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!
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.
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.
See – this is why I love a mug cake.
*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.
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?
Easy Vegan Protein Mug Cake
- oven-safe bowl
- fork or whisk
- piping bag (optional)
- 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)
- 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!
- 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.