Fluffy and super quick, this Vegan Protein Mug Cake uses plant based protein powder for a supercharged breakfast or dessert. Throw it together in two minutes, microwave for two, and enjoy with or without a bit of vegan ice cream.
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Hey Internet, I just love vegan mug cakes. They’re super fast, perfectly portioned, and almost foolproof--WAY easier than a regular cake.
And mug cakes take the cake (sorry…) in simple, delicious desserts.
I’ve already shared recipes for a vegan mug brownie and vegan vanilla mug cake are absolutely delicious, but they don’t quite feel like a breakfast option.
But a protein mug cake, that definitely does. Because I used plant based protein powder and a non-refined sugar option, it starts to feel a little healthier.
I did use regular all purpose flour for a nice fluffy cake, but the recipe also works with oat flour or almond flour. The texture is slightly different but it’s still quite delicious.
I also threw some chocolate chips in there because yum and more chocolate, but it’s optional.
And I topped it with a little vegan vanilla ice cream mostly for the photo and my husband’s delight, lol.
But anyway, this vegan mug dessert is super easy, super delicious, and as you can see, pretty customizable.
So let’s talk about the ingredients.
What You’ll Need
- Non-dairy milk: Use any you like. For a much richer mug cake, use canned coconut milk or a thicker non-dairy milk. I used unsweetened original flavor so it didn’t influence the flavor of the protein mug cake.
- Agave: Really any sweetener will work, but if you switch to a crystal sweetener (cane sugar, etc.) or powdered sweetener (like Stevia), you may need a little more non-dairy milk to get the batter to the thick but well mixed consistency we’re looking for.
- Flour: I used all purpose flour, but this recipe also works with oat flour or almond flour with a bit of a different texture but still delicious. I think a gluten-free blend like King Arthur Measure for Measure Gluten-Free Flour or Cup4Cup Gluten-Free Flour would also work.
- Baking powder
- A pinch of sea salt (or any salt)
- Protein powder: I’ve tested this recipe with two different plant based protein powders-- Orgain chocolate protein powder and KOS chocolate protein powder but they all differ. The recipe should work with any plant based protein powder. You may want to add more or less sugar depending on how sweet your protein powder is.
- Cocoa powder: For a good chocolate flavor.
- Vegan chocolate chips, optional
How to Make a Vegan Protein Mug Cake:
- Note on the amount: I provided the amounts for a half full protein mug cake and a very full one, so you can decide how much you want to make based on how hungry you are, or if you’re watching what you eat, etc. The nutrition facts below only account for the smaller amount, but the amount of fat, calories, etc. should be about 50% more for the larger serving since I multiplied the ingredients by 50% to increase the recipe for the larger portion.
- Note on the mug: Both a 12 oz and a 16 oz mug will work for this recipe. The 12 oz (what I used) will look a little fuller but it's the same amount of cake. Also the batter may puff up quite a bit in the microwave and look like it’s going to explode--don’t worry, it lowers once you open the door and a little more after that.
- Mix the non-dairy milk with the sweetener in the mug. Technically it doesn’t matter if you add the wet ingredients first or the dry ingredients. I prefer to do the wet ingredients first because otherwise sometimes some of the dry ingredients don’t get mixed in as well at the bottom of the mug.
- Add the dry ingredients on top and mix well. Don’t use the scoop that comes with the protein powder to measure it out--they’re all different sizes. Use a tablespoon instead.
- Add the chocolate chips, if using and stir in. Top with a few more if desired.
- Microwave method: Microwave about 1 minute, 40 seconds. Don’t overcook it! Start with 1 minute and 30 seconds, then add 15 seconds at a time after checking it. How long it takes will vary by microwave. We have a crappy microwave that’s older than me (it doesn’t even have a turntable!) so ours took a little longer. You’ll know it’s done when the top is somewhat dry or smooth, not wet or sticky or when an inserted toothpick comes out clean, or with tiny crumbs on it (which is the best doneness because it’s super tender at that point).
- Oven method: If you don’t have a microwave, you can still make a single serving cake in an oven safe mug or ramekin. Bake it on the top rack of your oven at 350 degrees Fahrenheit (or 177 degrees Celsius). You’ll want to bake it for 5-10 minutes or until an inserted toothpick comes out clean. Be extra careful when removing it from the oven.
- Serve with a small scoop of vegan vanilla ice cream (we use a medium cookie scoop, which is a good, small serving of ice cream), if desired, and enjoy!
More Easy Vegan Desserts
- Vegan Vanilla Mug Cake
- Vegan Mug Brownie
- Smores
- Or if you want to get fancy: Smores Cookie Bake
- Vegan Soft Chocolate Chip Cookies (no chill)
- Vegan Matcha Pound Cake
- Lavender Nice Cream
- Vegan Apple Cake
- Mango Nice Cream
- Toasted Coconut Nice Cream
- Vegan Banana Bread
- Vegan Lemon Loaf
Anything Else?
As always, I hope you love this recipe–I know I do and so does Mr. Zardyplants. We keep making these over and over again. They’re seriously just the awesomest after a long day at work.
