I used to make protein mug cakes all the time. Like multiple times a week, sometimes almost every day for dessert. I have gotten out of the habit of it since living in a dorm and not having an ideal cooking scenario. But there is no excuse with these because all you need is a mug and a microwave! I made the German Chocolate Cake protein mug cake last week, and these week I made this one, a Vanilla Chocolate Chip protein mug cake.
The flavor of this cake really turned out awesome. The vanilla, mixed with chocolate chips and almond butter was perfect. You get the sweet and salty which is one of my favorite combos (maybe why I do chocolate peanut butter so much?!). Then, I topped it with a protein vanilla frosting, a drizzle of melted almond butter and some more chocolate chips because you can never have too much chocolate. ;)
Like I said, the flavor was awesome, but the convenience of a protein mug cake is absolutely perfect. You can have a delicious, protein packed, healthy dessert/breakfast/snack in about 5 minutes….and all you need is a mug and a microwave! There is no excuse not to make one!
You may have seen a couple weeks ago I made some cookies & cream protein pancakes that were absolutely awesome. I used a protein powder by Precision Nutrition called I-PLX. That time it was obviously a cookies & cream flavored protein, but this time I tried out the vanilla frosting flavor they make, and wow! It definitely tastes like vanilla frosting!
- [b]Cake[/b]
- 1 scoop I-PLX vanilla frosting protein powder
- 1/4 cup whole wheat flour (or oat flour)
- 1 whole egg
- 1/4 cup Greek yogurt, divided
- 1/3 cup milk (I used unsweetened almond)
- 1/2 tsp. baking powder
- 1/2 tbsp. chocolate chips
- almond butter (for topping)
- extra chocolate chips (for toppings)
- [b]Vanilla Frosting[/b]
- 1/4 cup Greek yogurt*
- 1/3 scoop I-PLX vanilla frosting protein powder
- Add protein powder, flour, and baking powder to a bowl. Mix. Next, add egg, Greek yogurt, and milk. Gently stir until a smooth batter forms. Fold in chocolate chips.
- Spray a large mug or microwave safe bowl with nonstick spray. Pour batter into mug. Microwave on high for about 1 minute. Check, and then microwave for 20 seconds intervals until cooked. Be careful not to overcook, or the cake will dry out.
- Now for the frosting, mix Greek yogurt and vanilla frosting protein powder. It should make a thick frosting consistency. Add to top of cake.
- Drizzle with some melted almond butter and add a few extra chocolate chips if desired. Enjoy!
