Strawberry Chocolate Protein Mug Cake

Strawberry Chocolate Protein Mug Cake

This cake is decadant, rich, single serving…and healthy! Mug cakes are all the craze, and honey, I’m all about it!

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Ingredients:

  • 2 tbsp flour (I chose whole wheat)
  • 1 tbsp protein powder (I used Sun Warrior Vanilla)
  • 1/4 cup mashed strawberries
  • 1/8 tsp vanilla extract
  • 1 flax egg (1 tbsp flax + 3 tbsp warm water)
  • 1 tbsp unsweetened flaxmilk (or any alternative milk)
  • 1 tbsp coconut oil
  • 1/4 tsp baking soda
  • Pinch of salt
  • Optional: 1 tbsp chocolate chips (I like Enjoy Life)

For the chocolate sauce:

  • 1/2 tbsp cacao powder
  • 1 tsp agave
  • 1 tsp coconut oil
  • 1/8 tsp vanilla extract

 Instructions:

To make a flax egg, warm 3 tbsp of water, mix in 1 tbsp ground flaxmeal and let it sit 3-5 minutes.

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Use this time to mash up your strawberries and prepare your dry ingredients.

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Be sure to spray your mug with coconut oil before adding the dry ingredients. You will hate yourself if you forget this…unless you plan on digging straight into the mug. No judgement here!

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Add your dry ingredients to the mug and stir to incorporate, and once your flax milk is ready, add your wet ingredients and stir. I like to use a wisk to get out the clumps.

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Stir in your chocolate chips last and microwave on medium-high for 2-2 1/2 minutes. Here’s how you know it’s done: the top of the cake should be spongy, and a toothpick stuck in the center should come out clean. Next, use a knife to score around the side of the mug to release the cake. I like to turn the mug over onto a plate and shake until the cake falls out.

If you would like to make the chocolate sauce, add all ingredients and stir.

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I’m a sucker for presentation, so finish by drizzling the sauce over the cake and top with a strawberry!

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Nutritional Facts:

*Information calculated before the chocolate sauce

Calories: 365

Carbs: 29g

Protein: 14g

Fat: 24g

This recipe contains 7g of fiber and is high in iron, good fats and antioxidants!

 

 

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