Chocolate Chip Mug Cake No Milk

Chocolate chip mug cake with coconut cream in a white mug on a dark coasted with a yellow linen by it.

Deliciously indulgent and made in under two minutes, this healthy chocolate chip mug cake is a bite of soft, cakey flavor swirled with gooey chocolate chips that’s miraculously high in protein.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings

Calories 333kcal

Author Shelby Stover

Equipment

Measuring Cups and Spoons

Ingredients

1 tbs Gluten-free 1:1 baking flour
2.5 tbs Vegan protein powder vanilla
1 teaspoon Baking powder
2 tbs Maple syrup
1 Egg
1 tbs Chocolate chips

Instructions

In a microwave-safe mug, combine all the ingredients but only half the chocolate chips.
Mix well.
Top the mug cake with the remaining chocolate chips
Microwave for 65 seconds
Let cool fully and enjoy

Video

Notes

If you're using pea protein powder, add in 1.5 tbs of milk to the chocolate chip mug cake batter. If you're using a brown rice-based protein powder or a coconut protein powder like Botanica, leave the recipe as is.

The mug cake will deflate ever so slightly coming out of the microwave- but don't reduce the baking powder. Likewise, it is hot so make sure to let it cool before you dive in,

The reason you split up the chocolate chips is that they tend to fall to the bottom. This way, you get some in the first few bites too.

If you use traditional all-purpose flour in place of gluten-free flour, know that the mug cake expands a bit too much (over the top of the mug) and deflates.

Using beef protein powder: I've recently made the switch to beef protein powder for health reasons. If you want to enjoy this protein mug cake with Equip Protein (my favorite) you'll want to use 1.5 tablespoons of flour to 2 tablespoons of protein powder. Cook for 90 seconds and use a larger mug as it rises!

Nutrition