Chocolate Coconut Coffee Protein Mug Cake

Chocolate Coconut Coffee Protein Mug Cake

Did you know that coffee enhances the flavor of chocolate? If you don’t believe me, this recipe will convince you. Now, this is a mug cake (meant to serve 1), but this cake is so decadantly rich, you just might need 2 forks. Unless you’re ravenous like I was when I made this baby.

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Ingredients:

  • 2 tbsp flour (I chose whole wheat)
  • 1 tbsp protein powder (I used Vega Sport Vanilla)
  • 1 tbsp cacao powder
  • 1 tbsp ground coffee
  • 1/8 tsp coconut extract
  • 1 flax egg (1 tbsp flax + 3 tbsp warm water)
  • 1-2 tbsp unsweetened flaxmilk (or any alternative milk)
  • 1 tbsp coconut oil
  • 1 tsp raw agave
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1 tbsp chocolate chips (I like Enjoy Life)
  • Optional: extra chocolate chips and coconut flakes for topping

For the Chocolate Sauce:

  • 1 tbsp cacao powder
  • 1 tsp raw agave
  • 1/2 tbsp-1 tbsp almond/coconut milk

Instructions:

The very first thing I do when preparing a mug cake is make my flax egg. This will need to sit 3-5 minutes to properly gel. Also, be sure to spray your mug with coconut oil before adding any ingredients so you can get your cake out later.

For this recipe, I used Vega Sport’s protein powder, my favorite. But this really is your decision.

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Be sure to use good quality, fresh ground organic coffee. The flavor difference between that and the stale, cheap stuff you may have lying around really matters. I LOVE Trader Joe’s Fair Trade Organic Bolivian Blend.

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While your flax egg is setting, add all of your dry ingredients into the mug and stir to incorporate. Then, add your wet ingredients and stir until there are no clumps. Add your chocolate chips last.

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Cook in the microwave on medium high for 2- 2 1/2 minutes. When done, the top should be spongy and at toothpick in the center should come out clean. To get the cake out, run a knife around the sides to release the cake, and flip onto a plate. You may have to shake the mug a touch while upside down until the cake falls. Putting the cake onto a plate is purely for decorative purposes. Of course, you can dig right into the mug.

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 If you’re making the chocolate sauce, mix all ingredients together until there are no clumps and drizzle over the top. Sprinkle with a few chocolate chips and a touch of coconut flakes and serve!

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This cake turned out so pretty, I took a couple of extra pictures…

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Nutritional Facts:

*Information calculated without the chocolate sauce

Calories: 400

Carbs: 33.5g

Protein: 19g

Fat: 23g

This recipe is high in antioxidants, iron, potassium, good fats and contains over 6g of fiber!

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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!

 

 

Vegan Chocolate Protein Mug Cake

Vegan Chocolate Protein Mug Cake

This chocolate mug cake will be everything you want it to be and more! Now, I can’t take credit for this one, as the original recipe came from a fitness blog off Pinterest, but I will be playing with this recipe to make some more yummy flavors for you!

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Ingredients:

Dry:

  • 2 tbsp oat flour (blend 2 tbsp plain oats until it turns into flour)
  • 1 tbsp protein powder (I used Sunwarrior Vanilla, but chocolate would work too)
  • 1 tbsp raw cacao powder
  • 1/4 tsp baking soda
  • pinch of sea salt
  • Optional: cinnamon and/or stevia to taste (I personally like a more bitter, rich cake)

Wet:

  • 1 flax egg (combine 1 tbsp ground flax seed and 3 tbsp warm water and let sit for 5 minutes)
  • 2 tbsp alternative milk (I used coconut milk)
  • 1 tsp coconut oil (you can sub applesauce to remove some fat)
  • 1/2 tsp vanilla extract (I usually eyeball this one)
  • 1 tbsp vegan chocolate chips (I used “Enjoy life”, they’re dairy free, sugar free and gluten free)

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Instructions:

  1. Start the flax egg
  2. Spray the inside of a coffee mug with oil
  3. Add the dry ingredients and stir to combine
  4. Add the wet ingredients and stir to combine (If the batter seems too thick, add more “milk” until the batter resembles pancake batter)
  5. Cook in the microwave on high for 2 1/2- 3 minutes or until the top appears cooked and no longer gooey
  6. Loosen the cake from the mug with a spoon and empty onto a plate
  7. Optional: top with chocolate sauce, nut butters, fresh fruit or warm compote. Whatever your heart desires. Mine is topped with homemade cinnamon vanilla almond butter and a few chocolate chips. I ate my cake with a small glass of coconut milk as this cake is RICH and CHOCOLATEY, it’s only right to keep with tradition.

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Nutritional Facts:

*Calculated without the topping, as your toppings may vary*

Calories: 269

Carbs: 22g

Protein: 20g

Fat: 15g

This cake has almost 6g of fiber and is high in Iron and antioxidants due to the cacao powder.

*Original recipe by fitnessista.com*