Chocolate Chip Mug Cake with Chocolate Frosting

I've made many a protein mug cake but they typically call for egg and protein powder IN the mug cake....for me they've turned out more rubbery than yummy.

This one I found off a blog made me give mug cake another whirl because a) there was no egg, and b) the protein wasn't in the cake, it was ON the cake as "frosting".

I give it a thumbs up...the chocolate frosting is key here. Ensure you have a yummy high quality chocolate whey protein powder. A high quality whey protein has 18 g of protein or more, low carbs (2 or less), and isn't full of sugar or other "stuff" (fillers etc.).

You can make the batter ahead to take to work to heat up in your coffee mug....and a fit gal always carries around a shaker bottle :)

Ingredients

Chocolate Chip Cake

• 1/4 cup Whole Wheat Flour (*or GF flour)

• 1/8 tsp Baking Soda

• 1/4 tsp Baking Powder

• 1/8 tsp Sea Salt

• 1/4 cup Unsweetened Applesauce

• 1 1/2 tbsp Milk (can used unsweetened almond milk *dairy free)

• 1/2 tbsp Coconut Oil

• Small handful of Dark Chocolate Chips (*use carob for dairy free, vegan option)

Protein Frosting

• 1 Scoop Chocolate Whey Protein Powder (or any flavor, really! *use plant-based for vegan/dairy free)

• 1-2 tbsp Milk of Choice

Ingredients

Chocolate Chip Mug Cake

• In a large mug bowl, combine all ingredients. Mix well. Batter will be thicker, like cookie dough.

• Microwave for 1 minute 30 seconds to 2 minutes (Microwave times will vary depending on wattage).

Chocolate Protein Frosting

• In shaker bottle, combine 1 scoop protein powder and 1 tbsp milk of choice. Shake. Add more milk as needed, but keep a thicker consistency.

• Pour protein frosting over warm chocolate chip mug cake.

• Enjoy your healthy, single serve dessert!

Nutritional Stats

Serving size: Calories: 290 cal Fat: 6g Carbohydrates: 36g Protein: 25g

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#macros #meal #nutrition #recipe