High-Protein Chocolate Mug Cake
Nutrition per serving
Ingredients
- 40g oat flour
- 30g chocolate whey protein powder
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1 ripe banana, mashed (about 100g)
- 1 large egg
- 60ml light milk
- 100g plain Greek yogurt, to serve
- 60g fresh raspberries, to serve
- 10g dark chocolate, shaved
Instructions
Mash the banana in a large microwave-safe mug until smooth.
Whisk in the egg and milk, then the oat flour, protein powder, cocoa and baking powder until silky with no lumps.
Microwave on high for 90 seconds until risen and just set in the center (it firms up as it rests).
Rest for 1 minute.
Top with Greek yogurt, raspberries and dark chocolate shavings.
Eat warm, straight from the mug.
The 9pm chocolate craving is real, and this high-protein chocolate mug cake answers it in three minutes. Oat flour, chocolate protein powder and cocoa get whisked right in the mug with egg, mashed banana and a splash of milk. Ninety seconds in the microwave and it rises into a warm, fudgy little cake. I crown mine with Greek yogurt, raspberries and dark chocolate shavings. Twenty-two grams of protein, one mug to wash, and it genuinely tastes like dessert — not like a compromise.
