This Chocolate Chunk Protein Mug Cake is perfect for when the sugar craving hits but you still want something healthy. In under 10 minutes you can have this single serving dessert made with wholefood ingredients that is so a chocolate-y and delicious!
This easy protein mug cake has a soft and fluffy cake with pools of melted chocolate in every mouthful. Mix everything together in a mug and bake it in the microwave for a fuss-free, low-mess, protein-filled delicious sweet treat!
What’s to Love About This Protein Mug Cake Recipe
- high protein and fibre – 27 grams of protein and 8 grams of dietary fibre per serve, this mug cake will cure your sweet tooth while keeping you full for longer.
- quick and easy – no fancy equipment or culinary skills required (you don’t even need a mixing bowl!), this high protein dessert comes together in no time! Perfect for when you’re in the mood for a little treat but don’t have much time or energy for baking.
- gluten free and refined sugar free – sweetened with just a little coconut sugar, this recipe is refined sugar free as well as being gluten free.
What You Will Need to Make a Chocolate Protein Mug Cake
Here’s a list of all of the ingredients you will need to make this easy recipe. I’ve also popped down any ingredient notes and possible substitutions. See the ingredient quantities in the recipe card at the bottom of this post.
Wet Ingredients
- butter – I prefer to use grass-fed butter as it provides a higher amount of heart-healthy, essential fatty acids like omega 3 and conjugated linoleic acid. To make this recipe dairy free, substitute the butter for your favourite dairy free butter or coconut oil.
- egg – one egg adds around 7 grams of protein to this recipe.
- milk – I’ve used soy milk to reduce the amount of dairy, while also adding to the protein content. You can use another non-dairy milk like unsweetened almond milk or use regular cows milk.
Dry Ingredients
- coconut sugar – I like using coconut sugar as it has a lower glycemic index than white sugar and has a slightly more caramel-y flavour.
- tapioca flour – tapioca flour is grain free and gluten free. It adds to the fluffy texture of the mug cake.
- baking powder – be sure to use baking powder and not baking soda! Baking powder is a mixture of baking soda and cream of tartar. Use a gluten free baking powder if needed.
- cacao powder – you can swap for cocoa powder, however you might like to reduce the quantity slightly as cocoa powder is stronger in flavour.
- almond flour – almond flour is a great gluten free option for baking and provides protein, healthy fats and fibre while helping to create a moist cake. For a nut free version swap the almond flour for oat flour or buckwheat flour.
- chocolate protein powder – I’ve used the Chief Grass-fed Chocolate Whey Protein Powder, which uses a grass-fed whey protein concentrate. It’s naturally sweetened with monk fruit extract and is free from any artificial colours, flavours, fillers or additives. Use the code SARAH20 for 20% before 31st December 2025.
- dark chocolate – chop the dark chocolate up into chunks or use dark chocolate chips.
How to Make a Chocolate Protein Mug Cake
I mentioned earlier that this is a really easy recipe to make and I’m about to prove that to you! Read on to see exactly how to make this protein mug cake recipe!
First, add the softened butter to a microwave safe mug or ramekin. Heat it in the microwave for around 20 seconds or until liquified. Once melted, remove from the microwave and add the coconut sugar, mixing so that it begins to dissolve.
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To the butter and sugar add the egg and milk and whisk to combine. Sieve the tapioca flour, cacao powder and baking powder into the mug. Next add the almond flour and chocolate protein powder and stir to create a smooth batter. Add one tablespoon of chocolate chunks or choc chips and stir through.
Place the mug into the microwave oven and cook for one minute. Add the remaining dark chocolate chunks or choc chips to the top of the mug cake and cook for another 20 seconds. The cooking times can vary depending on your microwave. I even found that when I was recipe testing, the exact same batter would yield slightly different results even though I was cooking for the same amount of time in the microwave. I recommend cooking for the initial one minute, add the remaining dark chocolate and cook for another 20 seconds and then just check to see if it is cooked to your liking. If it is still a little wet on top, cook for another 10 seconds.
Top with a dollop of cream and a dusting of cacao powder and serve.
Storage
Store any leftovers in the mug, covered in the fridge for up to 3 days. Warm before eating if desired.
Variations
- triple chocolate – swap half of the dark chocolate chunks for white chocolate chips.
- choc berry – add a tablespoon of chopped up strawberries (or other berries like raspberries or blueberries) to the batter and stir through before cooking.
- birthday cake – top with natural sprinkles instead of cocoa powder before serving.
- spiced chocolate – add a pinch of cinnamon to the batter and dust with cinnamon instead of cacao powder to serve.
Double Choc Protein Mug Cake
Equipment
- Mug
- Microwave
- Whisk small
- Sieve small
Ingredients
- 1 ½ tablespoons softened butter
- 1 tablespoon coconut sugar
- 1 egg
- 1 tablespoon soy milk, 20mL, or milk of choice
- 1 tablespoon tapioca flour
- ¼ teaspoon baking powder
- 1 tablespoon cacao powder
- 1 tablespoon almond flour
- 2 tablespoons Chief Grass-Fed Chocolate Whey Protein Powder
- 1 ½ tablespoon dark chocolate chunks
- 1 tablespoon organic cream, optional
Instructions
- Add the butter to a mug and place into the microwave for 20 seconds or until melted. Add the coconut sugar to the butter and stir until it begins to dissolve (it doesn’t need to be completely dissolved).
- Add the egg and milk to the mug, whisking to combine.
- Use a tea strainer to sieve the tapioca flour, baking powder and cacao powder into the mug. Add the almond flour and protein powder and then stir everything until well combined. Add the chocolate chunks and stir through.
- Place the mug into the microwave and microwave for 1 minute 20 seconds. Serve warm topped with a dollop of cream and dusting of cacao.
Notes
To make dairy free
- Swap butter for dairy free butter.
- Use a dairy free cream or top with dairy free ice cream.
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