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Vegan Chocolate Protein Mug Cake
February 02, 2021
About this Recipe
For the love of chocolate (and your Valentine!) This vegan chocolate mug cake is made with Orgain Organic Plant-Based Protein, so you can treat the chocolate lover in your life to the goodness of clean protein. ❤️🍫
Ingredients
- 1/2 scoop Orgain Organic Plant-Based Protein Powder - Creamy Chocolate Fudge
- 4 tbsp superfine blanched almond flour
- 2 tbsp fine oat flour
- 1/2 tbsp tapioca starch (or cornstarch)
- 2 tbsp unsweetened natural cocoa powder
- 1/4 tbsp baking powder
- 1/8 tsp fine salt
- 2 tbsp water
- 2 tbsp pure maple syrup
- 1/4 tsp vanilla extract
- 1 1/2 tablespoons dairy-free semi-sweet chocolate chips
Instructions
- Combine Orgain Organic Plant Protein Powder, almond flour, oat flour, starch, cocoa powder, baking powder and salt in a bowl and whisk well, making sure to break up any lumps. If your cocoa is lumpy, sift it, otherwise it will not cook well.
- Add just 1 tbsp of chocolate chips.
- Add the water, syrup and vanilla and stir well until the batter is completely smooth.
- Pour the batter into an 8 oz mug. Top the remaining 1/2 tablespoon of chocolate chips sprinkled on top.
- Place in the microwave and cook for 1 min 30 seconds.
- Cool for 4 minutes before eating and then enjoy!
Note: microwaves will vary. You will know it's done when the top of the mug cake has a cooked look and not still wet batter if you touch it.
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