Vanilla Mug Cake

This vanilla mug cake is the fastest way to make a delicious single-serving dessert. My family requests one after dinner almost every day! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings serving

Calories 225kcal

Author Arman Liew

Ingredients

1 scoop vanilla protein powder 32-34 grams
1/2 teaspoon baking powder
1 tablespoon coconut flour
1 teaspoon maple syrup
1 large egg
1/4 cup milk
1/4 teaspoon vanilla extract

Instructions

Grease a microwave safe mug with cooking spray and set aside.
In a small bowl, add the protein powder, baking powder, and coconut flour and mix well. Add the maple syrup, egg, milk, and vanilla and mix until combined. .
Top with chocolate chips and microwave for 60 seconds, or until just cooked in the centre.

Video

Notes

To make in the oven: For a baked mug cake, prep it as instructed and bake at 180C/350F for 6-7 minutes. You can also use the air fryer if you prefer.

Variations & Tips

Vegan. Swap the eggs with one of my egg substitutes and use vegan chocolate chips.
Dairy-free. Use dairy-free milk and plant-based protein powder.
Birthday cake. Swap the vanilla extract for almond extract and swap the chocolate chips for funfetti sprinkles.
Add a pinch of salt to amplify the other flavors.
Add a scoop of vanilla ice cream or whipped cream for a more decadent treat.
To store: While this mug cake is meant to be eaten immediately, you can store the leftover cake in the fridge for up to 1 day. Keep it covered with food wrap and reheat it in the microwave for 10 to 15 seconds before eating.

Nutrition