond milk
  • ½ teaspoon vanilla extract
  • Few squares of dark chocolate, broken into chunks (or use chocolate chips) 


  1. Mix all dry ingredients in a bowl: protein powder, cacao powder, baking powder, coconut flour, coconut sugar and chocolate chunks.
  2. In a separate bowl, whisk egg, milk, cashew butter and vanilla, and stir it into the dry mixture until fully combined.
  3. For Microwave version: Grease a mug with coconut oil, pour mixture in top with more chocolate chips and heat in the microwave for 60-90 seconds.
  4. For oven version: Pour batter into a greased oven-proof ramekin, top with more chocolate chips and bake for 10 minutes on 180 C, or for an extra couple of minutes if you want a drier muffin texture.