Serving Size: 1 cake
Duration: 5 minutes
1 scoop protein powder
I use Beverly Vanilla UMP for my whey protein and Kaged Muscle Kasein as my casein based protein powder. You can choose the protein powder you like best for this recipe. For those of you who are chocolate lovers Beverly UMP Chocolate is a good option.
1/4 tsp baking powder
1 egg white
2 Tbsp. unsweetened vanilla almond milk, black coffee or water
Cinnamon (sprinkle to taste)
Optional Ingredients (depends on your nutritional goals)
Fresh berries (blueberries, raspberries; fresh are awesome but frozen are great too)
PB2 chocolate peanut butter protein powder (if you need a peanut butter or chocolate fix)
1 Tbsp. chocolate chips
1 Tbsp. Honey or Agave
Mix all dry ingredients until well combined in a large mug or bowl that is microwave safe.
Mix in the almond milk and egg and stir until just combined.
You can use water or coffee. I like to use coffee for a French vanilla coffee flavor when you have the vanilla protein powder and the coffee.
If you don’t have any egg whites (or just feel lazy) you can add extra water or coffee to moisten the mixture.
Place bowl into microwave.
Since all microwaves vary I recommend that you start by cooking your mug cake for 30 seconds and then continue cooking at 10 – 15 second increments
The mug cake should be moist, but cooked all the way through.
Once the cake is cooked remove from the microwave. You can allow to cool slightly and eat as is or add some of the optional toppings.
If you want to add the PB2 I recommend adding it to your dry ingredients in step 1
If you want to add the Honey or Agave add during step 2 when you are mixing in all your wet ingredients