Ingredients
Wet Ingredients
- 1 large egg
- 3 tablespoons milk (preferably coconut milk)
- 1 tablespoon maple syrup
Dry Ingredients
- 2 tablespoons chocolate protein powder
- 2 tablespoons oat flour or gluten free baking flour
- 1 tablespoon unsweetened cocoa powder
- Pinch of sea salt
Optional Add-ins
- 2 teaspoons chocolate chips (divided, 1 tsp to mix in, 1 tsp to sprinkle on top)
Instructions
- Whisk: In a 10-12 oz microwave-safe mug, whisk together the egg, milk, and maple syrup until fully combined.
- Mix: Add the chocolate protein powder, oat flour, cocoa powder, and a pinch of sea salt to the wet mixture. Fold everything together gently until just combined. Then fold in 1 teaspoon of the chocolate chips.
- Cook: Microwave the mug on HIGH power for 90 seconds. Carefully remove it from the microwave—it will be hot. Check the cake’s texture; it should be firm and spring back when pressed lightly.
- Serve: Let the mug cake cool for 1-2 minutes. Top with the remaining chocolate chips, fresh berries, or whipped cream if desired. Enjoy immediately for best texture and flavor.
Notes
- Use a microwave-safe mug to avoid any damage or accidents.
- Substitute oat flour with gluten-free baking flour to make it gluten-free.
- Adjust microwave time based on your microwave’s wattage; reduce time if it starts to overcook.
- Maple syrup can be replaced with honey or agave syrup.
- For a vegan version, substitute the egg with a flax egg and use a plant-based milk.
- Adding a pinch of salt helps to balance and enhance the chocolate flavor.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: American
- Diet: Gluten Free
