Double Chocolate Protein Mug Cake (made with oats)

Jul 1, 2021 | Desserts, Gluten-Free, Recipes, Snacks

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This DOUBLE CHOCOLATE PROTEIN MUG CAKE is the perfect healthy snack for when you are really craving CAKE. It’s super easy to make, full of protein, and made with ground oats instead of flour. It taste so good that it’s hard to believe it’s healthy! And this recipe serves 2, so find someone to share with and they will thank you!

Double Chocolate Protein Mug Cake (made with oats)

I’m always looking for high protein snacks that taste like dessert and this double chocolate mug cake is one of my favorites. And don’t worry if you’ve tried a bad mug cake or two, you know with a weird rubbery texture. This one is delicious! It’s tender, moist, and ultra chocolate-y. Plus is easy to make, gluten-free, and good for you. You can’t beat that!

The ingredients are easy to find. In fact, I’ll bet you have at least some of these already at home. Here’s what you’ll need…

Double Chocolate Protein Mug Cake Ingredients

For double chocolate protein mug cake, you will need the following ingredients:

  • Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months
  • Granulated Sugar of Choice– You can use regular granulated sugar or granulated erythritol (like I did) for sugar free.  Please note that compared to sugar, granulated erythritol is about 70 percent as sweet, so you may want to add an extra tablespoon or to your preference. Coconut sugar will work as well.
  • Cocoa Powder– I used natural unsweetened cocoa powder here, although dutch processed will work too.
  • Chocolate Protein Powder– I used this chocolate protein powder which is sweetened with stevia. Feel free to use your favorite brand, although the results will vary slightly. 
  • Baking Powder– A small amount of baking powder helps the cakes to rise.
  • Salt– Fine grain salt is best for this recipe and for most baking recipes. I used fine pink himalayan salt but any fine salt will work just fine.
  • Milk Of Choice- Any type of milk will work here including plant based milks. You could even use water in a pinch, just know that the cake won’t be quite as moist.
  • Coconut Oil–  I used refined coconut oil. I simply microwave the oil for 20 seconds or so and allow it to cool slightly before proceeding with the recipe. But you can substitute any vegetable oil that you prefer.
  • Egg– You’ll need 1 egg for this recipe. If you are vegan, I would imagine that a flax egg would work here. Although, I haven’t tried it myself so please let me know if you do.
  • Vanilla Extract– Pure vanilla extract is best, but imitation will work too.
  • Dark Chocolate– I prefer dark chocolate for it’s health benefits, but feel free to use whatever chocolate that you prefer.

Cocoa powder

How to Make Double Chocolate Protein Mug Cake (made with oats)

Following these instructions and you’ll have cake in about 10 minutes.

  • In a medium size bowl, whisk together the oat flour, granulated sugar, cocoa powder, chocolate protein powder, baking powder, and salt. Set aside.
  • Stir in the milk, coconut oil, egg, and vanilla extract until smooth.
  • Evenly divide the batter between 2 microwave safe mugs ( I used 8 ounce mugs). Press 1-2 chocolate squares into the center of the batter in each mug.
  • Microwave each cake separately, on high (my microwave is 1200 watt) for 45 seconds. If your microwave wattage is less than 1200, try microwaving for 55-65 seconds. The cake is done when the edges look dry. Please note that there will be wet spots on the cake if you added chocolate to the center. It’s better to undercook than overcook the cake as it will dry out.
  • Allow the cakes to cool slightly and top with fresh berries or your favorite toppings.

Chocolate Mug Cake

Want more healthy dessert recipes?

Check these out:

Healthy Sugar Cookies with Cashew Butter Frosting

Healthy Protein Brownies

Skinny Lemon Cheesecake Mousse

Peanut Butter Protein Cookies

Double Chocolate Protein Mug Cake (made with oats)

As always, please let me know how you like the double chocolate protein mug cake (made with Oats) in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to give this recipe a try.

Enjoy!

Crystal

Double Chocolate Protein Mug Cake (made with oats)
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Double Chocolate Protein Mug Cake (made with oats)

This DOUBLE CHOCOLATE PROTEIN MUG CAKE is the perfect healthy snack for when you are really craving CAKE. It's super easy to make, full of protein, and made with ground oats instead of flour. It taste so good that it's hard to believe it's healthy! And this recipe serves 2, so find someone to share with and they will thank you!
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Dessert
Keyword: high protein, mug cake
Servings: 2
Calories: 437kcal
Author: Crystal Yentzen

Ingredients

  • 5 tablespoons oat flour*
  • 1/3 cup granulated sugar of choice*
  • 3 tablespoons cocoa powder
  • 2 tablespoons chocolate protein powder*
  • 1/2 teaspoon baking powder
  • 1/4 tsp salt
  • 5 tablespoons milk of choice
  • 3 tablespoons coconut oil, melted or any vegetable oil
  • 1 egg beaten
  • 1/2 teaspoon vanilla extract
  • 2-4 squares dark chocolate

Instructions

  • In a medium size bowl, whisk together the oat flour, granulated sugar, cocoa powder, chocolate protein powder, baking powder, and salt. Set aside.
  • Stir in the milk, coconut oil, egg, and vanilla extract until smooth.
  • Evenly divide the batter between 2 microwave safe mugs ( I used 8 ounce mugs). Press 1-2 chocolate squares into the center of the batter in each mug.
  • Microwave each cake separately, on high (my microwave is 1200 watt) for 45 seconds. If your microwave wattage is less than 1200, try microwaving for 55-65 seconds. The cake is done when the edges look dry. Please note that there will be wet spots on the cake if you added chocolate to the center. It's better to undercook than overcook the cake as it will dry out.
  • Allow the cakes to cool slightly and top with fresh berries or your favorite toppings.
  • Enjoy!

Notes

  1. Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
  2. Sugar of Choice– You can use regular granulated sugar or granulated erythritol (like I did) for sugar free.  Please note that compared to sugar, granulated erythritol is about 70 percent as sweet, so you may want to add an extra tablespoon or to your preference. Coconut sugar will work as well. 
  3. Chocolate Protein Powder– I used this chocolate protein powder that sweetened with stevia. Feel free to use your favorite brand, although the results will vary slightly. 

Nutrition

Calories: 437kcal | Carbohydrates: 24g | Protein: 16g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 397mg | Potassium: 244mg | Fiber: 4g | Sugar: 1g | Vitamin A: 119IU | Calcium: 38mg | Iron: 2mg

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