Chocolate Protein Mug Cake

 

 

This recipe is vegan with plant protein and refined sugar-free.

INGREDIENTS AND DIRECTIONS

INGREDIENTS

• 1 serving (30g) of Go Good Whey Protein Powder + Organic Chocolate
• 2 tablespoons plain flour (using a gf flour blend should also work)
• 1 tablespoon + 1 teaspoon cacao powder
• 1 ½ tablespoons coconut sugar
• ⅛ teaspoon baking powder
• 3 tablespoons water
• 1 tablespoon melted coconut oil
• ½ teaspoon vanilla extract
• 2 tablespoons chocolate chips or chopped chocolate, to top/stir in

 

DIRECTIONS

1. Combine the liquid ingredients in a small bowl. Whisk/stir in the dry ingredients, ensuring there are no chunks of flour or cacao. Taste and add a dash more sweetener or cacao if you’d prefer more sweetness or chocolaty flavor. Stir in half of the chocolate chips, reserving the rest for topping.
2. Pour batter into a coffee mug or ramekin, and top with the remaining chocolate chips. Place the dish on a small plate (in case it overflows), and microwave on high for ~50-70 seconds*– the top layer of the cake may still seem a little underdone and wet, but it should be slightly firm to the touch. Note: The cooking time will vary depending on the microwave– the one used in this recipe was 800 Watts.
3. The cake is best eaten while fresh and warm (with a dollop of yogurt or banana ice-cream!), as it will firm up more the longer it sits.