Chocolate protein mug cake with peanut butter core
A warm chocolate mug cake with a molten peanut butter centre, ready in under five minutes and packing 38 g of protein per serving. The guilt-free sweet fix, spooned straight from the mug.
Ingredients
- 30 gwhey protein powder (vanilla)
- 10 gunsweetened cocoa powder(unsweetened)
- 3 gbaking powder(about half a tsp)
- 1egg
- 40 mlmilk
- 15 gpeanut butter(unsweetened, for the core)
- 10 ghoney
Instructions
- 1
Combine the 30 g whey protein powder (vanilla), 10 g unsweetened cocoa powder and 3 g baking powder in a large microwave-safe mug with a fork.
- 2
Add the 1 egg, 40 ml milk and 10 g honey and stir until smooth and free of lumps.
- 3
Dollop the 15 g peanut butter into the centre of the batter and press it down gently so it forms a molten core as it cooks.
- 4
Microwave the mug for 60 to 90 seconds at 800 watts. The cake is done once the surface has just set and still looks slightly moist in the middle.
- 5
Let it rest for a minute, then spoon it straight from the mug.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 235 kcal | 370 kcal |
| Protein | 24 g | 38 g |
| Carbs | 11 g | 18 g |
| Fat | 11 g | 17 g |
| Fiber | 3 g | 4 g |
Frequently asked
Can I bake the mug cake in the oven instead?
Yes. Spoon the batter into a small ovenproof dish and bake at 180 °C (top and bottom heat) for about 12 to 15 minutes. The molten core is less reliable that way, but the crust turns out a little firmer.
Which protein powder works best?
Whey in vanilla or chocolate binds nicely and tastes mild. Vegan pea or soy protein works too, but it soaks up more liquid, so just add another 10 to 20 ml of milk or plant drink.
Why does my mug cake turn rubbery?
Almost always too long in the microwave. Protein powder sets much faster than flour. Take the mug out as soon as the surface is just firm; the cake finishes cooking in the residual heat.
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