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GET IT NOWThis protein mug cake is like a chocolate cake in a single-serve, protein-packed package. I love sneaking protein into treats (hello, protein pancakes, protein waffles, protein balls, and protein pudding!) because they’re the best of both worlds—delicious and good for you. But let’s be real, some days there’s no time to bake a whole batch of treats. That’s where my protein mug cake recipe comes in: It’s rich, chocolaty, and perfect for a quick fix when those cravings hit. Make it with me in less than 5 minutes!
Why You Need My Protein Mug Cake Recipe
- Rich, moist, and chocolaty – This seriously tastes like a rich chocolate cake in a mug, and it’s incredibly moist! You’ll forget about the protein.
- No sugar or white flour – Most mug cakes (even ones with protein powder) rely on refined sugar and white flour as main ingredients, so they aren’t exactly healthy. My protein mug cake is gluten-free, with less than 1 gram of sugar in the whole thing.
- Packed with protein – This little cake has 17 grams of protein! A healthy dessert or snack that fuels you? Yes, please!
- Ready in 3 minutes – Just mix it up, pop it in the microwave, and you’re done! If you’d rather bake it, I’ve got you covered with an easy option for that, too.
Ingredients & Substitutions
Here I explain the best ingredients for my protein powder mug cake, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Protein Powder – Any kind works, but I recommend this whey protein isolate for the best texture in your cake. I’ve also made it with bone broth protein. You can use plant-based protein powder if you like; just avoid egg white protein, which will make the cake dense.
- Wholesome Yum Blanched Almond Flour – It has a finer grind than other brands, giving your protein mug cake a soft, delicate crumb. And it’s gluten-free. Don’t use coconut flour (too dry) or almond meal (too gritty). For a nut-free option, sunflower seed flour will work.
- Besti Monk Fruit Allulose Blend – Unlike most sweetener options, this one doesn’t dry out your cake, so it stays soft and moist — with a taste just like sugar, minus the carbs and calories. Other sweeteners work, but this one’s the best for texture!
- Cocoa Powder – A Dutch processed like this works best, because it tastes smooth and chocolaty without bitterness. If you don’t want chocolate, I’ve got other flavor options below.
- Egg – You can substitute a flax egg, but your cake won’t be as fluffy.
- Butter – I use unsalted grass-fed butter, but salted is just fine. For dairy-free or paleo, use coconut oil or ghee.
- Baking Powder – Helps the cake rise! I like this non-GMO brand. Don’t confuse it with baking soda, which is different.
- Vanilla Extract – I like this brand.
- Chocolate Chips – Optional, for topping! I use these sugar-free ones.
How To Make This Protein Mug Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the butter and vanilla. Melt the butter right in your mug or ramekin. Stir in the vanilla extract.
- Add the dry ingredients. Stir in the protein powder, sweetener, cocoa powder, almond flour, and baking powder.
- Add the egg. Crack the egg in, whisk a bit, and mix it all together. Smooth the top if it looks uneven.
- Microwave or bake. The fastest way to cook your protein mug cake is in the microwave, but feel free to pop it in the oven if you prefer. It’s ready when an inserted toothpick comes out clean. (I added chocolate chips on mine — see my tips below!)
My Recipe Tips
- What size mug works best? I used an 8-ounce mug because I wanted the cake to rise over the top, but this runs some risk of the batter spilling over. Use at least a 12-ounce mug (the standard size) to avoid this issue, or even a small bowl is fine.
- Don’t you have to mix the dry ingredients first? You can, but honestly, I don’t — to keep this protein mug cake recipe super simple without extra dishes to wash.
- Can you use flavored protein powder? Yes, you can use vanilla or chocolate protein powder, but I avoid these because they usually have added sugar or processed fillers.
- Be careful not to overcook. Mug cakes can dry out or get rubbery if microwaved too long. Start with the minimum time and check. It’s better to add a few seconds than overdo it!
- Want melty chocolate chips on top? Add them immediately while the cake is still warm so they start to melt, or you can microwave for 5-10 more seconds.
- Prefer a version without protein powder? Try my chocolate mug cake or sugar-free mug brownie instead.
Meal Prep Option
This recipe makes one protein mug cake, but you can easily scale it up!
