I’m not really sure why, but today I really wanted chocolate cake and ice cream today. Well, actually I do know why. How could anyone not want chocolate cake and ice cream? So, the only option was to make a fudge brownie sundae protein mugcake. The name is a mouthful, but a very delicious one. Trust me.
I decided to go with casein protein for this mugcake. It really gives a dense and fudgy texture that is just perfect for a fudge brownie. If you want a more fluffy cake, you could use whey protein, but you will also need to reduce the amount of milk in the recipe. Whey protein does not absorb nearly as much liquid as casein.
As always, I can never stop with just the cake. It isn’t a sundae without the ice cream so I had to add some mud pie ice cream to the top. I have never had mud pie ice cream before today, but I am definitely hooked on it. I just saw it in the ice cream aisle and decided to try it. Whoever invented it is definitely a genius. It is coffee ice cream mixed with pieces of cookie and chocolate fudge swirl. Yes, definitely genius.
PrintBrownie Fudge Sundae Protein Mugcake
- Prep Time: 5 mins
- Cook Time: 3 mins
- Total Time: 8 mins
- Yield: 1 mugcake 1x
Description
Dense and fudgy chocolate brownie protein mug cake topped with ice cream, peanut butter, and dark chocolate sauce to make the perfect protein packed sundae.
Scale
Ingredients
Fudge Brownie Mugcake
- 1 scoop (33g) casein protein powder*
- 1/4 cup (30g) whole wheat flour
- 1 tbsp. (5g) cocoa powder
- 1/2 tbsp. granulated stevia or erythritol
- 1/2 tsp. baking powder
- 1 whole egg
- 1/4 cup (62g) canned pumpkin puree (mashed banana, applesauce, or Greek yogurt)
- 1/2 cup milk (any milk is fine)
Toppings
- 1 tbsp. (16g) peanut butter
- 1 tbsp. dark chocolate sauce (cocoa powder mixed with maple syrup)
- 1/4 cup (32g) Mud Pie ice cream (or other ice cream of choice)
Instructions
- Mix flour, protein powder, cocoa powder, stevia, and baking powder in a bowl. In a separate bowl, whisk together egg pumpkin, and milk. Combine wet and dry ingredients. Gently fold together until a thick batter forms.
- Spray a large mug with cooking spray. Cook for 1:30 then 30 second intervals until done. I cooked mine for 3 minutes. If using whey protein, cooking time will be less.
- Top cake with ice cream, peanut butter, and dark chocolate sauce. Enjoy!
Notes
*Whey protein can be used instead of casein. Use 2-4 tbsp. of milk instead of 1/2 cup if using whey protein powder. It absorbs a lot less liquid than casein protein powder.
Nutrition
- Serving Size: 1 mugcake
- Calories: 350
- Sugar: 3
- Fat: 9
- Carbohydrates: 32
- Fiber: 8
- Protein: 39