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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  • 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)


  • 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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  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*