Double Chocolate Mug Cake with Protein Powder

Rich and loaded with fudgy chocolate, this Double Chocolate Mug Cake with Protein Powder is a treat you can enjoy for breakfast, dessert, or a post-workout snack. With the texture somewhat of a cross between a cookie and a cake, this double chocolate vegan mug cookie is simply delicious and ready in just a few minutes.

I am so excited to be sharing this recipe for this Double Chocolate Mug Cake with Protein Powder with you today!  

I love mug recipes because they are single serving, so you don’t have to spend a lot of time baking a big pan of something. This vegan mug cake is absolutely delicious with a scoop of coconut ice cream and some fresh berries like blueberries or strawberries. 

Why You’ll Love This Protein Powder Mug Cake Recipe

• Rich and fudgy. There’s so much great texture and flavour in this double chocolate mug cake. The texture is a cross between a mug cookie and a mug cake, but no matter what you call it we think it’s absolutely delicious.
• Quick and easy. You can mix, cook, and eat this vegan mug cake right in the mug, so there’s very little mess and it comes together with no fuss.
• Simple ingredients. You might already have all the ingredients for this vegan mug cake in your pantry already. So stop what you’re doing and make it as soon as possible!

Key Ingredients and Substitutions

• Vegan Butter: Useful for the texture and richness. Use coconut oil  (or even a nut butter) if you don’t have vegan butter on hand.
• Brown Sugar: While you can definitely substitute regular (cane) sugar, the brown sugar is what gives this vegan mug cake a cookie-like texture.
• Vanilla Extract: This is the secret ingredient to making this taste like a baked good! You just need a splash.
• Non-Dairy Milk: Use your favourite non-dairy milk here.
• Flour: I used all purpose flour here, but if you’re gluten-free, try a cup for cup blend like Bob’s Red Mill 1:1 Gluten-Free Flour Blend.
• Protein Powder: Use your favourite (preferably chocolate) protein powder here. I used Tropeaka chocolate flavour protein. The texture is super smooth, it’s very fudgy, and it’s not overly sweet.
• Cocoa Powder: For extra richness, I recommend just a little unsweetened cocoa powder.
• Dairy-Free Chocolate Chips: A few chocolate chips make this protein mug cake recipe really special. You can use mini chocolate chips or regular size.

How to Make this Double Chocolate Mug Cake

1. Mix the wet ingredients: In a microwave-safe mug, add the vegan butter and brown sugar and cream together. Add the vanilla and milk and stir to combine.
2. Mix the dry ingredients: Add the flour, protein powder, cocoa powder and chocolate chips. Stir to combine. 
3. Cook: Microwave for 45 seconds to 1 minute. Your vegan mug cake should be set on top and slightly firm to the touch. Don’t overcook or it will be too dry. Mine takes 45 seconds but depending on the wattage of your microwave it could take a bit more or less time. Serve with vegan vanilla ice cream and fresh berries!

Ideas for Serving

On its own, I love this double chocolate protein powder mug cake with a scoop of vegan ice cream (I love coconut based ones because of their creamy texture!) and fresh berries like strawberries or blueberries.

How to Store

This protein mug cake recipe only makes 1 serving, but if you can’t finish it, let it fully cool to room temperature and place it in an airtight container in the refrigerator. It will last up to 4 or 5 days, but for best results I recommend enjoying the remainder within 2 days.

You can gently reheat the vegan mug cookie in the microwave and serve with fresh berries and a scoop of vegan ice cream if you wish.

Recipe FAQs

Is it a vegan mug cake or cookie?

While I originally intended this recipe to be more of a cookie texture, it’s kind of somewhere in between. People who are searching for a vegan mug cake will love this recipe.

Which protein powder should I use?

My favourite protein for this recipe is the Tropeaka chocolate flavour protein. It has an amazing smooth texture, isn’t too sweet and adds an amazing fudgey flavour. Use whichever protein is your favourite!

What size mug should I use?

Most mugs are around 12 ounces or larger, and those should all work (make sure it’s microwave-safe). Don’t use a small mug like 8 ounces or smaller, or the mug cake may overflow.

Can I double the recipe?

Yes, but divide it evenly across 2 mugs and, for best results, microwave each mug separately.

Can I make this recipe without an oven?

Yes, as long as your mug is oven-safe. Otherwise, use an oven-safe ramekin around the same size. Bake in an oven preheated to 350 degrees F (180 degrees C) for 15-25 minutes depending on how cooked you like your mug cake (less time for molten, more time for thoroughly cooked). I recommend putting the ramekin or mug on a small baking tray so it’s easier to remove from the oven with your oven mitts.

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