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Protein mug cake with ice cream

Vegan Protein Mug Cake

  • Author: Liz Madsen
  • Total Time: 4 minutes
  • Yield: 1 1x
  • Diet: Vegan


Fluffy and super quick, this Vegan Protein Mug Cake uses plant based protein powder for a supercharged breakfast or dessert.



Small mug cake

  • 4 tablespoons non-dairy milk of choice
  • 2 1/2 teaspoons agave (see note 1 on sweeteners)
  • 3 tablespoons all purpose flour (see note 2)
  • 1/2 teaspoon baking powder
  • Pinch of sea salt
  • 2 1/2 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 1/2 tablespoons all purpose flour (see note 2)
  • 3/4 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Optional step: Add the chocolate chips, if using and stir in. Top with a few more if desired.
  6. 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).
  7. 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.
  8. 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!


  • 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

Keywords: Vegan Protein Mug Cake, Dessert, Protein Mug Cake