Chocolate Protein Mug Cake

Chocolate protein mug cake is my go-to when I want something sweet, chocolatey, and high in protein—all ready in just a few minutes. It’s soft, rich, and satisfying without being heavy, and it’s perfect for when I’m craving dessert but don’t want to derail my goals. I love that I can make it in one mug with zero mess and no oven.

Why You’ll Love This Recipe

I love this recipe because it tastes like cake but works like a protein snack. It only takes a few ingredients and a microwave, and I can customize it however I like. It’s great after a workout, as a mid-day treat, or even for a high-protein breakfast when I want something warm and chocolatey.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chocolate protein powder

• Unsweetened cocoa powder

• Baking powder

• Milk (dairy or non-dairy)

• Nut butter or Greek yogurt (for moisture)

• Optional: sweetener (honey, maple syrup, or stevia)

• Optional toppings: dark chocolate chips, peanut butter, sliced banana, or a sprinkle of sea salt

Directions

1. I grab a large microwave-safe mug and mix the protein powder, cocoa powder, and baking powder together.

2. I stir in the milk and nut butter (or Greek yogurt) until a thick batter forms. If I want it sweeter, I add a bit of sweetener.

3. I microwave the mug on high for about 60–90 seconds, depending on my microwave and how gooey or firm I like the cake.

4. I let it cool for a minute, then top it with a spoonful of peanut butter, a few chocolate chips, or a sprinkle of sea salt if I’m feeling fancy.

Servings and timing

This recipe makes 1 serving.
Prep time: 3 minutes
Cook time: 1–2 minutes
Total time: 5 minutes

Variations

Sometimes I mix in chocolate chips or a tablespoon of oats for extra texture. I’ve also made it with vanilla protein powder and added cinnamon or chopped nuts for a different twist. If I’m out of cocoa powder, I use a chocolate-flavored protein and just skip the extra cocoa.

Storage/Reheating

This mug cake is best eaten fresh, but if I have leftovers (rare!), I cover the mug and store it in the fridge for a few hours. To reheat, I microwave it for 15–20 seconds. The texture will be a bit denser after sitting.

FAQs

Can I use any protein powder?

Yes, but I get the best results with a whey or plant-based protein that bakes well. Some powders absorb more liquid, so I adjust the milk if needed.

Can I make it vegan?

Absolutely. I use a plant-based protein powder and non-dairy milk, and swap Greek yogurt for almond butter or mashed banana.

Why is my mug cake rubbery?

It may be overcooked. I check it at 60 seconds and go in small increments until it’s just set in the middle.

Can I bake this in the oven?

Yes, I pour the batter into a ramekin and bake at 350°F (175°C) for 10–12 minutes until just set.

Is it really high in protein?

Yes—depending on the protein powder, I usually get around 20–25 grams of protein per mug cake, which makes it a great snack or post-workout treat.

Conclusion

Chocolate protein mug cake is one of those quick fixes I can always rely on when I want something sweet but still nourishing. It’s rich, warm, and packed with protein—and the best part is, it’s ready in under 5 minutes. Whether I’m trying to hit my macros or just need a single-serving dessert, this one’s a keeper.