Vanilla Mug Cake

Name: Vanilla Mug Cake
Total time: 2 min
Yield: 1 servings
Ingredients: 1 scoop vanilla protein powder; 0.5 teaspoon baking powder; 1 tablespoon coconut flour; 1 teaspoon maple syrup; 1 large large egg; 0.25 cup milk; 0.25 teaspoon vanilla extract; chocolate chips

Serves 1

thebigmansworld.com

Vanilla Mug Cake

thebigmansworld.com

Serves 1

Directions

1Grease a microwave-safe mug with cooking spray and set aside.
2In a small bowl, add the protein powder, baking powder, and coconut flour and mix well.
3Add the maple syrup, egg, milk, and vanilla and mix until combined.
4Pour the cake batter into the greased mug.
5Top with chocolate chips and microwave for 60 seconds, or until just cooked in the center.

Ingredients

1 scoop vanilla protein powder
0.5 teaspoon baking powder
1 tablespoon coconut flour
1 teaspoon maple syrup
1 large large egg
0.25 cup milk
0.25 teaspoon vanilla extract
chocolate chips

Equipment

microwave safe mugcooking spraysmall bowl

Tips

Start microwaving for 70 seconds, then continue in 15-second increments if needed until cooked in the center.
Let the mug cake rest for a minute after microwaving to firm up.
Enjoy mug cakes fresh and warm, as they can become firm and chewy if left out.
To make in the oven, bake at 180C/350F for 6-7 minutes or use an air fryer.
For a vegan version, swap eggs with egg substitutes and use vegan chocolate chips.
For a dairy-free version, use dairy-free milk and plant-based protein powder.
For a birthday cake version, swap vanilla extract for almond extract and chocolate chips for funfetti sprinkles.
Add a pinch of salt to amplify flavors.
Add a scoop of vanilla ice cream or whipped cream for a more decadent treat.
Leftover cake can be stored in the fridge for up to 1 day, covered with food wrap, and reheated for 10-15 seconds in the microwave.

Vanilla Mug Cake

Serves 1

thebigmansworld.com

Vanilla Mug Cake

thebigmansworld.com

Serves 1

Directions

1Grease a microwave-safe mug with cooking spray and set aside.
2In a small bowl, add the protein powder, baking powder, and coconut flour and mix well.
3Add the maple syrup, egg, milk, and vanilla and mix until combined.
4Pour the cake batter into the greased mug.
5Top with chocolate chips and microwave for 60 seconds, or until just cooked in the center.

Ingredients

1 scoop vanilla protein powder
0.5 teaspoon baking powder
1 tablespoon coconut flour
1 teaspoon maple syrup
1 large large egg
0.25 cup milk
0.25 teaspoon vanilla extract
chocolate chips

Equipment

microwave safe mugcooking spraysmall bowl

Tips

Start microwaving for 70 seconds, then continue in 15-second increments if needed until cooked in the center.
Let the mug cake rest for a minute after microwaving to firm up.
Enjoy mug cakes fresh and warm, as they can become firm and chewy if left out.
To make in the oven, bake at 180C/350F for 6-7 minutes or use an air fryer.
For a vegan version, swap eggs with egg substitutes and use vegan chocolate chips.
For a dairy-free version, use dairy-free milk and plant-based protein powder.
For a birthday cake version, swap vanilla extract for almond extract and chocolate chips for funfetti sprinkles.
Add a pinch of salt to amplify flavors.
Add a scoop of vanilla ice cream or whipped cream for a more decadent treat.
Leftover cake can be stored in the fridge for up to 1 day, covered with food wrap, and reheated for 10-15 seconds in the microwave.