Just change the number of servings on the recipe card below to the number you want, and mix the ingredients in a bigger bowl all together. Transfer the batter to ramekins or mugs, and microwave or bake.
I do recommend cooking right away, because the baking powder will lose effectiveness if you save the batter for later. You can refrigerate or freeze the cakes afterward.
Toppings & Flavors
You can easily customize this high protein mug cake with flavors and toppings. Here are some variations I like to make:
- Vanilla – For a vanilla version, replace the cocoa powder with the same amount of additional almond flour. I also recommend doubling the vanilla extract, or you can add the seeds from a vanilla bean pod, like I do for my vanilla mug cake recipe.
- Cinnamon – Make it like the vanilla version above, and add a teaspoon of cinnamon.
- Blueberry – Again, start with the vanilla version above and mix blueberries into the batter before cooking.
- Chocolate Chip – I added them on top, but you can totally stir them into the batter.
- Fruit Toppings – I love topping my protein mug cake with fresh strawberries. Raspberries or bananas are also amazing with chocolate.
- Whipped Cream – I use my homemade whipped cream.
- Sprinkles – I get chocolate ones to avoid artificial colors, or make my colorful sugar-free sprinkles that use natural colors.
- Drizzle – Take it up a notch by drizzling your cake with caramel sauce, almond butter, or peanut butter (I like this one with no sugar added) thinned out with a little coconut oil.
More Chocolate Protein Recipes
If you’re as obsessed with chocolate and protein as I am, you’re going to love my other high protein recipes:
Protein Mug Cake (Chocolate)
Make this easy protein mug cake for a feel-good treat in just 3 minutes! It's moist, chocolaty, and packed with 17g of protein.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Melt the butter in a mug by heating for about 30 seconds in the microwave.
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Stir in the vanilla extract.
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Stir in Besti, protein powder, cocoa powder, almond flour, baking powder, and egg. Mix well, then smooth the top.
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Microwave for 60-75 seconds, until an inserted toothpick comes out clean, but the cake is still moist.
Alternatively, if you don't want to use the microwave, bake in a large ramekin in the oven for 10-15 minutes at 350 degrees F.
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If you like, top with chocolate chips and sugar-free whipped cream. (If you want the chocolate chips melty, you can microwave the cake for another 5-10 seconds before adding cream.)
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 mug cake
- Tips: Check out my recipe tips above to help you get a rich, moist texture and melty chocolate chips like mine. I also have notes about mug sizes and other tips.
- Flavor variations: See my toppings and flavors section above for ideas to top your protein mug cake, or to make other flavors like vanilla, cinnamon, and blueberry.
- Storage & meal prep: If you opt for my meal prep option above, you can keep your cakes in the fridge for up to 3-5 days or freeze them for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Protein Mug Cake
40 Comments
Denise
1I was craving something sweet today and this was an easy, quick recipe. AND it felt good that I was adding some protein to my day while having a sweeter treat. I made it in the microwave and it worked great. My end result definitely wasn’t as pretty as the pics here, but the taste was perfect!
Ed
0Easy to make and very yummy
Maya | Wholesome Yum
0Thank you, Ed!
Tami Frederick
0This is the best for taking care of a chocolate craving! Easy to make and really good with a little whip topping or a scoop of mason jar recipe ice cream!
Wholesome Yum D
0Oh yum, Tami, that sounds like the perfect way to crush a chocolate craving! I’m going to try it with mason jar ice cream next time, thanks!
Valerie Kay
0Like a dark chocolate brownie!
I used all of Maya’s products as listed. I didn’t have baking soda so I left it out. Maybe made it fudgier (in a good way)?
Note: In my experience the Besti sweeteners are the best on the market for faux baking. Trust me, I have tried all the other ones! Also really like the quality of the almond flour. Worth the price for the results.
Maya | Wholesome Yum
0Thank you so much for the kind words, Valerie! I’m so happy you like my recipes and products. Enjoy!
Barbara Watkins
0I made this mug cake and it turned out dry and spongy. However, the taste was very good. I did not use unsalted butter and I used a whey isolate protein powder I already had. I used all the other ingredients called for in the recipe. I microwaved it for 60 seconds. I also used one of my regular coffee cups. Do you have any ideas on what caused it to be dry and spongy? I love the taste and would like to figure out what I did wrong so I can make this more often. Thank you!
