This indulgent almond flour protein mug cake is the quick dessert you need. How quick? All of four minutes! Packing 10 grams of protein makes this heavenly sweet treat perfect when the cravings hit.
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Craving a fluffy cake with a hint of chocolate but without the heavy calories? Then you have come to the right place. This almond flour protein mug cake is the balanced version of a chocolate chip cake. It is made without flour, refined-sugar free and packs 10 grams of protein.
If you love an indulgent but healthy chocolate dessert, try this cozy vegan protein hot chocolate, or these no-bake dark chocolate berry protein crunchies and no-bake stracciatella energy bites to satisfy your cravings.
Why you'll love this recipe
- moist and fluffy
- perfect if you want just a piece of cake
- easy and quick to make (did I mention just four minutes???)
- flourless and protein-packed
Ingredient notes
- Almond Flour – Be sure to use almond flour, not almond meal, to create that spongy texture.
- Baking powder – It makes the mug cake rise beautifully.
- Egg – Use a medium-sized egg for the ideal consistency of the dough.
- Vegetable Oil – A light-tasting vegetable oil, like rapeseed or sunflower oil, is best as it won’t dilute the flavour of the mug cake.
- Vanilla extract – Use pure vanilla extract for the best taste. It is free of sugar or other additives.
- Dark chocolate – Use between 75-85% cacao-labelled chocolate for that dark chocolate flavour which is not too bitter.
- Maple Syrup (optional) – If you want to save on sugar, leave out the maple syrup.
See recipe card for full information on ingredients and quantities.
Tips & substitutions
- I use 80-85% dark chocolate. The higher the percentage, the less sugar and dairy it contains. If you’re not used to dark chocolate, start with 60% and work your way up. Because the darker the chocolate, the bitterer it tastes.
- Use a large mug because the cake will rise, and you don’t want it to overflow.
- Mix the dry ingredients before adding the wet ingredients to help every ingredient mix well with the other.
- Mix the dough thoroughly to remove clumps before adding the chopped dark chocolate.
Instructions for the Protein Mug Cake
Mix all the almond flour and baking powder in a microwave-safe mug.
Crack the egg and add it to the dry ingredients, along with the vegetable oil and vanilla extract. Stir with a fork or small whisk until well combined.
Chop the chocolate and add it to the dough
Stir well until the dough is smooth and everything is mixed well.
Cook for 50-60 seconds until the mug cake is set and beautifully risen.
Serve with (plant-based) whipped cream if you like, sprinkle with some more chopped dark chocolate and serve.
Recipe FAQs
Yes, you can but be aware that the nutritional values will change as milk chocolate contains more sugar and dairy than dark chocolate.
Although this cake is delicious when eaten warm, you can also make it in advance and eat it whenever you crave this balanced sweet treat. Cover it, so it won’t dry out until you dig in.
This almond flour chocolate mug cake is best eaten right after making it. If you have any leftovers, cover the mug and store it in a dry, cool place for up to a day.
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📖 Recipe
Almond Flour Protein Mug Cake
Ingredients
- 30 g almond flour (¼ cup)
- ½ teaspoon baking powder
- 1 medium egg
- 1 tablespoon vegetable oil
- ½ teaspoon vanilla extract
- 20 g dark chocolate (0.7 oz)
- 1 tablespoon maple syrup (optional)
For serving
- (plant-based) whipped cream for serving
Instructions
- Mix all the almond flour and baking powder in a microwave-safe mug.
- Crack the egg and add it to the dry ingredients, along with the vegetable oil and vanilla extract. Stir with a fork or small whisk until well combined.
- Chop the chocolate and fold it into the dough.
- Cook the mug cake for 50-60 seconds until it is set and beautifully risen.
- Serve with (plant-based) whipped cream if you like, sprinkle with some more chopped dark chocolate and serve.
Notes
- I use 80-85% dark chocolate. The higher the percentage, the less sugar and dairy it contains. If you’re not used to dark chocolate, start with 60% and work your way up. Because the darker the chocolate, the bitterer it tastes.
- Use a large mug because the cake will rise, and you don’t want it to overflow.
- Mix the dough thoroughly to remove clumps before adding the chopped dark chocolate.
- This almond flour chocolate mug cake is best eaten right after making it. If you have any leftovers, cover the mug and store it in a dry, cool place for up to a day.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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