Easy Vegan Protein Mug Cake

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This easy vegan protein mug cake is rich, fudgy and delicious! All you need is 6 ingredients for this plant-based, gluten-free, oil-free, refined sugar-free, nut-free single-serving cupcake!

Easy Vegan Protein Mug Cake

Mug cakes are a go-to for me. I love baking and I love eating even more, but – I live alone. So baking a whole tray of cupcakes is not the best idea, because 1. they will either go off before I eat all, or 2. I’ll eat them all in two short days. It’s usually the latter.

While there’s nothing wrong with eating a whole tray of cupcakes within two days (if that’s what you like to do, you do you!), I’d rather just have one extra-large, scrumptious cupcake and call it a day.

Easy Vegan Protein Mug Cake

How to make this easy vegan protein mug cake

Whenever I bake something I love adding a source of protein to everything I eat. I find the easiest way to do this is by using protein powder.

Most mug cakes I make, I add protein powder to the cake itself, but in this recipe, I decided to make “frosting” using just protein powder and some soy yoghurt.

For the cake itself, I used gluten-free self-raising flour, cacao powder, maple syrup and plant milk.

All you need to do is:

Step 1: Combine the flour and cacao powder in a bowl.

Step 2: Add in the maple syrup and plant milk.

Step 3: Mix well and pour into a greased oven-safe bowl.

Step 4: Bake for 15 minutes.

Step 5: While the cake is baking, mix together protein powder and yoghurt until thick.

Step 6: Leave the cake to cool for a bit and then add the “icing” to the top.

THAT’S IT!

See – this is why I love a mug cake.

Easy Vegan Protein Mug Cake

Substitutions

*please note that the cupcake in the photos was made using the recipe below, so if you do substitute the ingredients you may receive a different consistency!

  • Self-Raising Flour: You can use plain flour or oat flour and 1/4 tsp baking powder instead, although the texture may be different.
  • Cacao powder can be replaced for cocoa powder or protein powder.
  • Maple Syrup: Any thick syrup will do.
  • Any plant-based milk works.

Storage

This mug cake is best eaten fresh. If you are making it ahead of time, store in the fridge for up to three days. I recommend only adding the frosting right before you eat it!

The best vegan protein powder

Are you struggling to find a plant-based protein powder that does not taste either artificial or just disgusting? I highly recommend Naturya’s Cacao and Maca protein blend.

It’s hemp-based and filled with superfoods and nutrient-dense, organic ingredients.

It’s also absolutely delicious and tastes like caramel chocolate. What more could you possibly want?

Want another easy protein mug cake? Why not try my Chocolate Chip Mug Cake or Pumpkin Spiced Mug Cake

Easy Vegan and Gluten-free mug cake with protein frosting. Oil-free, Nut-free, Dairy-free, Refined Sugar-free, 6-ingredient healthy cupcake.
Easy Vegan Protein Mug Cake

Easy Vegan Protein Mug Cake

Kits Eats
This fudgy, rich, moist single-serving cupcake is the tastiest way to add more vegan protein to your day. It's easy, delicious and also vegan, gluten-free, nut-free, oil-free and refined sugar-free.
Prep Time 5 mins
Cook Time 15 mins
Course Sweets and Treats
Cuisine Gluten-free and Vegan
Servings 1
Calories 400 kcal

Equipment

  • oven-safe bowl
  • fork or whisk
  • piping bag (optional)

Ingredients
  

  • 1/4 cup Gluten-Free Self-Raising Flour *
  • 2 tbsp Cacao Powder *
  • 1 tbsp Maple Syrup
  • 1/3 cup Plant Milk
  • 2 tbsp Vegan Protein Powder
  • 1/3 cup Soy Yoghurt
  • Sea Salt (optional)

Instructions
 

  • Mix the flour and cacao powder together in a bowl.
  • Add in the syrup and milk and mix well with a whisk or a fork.
  • Transfer into a greased oven-safe bowl or mug.
  • Bake in a pre-heated oven at 180°C (350F) for 15 minutes.
  • Leave to cool in the bowl for 5 minutes then carefully remove.
  • To prepare the frosting: whisk together the protein powder and yoghurt until thick. Adjust quantities to receive a thicker consistency if needed.
  • Use a piping bag to pipe the "frosting" onto the cupcake, or just spread it on top.
  • Add flaked sea salt on top if you wish!

Notes

  • You can use plain flour or oat flour and 1/4 tsp baking powder instead, although the texture may be different.
  • Cacao powder can be replaced for cocoa powder, or protein powder.
  • Any thick syrup will do.
  • Any plant-based milk works.
Keyword easy vegan cupcake, gluten-free vegan mug cake, single-serving cake, vegan protein mug cake, vegan protein recipe

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