Maya | Wholesome Yum
0Hi Barbara, Sorry to hear your mug cake turned out dry. Just to confirm, you used Besti as the sweetener? That has a big impact on moisture. If you did, it’s likely that 60 seconds was a bit too long for the shape of your mug and/or the power of your microwave, so I would recommend less time next time. Hope this helps!
Mary Simpson
0Love this recipe. Quick and easy. I drizzled a bit of your Zero Sugar Maple Syrup on top. Absolutely 💯 % delicious .
Maya | Wholesome Yum
0I’m so happy to hear that, Mary! Thank you.
Alicia
0I love this recipe! I am on a low carb diet and this is perfect. So delicious!
Maya | Wholesome Yum
0I’m so glad you love it, Alicia! Thank you.
Lona MacRae
0Hi Maya, I love your recipes. I would like to try this but when I click on the whey protein powder I get so many choices. Which one do you actually use? Thanks Lona
Maya | Wholesome Yum
0Hi Lona, I use this protein powder and the link does pull up a specific brand. Are you by chance outside the U.S.?
Scotty Gladstone
0Delicious, quick little cake!
Maya | Wholesome Yum
0Thanks, Scotty!
peggy
0chocolate mug cake was dry and minimally sweet….I would add more moisture and a bit more sugar 🙂
Maya | Wholesome Yum
0Hi Peggy, Sorry to hear your mug cake turned out dry. Did you by chance make any substitutions, like a different protein powder or sweetener? If not, it was likely overcooked – check on it sooner next time. Regarding sweetness, of course this is very individual, but the recipe should work fine with a couple extra tablespoons of Besti. Hope this helps!
Eldar
0Hello, Made 1 cup (metric). I used iso100 protein powder. Lakanto power sugar. 50 sec. Came out dried like the desert… Didn’t miss one thing… What is the problem?
Maya | Wholesome Yum
0Hi Eldar, Most likely the problem was the sweetener used. Lakanto is drying, whereas Besti used in this recipe locks in moisture.
Kerrianne Hancock
0Hello Maya, I’m a newbie here !! I’m in Australia and unsure if I’m able to purchase the bone broth powder for this mug cake. Is there a substitute please? Many thanks in advance.
Maya | Wholesome Yum
0Hi Kerrianne, I have several options for protein powder in the post above. I recommend whey protein for the best texture, and it should be available in Australia. Hope this helps!
Sandra Pollock
0Can the protein powder be left out of the recipe?
Maya | Wholesome Yum
0Hi Sandra, Not this one but I do have a regular chocolate mug cake you can make.
Allison C.
0Recommended brand is sold out. Does anybody have a recommendation on other brands that have a clean taste? Thanks.
Maya | Wholesome Yum
0Hi Allison, I have a few options for protein powder in the post above. Any kind works, except I don’t recommend egg white protein. I use this brand and it’s pretty much always in stock.
Amy L Huntley
0Love that this dessert is made in a mug. So sweet and full of yummy flavor.
Faye Roner
0My favorite mug cake! Love this recipe!
tina
0This is perfect when you are craving a little cake, but dont want to make a whole cake! Thank you for sharing this recipe!
Ashley
0This recipe was exactly what I needed during the holidays! A special sweet treat that is much healthier than all of the other baking going around. Rich and chocolatey!
Amy L Huntley
0This is rich and delicious. So simple to make too! I love that it is made in a mug. So fun!
Andrea
0This is one of my favorite go to mug recipes! So delicious!
Scarlet
0Fun, easy and delish. This protein mug cake was fab!
Bernice
0These mug cakes are way too easy, delicious, and convenient!!
Kristyn
0I will be making this for myself weekly!! It’s the perfect individual size & so gooey!
Kim
0This tasted much better than I expected because I’m not a fan of protein powders, but this recipe cut my sweet tooth needs and was easy to make. Thank you.
Paula
0This was perfect when I just wanted a small dessert.
Taylor
0Whenever I get a sweet craving, this is the first recipe I reach for! It’s so moist and has the perfect amount of chocolate flavor. I just love it!
Toni
0I seriously enjoyed this!! Perfect for my cravings!!