This mug cake was inspired by a pregnant friend of mine who introduced me to the wonderful world of mug cakes by informing me that she was making one for dinner and the only food group missing from her meal was wine.
I figured that if mug cakes were that crave-worthy, then I had to make one for myself. Thus my Chocolate Peanut Butter Protein Mug Cake was born. It took me a few tries to nail down the recipe, but here we have it!
When I started looking at recipes, I was surprised at how much additional sugar I saw people adding. After all, protein powder is already sweetened — albeit with calorie-free sweeteners — so do we really need it sweeter still? After several taste tests, I was surprised to answer “yes.” There’s something about adding a smidge of additional sweetener that brings out the peanut butter flavor and mellows the taste of the monk fruit or stevia most protein powders contain.
Now, about the ingredients I chose: I used Aloha Organic Protein as the base, but any rich-tasting chocolate protein should work. I didn’t test it with Shakeology, but my gut tells me that would also produce a really tasty result. I also used Bob’s Red Mill Gluten Free All Purpose Flour as my flour. Almond flour produced a drier, slightly gritty result that I didn’t love, so bare that in mind if you decide to substitute.
And then there are the fats: coconut oil and powdered peanut butter. I used Nutiva Liquid Coconut Oil because it doesn’t contain as much of the “bad” fats as the regular stuff (hence why it’s not solid at room temperature), and Georgia Grinders as my powdered PB. Why powdered? As fluffy as this cake bakes up, it’s still pretty dense. Adding regular nut butters messed up the flour ratio and made the cake come out too dense — somewhere between fudge and a brownie. And while that doesn’t sound bad, it’s not a great consistency for a treat of this size.
A quick note on cook time: microwaves vary widely in terms of wattage. My cook time is based on a 1200W machine, so adjust accordingly. I suggest starting at 2 minutes, then zapping for an additional 15 seconds until done.
I topped mine with Living Culture Superfoods Bourbon Vanilla Coconut Yogurt and freeze dried raspberries, but a drizzle of nut butter with fresh berries is also delicious in a pinch. Bon appetit!
Chocolate Peanut Butter Protein Mug Cake
This protein-packed treat satisfies a sweet tooth without a ton of sugar, making it a quick and easy treat that's as nutritious as it is delicious.
- 1 scoop Chocolate Protein Powder
- 1 tbsp Raw Cacao Powder
- 1/4 cup Gluten Free Baking Mix
- 2 tbsp coconut oil
- 1/4 c nut milk
- 1/2 tbsp powdered peanut butter
- 1/2 tbsp coconut sugar
- 1/2 tsp baking powder
Combine all of the ingredients in a mug or Pyrex ramekin and whisk until smooth. The batter will be thick and moist.
Microwave on high for 2 minutes, adding time in 15 second intervals until the cake is fully cooked. A toothpick or fork inserted into its center should come out clean.
Let rest for 5 minutes before enjoying. Decorate as desired.