This vegan protein mug cake is:
- Chocolaty
- Fluffy
- Sweet
- Warm
- Cozy
- Protein packed
- And the perfect dessert or breakfast!
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
<3 Liz
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Vegan Protein Mug Cake
- Total Time: 4 minutes
- Yield: 1 1x
- Diet: Vegan
Description
Fluffy and super quick, this Vegan Protein Mug Cake uses plant based protein powder for a supercharged breakfast or dessert.
Ingredients
Small mug cake
- 4 tablespoons non-dairy milk of choice
- 2 ½ teaspoons agave (see note 1 on sweeteners)
- 3 tablespoons all purpose flour (see note 2)
- ½ teaspoon baking powder
- Pinch of sea salt
- 2 ½ tablespoons plant based protein powder (see note 3)
- 2 teaspoons cocoa powder
- Handful vegan chocolate chips, optional
Large mug cake
- 6 tablespoons non-dairy milk of choice
- 4 teaspoons agave (see note 1 on sweeteners)
- 4 ½ tablespoons all purpose flour (see note 2)
- ¾ teaspoon baking powder
- Pinch of sea salt
- 4 tablespoons plant based protein powder (see note 3)
- 3 teaspoons cocoa powder
- Handful vegan chocolate chips, optional
Instructions
- Note on the amount: I provided the amounts for a half full protein mug cake and a very full one, so you can decide how much you want to make based on how hungry you are, or if you’re watching what you eat, etc. The nutrition facts below only account for the smaller amount, but the amount of fat, calories, etc. should be about 50% more for the larger serving since I multiplied the ingredients by 50% to increase the recipe for the larger portion.
- Note on the mug: Both a 12 oz and a 16 oz mug will work for this recipe. The 12 oz (what I used) will look a little fuller but it's the same amount of cake. Also the batter may puff up quite a bit in the microwave and look like it’s going to explode--don’t worry, it lowers once you open the door and a little more after that.
- Mix wet ingredients: Mix the non-dairy milk with the sweetener in the mug. Technically it doesn’t matter if you add the wet ingredients first or the dry ingredients. I prefer to do the wet ingredients first because otherwise sometimes some of the dry ingredients don’t get mixed in as well at the bottom of the mug.
- Mix dry ingredients: Add the dry ingredients on top and mix well. Don’t use the scoop that comes with the protein powder to measure it out--they’re all different sizes. Use a tablespoon instead. You’re looking for a thick, but well mixed batter.
- Optional step: Add the chocolate chips, if using and stir in. Top with a few more if desired.
- Microwave method: Microwave about 1 minute, 40 seconds. Don’t overcook it! Start with 1 minute and 30 seconds, then add 15 seconds at a time after checking it. How long it takes will vary by microwave. We have a crappy microwave that’s older than me (it doesn’t even have a turntable!) so ours took a little longer. You’ll know it’s done when the top is somewhat dry or smooth, not wet or sticky or when an inserted toothpick comes out clean, or with tiny crumbs on it (which is the best doneness because it’s super tender at that point).
- Oven method: If you don’t have a microwave, you can still make a single serving cake in an oven safe mug or ramekin. Bake it on the top rack of your oven at 350 degrees Fahrenheit (or 177 degrees Celsius). You’ll want to bake it for 5-10 minutes or until an inserted toothpick comes out clean. Be extra careful when removing it from the oven.
- Serve: Serve with a small scoop of vegan vanilla ice cream (we use a medium cookie scoop, which is a good, small serving of ice cream), if desired, and enjoy!
Notes
- Note 1: Really any sweetener will work, but if you switch to a crystal sweetener (cane sugar, etc.) or powdered sweetener (like Stevia), you may need a little more non-dairy milk to get the batter to the thick but well mixed consistency we’re looking for.
- Note 2: This recipe also works with oat flour or almond flour with a bit of a different texture but still delicious. I think a gluten-free blend like King Arthur Measure for Measure Gluten-Free Flour or Cup4Cup Gluten-Free Flour would also work.
- Note 3: I’ve tested this recipe with two different plant based protein powders--Orgain chocolate protein powder and KOS chocolate protein powder but they all differ. The recipe should work with any plant based protein powder. You may want to add more or less sugar depending on how sweet your protein powder is.
- Note 4: If you liked this recipe, try my vegan mug brownie or my vegan vanilla mug cake (like birthday cake).
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Category: Dessert, Snack
- Method: Microwave
- Cuisine: American
Cassondra
The Protein Mug Cake was delicious! The ingredients were staples that I already had on hand. The recipe was easy to follow and a great after dinner dessert! Thanks for sharing the recipe!
Elizabeth
Made this recipe twice and my goodness it is absolutely perfect! Absolutely love it!
Shannon
This is so tasty and easy! I make it way too often honestly. But was just wondering if you had the nutritional information for the large version?
Liz Madsen
So glad you liked the recipe! Since the large version of the mug cake recipe is 50% more of everything, you can multiply the nutritional information by 1.5. For example, 330 calories x 1.5 = 495.