If you’ve got a sweet tooth but still want something that supports your goals, this protein mug cake is the move. It’s warm, soft, and ready in about two minutes, with no mixer and no messy cleanup. You’ll use simple pantry staples, a microwave, and a mug.
That’s it. It tastes like dessert, feels like a treat, and actually gives you protein. Perfect for late-night cravings, post-workout snacks, or a quick breakfast you won’t regret.
What Makes This Recipe So Good
- Two-minute payoff: From mixing to microwaving, you’re done fast.
Great when you want dessert now, not in an hour.
- High-protein and satisfying: Using protein powder bumps up the protein without a lot of added sugar.
- Single-serving control: Built-in portion control. You get a warm, fresh dessert without a full pan calling your name.
- Flexible: Works with whey, casein, or plant-based protein. Easy to tweak for gluten-free or dairy-free.
- Minimal cleanup: One mug, one spoon.
That’s your dishes sorted.
Ingredients
- 3 tablespoons oat flour (or almond flour; see notes in Alternatives)
- 1 scoop (about 25–30 g) vanilla or chocolate protein powder (whey, casein, or plant-based)
- 1/2 teaspoon baking powder
- 1 tablespoon cocoa powder (optional if using chocolate protein; skip if using vanilla and want a blondie vibe)
- 1–2 teaspoons granulated sweetener (sugar, coconut sugar, or zero-calorie sweetener)
- Pinch of salt
- 1 large egg (or 3 tablespoons liquid egg whites)
- 3 tablespoons milk (dairy or unsweetened almond/soy/oat milk)
- 1 teaspoon neutral oil or melted butter (or 1 tablespoon Greek yogurt for extra moisture)
- 1/2 teaspoon vanilla extract (if using vanilla or unflavored protein)
- 1 tablespoon chocolate chips or berries (optional mix-in)
Instructions
- Choose the right mug: Use a microwave-safe mug that holds at least 12 ounces. This prevents overflow and allows the cake to rise properly.
- Mix dry ingredients: Add oat flour, protein powder, baking powder, cocoa powder (if using), sweetener, and a pinch of salt to the mug. Stir well to break up any clumps.
- Add wet ingredients: Crack in the egg, pour in the milk, add oil or yogurt, and vanilla.
Stir until the batter is smooth. Scrape the bottom and sides so no dry pockets remain.
- Fold in extras: If using chocolate chips or berries, gently fold them into the batter. Don’t overmix.
- Microwave: Cook on high for 45–60 seconds, then check the center.
If it’s still wet on top, microwave in 10–15 second bursts until the top is just set. Total time is usually 60–90 seconds, depending on your microwave.
- Rest and enjoy: Let the mug cake sit for 30–60 seconds. This helps it finish cooking and stay moist.
Eat warm as is, or top with a spoonful of Greek yogurt, a drizzle of nut butter, or a few extra berries.
Keeping It Fresh
You can prep the dry mix in advance. Combine multiple batches of the dry ingredients in small jars or bags, then add the wet ingredients when you’re ready to cook. It saves time and keeps portions consistent.
If you make the mug cake ahead, store it covered in the fridge for up to 1 day.
Reheat gently in the microwave for 10–15 seconds to warm it through. For best texture, eat it fresh. Protein cakes can dry out if reheated too long.
Benefits of This Recipe
- Better macro balance: More protein than a typical dessert helps with satiety and muscle repair after workouts.
- Lower sugar options: Choose a low- or no-calorie sweetener to cut sugar without losing sweetness.
- Fiber boost: Oat flour adds fiber that supports digestion and helps keep you full.
- Custom fit for your diet: Easy to make gluten-free, dairy-free, or lower carb with simple swaps.
- Portion control built in: A single serving reduces mindless snacking and leftover temptation.
Explore more irresistible cake recipes you won’t want to miss:
What Not to Do
- Don’t overcook: Even 10 extra seconds can make it rubbery.
Stop cooking when the top is just set and slightly springy.
- Don’t pack the flour: Scooping directly from the bag can compact it. Loosely spoon it in and
Protein Mug Cake Quick Healthy Dessert in 2 Minutes - Easy, Fast, and Satisfying
Ingredients
- 3 tablespoons oat flour (or almond flour; see notes in Alternatives)
- 1 scoop (about 25–30 g) vanilla or chocolate protein powder (whey, casein, or plant-based)
- 1/2 teaspoon baking powder
- 1 tablespoon cocoa powder (optional if using chocolate protein; skip if using vanilla and want a blondie vibe)
- 1–2 teaspoons granulated sweetener (sugar, coconut sugar, or zero-calorie sweetener)
- Pinch of salt
- 1 large egg (or 3 tablespoons liquid egg whites)
- 3 tablespoons milk (dairy or unsweetened almond/soy/oat milk)
- 1 teaspoon neutral oil or melted butter (or 1 tablespoon Greek yogurt for extra moisture)
- 1/2 teaspoon vanilla extract (if using vanilla or unflavored protein)
- 1 tablespoon chocolate chips or berries (optional mix-in)
Instructions
- Choose the right mug: Use a microwave-safe mug that holds at least 12 ounces. This prevents overflow and allows the cake to rise properly.
- Mix dry ingredients: Add oat flour, protein powder, baking powder, cocoa powder (if using), sweetener, and a pinch of salt to the mug. Stir well to break up any clumps.
- Add wet ingredients: Crack in the egg, pour in the milk, add oil or yogurt, and vanilla.Stir until the batter is smooth. Scrape the bottom and sides so no dry pockets remain.
- Fold in extras: If using chocolate chips or berries, gently fold them into the batter. Don’t overmix.
- Microwave: Cook on high for 45–60 seconds, then check the center.If it’s still wet on top, microwave in 10–15 second bursts until the top is just set. Total time is usually 60–90 seconds, depending on your microwave.
- Rest and enjoy: Let the mug cake sit for 30–60 seconds. This helps it finish cooking and stay moist.Eat warm as is, or top with a spoonful of Greek yogurt, a drizzle of nut butter, or a few extra berries.
